1/2 cup finely chopped lemon grass (3 or 4 stalks)
2 Tbl finely chopped shallots
1 Tbl finely chopped garlic
1 Tbl dried chile flakes
1 Tbl soy sauce
1 Tbl sugar
4 1/2 tsp fish sauce
1 1/2 tsp kosher salt
1 chicken (3 to 4 pounds), rinsed and patted dry
2 Tbl finely chopped cilantro
1 Tbl vegetable oil

In a cooking dish large enough to hold the chicken, combine the shallots, garlic, chile flakes, soy sauce, sugar, fish sauce and salt and the chopped lemon grass, reserving 2 Tbl for future use.  Add the chicken, turn in the marinade to coat.  Pour excess marinade into the cavity and marinate the chicken in the refrigerator for at least 3 hours but is better overnight.  Bring the chicken to room temperature before cooking.

Heat the oven to 350°F.  Put the chicken, breast side down, on a rack in a roasting plan.  Roast the chicken for 20 minutes per pound with the bread down.  Turn it over, and roast until the chicken is cooked and nicely browned, about another 20 minutes per pound.  About 10 minutes before the chicken is done, combine the remaining 2 Tbl lemon grass with the cilantro and vegetable oil, and baste the chicken with this mixture.  The chicken is done when its juices run clear.  Let the chicken stand for 10 minutes before carving.