Name: Vietnamese-Style Inihaw na Manok Recipe
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Ingredients: 6 pieces chicken thigh fillets; 3 tablespoons patis (fish sauce); 3 stalks lemongrass (tanglad) (bruised, white part finely chopped); 1 clove Garlic (finely grated); 2 teaspoons sugar; 1 teaspoon ground black pepper; 3 tablespoons patis (fish sauce); 2 tablespoons white vinegar; 3 tablespoons sugar; 2 tablespoons lime juice; 1 piece red chili (finely chopped); 2 cloves Garlic (finely chopped); 1 stalk lemongrass (tanglad) (finely chopped); Cucumber (sliced, to serve); cilantro (or leeks, to serve)

Inihaw na manok or grilled chicken is a basic recipe so that’s why it’s easy to tweak and make extra delicious with additional ingredients.

If you want to go beyond the basic salt and pepper seasoning for chicken, why not try a chicken marinade using local ingredients that create Vietnamese-inspired flavors instead? What’s great about this recipe is that none of these ingredients are hard-to-find exotic ingredients! Check your kitchen, and you’ll find that you may have all the ingredients you need to make it but this inihaw na manok dish will taste as if it came from another region of Asia.

Vietnamese-Style Inihaw na Manok Recipe

Jeffrey G. Tan

This version is marinated in lemongrass and fish sauce!

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Prep Time 20

Cook Time 20

Resting Time 30

Total Time 40

Course Main Dishes

Cuisine Asian, Vietnamese

Servings

Ingredients

Vietnamese-Style Inihaw na Manok Ingredients

6 pieces chicken thigh fillets
3 tablespoons patis (fish sauce)
3 stalks lemongrass (tanglad) bruised, white part finely chopped
1 clove Garlic finely grated
2 teaspoons sugar
1 teaspoon ground black pepper
3 tablespoons patis (fish sauce)
2 tablespoons white vinegar
3 tablespoons sugar
2 tablespoons lime juice
1 piece red chili finely chopped
2 cloves Garlic finely chopped
1 stalk lemongrass (tanglad) finely chopped
Cucumber sliced, to serve
cilantro or leeks, to serve

Instructions

Place the chicken in a large bowl. Add the fish sauce, lemongrass, garlic, sugar, and pepper. Mix until well combined.
Preheat a barbecue or charcoal-grill plate on High. Remove the chicken from the marinade and cook for about 5 minutes on each side or until cooked to your liking. Set aside for 5 minutes to rest.
Make the nuoc cham: whisk together the patis, vinegar, sugar, lime juice, chili, garlic, and lemongrass. Cover and set aside until ready to serve.
When ready to serve, drizzle chicken with nuoc cham. Serve chicken with cucumber and cilantro or leeks and with the rest of the sauce on the side.

Keyword vietnamese food

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