Vietnamese Chicken Skewers

Meal Type:
3 - 4


  • ¼ cup fish sauce
  • 1 small brown onion, finely chopped
  • 1 stalk of lemongrass, white part only, finely chopped
  • ¼ cup lemon juice
  • 1 tbsp vegetable oil
  • ½ tsp turmeric
  • Salt & white pepper, to season
  • 650g Waitoa free range chicken thigh fillets, cut into 3cm cubes
  • 24 kaffir lime leaves
  • 250g snow peas, trimmed
  • 500g fresh rice noodles
  • ¼ cup salted roasted peanuts, finely chopped – optional


  1. Combine fish sauce, onion, lemongrass, lemon juice, oil, turmeric, salt and pepper in a bowl. Add chicken and toss until combined. Cover and refrigerate for 1 hour if time permits.
  2. Thread chicken, lime leaf, chicken, lime leaf and chicken onto each skewer. Transfer to a large plate. Heat a char-grill over a medium heat. Cook skewers for 3 minutes on each side or until cooked through. Transfer to a serving platter. Cover to keep warm.
  3. Bring a saucepan of water to the boil. Add snow peas and cook for 1 minute or until tender. Drain. Put rice noodles into a bowl and cover with boiling water. Stand for 1 minute. Drain. Serve skewers with rice noodle and snow peas. Sprinkle with chopped peanuts.
Back to top