What do you get when you combine a chef and a Street food tour – #Vietnamfoodsafaris Danang. A must-do when you visit this growing vibrant city.
In addition, you get a fantastic recipe for chicken:
Gà xào sả ớt – Lemongrass chili chicken
500 g chicken cut into bite-sized pieces
2 tbsp minced lemongrass
2 tbsp minced garlic
3 tbsp fish sauce
1½ tbsp sugar
1-2 tsp red chili diced
½ tsp salt (optional)
1 onion cut into wedges
1 tbsp vegetable oil
chili flakes or corriander to garnish
In a large mixing bowl, mix together 1 tbsp minced lemongrass, 1 tbsp minced garlic, the fish sauce, sugar, red chili, and salt. Add chicken and mix well. Let marinate for at least 1 hour or overnight in the fridge.
In a large wok/pan on high heat, add 1 tbsp vegetable oil and fry 1 tbsp minced lemongrass and 1 tbsp minced garlic till fragrant. Then add in the marinated chicken and stir well until the chicken is no longer pink.
Cover the lid and cook under medium heat for 5-10 minutes.
Open the lid and stir for another 2-3 minutes.
Add onion wedges and stir for 1-2 more minutes until the onion turns quite translucent. Transfer to a serving plate, garnish with more chili flakes or coriander. Served with hot steamed rice(or with beer as drinking snack)