For me the highlights of travelling are the food and the photo opportunities! And there is something very exciting about learning to cook local food in a local kitchen using traditional ingredients. Here's one of my favourite Vietnamese recipes. Tried and tested! Serves 4, as a side dish
What you'll need
Chicken thigh fillets - 500 g Lemongrass - 2 stalks, chopped fine Thai chilli - 1 Ginger - 1 inch Garlic - 2 large cloves White onion - 1/2 large onion sliced fine Sugar - 1 tbsp Turmeric - 1 tsp Fish sauce - 2 tbsp Oil Coriander
What you do
- Clean the chicken and remove the fat. Cut into small pieces
- Mince the ginger, garlic and chilli together
- Place the mixture in a large bowl and add sliced onion, chopped lemongrass, turmeric and fish sauce. Mix.
- Marinate the chicken, cover, and place in the fridge for an hour (at least)
- When you're ready to cook the chicken, add enough oil to a large frying pan, to fully cover the base.
- Sprinkle the sugar in the pan, and swirl. Wait for it to dissolve
- When you can no longer see the sugar granules, add the marinated chicken, making sure each piece is separate and touches the base of the pan
- Allow the chicken to caramelise. Then toss to fry the other side
- When the chicken is fully cooked, spoon onto a serving dish and garnish with chopped coriander
Serve hot with fried rice and a main dish (I made a caramelized fish stir fry I learned in class, and which I adored!)