Oua Khao Poon — Print Recipe — The Culinary Codex

Savory ground chicken paste wrapped around lemongrass stalks and grilled until golden brown. The lemongrass infuses the meat from the inside while charcoal adds smoky exterior flavor, creating a uniquely aromatic skewer.

Ingredients

400g ground chicken
4 thick lemongrass stalks
3 shallots, minced
4 cloves garlic, minced
2 tablespoons fish sauce
1 tablespoon curry paste
Kaffir lime leaves, shredded
Fresh cilantro, chopped
1 egg white
Sweet chili sauce for dipping

Instructions

1 Trim lemongrass stalks to about fifteen centimeters and lightly bruise the base to release oils.
2 Combine ground chicken with shallots, garlic, fish sauce, curry paste, kaffir lime leaves, cilantro, and egg white.
3 Mold the chicken mixture firmly around the lemongrass stalks, forming an even sausage shape.
4 Refrigerate for thirty minutes to help the mixture set around the stalks.
5 Grill over medium charcoal heat for twelve minutes, turning regularly until golden brown all over.
6 Serve immediately with sweet chili sauce and sticky rice.

Did You Know?

The lemongrass stalk serves triple duty as skewer, flavor infuser, and handle, making this one of the most elegant and practical street foods in Southeast Asia.