This bowl is Suvie’s take on the classic Vietnamese grilled chicken with lemongrass. We’ve sous vided the chicken thighs in a marinade of lime juice, fish sauce, garlic and shallots for maximum tenderness. The carrot, daikon, and cucumber salad adds a fresh crunch to the bowl and the Sriracha mayo gives this dish a delicious kick. This recipe uses fish sauce which is made by fermenting salted fish. It’s a culinary staple across many cultures spanning from Ancient Rome to South East Asia. Fish sauce provides bold umami flavor that delights the tastebuds and gives off an intense savory scent. This bowl’s flavor combo is perfect for warm summer nights when we all crave something bright and fresh but also comforting.
Fish sauce should be widely available at your local grocery store in the International foods section but if you can’t find it or don’t have any on hand you can substitute soy sauce or Worcestershire sauce for a similar, if not quite as intense, flavor.
Lemongrass Chicken Bowl
- 2 tbsp vegetable oil
- 1 shallot, peeled and finely chopped
- 3 garlic cloves, minced
- 1 stalk fresh lemongrass, minced
- 2 teaspoons lime zest
- ¼ c. Asian fish sauce
- Juice of 3 limes, divided
- 4 boneless, skinless chicken thighs (about 1 pound, or 450 grams)
- ¾ cup jasmine rice
- 8 oz baby bok choy, rinsed and cut in half
- 2 carrots, shredded
- 1 cup daikon radish, shredded
- ½ cucumber, julienned
- 1 tbsp sugar
- 1/2 tsp salt + more to taste
- 3 tbsp rice wine vinegar
- 2 tsp sesame oil
- ¼ cup mayonnaise
- 2 tsp Sriracha
- 1 jalapeño, thinly sliced with seeds removed
- 1 cup chopped cilantro
In a small bowl combine 2 tbsp vegetable oil, shallot, garlic cloves, lemongrass, lime zest, ¼ cup lime juice and fish sauce. Place chicken thighs into a bag for vacuum sealing, then pour marinade over thighs.
Vacuum seal thighs, place into Suvie pan and cover with water. (For DIY vacuum sealing instructions head to our vacuum sealing guide)
Add rice and 2 tsp salt to the starch pan, add bok choy to another Suvie pan. Load the chicken, bok choy and rice into your Suvie. Add water to the reservoir, enter the My Cook settings, and cook now or schedule.
My Cook Settings:
Protein: 165°F for 1 hour
Vegetable: 7 minutes
Starch: 15 minutes
While cooking, prepare the carrot, daikon and cucumber salad.
Add shredded carrots, daikon and cucumber to a large bowl and toss in the 1 tbsp sugar, ½ tsp salt, 3 tbsp vinegar and 2 tsp sesame oil. Refrigerate until ready to serve.
When the cook is complete, discard water from protein pan and remove chicken thighs from vacuum sealed packaging. Pat thighs dry and return to a dry Suvie pan.
Broil for 10 minutes, flipping halfway through.
Meanwhile, drain bok choy and season with salt to taste. Remove the carrot, daikon and cucumber salad from the fridge, pour the excess liquid over the rice and toss. Season rice with additional salt to taste.
Combine the mayonnaise, Sriracha, and 1 tbsp lime juice in a small bowl.
To assemble, divide rice into four bowls, place sliced chicken thighs, bok choy, and carrot, daikon, cucumber salad on top of rice. Drizzle the Sriracha mayo over each dish and garnish with chopped cilantro and jalapeños.
The mild heat and beautifully balanced fragrant notes in this meal are a perfect match for Riesling. This German wines combination of sweetness and high-acidity make it a perfect companion to Vietnamese-inspired food.