This Vietnamese Dip leans on lemongrass and chilli to do the heavy lifting. We smoke the Chicken Thigh for real depth, then bring it together in one pan.
Free to cook
Prep everything first: chop the aromatics, measure the lemongrass and chilli elements, and pat the chicken thigh dry so it colours well.
Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.
Turn up the heat and add the chicken thigh. Cook low with a little smoke until burnished and infused, resting before slicing.
Stir in the fish sauce and the rest of the lemongrass and chilli flavours, letting them cook out for a minute until fragrant.
Add the cherry tomatoes along with a splash of stock or water, then cover and cook gently until everything is tender and the sauce clings.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
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