Vietnamese-Style Lemongrass Chicken

Preheat the grill to high

Slice the radishes (as finely as you can)

Add the sliced radish to a bowl with the rice vinegar and a small splash of cold water

Mix it together and set aside to pickle

Remove the tough outer layer[s] of the lemongrass and set aside for later

Chop the softer inner core roughly

Peel (scrape the skin off with a teaspoon) and roughly chop the ginger

Peel and roughly chop the garlic

Peel and roughly chop the brown onion[s]

Add the chopped lemongrass, ginger, garlic and onion to a food processor with the fish sauce, 1/2 tbsp [1 tbsp] sugar, the juice of 1/2 [1] lime and a very generous grind of pepper

Add 2 tbsp [4 tbsp] vegetable oil and whizz until a paste has formed – this is your marinade

Cut the chicken thighs into large pieces

Combine the chicken with the marinade and set aside

Add the basmati rice, outer lemongrass layer[s] and 300ml [600ml] cold water to a pot with a lid and bring to the boil over a high heat

Once boiling, reduce the heat to very low and cook, covered, for 10-12 min or until all the water has been absorbed and the rice is cooked

Once cooked, remove from the heat and keep covered until serving

Add the chicken and any remaining marinade to a baking tray (use tin foil to avoid mess!)

Put the tray under the grill for 10 min, turning the tray once half way, until cooked through (no pink meat!) – this is your Vietnamese-style lemongrass chicken

Meanwhile, combine the Sriracha hot chilli sauce (can't handle the heat? Go easy!) with the soy sauce, remaining lime juice, 1 tsp [2 tsp] sugar and 2 tbsp [4 tbsp] vegetable oil – this is your dipping sauce

Pick the mint leaves from their stalks and chop them roughly, discard the stalks

Tip: Once the chicken is cooked, add any juices from the tray to the dipping sauce!