Vietnam x France
Lemongrass chicken with nuoc cham beurre blanc
A French butter sauce that learnt to speak fish sauce.
50 minTime
45 gProtein each
mediumSpice
Make it your way
Grandma's wayThe original. Handle with reverence.
The original602kcalsame
45 gproteinsame
2 gfibresame
50minutessame
Per serving, worked out from the ingredient table.
Ingredients
Method
6 steps- 1Pound the lemongrass and garlic to a rough paste. Mix with 1 tbsp fish sauce, brown sugar, pepper and oil. Coat the chicken and marinate 20 minutes.
- 2Cook the chicken in a heavy pan on medium high heat for 6 minutes, then turn and cook 5 minutes more.
- 3Rest the chicken 5 minutes on a board.
- 4For the sauce, simmer the shallots, rice vinegar, lime juice and sugar in a small pan on medium heat for 4 minutes.
- 5Turn to low heat and whisk in the cold butter a few cubes at a time. Off the heat, whisk in the remaining fish sauce and the chilli.
- 6Toss the watercress, cucumber, mint and coriander. Slice the chicken and serve over rice with the sauce spooned over.
Serve it like this
Pool the beurre blanc in a warm shallow plate, fan the sliced chicken over it and set a small tangle of watercress and herbs on top. Rice in a side bowl.
