Vietnamese barbecue

3 cloves garlic
4 Tbl fish sauce
4 Tbl lime juice
2 Tbl caster sugar
Large pinch chilli flakes
480g skinless chicken
2 Tbl Japanese soy sauce
1 Tbl ginger juice (grate ginger & squeeze)
1 tsp sesame oil
2 carrots,peeled, thinly sliced
1/2 cucumber, cut into bite-size pieces
2 tomatoes, corred, cut into wedges
1 red capsicum, deseeded, slices
Handful baby cos lettuce leaves
Small handfull each of basil, mint, coriander & Dill
3 Tbl sweet chilli sauce
12 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.