Vietnamese Lemongrass Chicken

Directions

Hack the chicken into small serving pieces, chopping through the bones with a very sharp cleaver.

Remove the outer leaves of the lemongrass and finely slice the tender white part at the base of the stalks.

Bruise with a mortar and pestle or the handle of a cleaver.

Finely slice the scallions, including the green tops.

Mix the chicken with the salt, ¼ teaspoon pepper, the lemongrass and scallions and set aside for 30 minutes.

Heat a wok and add the oil, and when the oil is hot add the chicken mixture and stir-fry for 3 minutes.

Add chile peppers and stir-fry on medium heat for 10 minutes or until chicken no longer looks pink.

Season with sugar and pepper and add the chicken stock.

Stir for a few minutes.

Garnish with the peanuts, “nuoc mam” and coriander.

Serve with rice, if desired.

This quickly prepared but terrifically flavorful dish is great served with rice paper wrappers.

I love it with a few leaves of mint and basil.