Vietnamese Braised Chicken with Lemongrass and Fish Sauce

Ingredients

• 1.5 lb chicken thighs
• 2 stalks lemongrass
• 3 tbsp fish sauce
• 2 tbsp brown sugar
• 3 cloves garlic
• 1 medium shallot
• ½ tsp black pepper
• ½ cup water

Instructions

1. 1

   Trim the 1.5 lb chicken thighs and pat dry. Mince the 2 lemongrass stalks (white part only), 3 garlic cloves, and 1 shallot.

2. 2

   In a bowl, mix the chicken with the minced lemongrass, garlic, shallot, 3 tbsp fish sauce, 2 tbsp brown sugar, and 0.5 tsp black pepper. Let marinate for 10 minutes.

3. 3

   Heat a large pot over medium-high. Add the chicken and marinade; sear until browned on all sides, about 5 minutes.

4. 4

   Pour in 0.5 cup water, scraping up any browned bits. Bring to a boil, then reduce heat to low.

5. 5

   Cover and simmer until the chicken is tender and the sauce is thick and glossy, about 25 minutes. Stir occasionally.

6. 6

   Taste and adjust with extra fish sauce or sugar if needed. Serve hot over rice.

Tools you’ll need

• large pot
• knife
• cutting board
• mixing bowl

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