Vietnamese Lemongrass Chicken: A Flavorful & Easy Recipe

Vietnamese Lemongrass Chicken: Prepare to embark on a culinary adventure that will tantalize your taste buds and transport you straight to the vibrant streets of Vietnam! Imagine sinking your teeth into succulent, perfectly grilled chicken, infused with the bright, citrusy aroma of lemongrass and a hint of chili. This isn’t just a meal; it’s an experience.

This iconic dish, known as “Gà N??ng S?” in Vietnamese, holds a special place in Vietnamese cuisine. Lemongrass has been used for centuries in Southeast Asian cooking, not only for its distinctive flavor but also for its purported health benefits. Passed down through generations, this recipe is a testament to the ingenuity and resourcefulness of Vietnamese cooks, who have mastered the art of transforming simple ingredients into extraordinary meals.

What makes Vietnamese Lemongrass Chicken so irresistible? It’s the perfect balance of flavors – the savory chicken, the zesty lemongrass, the subtle heat of chili, and the umami depth of fish sauce. The marinade tenderizes the chicken, ensuring each bite is juicy and flavorful. Whether you grill it, bake it, or pan-fry it, this dish is incredibly versatile and easy to prepare, making it a weeknight favorite for busy families and a guaranteed crowd-pleaser at gatherings. The aromatic fragrance alone is enough to make anyone’s mouth water! I know you’ll love this recipe as much as I do.

Ingredients:

• For the Marinade:
• 2 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 4 stalks lemongrass, finely minced (about 1/2 cup)
• 4 cloves garlic, minced
• 2 shallots, minced
• 1 red chili, finely minced (optional, for heat)
• 2 tablespoons fish sauce
• 1 tablespoon soy sauce
• 1 tablespoon brown sugar
• 1 tablespoon vegetable oil
• 1 teaspoon ground turmeric
• 1/2 teaspoon black pepper
• For Cooking:
• 2 tablespoons vegetable oil
• 1/4 cup chicken broth (or water)
• Optional garnishes: chopped cilantro, sliced green onions, lime wedges, extra chili slices
• Serving Suggestions:
• Cooked white rice, brown rice, or vermicelli noodles
• Fresh vegetables like cucumbers, lettuce, and bean sprouts
• Pickled carrots and daikon radish (Do Chua)

Preparing the Lemongrass Chicken Marinade

Okay, let’s get started! The key to incredibly flavorful Vietnamese lemongrass chicken is a fantastic marinade. This is where all the magic happens, so don’t skimp on the ingredients or the marinating time. Trust me, it’s worth it!

1. Prep the Lemongrass: This is probably the most important step. Lemongrass can be a bit tough, so you really need to mince it finely. I like to start by trimming off the tough top and bottom parts of the lemongrass stalk, leaving only the tender, pale green and white part. Then, remove the tough outer layers until you get to the softer core. Use a sharp knife to mince the lemongrass as finely as possible. You can also use a food processor, but be careful not to over-process it into a paste. We want texture!
2. Mince the Aromatics: Next, mince the garlic, shallots, and red chili (if using). The smaller you mince them, the more flavor they’ll release into the marinade. I usually use a garlic press for the garlic, but mincing with a knife works just as well. For the shallots, peel them and then slice them thinly before mincing. Remember to remove the seeds from the chili if you want less heat.
3. Combine the Marinade Ingredients: In a medium-sized bowl, combine the minced lemongrass, garlic, shallots, and chili (if using). Add the fish sauce, soy sauce, brown sugar, vegetable oil, ground turmeric, and black pepper.
4. Mix Well: Use a spoon or whisk to thoroughly combine all the ingredients. Make sure the brown sugar is dissolved. The marinade should be fragrant and slightly thick.
5. Marinate the Chicken: Add the chicken pieces to the bowl with the marinade. Use your hands (or a spoon) to make sure each piece of chicken is well coated with the marinade. This is important for even flavor distribution.
6. Cover and Refrigerate: Cover the bowl with plastic wrap or transfer the chicken to a resealable plastic bag. Refrigerate for at least 2 hours, or preferably overnight. The longer the chicken marinates, the more flavorful it will be. I usually aim for at least 4 hours, but overnight is ideal.

Cooking the Lemongrass Chicken

Now that the chicken has had a chance to soak up all those delicious flavors, it’s time to cook it! This part is quick and easy, so you’ll have dinner on the table in no time.

1. Heat the Oil: Heat the vegetable oil in a large skillet or wok over medium-high heat. Make sure the skillet is large enough to accommodate all the chicken without overcrowding it. Overcrowding can lower the temperature of the pan and cause the chicken to steam instead of sear.
2. Add the Chicken: Once the oil is hot, add the marinated chicken to the skillet in a single layer. Try to avoid adding too much of the marinade liquid at this point, as it can also cause the chicken to steam. If there’s a lot of excess marinade, you can reserve it for later.
3. Sear the Chicken: Let the chicken sear for 2-3 minutes on each side, until it’s nicely browned. The goal is to get a good sear on the chicken, which will add flavor and texture. Don’t move the chicken around too much while it’s searing, as this will prevent it from browning properly.
4. Add the Broth (or Water): Once the chicken is browned on all sides, add the chicken broth (or water) to the skillet. This will help to deglaze the pan and create a flavorful sauce.
5. Simmer and Cook Through: Bring the broth to a simmer, then reduce the heat to medium-low. Cover the skillet and let the chicken simmer for about 10-15 minutes, or until it’s cooked through and the juices run clear when pierced with a fork. The cooking time will depend on the size of the chicken pieces.
6. Reduce the Sauce (Optional): If you want a thicker sauce, you can remove the chicken from the skillet and set it aside. Then, increase the heat to medium-high and let the sauce simmer for a few minutes, until it’s reduced to your desired consistency. Be careful not to burn the sauce.
7. Return the Chicken: Return the cooked chicken to the skillet with the sauce. Toss to coat the chicken with the sauce.

Serving and Garnishing

The lemongrass chicken is ready! Now comes the fun part: serving it up with all your favorite sides and garnishes. This is where you can really customize the dish to your liking.

1. Choose Your Base: I love serving this chicken with cooked white rice, but brown rice or vermicelli noodles are also great options. Cook the rice or noodles according to package directions.
2. Add Fresh Vegetables: Fresh vegetables add a nice crunch and freshness to the dish. I usually serve it with sliced cucumbers, lettuce, and bean sprouts. You can also add other vegetables like shredded carrots or bell peppers.
3. Don’t Forget the Pickles: Pickled carrots and daikon radish (Do Chua) are a classic Vietnamese accompaniment. They add a tangy and slightly sweet flavor that complements the lemongrass chicken perfectly. You can find Do Chua at most Asian grocery stores, or you can make your own.
4. Garnish Generously: Garnish the chicken with chopped cilantro, sliced green onions, and lime wedges. A sprinkle of extra chili slices is also a nice touch if you like a little heat.
5. Serve and Enjoy: Serve the lemongrass chicken over rice or noodles, with the fresh vegetables, pickled carrots and daikon radish, and garnishes. Squeeze a lime wedge over the top and enjoy!

Tips and Variations

Here are a few extra tips and variations to help you make the perfect Vietnamese lemongrass chicken:

• Chicken Options: While I prefer using chicken thighs for their flavor and tenderness, you can also use chicken breasts. Just be careful not to overcook them, as they can become dry.
• Spice Level: Adjust the amount of chili to your liking. If you’re sensitive to heat, you can omit the chili altogether.
• Sweetness: You can adjust the amount of brown sugar to your liking. If you prefer a less sweet dish, you can reduce the amount of brown sugar.
• Vegetarian Option: To make this dish vegetarian, you can substitute the chicken with tofu or tempeh. Just be sure to press the tofu or tempeh to remove excess water before marinating.
• Grilling: You can also grill the lemongrass chicken. Marinate the chicken as directed, then grill over medium heat until cooked through.
• Air Fryer: For a quicker and healthier option, you can air fry the lemongrass chicken. Preheat your air fryer to 400°F (200°C). Place the marinated chicken in the air fryer basket in a single layer. Cook for 12-15 minutes, or until the chicken is cooked through and golden brown, flipping halfway through.

Make Ahead Tips

This lemongrass chicken is a great dish to make ahead of time. You can marinate the chicken up to 24 hours in advance. You can also cook the chicken ahead of time and store it in the refrigerator for up to 3 days. Reheat the chicken in the microwave or in a skillet over medium heat before serving.

Storage Instructions

Store leftover lemongrass chicken in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or in a skillet over

Conclusion:

This Vietnamese Lemongrass Chicken recipe isn’t just another chicken dish; it’s a vibrant culinary journey to Southeast Asia, right in your own kitchen. The aromatic lemongrass, the savory fish sauce, the subtle sweetness of sugar, and the fiery kick of chili – all these elements dance together to create a flavor profile that’s both complex and utterly addictive. I truly believe this is a must-try recipe for anyone looking to elevate their weeknight dinners or impress guests with a dish that’s both delicious and relatively simple to prepare. What makes this recipe so special is its versatility. While I’ve presented it as a grilled chicken dish, don’t feel limited! You can easily adapt it to suit your preferences and dietary needs. For example, if you’re short on time, you can pan-fry the chicken instead of grilling it. Just be sure to use a good non-stick pan and cook it over medium-high heat until it’s cooked through and nicely browned. Alternatively, you could bake the chicken in the oven at 375°F (190°C) for about 20-25 minutes, or until the internal temperature reaches 165°F (74°C). Serving suggestions are endless! I personally love serving this Vietnamese Lemongrass Chicken with a side of fluffy jasmine rice and a refreshing cucumber salad. The coolness of the cucumber perfectly complements the richness of the chicken. You could also try serving it with rice noodles, pickled vegetables, and a sprinkle of crushed peanuts for a more authentic Vietnamese experience. For a low-carb option, serve it over a bed of crisp lettuce with a drizzle of the marinade as a dressing. And don’t forget about variations! Feel free to experiment with different vegetables. Bell peppers, onions, and even zucchini would all be delicious additions to this dish. If you’re not a fan of chili, you can reduce the amount or omit it altogether. You can also adjust the amount of fish sauce to your liking. Just remember that fish sauce is quite salty, so start with a smaller amount and add more to taste. I’ve poured my heart into perfecting this recipe, and I’m confident that you’ll love it as much as I do. The key to success lies in using fresh, high-quality ingredients and not being afraid to experiment with the flavors. Don’t be intimidated by the seemingly long list of ingredients; most of them are pantry staples, and the rest can be easily found at your local Asian market or even in the international aisle of your regular grocery store. So, what are you waiting for? Gather your ingredients, put on some music, and get ready to embark on a culinary adventure. I’m so excited for you to try this Vietnamese Lemongrass Chicken recipe and experience the explosion of flavors for yourself. Once you’ve made it, I would absolutely love to hear about your experience! Did you make any modifications? What did you serve it with? What did your family and friends think? Please share your thoughts and photos in the comments below. Your feedback is invaluable, and it helps me continue to improve and create even more delicious recipes for you to enjoy. Happy cooking!

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