Pin it
This aromatic Vietnamese lemongrass chicken brings the vibrant flavors of Southeast Asia right to your dinner table. The fragrant lemongrass combined with savory fish sauce creates a dish that's both comforting and exciting, transporting you straight to the bustling streets of Hanoi.
I first made this dish after traveling through Vietnam and becoming obsessed with their incredible use of fresh herbs and spices. When I recreated it at home, my entire kitchen filled with the most intoxicating aroma that instantly brought me back to those vibrant street markets.
Ingredients
- Boneless chicken thighs: deliver more flavor and stay juicier than breast meat
- Fresh lemongrass: provides that distinctive citrusy aroma that defines Vietnamese cuisine
- Fish sauce: adds that unmistakable umami depth that can't be replicated
- Brown sugar: balances the savory elements with just a touch of sweetness
- Turmeric powder: gives a beautiful golden color and subtle earthy flavor
- Lime juice: brightens everything with its fresh acidity
- Chili flakes: add customizable heat without overwhelming the delicate flavors
- Fresh cilantro: for a cooling, herbaceous finish that completes the dish
Step-by-Step Instructions
- Prepare the Marinade:
- Combine finely chopped lemongrass, minced garlic, fish sauce, soy sauce, brown sugar, turmeric powder, lime juice, chili flakes, and vegetable oil in a medium bowl. Stir thoroughly until the sugar completely dissolves and all ingredients form a smooth marinade with a beautiful golden color. The aroma should be fragrant and complex, with notes of citrus from the lemongrass balanced by the savory depth of fish sauce.
- Marinate the Chicken:
- Place chicken thighs in a shallow dish or resealable bag and pour the prepared marinade over them. Use your hands (wearing gloves if preferred) to massage the marinade into every part of the chicken, ensuring each piece is thoroughly coated. Cover and refrigerate for at least one hour, though overnight delivers the most flavorful results as it allows the acids to tenderize the meat while the aromatics infuse deeply.
- Sauté the Vegetables:
- Heat vegetable oil in a large skillet over medium high heat until shimmering but not smoking. Add thinly sliced onions and julienned red bell peppers to the hot pan, spreading them evenly. Cook for about 3 minutes, stirring occasionally until they develop a slight char while still maintaining some crispness. The onions should be translucent with golden edges. Remove and set aside to maintain their texture.
- Cook the Chicken:
- In the same skillet, add another tablespoon of oil and increase heat to medium high. Place marinated chicken pieces in a single layer, allowing space between each piece. Cook undisturbed for 4 5 minutes until deeply golden on the first side. Flip and cook an additional 4 minutes until the internal temperature reaches 165°F. The exterior should develop a caramelized crust from the sugar in the marinade, creating complex flavor compounds.
- Rest and Serve:
- Transfer the cooked chicken to a cutting board and allow it to rest for 5 minutes, tenting loosely with foil to keep warm. This crucial step allows juices to redistribute throughout the meat. Slice the chicken into strips across the grain, return to the pan with the reserved vegetables, and toss gently to combine. Garnish with fresh cilantro and serve immediately with steamed jasmine rice and lime wedges.
Pin it
The lemongrass is truly the star of this dish. I grow it in my garden during the summer months, and nothing compares to the intensity of freshly harvested stalks. I remember the first time I prepared this for my Vietnamese friend who said it tasted just like her grandmother's recipe. That moment of cultural connection through food remains one of my proudest cooking memories.
Master the Lemongrass
Selecting and preparing lemongrass properly makes all the difference in this dish. Look for stalks that feel firm and heavy for their size, with a pale yellow to light green color at the base. To prepare, remove the tough outer layers and trim off the woody bottom and fibrous top portions. Only use the tender lower section of the stalk, which should be about 4 5 inches long. Smash it first with the flat side of your knife to release the essential oils before finely mincing. If fresh lemongrass is unavailable, look for frozen minced lemongrass at Asian markets as it preserves flavor better than dried versions.
Perfect Pairings
Vietnamese lemongrass chicken pairs beautifully with more than just plain rice. Consider serving it with rice vermicelli noodles for a noodle bowl experience, or wrapped in lettuce leaves with fresh herbs for a lighter option. For a complete Vietnamese meal, serve alongside fresh spring rolls with peanut dipping sauce and a simple cucumber salad dressed with rice vinegar and a touch of sugar. The bright acidity of these accompaniments perfectly complements the rich flavors of the chicken.
Storage and Leftovers
This dish keeps remarkably well, actually developing deeper flavors overnight. Store any leftovers in an airtight container in the refrigerator for up to three days. To reheat, add a splash of water to a skillet and warm the chicken gently over medium low heat to prevent drying out. The leftovers also make an excellent filling for bánh mì sandwiches. Simply stuff into a crusty baguette with pickled carrots, daikon radish, cucumber slices, and a spread of mayonnaise for a delicious next day lunch.
Pin it
Enjoy creating a delicious cultural experience with this tangy, aromatic dish bursting with rich flavors!
Frequently Asked Questions
- → How long should I marinate the lemongrass chicken?
For best results, marinate the chicken for at least 1 hour to allow the flavors to penetrate the meat. However, marinating overnight (8-12 hours) in the refrigerator will yield the most flavorful and tender results.
- → Can I use chicken breast instead of thighs?
Yes, you can substitute chicken breasts for thighs. Keep in mind that breast meat is leaner and cooks faster, so reduce the cooking time by about 1-2 minutes per side to prevent it from drying out. For best results with breast meat, don't skip the marinating step.
- → What's the best way to prepare lemongrass for this dish?
Use only the tender inner white part of the lemongrass stalk. Remove the tough outer layers, trim off the bulbous bottom and woody top, then finely mince the remaining portion. For easier preparation, you can smash the stalk first with the flat side of a knife to release the oils before chopping.
- → Is there a vegetarian alternative to this dish?
You can create a vegetarian version by substituting the chicken with firm tofu or tempeh, and replacing the fish sauce with soy sauce or vegetarian fish sauce. Press the tofu first to remove excess moisture, then marinate and cook following the same instructions, reducing cooking time to about 3 minutes per side.
- → What sides pair well with Vietnamese lemongrass chicken?
Traditional accompaniments include steamed jasmine rice, rice noodles, or a fresh Vietnamese salad. For a complete meal, serve with pickled vegetables (do chua), fresh herbs like mint and Thai basil, or a simple cucumber salad dressed with rice vinegar. A side of nuoc cham (Vietnamese dipping sauce) also complements the flavors nicely.
- → How can I make this dish less spicy?
To reduce the spiciness, simply omit the chili flakes from the marinade. The dish will still have plenty of flavor from the lemongrass, garlic, and other aromatics. Alternatively, you can serve the chili flakes on the side so individuals can adjust the spice level to their preference.