Cooking time 40 minutes
3 Cloves garlic
4 tablespoons Fish sauce
4 tablespoons Lime Juice
2 tablespoons Palm sugar
1 small red chilli
8 small free-range chicken thighs; skinned and boned
2 tablespoons soy sauce
1 tablespoons finely chopped ginger
1 tablespoons Sesame Oil
2 carrots; peeled, thinly sliced
1 cucumber; peeled, thinly sliced
1 tomato; cut into wedges
1 red capsicum; deseeded, sliced
2 handfuls baby cos lettuce leaves
1 handful each of basil and mint leaves, coriander and dill
150 mls sweet chilli sauce
40 Vietnamese rice paper wrappers
2 cups Jasmine rice
Thinly slice 1 clove of garlic then put in a bowl with the fish sauce, lime juice, sugar, chilli and 2 tablespoons water. Mix until the sugar
dissolves then taste and adjust the sweet, salty, sour and hot flavours if necessary until they are balanced. This is the dipping sauce. Reserve.
Chop the remaining garlic then combine with the chicken, soy sauce and ginger in a bowl. Mix well then cover and marinate for 1 hour.
Drizzle the sesame oil over a BBQ hotplate then heat over moderate heat. Add the chicken thighs, side by side, then grill for 5 minutes each
side or until cooked through and well browned. Remove from the pan and slice across the grain of the meat.
Place the chicken, vegetables and herbs in separate piles on a serving platter. The dipping sauce, sweet chilli sauce, rice papers (with a bowl
of warm water to soak them in) and rice can all be served on the side.