Ga nuong sa

Method

Combine minced shallots, garlic, lemongrass, red chilli, fish sauce, honey, lime juice and black pepper in a bowl to create a marinade paste. Rub this mixture thoroughly over the chicken thighs, ensuring it coats all surfaces, then marinate for at least 2 hours at room temperature or overnight in the refrigerator. Heat vegetable oil in a large heavy-bottomed pan or wok over medium-high heat, then add the marinated chicken thighs skin-side down and cook for 6-7 minutes until the skin is golden and crispy. Turn the chicken and continue cooking for another 8-10 minutes until cooked through, basting occasionally with the rendered juices and any remaining marinade. Transfer to a serving plate and serve hot with steamed rice and fresh Vietnamese herbs such as mint, coriander and Thai basil.