Lemongrass Chicken Rice Bowl

Lemongrass chicken rice bowls have quickly become one of my favourite meals. They’re effortless to make and the Vietnamese lemongrass chicken is grilled until tender, juicy, and full of vibrant flavour. Ideal for busy weekdays when you still want something fresh and delicious.

Ingredients:

Chicken

• 800g Chicken Tenderloins

• 1 stalk lemongrass, white part only, bruised and sliced

• 2 garlic cloves, minced

• 2 tbsp lime juice

• 2 tbsp fish sauce

• 2 tbsp brown sugar

• 1/2 tsp black pepper

• 1 tbsp olive oil

Nuoc Cham Dressing

• 1/4 cup fish sauce

• 4 tbsp rice vinegar

• 2 tbsp white sugar

• 1/3 cup water

• 2 garlic cloves, finely chopped

• 1 chili, finely chopped (optional)

• 3 tbsp lime juice

To Serve

• Jasmine rice, freshly cooked

• Carrots, cut into matchsticks

• Cucumber, sliced

• Cos lettuce, chopped

• Coriander leaves, chopped and whole.

• Lime Wedges

Directions:

1. Combine the chicken with all the marinade ingredients. Cover and refrigerate for at least 1 hour or overnight.
   

2. Heat 2-3 tablespoons of oil in a frypan over medium-high heat. Cook the chicken for 5 minutes on each side until caramelised and golden brown (this can also be done on the BBQ). Once cooked, remove and keep warm.
   

3. To make the Nuoc cham dressing, combine all the ingredients in a small bowl and stir until the sugar has dissolved. Adjust seasoning to taste.
   

4. To assemble the rice bowl, add a serving of jasmine rice to a large bowl or plate. Arrange the carrots, cucumber, cos lettuce, coriander, and chicken on top.

5. Drizzle with nuoc cham dressing and serve with lime wedges.