This Vietnamese-style lemongrass chicken rice bowl pairs tender chicken with fragrant jasmine rice, crunchy vegetables, fresh herbs, and a bright fish-sauce-and-lime dressing. It uses familiar ingredients and a straightforward stovetop method, while leaving room for the regional and family variations found across Vietnamese cooking.
Ingredients
- 1½ cups (285 g) jasmine rice
- 1¾ cups (415 ml) water, for the rice
- 1½ lb (680 g) boneless, skinless chicken thighs
- 2 stalks (about 30 g) lemongrass, tough outer layers removed
- 3 garlic cloves (about 9 g), finely chopped for the chicken
- 2 tablespoons (30 ml) fish sauce, for the chicken
- 1 tablespoon (12 g) granulated sugar, for the chicken
- 1 tablespoon (15 ml) neutral cooking oil, for the chicken marinade
- ¼ teaspoon (0.5 g) ground black pepper
- 1 tablespoon (15 ml) neutral cooking oil, for the skillet
- ¼ cup (60 ml) water, for the dressing
- 2 tablespoons (30 ml) fish sauce, for the dressing
- 2 tablespoons (30 ml) fresh lime juice, plus lime wedges for serving
- 1 tablespoon (12 g) granulated sugar, for the dressing
- 1 garlic clove (about 3 g), finely chopped for the dressing
- 1 small red chili (about 5 g), thinly sliced, optional
- 1 medium cucumber (about 200 g), thinly sliced
- 1 medium carrot (about 100 g), peeled and cut into thin matchsticks
- 1 cup loosely packed fresh mint and cilantro leaves (about 15 g total)
- 2 scallions (about 30 g), thinly sliced
Instructions
- Get everything ready. Trim away the woody ends of the lemongrass and peel off its dry outer layers. Finely chop the tender pale portion; mince it quite small so it softens in the pan rather than leaving tough pieces. Cut the chicken into bite-size pieces, about ¾ inch (2 cm). Chop the garlic, slice the vegetables and herbs, and measure the sauce ingredients. Keep the chicken on a separate cutting board from the ready-to-eat garnishes, and wash your hands and utensils after handling it.
- Cook the rice. Put the jasmine rice in a fine-mesh strainer and rinse under cool water, stirring with your fingers, until the water runs less cloudy. Drain well. Combine rice and 1¾ cups (415 ml) water in a small saucepan. Bring to a boil over medium-high heat, then cover and turn the heat to low. Simmer gently for 15 minutes without lifting the lid. Remove the pan from the heat and leave it covered for 10 minutes; then fluff the rice with a fork. If your package gives a different water ratio or cooking time, follow it, since rice varieties and pans can differ.
- Make the chicken marinade. In a bowl, stir together the chopped lemongrass, 3 chopped garlic cloves, 2 tablespoons fish sauce, 1 tablespoon sugar, 1 tablespoon oil, and black pepper. Add the chicken and toss until the pieces are evenly coated. This quick-cooking version does not require a long marinating wait; the finely chopped aromatics season the chicken as it cooks. If you need to pause, cover and refrigerate it while you finish preparing the other components.
- Mix the dressing. Stir the dressing water, 2 tablespoons fish sauce, lime juice, 1 tablespoon sugar, and the remaining chopped garlic together until the sugar dissolves. Add the sliced chili if you like heat. Taste a small drop: it should balance salty, sour, sweet, and gently savory flavors. Add a little more water if it tastes too intense, or a squeeze of lime if you want it sharper. Set aside while you cook the chicken.
- Pan-cook the chicken. Heat a large skillet over medium-high heat, then add 1 tablespoon oil. Lift the chicken from the bowl, letting excess marinade drip back, and arrange it in a single layer. If the pieces crowd the pan, cook in two batches so they brown rather than steam. Cook, turning the pieces as they color, for about 16 minutes total, adjusting the heat if the lemongrass or garlic begins to scorch. Check the thickest pieces with a food thermometer; poultry must reach the USDA FSIS safe minimum internal temperature of 165°F (74°C). Transfer the cooked chicken to a clean plate.
- Assemble the bowls. Divide the warm rice among four bowls. Add chicken, cucumber, carrot, mint, cilantro, and scallions. Spoon a little dressing over each portion or serve it at the table so everyone can choose how much to add. Offer lime wedges alongside, and serve while the chicken is hot and the vegetables are crisp.
Tips
- Choose tender lemongrass. The pale inner stalk is the most tender part. Remove the dry layers, then mince the usable center finely. If fresh lemongrass is unavailable, use 1 tablespoon (15 g) lemongrass paste in the marinade; it is softer and often more concentrated, so check its label and reduce it if it is salted or seasoned.
- Keep the pan uncrowded. Chicken releases moisture as it cooks. A crowded skillet traps steam and makes browning harder, so cook in batches if the pieces touch or overlap. Let the skillet heat back up briefly between batches.
- Adjust fish sauce thoughtfully. Fish sauce brands vary in saltiness. Start with the listed amount, taste the dressing, and dilute it with water if needed. If you cannot use fish sauce, use an equal amount of soy sauce or a gluten-free tamari; the result will be less traditionally savory and have a different aroma, but it still seasons the bowl well.
- Make the components ahead, not the dressed bowls. Rice, chicken, and dressing can be prepared separately and chilled. Keep the sliced vegetables and herbs dry and separate until serving so they stay fresh rather than becoming limp.
Serving Suggestions
Serve the chicken over rice with generous handfuls of cucumber, carrot, mint, cilantro, and scallions. The dressing is intentionally punchy, so drizzle it on a little at a time and taste as you go. Lime wedges let each person brighten their bowl, and extra sliced chili is an easy way to offer heat without making the whole meal spicy.
For a fuller table, add lightly dressed lettuce, quick-pickled vegetables, or a simple clear soup. A small bowl of extra dressing is useful if the rice absorbs the first spoonful. For a casual family meal, arrange the rice, chicken, herbs, and vegetables on separate platters and let everyone build a bowl. Keep utensils for the ready-to-eat items separate from anything that touched raw chicken.
Variations
Use chicken breast: Boneless, skinless breast works, though it is leaner and can dry out if overcooked. Cut it into even pieces and begin checking the temperature early; remove it as soon as the thickest pieces reach 165°F (74°C). Thighs are more forgiving and remain juicy through a little extra cooking.
Make it meat-free: Replace the chicken with 14 ounces (400 g) pressed, firm tofu, cut into cubes. Pat it dry, coat it in the lemongrass mixture, and pan-fry until golden on several sides. Use soy sauce or tamari instead of fish sauce for a vegetarian version; the flavor will be different, so taste and adjust the lime and saltiness before serving.
Change the vegetables: Shredded cabbage, sliced radish, or lettuce can stand in for cucumber or carrot. Use what is crisp and fresh, and keep the total amount of vegetables close to the quantities listed so the bowl remains balanced with rice and chicken.
Make it a noodle bowl: Serve the chicken and garnishes with cooked rice noodles instead of jasmine rice. Follow the noodle package instructions, rinse or drain as directed, and serve the dressing on the side. Rice noodles absorb sauce differently, so add dressing gradually.
Storage and Reheating
Refrigerate cooked chicken and rice within 2 hours of cooking, storing them in separate shallow, airtight containers. Keep the dressing, herbs, and cut vegetables separate; add fresh herbs and crunchy vegetables when assembling the next serving. Cooked chicken and rice keep for 3 to 4 days in the refrigerator. Discard them if they have been left at room temperature longer than 2 hours, or 1 hour when the temperature is above 90°F (32°C).
For reheating, warm one portion of rice and chicken in the microwave with a teaspoon of water, loosely covered, stirring the rice partway through. You can also reheat them in a skillet over medium heat with a splash of water. Check that leftovers reach 165°F (74°C) throughout before eating. Reheat only the portion you plan to serve, and keep the fresh dressing and garnishes chilled until needed. Freezing is possible for the cooked chicken and rice, though the cucumber, herbs, and carrot are best prepared fresh.
Frequently Asked Questions
Can I marinate the chicken overnight?
Yes. Cover the chicken and refrigerate it for up to overnight, then cook it straight from the refrigerator or let it sit out only while the skillet heats. Do not leave raw chicken at room temperature to marinate. The recipe is also flavorful without a long wait because the lemongrass and garlic are finely chopped.
Can I use bottled lime juice?
Fresh lime juice gives the dressing a brighter, more fragrant flavor, but bottled juice can work in a pinch. Start with a little less than the listed amount, taste, and add more as needed. Lime size and juice acidity vary, so the final balance matters more than forcing in every drop.
What can I use instead of jasmine rice?
Long-grain white rice is a convenient substitute. Use the water ratio and timing on its package, since different rice types need different amounts of water. Brown rice takes longer to cook and usually needs more water, so it will change the overall timing; cook it according to its package directions before assembling the bowls.
Is this dish very spicy?
No, the chili is optional. Leave it out for a mild bowl, or serve thin slices separately for anyone who wants more heat. The fresh lime, herbs, and fish-sauce dressing provide plenty of flavor without chili.
Can I prepare the sauce in advance?
Yes. Mix it up to 3 days ahead and keep it covered in the refrigerator. Stir it before serving because garlic and sugar may settle, then taste it again; chilled dressing can seem less aromatic, and a small squeeze of fresh lime can perk it up. Keep it separate from the vegetables until serving.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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