This recipe for Gà nướng lá chanh is from Hanoi-based Chef Didier Corlou, owner and chef behind La Verticale and the recently-opened Madame Hiên. Chef Corlou, born in Brittany and who first arrived in Vietnam in 1991, is a master of mixing combining French and Vietnamese ingredients and techniques.
2000 gr chicken
100 gr shallots
50 pieces of lemon leaves
3 soup spoons of fish sauce
3 cm of fresh turmeric root
4 soup spoons of cooking oil
salt & pepper to taste
Bone the chicken, cut the meat into serving pieces.
Chopped very well the shallots, cut julienne about 20 pieces of lemon leaves.
Marinate the chicken meat with a little of fish sauce, turmeric juice, salt, pepper, shallots, lemon leaves, cooking oil. Let marinate for about 2 hours (or longer if possible).
Cut the remained whole lemon leaves into nice rectangular pieces, roll 1 piece of chicken in each lemon leaf, put onto the bamboo skewer, and grill over the charcoal heat.
Serve hot with steam rice, a little light sauce with lemon juice