Description
There are different version of this dish depending on what region you are from in Vietnam. In the south, you will find this dish cooked with coconut juice, and in the north, they like to marinate the chicken and grill it.
Ingredients
- 1 Tablespoon Fish Sauce
- 2 cloves Garlic, Minced
- 2 Lemongrass, Minced
- 1 teaspoon Cornstarch
- ¼ teaspoons Turmeric
- 300 grams Chicken Breasts
- Oil, As Needed For Cooking
- 1 Small Onion, Sliced
- 1 Red Bird Eye Chili, Chopped
- 200 grams Green Beans, Trimmed
- 1 cup Coconut Juice
Preparation
Add fish sauce, garlic, lemongrass, corn starch and turmeric to a bowl. Chop the chicken into bite size pieces and add to the bowl. Marinate it for at least 1 hour in the fridge.
Add oil to a pan or wok and fry the onions on medium heat until translucent. Add chilies and stir for a few seconds. Add the chicken and fry until brown on all sides. Add green beans, cover the pan, and cook for 1 minute.
Uncover, add the coconut juice and stir. Cover the pan and cook for 5 minutes. Serve immediately.
