I love lemongrass with chicken or pork, so whenever I eat at Vietnamese and Thai restaurants, it’s the first thing I look for. But since I’ve found a wonderful store that carries an organic and fair trade brand (from Africa!), I really have no excuse anymore for not making these dishes myself. Since my husband isn’t too big on curry, this particular dish is inspired by bun ga nuong—basically being a variation of the same marinade + of course, the lemongrass. This preparation would work equally well (maybe even better) with pork.
- 4 tablespoons of fish sauce
- 4 tablespoons of water
- 4 cloves of garlic, minced
- 1 onion, diced thinly
- 2 sticks of lemongrass, diced (only the white part!)
- olive oil
- chicken breast (or pork)
- crushed peanuts (optional)
First marinate the chicken by adding the following to a bowl: 2 tablespoons of fish sauce, 2 tablespoons of water, 2 cloves of the minced garlic, a generous pinch of sugar, and a few dashes of salt. Add the chicken breast, cover, and leave in the fridge for at least 30 minutes.
Now dice the onion, remaining 2 cloves of garlic, and lemongrass. The inner white portion of the lemongrass is the only part you can use. Simply cut off both ends (using the bottom 7 or 8 cms), peel off a layer or so until you get to the white, and then slice thinly. Next, add the onion to a pan large enough to include the chicken and saute until starting to brown. Add the onion and lemongrass, cooking for an additional minute or two. Push everything to a side of the pan that is not directly over the heat (and will thus not burn as you cook the chicken).
As the onions, et al. are cooking, add 2 tablespoons of fish sauce, 2 tablespoons of water and a dash of sugar to a small bowl. Mix well and set aside.
Add the chicken to the pan and cook until nicely browned . Before the chicken is just about done, add the second marinade to the pan (This will give it a nice color and deglaze the pan a little). Turn the chicken over to make sure it is coated well and cook until nicely browned.
Serve sprinkled with crushed peanuts, rice and your choice of vegetable, such as salad or fermented carrots.