Lemongrass and chilli stir-fried chicken (Gà xào sả ớt)

1. Cut the chicken thighs into bite-sized pieces and marinate for 20 minutes with the fish sauce, turmeric and sugar.

2. Very finely chop the soft lower part of the lemongrass; chop the shallots and garlic and slice the chillies.

3. Heat the oil in a wok and fry the lemongrass over medium heat for 2-3 minutes until golden and fragrant.

4. Add the shallots, garlic and chillies, stir-fry for 30 seconds, then add the chicken and stir-fry over high heat for 4-5 minutes until browned on all sides.

5. Add the water and cook for another 3-4 minutes until the chicken is cooked through and the sauce has thickened and clings to the meat.

6. Sprinkle with coriander and serve with jasmine rice.

Tip: A quick everyday Vietnamese dish where lemongrass and chilli lead and turmeric gives a lovely golden colour. Chop the lemongrass really finely, or it stays stringy.