About this project
I cooked this dish in the garden of one of Hoi An’s most beautiful
restaurants, called Brother’s Cafe. Built by the French in the early 1900s,
it has the most spectacular landscaped garden along the river. Be sure to get a table outside in the evening to enjoy the view. The chefs there were easily able to source fresh young coconuts for me, but if you have to use tinned young coconut juice, omit the sugar in the recipe as tinned coconut juice contains added sugar.
SERVES 4–6 as part of a shared meal
The Food of Vietnam by Luke Nguyen
Published by Hardie Grant Books
A beautifully packaged cookbook and highly personal culinary and cultural journey through the diverse regions of Vietnam. Join Luke Nguyen on a culinary and cultural journey through the country of his heritage to discover the people and recipes that have endeared Vietnam to the millions of travelers who visit each year. Luke Nguyen’s Vietnam follows his trip from northern Vietnam down to the south, through marketplaces and kitchens of strangers and family alike to find the best recipes Vietnam has to offer. Luke records his experiences with the people he meets and the places he visits along the way, breathing life into the classic recipes of Vietnam, from pho to banh mi and everything in between. Luke Nguyen’s Vietnam is a culinary showcase of Vietnam filled with heartwarming stories, breathtaking location shots, and mouthwatering food photography—a must-have cookbook that will be treasured for years to come.© 2018 Luke Nguyen / Hardie Grant Books · Reproduced with permission. · The Food of Vietnam by Luke Nguyen (?30, Hardie Grant) photography: Alan Benson & Suzanna Boyd
- Reasonably Priced
In a mixing bowl, combine the fish sauce and sugar and mix until the sugar has dissolved. Add half the lemongrass, half the garlic, half the chilli and all of the chicken. Toss the chicken to coat, then cover and marinate in the refrigerator for 1 hour, or overnight for an even tastier result.
Heat a large saucepan or wok over medium heat. Add the oil and the remaining lemongrass, garlic and chilli and stir-fry for 1 minute, or until fragrant and slightly brown.
Increase the heat to high, then add the chicken and seal for 2 minutes on each side, or until browned all over.
Now add the coconut juice and onion. Cover and cook over medium heat for 5 minutes, or until the sauce has reduced by half.
Transfer to a bowl, garnish with coriander and serve with steamed jasmine rice.