Grilled Chicken Breast with Nước Mắm Pha & Cucumber Salad -

Grilled chicken breast with nước mắm pha fish sauce and a refreshing cucumber salad brings together vibrant flavors and textures reminiscent of Vietnamese cuisine. This dish not only satisfies your hunger but also offers a burst of nutritional benefits, making it a perfect choice for a light lunch or a vibrant dinner. Follow this guide for an easy, delightful meal that highlights the beautiful balance of grilled chicken with the umami notes of fish sauce and the cool crunch of cucumber salad.

Why You Will Love This Recipe

What sets this grilled chicken breast apart is its succulent marinated flavor that meshes perfectly with the savory, tangy nước mắm pha sauce. The marinade infuses the chicken with a depth of flavor, while the dipping sauce elevates it, thanks to the bright acidity of lime juice balanced with the salty richness of fish sauce. Coupled with a light cucumber salad, this dish offers a harmonious blend of taste and nutrition, appealing to health-conscious food lovers. Perfect for a warm evening, this recipe is versatile and can easily be scaled up for entertaining or kept minimal for simple weeknight meals.

Ingredients

Gather the following ingredients to create this delicious dish:

For the Grilled Chicken Breast:

2 boneless, skinless chicken breasts
1 tbsp soy sauce
1 tbsp honey or sugar
1 tbsp minced garlic
1 tbsp minced lemongrass (optional)
1 tsp black pepper
1 tbsp vegetable oil

For the Nước Mắm Pha Fish Sauce Dipping Sauce:

3 tbsp fish sauce
2 tbsp lime juice
2 tbsp sugar
1/4 cup warm water
1 clove garlic, minced
1-2 Thai chilies, finely chopped (optional for heat)

For the Cucumber Salad:

1 large cucumber, thinly sliced
1/4 red onion, thinly sliced
2 tbsp rice vinegar
1 tbsp sugar
1/2 tsp salt
1 tbsp chopped cilantro or mint (optional)
1 tbsp crushed peanuts (optional)

Instructions

Step 1: Marinate & Grill the Chicken – Start by preparing the marinade. In a mixing bowl, combine the soy sauce, honey or sugar, minced garlic, optional lemongrass, black pepper, and vegetable oil. Whisk these ingredients together until well combined. Place the chicken breasts in the bowl, ensuring they are evenly coated in the marinade. Cover the bowl with plastic wrap and let the chicken marinate for at least 20 minutes, although marinating for up to 2 hours will enhance the flavor significantly.

After marination, heat your grill or grill pan over medium-high heat. Once it’s hot, place the chicken breasts on the grill. Grill for around 5-7 minutes per side, or until the internal temperature reaches 165°F (74°C). This cooking time ensures that the chicken remains juicy while fully cooked. Once done, remove the chicken from the grill and allow it to rest for 5 minutes before slicing.

Step 2: Make the Nước Mắm Pha Fish Sauce Dip – To create the dipping sauce, start by dissolving sugar in warm water in a mixing bowl. Add the fish sauce and lime juice, then stir in the minced garlic and fine chopped Thai chilies, adjusting the level of sweetness or saltiness to suit your taste. This sauce can be prepared in advance and stored in the refrigerator until you’re ready to serve.

Step 3: Prepare the Cucumber Salad – For the salad, toss the thinly sliced cucumber and red onion in a bowl. Drizzle rice vinegar over the top along with sugar and salt, mixing until everything is well coated. Let the salad sit for about 10 minutes; this helps soften the vegetables slightly and allows the flavors to meld. Optional garnishes like chopped cilantro or mint and crushed peanuts can be added for a fresh taste and added texture.

Step 4: Serve – To plate, slice the grilled chicken breast and arrange it beautifully on a plate. Serve alongside a small bowl of the nước mắm pha fish sauce for dipping. Add a generous helping of the cucumber salad on the side for a refreshing contrast to the savory chicken. The combination of flavors is sure to delight your palate.

FAQs

Can I use chicken thighs instead of breast?

Yes, chicken thighs are a great option! They will remain juicy and flavorful while grilling. Adjust your cooking time as they may take a little longer to cook through.

What can I substitute for fish sauce?

If you’re looking for a fish sauce alternative, you can use soy sauce or coconut aminos for a vegetarian option. However, this will alter the flavor profile slightly.

How long can I store leftovers?

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place the chicken in the microwave or skillet until warmed through.

Can I add other vegetables to the salad?

Absolutely! Feel free to add other veggies like bell peppers, carrots, or even shredded cabbage to enhance the cucumber salad.

Is this recipe gluten-free?

To make this recipe gluten-free, ensure to use a gluten-free soy sauce or tamari. The rest of the ingredients are naturally gluten-free.

Conclusion

This grilled chicken breast with nước mắm pha and cucumber salad is a delightful dish that will impress your family or guests with its vibrant flavors and textures. It’s not only quick to prepare but also immensely satisfying. Pair it with rice or enjoy it on its own for a meal that’s both healthy and bursting with flavor. Explore the depths of Vietnamese cuisine at home with this wonderful recipe, and enjoy the simplicity and joy it brings to your dining table.