Gà Nướng (Lemongrass Grilled Chicken)

Method

Tap a step when it's done.

1. 1Trim the lemongrass, discarding the tough outer leaves and dry tops; use only the pale bottom 10-12 cm. Slice it into thin rings.
2. 2Pound or blitz the lemongrass, garlic and shallots to a paste. Stir in the fish sauce, honey, soy sauce, oil, pepper and turmeric.
3. 3Make 2-3 slashes in the thickest parts of the chicken and rub the marinade all over. Cover and refrigerate for at least 1 hour, ideally overnight.
4. 4Preheat the oven to 220 °C (or prepare a grill). Place the chicken skin side up on a rack set over a lined baking tray.
5. 5Roast for 25-30 minutes, until the skin is deep golden and the edges lightly caramelised. On a grill, cook over medium heat for 20-25 minutes, turning often, since the honey burns quickly over high heat.
6. 6Check doneness by piercing the thickest part: the juices should run clear, not pink (75 °C inside). Rest for 5 minutes.
7. 7Serve with rice, cucumber and tomato. The nước chấm dipping sauce from the chả giò recipe is a perfect partner.