vietnamese lemon grass grilled chicken with nuoc cham

INGREDIENTS 

1 lb chicken thighs, cubed 
1/3 cup lemongrass, finely chopped - using lemon grass from a tube
2 garlic cloves (minced)
2 tbsp soy sauce - using tamari 
2 tbs fish sauce
1 tbs oil - using avocado 
1 tbs sugar - using allulose 
2 tbs water
2 Thai chilis - using jalapeno

 optional:1 small shallot, cilantro, hot sauce 

MAKE

blend all together and then marinade minimum 2 hours best overnight

- serving at jackon lake with lettuce, cucumbers, mint, nuoc cham 

nuoc cham - vietnamese dipping sauce

4 tbsp. sugar - used 5 TB allulose

2 cloves garlic

2 Thai chiles - used jalapenos 

5 tbsp. fish sauce

2 tbsp.- 4tbsp fresh lime juice 

1 tbs cilantro minced

1 tbs green onion

1 cup water