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–+ servings

Authentic Vietnamese Lemongrass Chicken Rice Bowl & Nuoc Cham

Experience authentic Vietnamese lemongrass chicken rice bowls. Light, refreshing, and filling Bun Ga Nuong packed with flavor!
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Servings: 1
Course: Chicken Recipes, International Cuisine, Main Course
Cuisine: vietnamese
Ingredients Method Notes

Ingredients
  

--FOR THE CHICKEN MARINADE--
  • 2 large shallots minced
  • 3 cloves garlic minced
  • ¼ cup white sugar
  • ½ tablespoon pepper
  • 1 tablespoon dark soy sauce the thick one!
  • 1 tablespoon fish sauce
  • ¼ cup grapeseed oil or another neutral oil
  • 1 1/2 lbs chicken breast cut into chunks
--FOR THE NUOC CHAM DIPPING SAUCE--
  • ⅓ cup lukewarm water
  • 2 tablespoons sugar
  • the juice from ½ fresh lime
  • 2 tablespoons fish sauce
  • 1 garlic clove finely minced
  • 1 teaspoon sambal or sriracha or a few slices of birds eye chili if you can find 'em
--FOR THE PICKLED CARROTS AND DAIKON--
  • 1 teaspoon salt divided
  • ½ cup grated carrots
  • ½ cup grated daikon radish
  • ¼ cup warm water
  • 2 tablespoon sugar
  • ¼ cup white vinegar
--FOR THE BOWLS--
  • 5 cups brown rice
  • ¼ cup fresh mint
  • ¼ cup fresh cilantro
  • 2 scallions diced
  • 2 tablespoon cripsy fried garlic or onion for garnish
  • ½ cup sliced english cucumbers
  • quick pickled daikon and carrots

Method
 

--FOR THE CHICKEN MARINADE--
  1. Whisk all ingredients except chicken in a small bowl for 1 minute until combined and sugar dissolves. Add chicken chunks and stir to coat. Refrigerate overnight or for at least 4 hours.
  2. Meanwhile, soak 6 long wooden skewers in water for at least 1 hour.
  3. Heat the grill until hot. Thread a few chicken chunks onto each skewer and grill until cooked through and charred. Remove from heat and set aside.
--FOR THE NUOC CHAM DIPPING SAUCE--
  1. Add water and sugar to a bowl; stir for 1 minute until dissolved. Incorporate lime juice, fish sauce, garlic, and sambal. Adjust fish sauce for saltiness and sambal for spice, if desired.
--FOR THE PICKLED CARROTS AND DAIKON--
  1. Toss carrots and daikon with 1/2 teaspoon salt. Place in a strainer over a sink or bowl. Let sit for 15 minutes, then rinse with cool water to remove salt. Pat dry with paper towels.
  2. Whisk sugar with warm water until dissolved. Add vinegar and stir again.
  3. Toss the pickling liquid with the vegetable mixture and let sit for at least 20 minutes.
--FOR THE BOWLS--
  1. Add 2.5 cups of rice to one side of each bowl. Arrange cucumbers, pickled daikon and carrots, fresh cilantro, and fresh mint on the other side of each bowl.
  2. Place 2-3 skewers on top of the rice in each bowl. Sprinkle with chopped scallions and crispy fried shallots.
  3. Serve with nuoc cham and enjoy.

Notes

Ingredient Substitution: I've discovered that chicken thighs are a fantastic alternative to breast here, especially if you're worried about drying out the meat on the grill; they stay incredibly juicy and soak

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