Vietnamese Grilled Chicken


  • 600g chicken thigh fillets with skin on
  • 2 lemongrass stalks (the bottom white soft part)
  • 2 long red chillies
  • 1 clove of garlic
  • 3 tablespoons fish sauce
  • 2 tsp ground turmeric powder
  • Large pinch of salt

Dipping Sauce

  • Juice of 1 lemon
  • 2 tablespoons sugar
  • 1 tablespoon fish sauce
  • 1/2 chili finely chopped


Finely chop lemongrass, garlic and chili. Pound/blend the ingredients into a smooth paste, then pour over chicken and let it sit in the fridge for 2 hours, or overnight. You can stirfry the chicken with varied veggies, or roast for 30 minutes and serve with a tomato and cucumber salad and the dipping sauce.

For your dipping sauce just mix everything together and stir to dissolve sugar.