Fermented Daikon and Carrot with Grilled Lemongrass Chicken

Vietnamese · Winter · 180 min · Serves 4 · By Lesapor Test Kitchen

This Vietnamese dish combines the art of fermentation with aromatic lemongrass flavors. Fermented daikon and carrot add a tangy, probiotic-rich element to juicy grilled lemongrass chicken. Perfect for a winter meal, it's both nourishing and satisfying.

Ingredients

  • 1 medium daikon radish, peeled and julienned
  • 2 medium carrots, peeled and julienned
  • 1/4 cup rice vinegar
  • 2 tablespoons sugar
  • 1 tablespoon sea salt
  • 1 pound boneless chicken thighs
  • 3 stalks lemongrass, trimmed and minced
  • 3 tablespoons fish sauce
  • 1 teaspoon ground black pepper
  • 1 tablespoon vegetable oil
  • 1 lime, cut into wedges
  • Fresh cilantro, for garnish

Method

  1. In a large bowl, combine the daikon radish and carrots with rice vinegar, sugar, and sea salt. Mix well and transfer to a sterilized jar. Seal and let ferment at room temperature for at least 2 hours or overnight for a more intense flavor.
  2. In a medium bowl, mix the minced lemongrass, fish sauce, and ground black pepper. Add the chicken thighs, coating them well with the marinade. Cover and refrigerate for at least 1 hour.
  3. Preheat a grill or a grill pan over medium-high heat. Brush the grill with vegetable oil to prevent sticking.
  4. Grill the marinated chicken thighs for 5-7 minutes on each side, or until cooked through and nicely charred. Remove from the grill and let rest for a few minutes.
  5. Serve the grilled chicken with a side of fermented daikon and carrot, garnished with fresh cilantro and lime wedges.