Vietnamese Lemongrass Chicken: Savory & Authentic Recipe

Why Vietnamese Lemongrass Chicken Will Win Your Heart

Picture this: a sizzling grill, the aroma of fresh lemongrass wafting through the air, and juicy chicken pieces marinated in flavors that dance on your tongue. That’s Vietnamese Lemongrass Chicken for you—my go-to dish when I want to impress friends or simply enjoy a flavorful meal with my family. I first tried this dish at a street food stall in Hanoi, and it was love at first bite. Since then, I’ve perfected the recipe at home, and now I’m sharing it with you. This dish is all about bold tastes, simple prep, and vibrant colors that make every meal feel like a celebration.

A Little History Behind the Dish

Vietnamese Lemongrass Chicken is a classic example of how Vietnamese cuisine balances sweet, salty, sour, and spicy flavors. Lemongrass, a fragrant herb native to Southeast Asia, is a staple in Vietnamese cooking. It adds a citrusy freshness that pairs beautifully with savory ingredients like fish sauce and garlic. Traditionally, this dish is grilled over charcoal, but modern kitchens can achieve similar results with stovetop grills or even ovens. The accompanying Nuoc Cham sauce is another star of the show—a tangy, umami-rich dipping sauce that elevates everything it touches.

Why You’ll Love This Recipe

This Vietnamese Lemongrass Chicken recipe is a winner for so many reasons. First, the marinade is easy to whip up with pantry staples like soy sauce, sugar, and fish sauce. Second, the dish is versatile—you can serve it with rice, noodles, or even as a sandwich filling. Lastly, the balance of flavors is simply irresistible. Sweet, zesty, and aromatic, this dish will have everyone asking for seconds (and maybe even thirds).

Perfect Occasions to Make Vietnamese Lemongrass Chicken

Whether you’re hosting a casual dinner party, celebrating a special occasion, or just craving something delicious, this dish fits the bill. It’s perfect for summer barbecues, family gatherings, or even a cozy weeknight dinner. Pair it with some cold beer or sparkling water, and you’ve got yourself a feast!

Ingredients

• 8 boneless chicken thighs
• 1 lemongrass stalk (about 3 tablespoons finely chopped)
• 4 garlic cloves (about 2 tablespoons minced)
• 1 shallot or small onion (about 2 tablespoons minced)
• 1 tablespoon fish sauce
• 1 tablespoon dark soy sauce (or regular soy sauce)
• 2 tablespoons sugar
• 2 tablespoons water
• For the Nuoc Cham sauce:
• 1 garlic clove (minced)
• 2 tablespoons lime juice or white vinegar
• 6 tablespoons warm water
• 2 tablespoons sugar
• 2 tablespoons fish sauce
• Optional: shredded carrots for color and bird’s eye chili for heat

Substitution Options

If you can’t find lemongrass, try using lemon zest mixed with a bit of ginger for a similar citrusy kick. Swap fish sauce with soy sauce if you’re avoiding seafood-based ingredients. For a gluten-free version, use tamari instead of soy sauce. Don’t have a grill? No problem—use a skillet or bake the chicken in the oven.

Step 1: Prepare the Marinade

Start by finely chopping or grating your aromatics. Peel and mince the garlic and shallot until they’re almost paste-like. For the lemongrass, remove the tough outer layer and chop only the tender yellow part. A mini food processor works wonders here! Combine these with fish sauce, soy sauce, sugar, and water in a bowl. Stir until the sugar dissolves completely. Pro tip: Taste the marinade before adding the chicken. Adjust the sweetness or saltiness to suit your preference.

Step 2: Marinate the Chicken

Place the chicken thighs in a large bowl and pour the marinade over them. Massage the marinade into the chicken to ensure every piece is coated evenly. Cover the bowl and let it sit for at least 30 minutes at room temperature. For deeper flavor, refrigerate overnight. Chef’s tip: Pat the chicken dry with paper towels before grilling to prevent sticking and help it develop a nice char.

Step 3: Grill the Chicken

Heat your grill to medium-high. Lightly brush the chicken with vegetable oil to keep it from sticking. Place the chicken skin-side down first and cook for 2-3 minutes. Flip and continue grilling for another 5-8 minutes, covering the grill to trap the heat. Keep an eye on the chicken to avoid burning. The goal is golden-brown perfection with a juicy interior.

Step 4: Make the Nuoc Cham Sauce

In a small bowl, combine minced garlic, lime juice, warm water, sugar, and fish sauce. Stir until the sugar dissolves. Taste and adjust the balance of sweet, sour, and salty flavors. If you’re feeling adventurous, add some shredded carrots or thinly sliced chili for extra flair. This sauce is the soul of the dish, so take your time perfecting it.

Step 5: Serve and Enjoy

Serve the grilled Vietnamese Lemongrass Chicken with steamed jasmine rice, vermicelli noodles, or fresh veggies like cucumber and tomatoes. Drizzle the Nuoc Cham sauce generously over the chicken or serve it on the side for dipping. Garnish with fresh herbs like cilantro or mint for a pop of color and freshness.

Timing

• Prep time: 15 minutes
• Cooking time: 15 minutes
• Total time: 30 minutes (plus marinating time)

Chef’s Secret

To intensify the lemongrass flavor, lightly bruise the stalks with the back of a knife before chopping. This releases their essential oils and makes the marinade even more fragrant.

Extra Info

Did you know that lemongrass is not only delicious but also packed with health benefits? It’s rich in antioxidants and has anti-inflammatory properties. So, while you’re enjoying this dish, you’re also doing your body a favor!

Necessary Equipment

You’ll need a sharp knife, cutting board, mixing bowls, a grill or skillet, tongs, and a small whisk or spoon for the sauce.

Storage Tips

Store leftover chicken in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet to maintain moisture. The Nuoc Cham sauce can be stored separately in the fridge for up to a week. Just give it a good stir before serving.

If you have extra marinade, freeze it in ice cube trays for future use. Thaw and use within 3 months. Avoid freezing cooked chicken with the sauce, as it may alter the texture.

For longer storage, vacuum-seal the chicken and freeze it. Thaw overnight in the fridge before reheating.

Tips and Advice

Use boneless thighs instead of breasts for juicier results. Always taste your marinade before adding the chicken to ensure it’s balanced. Let the chicken rest for 5 minutes after grilling to lock in juices.

Presentation Tips

Serve the chicken on a platter garnished with fresh herbs and lime wedges. Arrange colorful veggies like sliced cucumbers and carrots around the edges. Pour the Nuoc Cham sauce into small ramekins for individual servings.

Healthier Alternatives

Option 1: Use chicken breast instead of thighs for a leaner option.
Option 2: Substitute sugar with honey or maple syrup.
Option 3: Bake the chicken instead of grilling to reduce added fats.
Option 4: Add more veggies like bell peppers or zucchini to the plate.
Option 5: Replace rice with cauliflower rice for a low-carb twist.
Option 6: Use coconut aminos instead of soy sauce for a gluten-free alternative.

Common Mistakes to Avoid

Mistake 1: Skipping the Marinating Time

Marinating is key to infusing the chicken with flavor. Rushing this step results in bland meat. Always allow at least 30 minutes, or better yet, marinate overnight.

Mistake 2: Overcooking the Chicken

Overcooked chicken becomes dry and tough. Use a meat thermometer to check for doneness—the internal temperature should reach 165°F. Remove the chicken from heat slightly before it hits this mark, as it will continue cooking while resting.

Mistake 3: Ignoring the Sauce Balance

The Nuoc Cham sauce should strike a perfect harmony between sweet, sour, and salty. Tasting and adjusting is crucial to getting it right. Pro tip: Start with less fish sauce and add gradually to avoid overpowering the sauce.

FAQ

What is Vietnamese Lemongrass Chicken?

Vietnamese Lemongrass Chicken is a popular dish featuring chicken marinated in a blend of lemongrass, garlic, fish sauce, and other seasonings, then grilled to perfection. It’s often served with rice, noodles, or fresh vegetables.

Can I use chicken breasts instead of thighs?

Yes, but thighs are juicier and more flavorful due to their higher fat content. If using breasts, avoid overcooking to keep them tender.

How do I store leftovers?

Store leftover chicken in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet or microwave.

What is Nuoc Cham sauce?

Nuoc Cham is a Vietnamese dipping sauce made with fish sauce, lime juice, sugar, garlic, and chili. It’s tangy, savory, and slightly sweet, making it a versatile condiment.

Can I make this dish indoors?

Absolutely! Use a stovetop grill pan or bake the chicken in the oven at 400°F for 20-25 minutes.

Is fish sauce necessary?

Fish sauce adds a distinct umami flavor, but you can substitute it with soy sauce if needed. However, the authentic taste might be slightly different.

How long should I marinate the chicken?

At least 30 minutes, but marinating overnight yields the best flavor.

What sides pair well with this dish?

Rice, vermicelli noodles, cucumber slices, and fresh herbs like cilantro or mint complement the dish beautifully.

Can I freeze the marinade?

Yes, freeze it in ice cube trays for up to 3 months. Thaw and use as needed.

Is this dish spicy?

It can be, depending on how much chili you add to the Nuoc Cham sauce. Adjust the heat to your liking.

A Final Word

Vietnamese Lemongrass Chicken is a dish that brings people together. Its vibrant flavors and ease of preparation make it a standout in any kitchen. Whether you’re a seasoned cook or a beginner, this recipe is sure to become a favorite. So fire up the grill, gather your loved ones, and savor the magic of Vietnamese cuisine. Happy cooking!