Vietnamese chicken with chilli and lemongrass from Mighty Spice Cookbook: Fast, Fresh and Vibrant Dishes Using No More Than 5 Spices for Each Recipe by John Gregory-Smith

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Accompaniments: Asparagus, green bean and wasabi salad; Surf and turf noodles

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Notes about this recipe

  • kari500 on April 09, 2020

    Really delicious and fairly easy. I usually serve it over rice instead of the noodles, but no objection to the noodles.

  • Breadcrumbs on February 27, 2015

    p. 56 – We absolutely loved this dish. Prep was quick, and the mini-Cuisinart made short work of the lemongrass, resulting in a fine chop with the final product looking like short fibers vs a paste in my case. I too had about a cup of chopped lemongrass. I’ve added an “in-wok” close up photo, which gives a pretty good sense of the texture. I used 2 Thai bird chilis and the heat was perfect for us. I also finished the dish with a spritz of lime and tucked wedges into the dish so folks good add more if they wished. I found that the Lemongrass immediately soaked up the oil in the pan and some of it subsequently caramelized in the wok. We loved these little salty-crispy lemongrass/garlic/chili clusters. I served steamed Jasmine rice on the side and the Shrimp with Chili and Ginger from this book. Photos here: http://chowhound.chow.com/topics/1003838?commentId=9454178#9454178

  • stockholm28 on February 03, 2015

    This is a simple dish that can easily be made on a weeknight. It has a nice balance of flavor. I substituted a Serrano for the red chili and wanted a little more heat in the dish. I'd add another chili pepper next time.

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