- STEP 1
slice chicken into bite size pieces. combine with the fish sauce, sugar, 3/4 lemongrass, 1/2 chilli and 1 chopped garlic clove. Marinate for 2 hours (ideally marinated overnight, or if in a rush give it as much time in the marinate as possible). I've marinated for 10min and its fine.
- STEP 2
In a large saucepan on medium heat, add the oil, remaining 3/4 lemongrass, 1/2 chilli, 2 chopped garlic cloves. Fry just until garlic starts to brown.
- STEP 3
Then add the chicken and add the onions and fry for 1 to 2 minutes, stirring occassionally.
- STEP 4
Add the chicken stock and stir for 1min. Reduce the heat slightly and cook for a further 4 min or until the liquid has reduced slightly.
- STEP 5
Put it into a bowl and garnish with coriander leaves, bit of cracked pepper, fried onions or spring onions. To serve with boiled jasmine rice.
- STEP 6
TIP: if the ingredients start to become dry in the pan at any stage, add water (or some of the chicken stock) to stop it from burning.
- STEP 7
You can also find the fried onions at oriental stores, they are a great garnish on pretty much any vietnamese dish!