Prepare the lemongrass first — the most technique-dependent preparation in the recipe. Each lemongrass stalk has three distinct zones from base to tip: the tough, fibrous outer leaves that are aromatic but impossible to properly mince and unpleasant to eat; the firm, pale lower section and tender inner core that contain the most concentrated aromatic oils and mince to a fine, paste-like texture; and the dry, papery upper green portion that has minimal flavour. Remove the outer two or three tough layers from each stalk by peeling them away with your fingers. Cut off and discard the fibrous green upper portion, leaving only the white and pale green lower section — typically the bottom 10–12cm of each stalk. Slice into thin rounds, then mince very finely — the finer the mince, the more aromatic oil is released and the more evenly the lemongrass flavour distributes through the marinade. Lemongrass that is roughly chopped rather than finely minced remains fibrous and provides uneven flavour distribution; finely minced lemongrass produces a paste-like texture that coats the chicken uniformly and releases its aromatic compounds during the high-heat cooking step rather than remaining as identifiable pieces. In a large bowl, combine the minced lemongrass with the 45ml of fish sauce, 30ml of soy sauce, 30g of honey, 20g of minced garlic, 15g of grated ginger, 15ml of toasted sesame oil, and 3g of black pepper. Stir to combine fully. Add the 600g of chicken thighs and massage the marinade thoroughly into every surface. Cover and refrigerate for a minimum of 30 minutes — 2–4 hours for maximum lemongrass penetration.

While the chicken marinates, prepare the pickled daikon and carrot. In a medium bowl, combine the 120ml of rice vinegar, 40g of sugar, and 6g of salt. Stir vigorously until the sugar and salt have completely dissolved — undissolved sugar produces unevenly sweetened pickle brine with concentrated sweet pockets. Add the 150g of julienned carrot and 150g of julienned daikon radish, pressing them down to ensure complete submersion in the brine. Allow to sit at room temperature for a minimum of 20 minutes, stirring occasionally to ensure even brine contact with all surfaces. After 20 minutes, the vegetables will have softened slightly at their surfaces while retaining their crisp interior structure — producing the characteristic texture of Vietnamese đồ chua, the pickled vegetable accompaniment that appears throughout Vietnamese rice and noodle dishes. The daikon's slight pungency and the carrot's earthy sweetness both moderate during pickling as the vinegar draws out some of each vegetable's stronger flavour compounds, producing a milder, more balanced result than the raw vegetables. The pickled vegetables can be prepared up to 3 days ahead and refrigerate well — they improve over the first 24 hours as the brine penetrates more completely.

Rinse the 300g of jasmine rice under cold running water until completely clear. Combine the rinsed rice with 450ml of cold water in a medium saucepan. Bring to a full rolling boil over high heat, then reduce immediately to the lowest possible setting, cover tightly, and simmer for 15 minutes without lifting the lid. Remove from heat and allow to stand covered for 5 minutes — do not open the lid during either the cooking or the resting period. After the full rest, uncover and fluff with a fork. The finished rice should have distinct but slightly sticky grains — the slightly sticky quality is correct for this bowl and aids in the chopstick or spoon scooping that Vietnamese bowl food naturally requires.

Nuoc cham is the foundational dipping sauce and dressing of Vietnamese cooking, and its quality depends entirely on achieving genuine balance between its four components rather than having any single flavour dominate. In a small bowl, combine the 60ml of fresh lime juice, 30ml of fish sauce, 25g of granulated sugar, and 60ml of water. Whisk until the sugar has completely dissolved. Add the 10g of minced garlic and the thinly sliced Thai chili. Taste immediately and assess each flavour dimension independently — the sour from the lime, the salty-umami from the fish sauce, the sweet from the sugar, and the heat from the chili should all be clearly present and roughly equal in presence. Adjust: if the lime dominates, add a small amount of additional water or sugar; if the fish sauce is too assertive, add additional lime juice and a small amount of water; if the sweetness overwhelms, increase the lime juice; if the heat is insufficient, add additional chili or a pinch of chili flakes. The correct nuoc cham tastes simultaneously of all four notes with no single note overpowering — the balance is more important than the exact quantities, which vary with the sourness of specific limes and the saltiness of specific fish sauce brands.

Remove the marinated chicken from the refrigerator and allow to rest at room temperature for 10 minutes while the cooking surface is prepared. Heat a grill pan or large heavy skillet over medium-high heat and add the 20ml of neutral oil. Allow to heat until shimmering. Remove each chicken thigh from the marinade and allow excess to drip off briefly — very thick honey-based marinade excess can burn before the chicken is cooked through. Add the thighs in a single layer with space between each piece. Cook undisturbed for 6–7 minutes — the honey in the marinade caramelises against the hot surface alongside the lemongrass's aromatic oils and the soy's proteins, producing the characteristic golden-brown with caramelised, slightly charred patches that give lemongrass chicken its specific visual and flavour identity. The lemongrass's volatile aromatic compounds bloom explosively during this caramelisation, producing the citrusy, slightly floral aroma that is the dish's olfactory signature. After 6–7 minutes, flip each thigh and cook the second side for 6–7 minutes until the internal temperature reads 75°C throughout the thickest part of the thigh. Transfer to a plate and rest for 5 minutes, then slice against the grain into strips.

Divide the warm jasmine rice among four wide bowls. Top each bowl with the sliced lemongrass chicken strips. Drain the pickled vegetables and arrange alongside the chicken — their bright orange and white colours against the white rice and golden chicken provide the visual variety that Vietnamese bowl food is characterised by. Add the sliced cucumber in a distinct section. Over each bowl, distribute the fresh herbs — a combination of cilantro, mint, and Thai basil together rather than choosing between them. The three-herb combination is a deliberate Vietnamese culinary principle: cilantro provides clean, slightly citrusy herbal freshness; mint provides cooling aromatic contrast; Thai basil provides the specifically anise-like, slightly clove-adjacent aroma that neither cilantro nor regular basil provides. Together they produce an aromatic complexity that a single herb cannot approximate and that is fundamentally characteristic of Vietnamese fresh-herb-forward cooking. Drizzle the nuoc cham generously over each assembled bowl — it should reach the chicken, the rice, and the vegetables. Scatter the 40g of crushed roasted peanuts over each bowl — their toasted, buttery crunch provides the textural contrast this bowl specifically benefits from against the soft rice and tender chicken. Serve lime wedges alongside for additional squeezing at the table.