Vietnamese chicken with pickled carrot

  • Preparation time: 20 minutes plus marinating
  • Cooking time: 30 minutes
  • Total time: 50 minutes 50 minutes

Serves: 6


6 chicken thighs
6 chicken drumsticks
100ml rice vinegar
3 tbsp caster sugar
3 medium carrots, cut into matchsticks
1 tsp sea salt
handful mint and coriander leaves

To make marinade

3 garlic cloves, crushed
2 tbsp finely chopped shallot
3 tbsp caster sugar
2 tbsp thai fish sauce
2 tbsp sunflower oil
2 tbsp lime juice
½ tsp ground turmeric


1. Firstly, stir the marinade ingredients together in a large bowl until the sugar dissolves. Make 2-3 slashes in the thickest parts of the chicken and add to the marinade, coating well. Cover and leave to marinate in the fridge for 3-4 hours.

2. Make the pickled carrot: stir the vinegar and sugar in a saucepan over a low heat until the sugar dissolves. Set aside in a bowl to cool. Stir in the carrots and salt. Leave for an hour. Strain before serving.

3. Drain the chicken and cook on a medium barbecue with the lid down for 25-30 minutes, turning every now and then, until cooked through, or cook in the oven at 200°C, gas mark 6 for 30-35 minutes. Garnish with the mint and coriander and serve with the carrots.

Drink recommendation

An aromatic white with a hint of spice. The Naked Grape Riesling 2009 Pfalz, Germany.