Vietnamese Lemongrass turkey/ chicken Skewer with nuoc cham sauce. Recipe with video.

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Vietnamese cuisine encompasses the foods and beverages of Vietnam and features a combination of five fundamental tastes (Vietnamese: ngũ vị) in overall meals. Each Vietnamese dish has a distinctive flavor that reflects one or more of these elements.

Vietnamese recipes generally use lemongrass, ginger, mint, Vietnamese mint, coriander, Saigon cinnamon, bird's eye chili, lime, and Thai basil leaves. 

Traditional Vietnamese cooking has often been characterized by using fresh ingredients, not much use of dairy nor oil, interesting textures, and the use of herbs and vegetables. 

You may love this Asian style Stuffed Pepper Recipe

Today's post is my kind of comfort food. Vietnamese lemongrass turkey skewer with nuoc cham sauce. Served over plain steamed rice and some fresh salad.

The lemongrass is so fragrant infused to the turkey/ chicken.

Nuoc Cham is a common name for a variety of Vietnamese "dipping sauces" that are served quite frequently as condiments. It is commonly a sweet, sour, salty, savory, and/or spicy sauce.

Making this is absolutely easy and no effort at all. Just mix all spices and use them to marinate the turkey or chicken. Today I use turkey thigh fillet then cut it into bite-size to make skewer style. You can chicken fillet as well and feel free to let it whole without cutting them into chunks.

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Vietnamese Lemongrass turkey/ chicken Skewer

By: Çitra's Home Diary

Make 10-15 skewers

Ingredients:

• 500 gr boneless skinless turkey/chicken thigh or breast 
• 2 tbsp fish sauce
• 2 Tbsp light soy sauce
• 2 lemongrass stalks, bruised and finely chopped white part only
• 2 garlic cloves, finely chopped
• 2 shallot, finely chopped
• 2 tbsp caster sugar
• ½ tsp ground white/ black pepper

Nuoc cham sauce:

• 3 tbsp fish sauce
• 3 tbsp sugar
• 3 tbsp lime juice
• 1-2 long red chili, finely chopped
• 2-3 garlic cloves, finely chopped
• 4-5 Tbsp water

How to make:

1. Lemongrass skewers

Cut the turkey/ chicken fillet into chunks and place it in a large bowl. Add the fish sauce, soy sauce, sugar, lemongrass, garlic, shallot, and white pepper powder. Mix all until well combined.

Thread onto bamboo skewers. Set aside in the refrigerator for about 1 hour.

2. Make the nuoc cham sauce
In a medium bowl whisk together all the ingredients. Cover and set aside until ready to serve.

3. Grill the turkey/ chicken.

Preheat a grill over high heat. You can use a grill pan or preheat the oven at the grill mode. Grill and cook until done on each side.

Serve warm with steamed rice, drizzle with the nuoc cham sauce over the grilled lemongrass turkey/chicken.

Serve with some fresh vegetables as a side dish.

Enjoy.

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BAHASA INDONESIA

بِسْمِ اللَّهِ الرَّحْمَنِ الرَّحِيم

السَّلاَمُ عَلَيْكُمْ وَرَحْمَةُ اللهِ وَبَرَكَاتُهُ

Merhaba dari Türki semuanya 👋

Terima kasih udah mampir kemari ya. Boleh kok tinggalkan kesan dan pesan di kolom komen dibawah... Saya akan sangat-sangat berterima kasih dan makin semangat update-update 💟

Oh iya.. jangan lupa untuk subscribe youtube channel saya dan aktifkan tanda bell nya untuk dapat video resep baru saya ya.

Postingan saya hari ini adalah salah satu "comfort food" saya. Ayam kalkun dimarinasi dengan bumbu sereh khas Vietnam dengan saus "nuoc cham". Disajikan di atas nasi putih dan salad segar.

Bumbu marinasi serai nya begitu harum meresap ke daging kalkun/ayam nya.

Nuoc Cham adalah nama umum untuk berbagai saus celup (dipping sauce) khas Vietnam yang sering disajikan juga sebagai "sambal". Rasanya perpaduan manis, asam, asin, gurih, dan pedas.

Membuat makanan khas Vietnam ini benar-benar mudah dan tidak susah sama sekali. Cukup campur semua bumbu dan gunakan untuk memarinasi kalkun atau ayam (ata jenis protein lain). Hari ini saya menggunakan fillet paha kalkun kemudian dipotong-potong  lalu dibikin sate. kamu juga bisa membuat fillet ayam dan membiarkannya utuh tanpa memotongnya menjadi seperti sate. Sesuai selera saja.

Jangan lupa untuk share dan subscribe ya..

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Vietnamese Lemongrass turkey/ chicken Skewer

Oleh: Çitra's Home Diary

Hasil 10-15 tusuk

Bahan-bahan:

• 500 gr daging ayam atau kalkun tanpa tulang (saya pakai kalkun)
• 2 sdm saus ikan (fish sauce)
• 2 sdm kecap asin (saya pakai yang light soy sauce)
• 2 batang sereh. memarkan dan rajang halus (bagian putihnya saja)
• 2 siıng besar bawang putih, cincang halus
• 2 bawang merah, cincang halus
• 2 sdm gula pasir
• ½ sdt bubuk merica putih/ hitam

Untuk saus "Nuoc cham":

• 3 sdm saus ikan
• 3 sdm gula pasir
• 3 sdm perasan jeruk nipis
• 1-2 buah cabe merah besar,cincang halus
• 2-3 siung besar bawang putih, cincang halus

Cara membuat:

1. Bumbu marinasi.

Potong kotak ayam atau kalkun. Siapkan juga tusukan sate.

Masukkan potongan daging kalkun ke wadah lalu campurkan semua bahan untuk bumbu marinasi diatas. Aduk rata hingga semua ayam/ kalkun terbalut bumbu.

Susun dan tusuk dengan tusukan sate, lalu diamkan paling tidak 1 jam dalam lemari es sebelum dibakar.

2. Membuat saus nuoc cham.
Campur semua bahan saus dalam mangkok, aduk-aduk hingga gula larut. Cicipi rasanya sesuai selera.

Note: untuk cabe merahnya bisa dibuang isinya dulu (opsional)

3. Panaskan alat untuk memanggang/ membakar ayam/ kalkun. 

Paling ideal memang menggunakan arang ya.. 😉

Disini saya pakai alat panggang elektrik saja. Bisa dipanggang diatas grilling pan juga. Bakar kalkun/ ayam yang sudah dimarinate hingga matang.

Sajikan hangat dengan nasi hangat, sayuran mentah sebagai lalapan dan siraman saus nuoc cham diatasnya

Selamat mencoba, semoga bermanfaat.

Be my friend on Instagram; @citra_homediary

If you making this recipe, please let me know. 

Use hashtag #citrashomediary_recipe and tag me 😊 Send me some 💚

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Check also my other yummy recipe:

Thai Green Curry Paste (Gaeng Keow Wan)

Authentic Turkish Urfa Kebab. Recipe with video

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