Grilled Vietnamese lemongrass chicken with rice salad

Grilled Vietnamese lemongrass chicken with rice salad
  • 0:20 Prep
  • 0:25 Cook
  • 6 Servings
  • Advanced

This flavoursome Grilled Vietnamese lemongrass chicken with rice salad is proudly brought to you by SunRice and

Featured in
Rice salad recipes, Best rice recipes


  • 1 lemongrass, finely chopped (see Notes)
  • 1/4 cup fish sauce
  • 1 tablespoon caster sugar
  • 3 garlic cloves, crushed
  • 600g chicken thigh fillet, trimmed, cut into 2cm long thick strips
  • 1 1/2 cups (300g) SunRice Jasmine Rice
  • 2 carrots, coarsely grated
  • 1/2 telegraph cucumber, halved, thinly sliced on the diagonal
  • 1/3 cup Vietnamese mint, coarsely chopped
  • 1/3 cup mint, coarsely chopped
  • 2 tablespoons chopped toasted peanuts
  • Lime wedges, to serve

Nuoc Cham Dressing

  • 1 tablespoon fish sauce
  • 3 teaspoons sambal oelek
  • 1 tablespoon lemon juice
  • 2 teaspoons caster sugar


  • Step 1
    Combine the lemongrass, fish sauce, sugar and garlic in a shallow ceramic dish. Add the chicken and turn to coat. Cover and chill for 3 hours or overnight to marinate.
  • Step 2
    Cook the SunRice jasmine rice following packet directions. Set aside to cool completely.
  • Step 3
    To make the Nuoc Cham Dressing, combine all the ingredients with 1/3 cup (80ml) water in a screw top jar and shake well until the sugar has dissolved.
  • Step 4
    Arrange the drained chicken onto 12 skewers (see Notes). Heat a greased barbecue flatplate on high. Reduce the heat to medium and barbecue the chicken skewers for 4-5 minutes each side or until golden and cooked through.
  • Step 5
    Meanwhile, combine the cooled rice with the carrot, cucumber, mint and ½ cup of Nuoc Cham Dressing. Toss and check if it needs more dressing. Sprinkle the salad with the peanuts and serve with the chicken skewers and the lime wedges.


Only use the white part of the lemongrass. If using bamboo skewers, soak them in water for 30 minutes to avoid scorching.

  • Author: Lucy Nunes
  • Image credit: Mark O'Meara
  • Publication:



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