20 mins active prep time, 4 servings

Note: We've included a few basic asian sauces in the delivered ingredients for this recipe. If you already have these sauces, you can simply remove them from the list below.

This recipe is from ‘The Food of Vietnam’ by Luke Nguyen, published by Hardie Grant Books, $69.95.

See full recipe at cooked.com.au

Photography © Alan Benson

From the author:

I cooked this dish in the garden of one of Hoi An’s most beautiful restaurants, called Brother’s Cafe. Built by the French in the early 1900s, it has the most spectacular landscaped garden along the river. Be sure to get a table outside in the evening to enjoy the view. The chefs there were easily able to source fresh young coconuts for me, but if you have to use tinned young coconut juice, omit the sugar in the recipe as tinned coconut juice contains added sugar.

Ingredients & quantities (Included in delivery)

- 2 lemongrass stems, finely diced, white part only
- 4 garlic cloves, finely diced
- 2 long red chillies, finely diced
- 500g boneless, skinless chicken thighs, cut into bite-sized pieces
- 250ml young coconut juice
- ½ onion, cut into wedges
- Coriander sprigs, to garnish
- 3 tbsp fish sauce

Ingredients (pantry items)

- 1 ½ tbsp sugar
- 3 tbsp vegetable oil
- 1 cup Jasmine Rice

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Note: In some cases, ingredients may be out of stock or unavailable when the shops pack your order. If this happens, we'll do our best to replace the items with high quality substitutions. If we're unable to find a replacement, we'll contact you to let you know.