Vietnamese Grilled Lemongrass Chicken

Ingredients:
whole chicken, cut in a half (or as you like)
3-4 stalks lemongrass
5 shallots
4 cloves garlic
3 tbsp vegetable oil
3 tbsp soy sauce
5 tbs fish sauce
3 tbsp oyster sauce
3 tbsp honey
salt & black pepper to taste



Directions:
- Make the marinade first by grinding the lemongrass, shallots, garlic and oil to a smooth paste in a blender. Add all the other ingredients and mix well.
- Pour the marinade over the chicken and mix until well coated.
- Allow to marinate for several hours or (best) over night.
- Grill the chicken over hot charcoal. Turn frequently to cook the meat evenly while brushing it with the marinating sauce. Grill until chicken is cooked through and done.
- Transfer to a serving platter and serve hot with the fish sauce dip on the side.
**Note: If the BBQ rain out, cook chicken for 35 mins in preheated oven ( 400F) then broil for 10-15 mins

Fish sauce for dipping:

1 1/2 cup water
3 tbsp rice or white vinegar
3 tbsp lime juice
5 tbsp sugar
2 cloves garlic, minced or crushed
1 red chili pepper, seeded and finely chopped
1/3 cup pure fish sauce (nuoc mam)
- Combine all ingredients and stir. Left over seasoned fish sauce stores well in the
refrigerator for up to one month.