It takes time to finely chop the lemongrass for this Vietnamese chicken dish, but the incredible fragrance and pleasant texture is worth the effortLemongrass is used in a lot of Vietnamese cooking, but this recipe is one of the most popular dishes that calls for it. In Vietnam, lemongrass is used in two different ways. It is used as an aromatic, cut into large pieces and smashed for simmering in soups, curries and stews, like bay leaves. It is also chopped so finely that it looks like granulated sugar and then added to dishes where it contributes an incredible fragrance and a pleasant texture that cannot be achieved by throwing the stalks into a food processor. Chopping lemongrass by hand to the proper consistency takes time, but if you’re patient, you’ll end up with a beautiful finished product.(Serves 3 or 4 as a part of a multicourse meal)2 tbsp fish sauce2 tbsp chicken stock or waterPinch of sugar60ml rapeseed oil450g skinless, boneless chicken, a mix of breast and thigh meat, cut into 2.5cm cubes110g red onion, thinly sliced2 tsp garlic, finely chopped 20g lemongrass, finely minced1 red or green jalapeño chilli, thinly sliced on the diagonal into rings2 tbsp rice …read more

Via: The Guardian | Books