Vietnamese-inspired lemongrass chicken pairs juicy, savory-sweet chicken with fragrant rice, crunchy vegetables, fresh herbs, and a tangy dipping sauce. It makes a satisfying dinner from familiar ingredients, and the chicken can marinate while you prepare the rice and toppings; recipes for this dish vary from home to home.
Ingredients
- 1½ lb boneless, skinless chicken thighs (680 g), cut into bite-size pieces
- 2 stalks fresh lemongrass (about 30 g trimmed), tender inner parts finely minced
- 2 tablespoons fish sauce (30 ml)
- 1 tablespoon soy sauce (15 ml)
- 1 tablespoon packed brown sugar (12 g)
- 2 tablespoons neutral oil, divided (30 ml)
- 2 medium garlic cloves (about 6 g), finely chopped
- 1 medium shallot (about 30 g), finely chopped
- 1 cup jasmine rice (185 g)
- 1½ cups water for the rice (355 ml), or the amount recommended on your rice package
- ¼ cup warm water for the dipping sauce (60 ml)
- 2 tablespoons fish sauce for the dipping sauce (30 ml)
- 2 tablespoons fresh lime juice (30 ml), from about 1 lime
- 1 tablespoon granulated sugar for the dipping sauce (12 g)
- 1 small garlic clove (about 3 g), finely minced for the dipping sauce
- 1 small red chili (about 5 g), thinly sliced, or ¼ teaspoon red pepper flakes (1 g)
- 1 medium cucumber (about 250 g), thinly sliced
- 2 cups shredded lettuce (about 90 g)
- ½ cup fresh cilantro leaves (about 15 g)
- ½ cup fresh mint leaves (about 10 g)
- 2 scallions (about 30 g), thinly sliced
- 1 lime, cut into wedges (about 70 g), for serving
Instructions
- Prepare the aromatics and chicken. Trim away the dry ends and tough outer layers of the lemongrass. Finely mince the soft, pale inner portion; it should be small enough to soften as the chicken cooks. In a bowl, combine the chicken, lemongrass, 1 tablespoon of the fish sauce, soy sauce, brown sugar, chopped garlic, chopped shallot, and 1 tablespoon of the oil. Mix so each piece is coated, cover, and refrigerate for 20 minutes. This brief rest gives the chicken time to take on the salty, citrusy aromatics without requiring an overnight marinade.
- Rinse and start the rice. Put the rice in a fine-mesh sieve and rinse under cool water, gently stirring, until the runoff is mostly clear. Transfer it to a saucepan with the measured rice water, or follow the liquid ratio on the package if it differs. Bring to a boil, cover, and reduce the heat to low. Simmer until the water is absorbed and the grains are tender, usually 15 to 18 minutes. Turn off the heat and leave the pan covered for 10 minutes; then fluff the rice with a fork.
- Mix the dipping sauce. While the rice cooks, stir the warm water and granulated sugar in a small bowl until the sugar dissolves. Stir in the remaining 2 tablespoons fish sauce, lime juice, minced garlic, and chili. Taste a little with a spoon: it should balance salty, sour, sweet, and spicy notes. Add a teaspoon of water if it tastes too intense, or a little more lime juice if you want a sharper finish. Set aside.
- Set out the fresh toppings. Slice the cucumber and scallions, shred the lettuce, and pick the cilantro and mint leaves from their stems. Arrange them on a platter with the lime wedges. Keeping these toppings cool and separate from the hot chicken helps them stay crisp and lets everyone build a bowl to their liking.
- Cook the chicken. Heat the remaining tablespoon of oil in a large skillet over medium-high heat. Lift the chicken from the marinade with tongs, letting excess liquid drip back into the bowl. Arrange it in a single layer; cook in two batches if the pan is crowded. Let the pieces brown before turning, then cook, turning occasionally, until browned and cooked through, about 10 to 12 minutes total depending on their size. Check the thickest pieces with a food thermometer: the USDA FSIS safe minimum internal temperature for poultry is 165°F (74°C). Transfer the cooked chicken to a clean plate. If browned bits in the pan look close to burning, lower the heat rather than letting the sugar scorch.
- Bring dinner together. Spoon rice into four bowls or onto plates. Add chicken, cucumber, lettuce, cilantro, mint, and scallions. Serve the dipping sauce on the side or drizzle a little over each portion at the table. Offer lime wedges for squeezing, and pass extra sauce separately so diners can adjust the seasoning themselves.
Tips
- Prepare fresh lemongrass carefully. The outer stalk can be woody, so discard it and mince only the tender center. If fresh stalks are unavailable, frozen minced lemongrass is a practical substitute; use about 2 tablespoons (30 g), thawed. Its flavor is usually a little softer, so taste the marinade before adding the chicken. Dried lemongrass is less bright and can stay tough, so it is not the best direct swap for finely minced fresh stalks.
- Use fish sauce for its distinctive savoriness. Fish sauce is common in Vietnamese cooking and is sold in many supermarkets and Asian grocery stores. If you cannot use it, substitute an equal amount of soy sauce in the marinade and dipping sauce. The result will taste less rounded and more soy-forward; start with less salt elsewhere and adjust the finished sauce gradually.
- Give the chicken room to brown. A crowded pan releases moisture and steams the pieces instead of giving them a browned surface. Cook in batches if needed, and let the skillet heat again between batches. Avoid pouring all the marinade into the hot pan, because its sugar can darken or burn before the chicken is done.
- Keep the herbs fresh. Wash and dry the cilantro and mint before serving, and add them at the table rather than cooking them. If you are preparing parts ahead, store the herbs and cut vegetables separately from the warm rice and chicken so they do not wilt.
Serving Suggestions
Serve this chicken as rice bowls, with the vegetables and herbs arranged around the rice so diners can choose their own proportions. The crisp cucumber and lettuce are more than decoration: they add a cool contrast to the warm, caramelized chicken. Mint and cilantro bring a fresh aroma, while scallions add a mild onion bite. Put the lime wedges and dipping sauce within reach, since a squeeze of lime or a spoonful of sauce can brighten each bite.
For a larger dinner, add a simple vegetable side such as quickly sautéed green beans or steamed broccoli. Keep the side lightly seasoned so it does not compete with the fish-sauce dressing. If you would rather serve family-style, arrange the chicken on a platter and place the rice, vegetables, and herbs in separate bowls. This is convenient for guests who want extra herbs or prefer to keep their sauce on the side.
Variations
Make it less spicy: Leave the chili out of the dipping sauce and let people add sliced chili at the table. For more heat, use a second small chili or add a pinch of red pepper flakes, tasting as you go.
Swap the chicken cut: Boneless, skinless chicken breast can replace the thighs, but it is leaner and can dry out if overcooked. Cut it into similarly sized pieces and check the thickest piece for 165°F (74°C). For bone-in chicken, the cooking time will be longer and the pieces will not brown as evenly in a skillet, so this quick weeknight method is best with boneless cuts.
Make a meat-free bowl: Use firm tofu cut into cubes instead of chicken. Pat it dry, marinate for 20 minutes, and brown it in batches until crisp on several sides. The poultry temperature guidance does not apply to tofu; cook it until hot through and nicely browned. The fish sauce in both the marinade and dipping sauce will still need replacing with soy sauce or a vegetarian fish-sauce alternative for a fully vegetarian meal.
Change the base: Serve the chicken with rice vermicelli noodles instead of jasmine rice, following the package directions and rinsing or draining them as directed. The bowl will feel lighter and more noodle-salad-like. Keep the herbs, vegetables, and sauce the same, and dress the noodles just before serving so they do not sit in the sauce and turn soggy.
Storage and Reheating
Refrigerate leftover chicken and rice within 2 hours of cooking, storing them in separate airtight containers when possible. They keep for 3 to 4 days in the refrigerator. Store the dipping sauce separately, and keep leftover herbs and cut vegetables in their own containers; fresh toppings are best within a couple of days and may soften as they sit.
Reheat chicken and rice in the microwave with a teaspoon or two of water to help the rice loosen, covering the dish and stirring partway through. You can also warm them in a skillet over medium-low heat with a splash of water. Reheat leftovers to 165°F (74°C), checking with a food thermometer. Add the fresh herbs, cucumber, and lettuce only after reheating. For longer storage, freeze the cooked chicken and rice in meal-size portions; thaw in the refrigerator and reheat safely. The fresh toppings and dipping sauce are better prepared fresh rather than frozen.
Frequently Asked Questions
Can I marinate the chicken overnight?
You can marinate it for several hours in the refrigerator, but an overnight soak is not necessary for this recipe. The fish sauce and lime in the accompanying dressing provide plenty of punch, while a 20-minute marinade gives the chicken a savory lemongrass flavor without adding much planning. Keep raw chicken covered and refrigerated during marinating, and do not reuse its raw marinade as a serving sauce.
What if I cannot find fresh lemongrass?
Look for frozen minced lemongrass in the freezer section of an Asian grocery store or a well-stocked supermarket; thaw it and measure about 2 tablespoons (30 g). It is usually the closest convenient substitute. If it is unavailable, you can make the chicken without it and add a little extra lime zest to the marinade for a citrus note, but the distinctive grassy, lemony aroma of lemongrass will be missing.
Can I cook the chicken ahead of time?
Yes. Cook it fully, cool it promptly, and refrigerate it within 2 hours. Reheat only the amount you plan to serve, bringing it to 165°F (74°C), then add fresh herbs and vegetables. You can also mix the marinade earlier in the day and keep it covered in the refrigerator, but add the raw chicken only when you are ready to start its marinating time.
Is this recipe very salty?
Fish sauce and soy sauce are both salty, but the rice and fresh vegetables balance their intensity. Salt levels vary by brand, so avoid adding extra salt before tasting the cooked chicken and sauce. If the dipping sauce is too salty, stir in a little more warm water and lime juice; if the chicken tastes strong on its own, serve it with extra plain rice and cucumber.
Can I make this without a dipping sauce?
Yes. The chicken is seasoned in the marinade and can be served without the sauce. For a simpler finish, squeeze lime over the bowls and offer a little extra fish sauce or soy sauce at the table. The dipping sauce adds a sweet-sour, garlicky contrast, though, so consider mixing a smaller half batch if you want less to prepare.
Related
- Vietnamese Vegetables: A Garlic Stir-Fry Recipe
- What Is Typical Vietnamese Food? A Regional Guide
- Vietnamese Food in San Jose: Bún Thịt Nướng
More recipes to cook
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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