I won't pretend this is the most authentic dish you'll ever eat, but if like me, you LOVE Vietnamese food and want to make it at home, this is an easy one to approximate. You can also use this marinate for shrimp, pork, beef or tofu.
I like to make this with chicken tenders -- I marinate them, throw them on the grill, and wrap them up with lettuce, jasmine rice, and some shredded carrots. But you can also use this for chicken parts, cutlets, or cut up chicken meat into small bite-sized pieces, and saute them before eating.
1/4 cup vegetable or canola oil
3 stalks of lemongrass, chopped into small circles OR 1 tablespoon lemongrass paste
3 large cloves of garlic, minced (optional)
Juice of one lime
2 tbsp. brown sugar
2 tbsp. low sodium soy sauce
2 tbsp. fish sauce
Mix this together well, so that the sugar dissolves, and marinate the chicken in it for at least 3-4 hours. Overnight is even better.
Grill or saute until the meat is cooked through and serve either by itself, over rice or vermicelli, or in lettuce wraps.
You can also make a quick dipping sauce by combining 1 tbsp. rice wine vinegar, 1 tsp. fish sauce, and 1 tbsp. duck sauce.
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