Lemongrass Chicken Skewers

Slice the chicken thighs into long strips about 2–3cm wide, cutting along the length of the thigh so each strip is even and will thread onto a skewer cleanly. In a large bowl, combine the minced lemongrass, grated garlic, galangal or ginger, fish sauce, coconut sugar, turmeric, white pepper, and coconut cream. Stir well — the coconut cream helps the marinade cling to the chicken and adds a subtle richness that balances the sharp, citrusy lemongrass. Add the chicken strips and toss thoroughly to coat every piece. Cover and refrigerate for at least 1 hour, or overnight for the most fragrant, deeply flavoured result. The lemongrass needs time to infuse the meat — a short marinade gives a pleasant flavour, but an overnight one transforms the chicken completely. While the chicken marinates, soak the bamboo skewers in cold water for at least 30 minutes.

Dissolve the caster sugar in the warm water in a small bowl, stirring until completely clear. Add the fish sauce, lime juice, grated garlic, and sliced red chilli. Stir to combine and taste — a good nuoc cham is a precise balance of salty, sour, sweet, and spicy, with no single element dominating. Adjust with a little more lime juice if it needs more brightness, or a pinch more sugar if it is too sharp. The sauce should be thin and pourable, not thick. Divide between small individual dipping bowls. Nuoc cham is the backbone of Vietnamese cooking and works beautifully here as a counterpoint to the rich, caramelised chicken — its acidity cuts through the fat and lifts every bite.

Thread the marinated chicken strips onto the soaked bamboo skewers in a gentle S-shape so the meat lies flat and makes maximum contact with the grill surface. Preheat a grill pan, barbecue, or overhead grill to high heat and brush lightly with neutral oil. Grill the skewers for 5–6 minutes per side, turning once, until the chicken is cooked through with no pink remaining and the edges are deeply caramelised and lightly charred. The coconut sugar in the marinade will create beautiful dark, sticky patches on the surface — this caramelisation is where much of the flavour lives, so do not be alarmed by the colour. Do not move the skewers during the first few minutes; let them sit undisturbed until they release naturally from the grill, which signals a proper sear has formed.

Transfer the cooked skewers to a plate and rest for 2 minutes so the juices redistribute and the chicken stays moist when eaten. Arrange on a serving platter with sliced cucumber, fresh coriander sprigs, and mint leaves scattered around the skewers. Add lime wedges on the side for squeezing over. Serve immediately with the nuoc cham dipping sauce alongside — the contrast between the hot, smoky, caramelised chicken and the cold, sharp, citrusy sauce is what makes this dish so compelling.