Com Ga Nuong Recipe

Prepare the marinade

In a medium bowl, combine minced garlic, minced shallots, minced lemongrass, light soy sauce, fish sauce, oyster sauce, brown sugar, honey, vegetable oil, ground black pepper, and lime juice. Whisk until sugar mostly dissolves and mixture is homogenous.

Marinate chicken

Pat the chicken thighs dry with paper towels. Make 3 shallow slashes in the skin of each thigh to allow marinade to penetrate. Place chicken in a large resealable bag or shallow dish and pour marinade over. Massage the marinade into the meat so it gets under the skin. Refrigerate at least 2 hours, ideally overnight (8–12 hours) for best flavor.

Bring to room temperature

Remove chicken from refrigerator 30 minutes before cooking to take the chill off. Reserve excess marinade; discard any marinade that has contacted raw chicken if you plan to use a clean portion for glazing.

Grill the chicken

Preheat a grill (charcoal or gas) to medium-high (about 400°F / 200°C). Oil the grates lightly. Place chicken skin-side down and grill 6–8 minutes until the skin is golden and releases easily. Flip and grill another 6–8 minutes with lid closed until internal temperature reaches 165°F (74°C) at the thickest part. If using leftover marinade to glaze, simmer reserved marinade in a small saucepan for 3–4 minutes to fully cook and thicken, then brush onto chicken in the last 2 minutes of grilling to create a shiny glaze.

Rest and slice

Transfer chicken to a cutting board and let rest 5–8 minutes. Slice into 1/2-inch strips or serve whole thighs, skin-side up.

Rinse the jasmine rice under cold water until the runoff is mostly clear to remove excess starch. Drain well.

Combine rinsed rice, 3.25 cups water, vegetable oil (or butter), and salt in a medium saucepan with a tight-fitting lid. Bring to a boil over medium-high heat, then immediately reduce to low, cover, and simmer 15 minutes without lifting the lid.

After 15 minutes, turn off heat and let rice steam, covered, for an additional 10 minutes. Fluff with a fork before serving.

Prepare quick pickles: In a jar or bowl, stir together rice vinegar, warm water, sugar, and 1/2 tsp salt until sugar dissolves. Add julienned carrot and daikon, press to submerge, and let sit at least 20 minutes at room temperature (or refrigerate for up to 24 hours). Drain before serving.

Prepare cucumber and herbs: Thinly slice cucumber and thinly slice scallions on the bias. Rinse and dry cilantro leaves. Keep these fresh to top the plated dish.

Toast sesame seeds: In a small dry skillet over medium heat, toast sesame seeds 1–2 minutes until fragrant and lightly golden, shaking the pan so they don't burn. Remove from heat and set aside.

In a small bowl, combine fish sauce, fresh lime juice, warm water, and sugar. Stir until the sugar dissolves. Add minced garlic and sliced bird's eye chili if using. Taste and adjust balance of salty/sour/sweet by adding more lime, sugar, or water as needed. Serve at room temperature.

Divide steamed rice among 4–6 bowls (depending on appetite). Top each bowl with sliced grilled chicken (1–1.5 thighs per serving). Arrange pickled carrots/daikon, cucumber slices, scallions, and cilantro alongside the chicken.

Sprinkle toasted sesame seeds over the chicken and vegetables. Serve nuoc cham on the side for dipping or drizzling. Optionally serve with lime wedges and extra chili.