Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."

Vietnamese broken rice with grilled lemongrass chicken

Vietnamese 25 Mins Prep · 20 Mins Cook

Finely chop the lemongrass. Mince 3 cloves of garlic. Finely dice the shallot.
In a medium-sized bowl, combine lemongrass, garlic, shallot, fish sauce, 1 tbsp soya sauce, oyster sauce, honey, brown sugar, 1 tbsp oil and black pepper. Add the chicken thighs and toss to coat evenly. Cover with cling film and marinate in the fridge for at least 1 hour or overnight.
Soak the rice in enough water to cover. Set aside for 30 minutes. Using your hands, roughly crush up the rice. Rinse under cold water until it runs clear. Add the rice and water to a rice cooker or pot. Cook according to the rice cooker instructions or package instructions. Set aside for 5 minutes before fluffing with a fork.
Juice the lime. Mince a garlic clove. Finely slice the chilli. In a small bowl, dissolve sugar in the water. Stir in 4 tbsp fish sauce, lime juice, garlic and chilli. Mix well.
Heat a grill pan or cast-iron pan over a medium-high heat. Cook the chicken for 4-5 minutes on either side until golden brown and cooked through (the internal temperature should reach 74°C). Rest the chicken for a few minutes before slicing.
Heat the oil in a pan over a medium heat. Fry the eggs until the whites are set but the yolks are still runny. Finely slice the cucumber at an angle. Slice the tomatoes and remove the leaves from the lettuce heads.
Divide the broken rice between four serving plates. Top with the sliced lemongrass chicken, fried egg and fresh vegetables. Drizzle over the dressing and serve.