Vietnamese barbecue
- Number of Servings: 4
Ingredients
3 cloves garlic4 Tbl fish sauce4 Tbl lime juice2 Tbl caster sugarLarge pinch chilli flakes480g skinless chicken2 Tbl Japanese soy sauce1 Tbl ginger juice (grate ginger & squeeze)1 tsp sesame oil2 carrots,peeled, thinly sliced1/2 cucumber, cut into bite-size pieces2 tomatoes, corred, cut into wedges1 red capsicum, deseeded, slicesHandful baby cos lettuce leavesSmall handfull each of basil, mint, coriander & Dill3 Tbl sweet chilli sauce12 rice paper wrappers
Thinly slice a clove of garlic then put in a bowl with the fish sacue, lime juice, sugar, chilli and 2 tablespoons of water. Mix until the sugar dissolves then tast. Adjust seasonin unti the sweet, salty, sour and hot flavours are balances. Reserve as dipping sauce.
Chop the remaining garlic and combine with chikcen, soy sauce and ginger juice. Marinate for 1 hour.
Grill the chicken for 5 minutes each side or until cooked through and browned. Remove from pan and slice across the grain of the meat. Drizzle with sesame oil.
Arrange the chicken, vegetables and herbs in separate piles on a serving platter. Arrange the dipping sauce, sweet chilli sauce, rice papers (with a bowl for dipping them in) on another platter.
Everyone helps themselves to make their own rolls.
Serving Size: Serves 4
Chop the remaining garlic and combine with chikcen, soy sauce and ginger juice. Marinate for 1 hour.
Grill the chicken for 5 minutes each side or until cooked through and browned. Remove from pan and slice across the grain of the meat. Drizzle with sesame oil.
Arrange the chicken, vegetables and herbs in separate piles on a serving platter. Arrange the dipping sauce, sweet chilli sauce, rice papers (with a bowl for dipping them in) on another platter.
Everyone helps themselves to make their own rolls.
Serving Size: Serves 4
Nutritional Info Amount Per Serving
- Calories: 408.8
- Total Fat: 3.6 g
- Cholesterol: 69.6 mg
- Sodium: 2,102.1 mg
- Total Carbs: 53.9 g
- Dietary Fiber: 3.5 g
- Protein: 33.3 g
Member Reviews