Ingredients
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3 Tbsp Lemon Grass PasteOr crush the white parts of real lemon grass
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4 Chicken Breasts
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1/2 cup Soy Sauce
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1/4 cup Granulated Sugar
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4 Garlic Cloves
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1/2 tsp Black Pepper
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Nuoc Cham Dipping Sauce
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3 Tbsp Granulated Sugar
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5 Tbsp Soy Sauce
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2 Limes
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3 Garlic Cloves
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1-2 (or serrano) Fresh Red Bird's Eye Chili Pepper
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1 Tbsp Mirin
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1 Tbsp Rice Vinegar
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1 Tbsp Water
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Toppings
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8 oz (250g) Rice Noodles
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8 (eg bibb, romaine) Lettuce Leaves
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1/2 cup Roasted Peanuts
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2 Carrots
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1-2 English Cucumbers
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1 bunch Fresh Thai Basil
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1 bunch (optional) Fresh Cilantro
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a few (optional) Fresh Mint Leaves
Directions
Steps
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1
Done
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Marinate the ChickenPeel, crush and mince 4 garlic cloves. If using lemon grass stalks, crush them up. If using paste, add the paste to the garlic cloves along with the soy sauce and sugar. Mix well. Cut the chicken into cubes and place in a ziplock bag or container. Let marinate for at least 1 hour (You can make this ahead overnight). |
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2
Done
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Make the Nuoc Cham SaucePeel, crush and mince 3 garlic cloves. Juice the limes and mix with the garlic. Chop up the bird's eye chili peppers (or serrano peppers). If you don't want it too hot, remove the seeds and only use one. Add them along with the sugar, rice vinegar, water, and mirin. Stir and set aside. |
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3
Done
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Prepare the ToppingsPeel and thinly shave the carrots and the cucumbers. Chop up the herbs of your choice (all three are amazing together!). Prepare the rice or glass noodles as directed. Set everything together with the lettuce leaves for assembly. |
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4
Done
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Cook the Lemon Grass ChickenPut the Chicken and the marinade in a pan or wok on the stove on medium-high heat. Cook stirring occasionally for about 12 minutes (timing depends on how large or small you cut the chicken. The internal temperature needs to register at 165°F / 73.8°C. |
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5
Done
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Assemble the Chicken WrapsLayer the lettuce leaves with the noodles, chicken and desired toppings. Drizzle with the sauce if desired. Serve extra sauce on the side. |
