Recipe by SkinnyMinnie
This was my favorite dish of the class. I had no idea how much I would love Nuoc Cham. Serve this dish with assorted raw vegetables, i.e. lettuce or cabbage leaves, thinly sliced cucumbers, shredded carrots, and/or jicama slices or sticks.
- 6 whole chicken legs or 2 -3 lbs chicken parts
- 1 teaspoon coriander seed, ground
- 1⁄2 teaspoon white peppercorns, ground
- 2 teaspoons lemongrass
- 3 slices fresh ginger, good sized
- 2 garlic cloves
- 4 tablespoons soy sauce
- 1 pinch ground cinnamon
- 1⁄2 teaspoon sugar
- 2 garlic cloves
- 1 -2 red chile, stem, seeds and ribs removed
- 2 tablespoons fish sauce
- 2 tablespoons lime juice
- 3 tablespoons sugar, to taste
- 1⁄2 cup hot water
Directions See How It's Made
- If using a mortar and pestle, grind the spices first, then add the lemongrass, ginger, and garlic and pound to a paste.
- Transfer to a bowl large enough to hold the chicken and stir in the soy sauce, cinnamon, and sugar.
- Otherwise, mince the lemongrass, ginger, and garlic together, transfer to the marinating bowl, and add the spices, soy sauce and sugar.
- Trim any excess skin and fat from the chicken legs.
- Place a leg on the cutting board with the inner (skinless) side up.
- With a paring or boning knife, cut along the top of the thigh bone to just beyond the knee joint.
- Push the thigh meat down to flatten the leg slightly, exposing the bone.
- Toss the semi-boned chicken legs in the marinade to coat evenly.
- Marinate for 30 min or overnight; refrigerate if holding for more than an hour before grilling.
- NUOC CHAM:.
- Chop the garlic and chile together finely.
- Combine in a bowl with the remaining ingredients.
- Stir to dissolve the sugar and adjust to taste.
- Prepare a medium hot fire in a covered charcoal or gas grill.
- Remove the chicken from the refrigerator 20-30 min before cooking.
- Grill, basting occasionally with the marinade remaining in the bowl, but NOT the last 10 minute.
- Grilling time will be about 10-12 min per side, and juices run clear when pierced.
- Serve with assorted raw vegetables and individual bowls of the Nuoc Cham.