Chicken and Lemongrass Skewers

Instructions

1. 1

   Cut the chicken thighs in half and flatten slightly.

2. 2

   Remove the outer leaves of the lemongrass. Keep only the white part and chop finely. With a mortar or small food processor, crush the lemongrass.

3. 3

   In a bowl, combine the lemongrass, half the nuoc cham sauce and the chicken. Cover and let marinate in the refrigerator for 2 hours, ideally. When short on time, marinate for 30 minutes on the counter. If you plan to grill the chicken, add the oil in the marinade.

4. 4

   Thread one piece of chicken per skewer. Brown the chicken on the grill or a ridged skillet in the peanut and sesame oil, 3 to 4 minutes on each side.

5. 5

   When serving, place the skewers on the lettuce leaves and sprinkle with the peanuts. Serve with the remaining sauce.