lemongrass chicken lettuce cups with nuoc mam

Updated: Apr 20, 2021


6 chicken thighs

chicken marinade

2 1/2 tbsp lemongrass, minced

1 tbsp soy sauce

1 tbsp rice wine vinegar

2 tbsp fish sauce

2 tsp brown sugar

2 cloves garlic, crushed

1 lime, juiced

nuoc mam

3 tbsp water

3 tbsp fish sauce

1 lime, juiced

1 tbsp rice wine vinegar

1/2 long red chilli, finely sliced

3 tsp sugar

2 cloves garlic, crushed

to serve

8-10 cos lettuce leaves

cherry tomatoes, sliced

1 Lebanese cucumber, peeled into ribbons

100g cooked vermicelli noodles

vietnamese mint

thai basil


chopped toasted peanuts

bean sprouts


in a bowl combine marinade ingredients and coat chicken thighs

cover and refrigerate for an hour or longer if possible

whisk nuoc mam ingredients together and set aside

add a dash of oil to a hot pan and grill chicken until brown on each side, i like to get a bit of char on mine, around 4-5 minutes each side

fill lettuce cups with vermicelli noodles, sliced lemongrass chicken, tomatoes, cucumber and herbs

spoon over nuoc nam before serving


for a vegetarian option, substitute chicken for tofu and omit fish sauce. if you don't have a vegetarian fish sauce substitute on hand replace with the same amount of tamari or soy sauce

this chicken is also super delicious on rice for a more substantial meal