This Vietnamese-inspired lemongrass chicken dinner pairs savory, fragrant chicken with steamed rice, a bright fish-sauce dipping sauce, and quick carrot-daikon pickles. The combination is common in many Vietnamese home-style meals, though marinades and accompaniments vary by region and family; this version is designed to be straightforward to cook at home.
Ingredients
- 1½ cups (285 g) jasmine rice
- 2¼ cups (530 ml) water, for the rice
- 1½ lb (680 g) boneless, skinless chicken thighs
- 2 stalks (about 40 g) fresh lemongrass, tender inner portions finely minced
- 3 tbsp (45 ml) fish sauce, divided
- 1 tbsp (15 ml) neutral oil, such as canola
- 1 tbsp (12 g) packed brown sugar, for the chicken marinade
- 3 cloves (about 9 g) garlic, finely minced, divided
- 1 tsp (5 ml) soy sauce
- ¼ tsp (1 g) freshly ground black pepper
- 1 medium carrot (about 100 g), peeled and cut into thin matchsticks
- 1 small daikon radish (about 200 g), peeled and cut into thin matchsticks
- 2 tbsp (30 ml) rice vinegar, for the quick pickles
- 1 tbsp (12 g) granulated sugar, for the quick pickles
- ¼ tsp (1.5 g) fine salt, for the quick pickles
- 3 tbsp (45 ml) warm water, for the dipping sauce
- 2 tbsp (30 ml) fresh lime juice, for the dipping sauce
- 1 tbsp (12 g) granulated sugar, for the dipping sauce
- 1 small red bird’s-eye chili (about 5 g), thinly sliced, or ½ tsp (2 g) red pepper flakes
- 2 scallions (about 30 g), thinly sliced, for serving
- ¼ cup (10 g) fresh cilantro leaves, for serving
- 1 lime (about 70 g), cut into wedges, for serving
Instructions
- Prepare and marinate the chicken. Trim away any loose pieces of fat and pat the thighs dry. In a bowl, mix the minced lemongrass, 1 tablespoon (15 ml) fish sauce, oil, brown sugar, half of the minced garlic, soy sauce, and black pepper. Add the chicken and turn to coat all over. Cover and refrigerate for 20 minutes while you prepare the rice, vegetables, and sauce. Keep raw chicken and its marinade separate from ready-to-eat ingredients.
- Rinse and cook the rice. Put the rice in a bowl, cover it with cool water, and swirl the grains with your fingers. Pour off the cloudy water and repeat two or three times, until it looks less milky. Drain well, then put the rice and 2¼ cups (530 ml) water in a saucepan. Bring to a boil over medium-high heat. Stir once, cover tightly, and reduce the heat to low. Cook for 15 minutes without lifting the lid, then turn off the heat and let the covered pot stand for 10 minutes. Fluff gently with a fork before serving.
- Make the quick pickles. While the chicken marinates, combine the carrot and daikon in a bowl. Add the rice vinegar, 1 tablespoon (12 g) sugar, and salt, then toss thoroughly. Let the vegetables sit for at least 15 minutes, tossing once or twice. They should soften slightly while retaining a crisp bite. Drain off excess liquid before serving so it does not water down the rice.
- Mix the dipping sauce. In a small bowl, stir the warm water and 1 tablespoon (12 g) sugar until the sugar dissolves. Stir in the lime juice, the remaining 2 tablespoons (30 ml) fish sauce, the rest of the minced garlic, and the sliced chili. Taste and adjust: add a little more lime for tang, water to mellow it, or sugar if the fish sauce tastes too sharp. Set aside; this is a pourable sauce, not a thick glaze.
- Cook the chicken. Heat a large skillet or grill pan over medium-high heat. Lift the thighs from the marinade and let excess drip back into the bowl; discard the used marinade. Arrange the chicken in a single layer, working in batches if the pan is crowded. Cook for about 5–7 minutes per side, turning as needed for even browning. Reduce the heat if the lemongrass or sugar begins to scorch before the center is done. Check the thickest part of each thigh 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 and rest it for 3 minutes, then slice across the grain.
- Serve. Divide the hot rice among four bowls or plates. Add sliced chicken and a generous spoonful of drained pickles to each serving. Scatter over scallions and cilantro, add a lime wedge, and serve the dipping sauce on the side or spoon a little over the chicken just before eating.
Tips
- Prepare the lemongrass carefully. Remove the dry outer layers and use the pale, tender inner section. Mince it very finely so the pieces soften during cooking. If fresh lemongrass is unavailable, use 1 tablespoon (15 ml) prepared lemongrass paste; it is usually softer and sometimes saltier, so taste the marinade before adding extra fish sauce.
- Keep the pan uncrowded. Chicken releases moisture as it cooks. If the thighs touch or overlap, they are more likely to steam than brown. Cook in two batches if necessary, and allow the skillet to heat again between batches.
- Balance the sauce to your fish sauce. Brands vary in saltiness and intensity. Start with the listed amount, taste, and adjust with water, lime, or sugar in small increments. Fish sauce is salty, so do not add extra salt to the chicken unless you have tasted it after cooking.
- Cut the vegetables evenly. Thin, similarly sized carrot and daikon strips pickle at about the same rate and are easier to eat with rice. A julienne peeler or the coarse side of a box grater works if knife-cut matchsticks are inconvenient, though grated vegetables will be softer.
Serving Suggestions
Serve the chicken hot with fluffy jasmine rice, the crisp sweet-and-sour pickles, and the lime-fish-sauce dressing so each person can season their own bowl. The sauce is potent, so begin with a teaspoon or two and add more to taste. Extra cilantro and scallions bring freshness, while lime wedges let diners brighten the plate without making the whole batch more acidic.
For a fuller dinner, add sliced cucumber, lettuce, or lightly blanched greens such as water spinach or bok choy. A bowl of clear vegetable soup also fits well if you want a more complete family-style spread. Keep wet toppings and sauce off any rice you plan to save, since the rice stays closer to its original texture when stored separately.
Variations
Use pork instead: Thin pork shoulder steaks work with the same lemongrass marinade. Cook whole cuts of pork to 145°F (63°C) and allow a 3-minute rest, checking the thickest part with a thermometer. If using ground pork formed into patties, cook it to 160°F (71°C). Cooking time will depend on thickness, so temperature matters more than the clock.
Make it with tofu: Use 14 oz (400 g) extra-firm tofu, pressed and cut into slabs. Brush it with the marinade and pan-sear until browned on both sides, taking care because the sugar can darken quickly. Tofu will not have the same juicy texture as chicken, but it carries the lemongrass, garlic, and fish-sauce flavors well. For a vegetarian version, replace fish sauce with a vegetarian fish-sauce alternative or soy sauce; the result will be less briny and more directly savory.
Adjust the heat: Omit the chili for a mild sauce, or add another sliced bird’s-eye chili for more heat. You can also offer chili separately at the table so the chicken and sauce remain suitable for diners who prefer less spice.
Change the pickle: Use all carrot, all daikon, or a mix of carrot and thinly sliced cucumber. Cucumber releases more water and becomes soft sooner, so add it shortly before serving rather than leaving it in the vinegar mixture for the full 15 minutes.
Storage and Reheating
Refrigerate cooked chicken, rice, pickles, and sauce in separate airtight containers within 2 hours of cooking. The cooked chicken and rice keep for 3–4 days in the refrigerator; for the best texture, use the quick pickles within 3 days and the dipping sauce within 3–4 days. Do not leave the meal at room temperature for longer than 2 hours, or longer than 1 hour if the room is above 90°F (32°C).
Reheat chicken and rice until they reach 165°F (74°C), the USDA FSIS recommendation for leftovers, checking with a food thermometer. For the microwave, cover the food loosely and add a teaspoon of water to the rice so it does not dry out; heat in short intervals, stirring or turning between intervals. You can also reheat chicken in a covered skillet over medium-low heat with a splash of water. Add the cold pickles, herbs, lime, and dipping sauce after reheating rather than warming them with the rice.
Frequently Asked Questions
Can I marinate the chicken longer?
You can marinate it for up to 8 hours in the refrigerator, which is useful for planning ahead. Because fish sauce and lime are not part of the chicken marinade here, the texture should remain suitable, but the lemongrass and garlic flavor will become more pronounced. Do not marinate chicken on the counter, and discard the marinade after it has touched raw poultry.
Can I use chicken breasts instead of thighs?
Yes. Use boneless, skinless breasts and, if they are thick, slice or gently pound them to an even thickness so they cook at a similar rate. Breasts may finish sooner and can dry out if left on the heat, so start checking early and remove each piece when its thickest section reaches 165°F (74°C).
What can I use if I cannot find daikon?
Use extra carrot, thinly sliced cucumber, or a mild white radish. Carrot gives a sweeter, firmer pickle; cucumber is juicier and softer; a small red or white radish has a sharper flavor. The classic carrot-and-daikon pairing is common in Vietnamese pickles, but the recipe works with whichever crisp vegetables are available.
Is fish sauce essential?
Fish sauce gives both the marinade and dipping sauce a distinctive salty, savory depth. If you need to avoid it, substitute a vegetarian fish-sauce product or soy sauce, beginning with a little less and adjusting to taste. Soy sauce makes the flavor more rounded and less sharply briny, so add lime gradually rather than trying to match the original sauce exactly.
Can I make the components ahead?
Yes. The pickles and dipping sauce can be made a day ahead and refrigerated, and the chicken can marinate for up to 8 hours under refrigeration. Cook the rice close to serving time for the fluffiest texture. If you cook it ahead, cool and refrigerate it promptly, then reheat it to 165°F (74°C) before serving.
Related
- Vietnamese Pickled Vegetables: Easy Đồ Chua Recipe
- Vietnamese Pickled Vegetables (Đồ Chua) Recipe
- 1 Gallon Pho Broth Recipe, Vietnamese Style
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
Spotted an error? Tell us and we will correct it (corrections policy).