Step 2

Mix marinade ingredients in a bowl. Add chicken, turn to coat. Marinate for a minimum of 3 hours, preferably overnight.

Step 4

Heat oil in a skillet or frypan over medium-high heat. Cook chicken for 3 minutes on each side or until deep golden brown. If they darken too quickly, reduce heat. Alternatively, barbecue the chicken over medium heat for 4 minutes on each side.

Step 6

Transfer to a plate, loosely cover with foil and rest for 5 minutes before serving.

Step 8

Serve with fresh lime, chilli, coriander, a side of Vietnamese red rice (see below) and Vietnamese coleslaw. Alternatively, make Vietnamese noodle bowls ( bun ga nuong).

Step 9

Serving suggestions:

Step 10

Vietnamese red rice

Step 11

This traditional Vietnamese side dish is essentially a tomato fried rice! Melt 25 grams of butter in a large skillet or wok over medium-high heat. Saute 1 minced garlic clove for 15 seconds, then add 3 cups of cooked, day old white rice, 1½ tablespoons tomato paste and 2 teaspoons Maggie seasoning (the Maggie seasoning can be substituted with half a teaspoon chicken stock powder and one teaspoon soy sauce).

Step 12

Vietnamese chicken noodle bowls ( bun ga nuong)

Step 13

Serve this chicken on a bowl of rice vermicelli noodles topped with bean sprouts, julienned carrots, a generous handful of Vietnamese mint and coriander. Douse generously with nuoc cham dressing.