Vietnamese lemongrass chicken is a savory, fragrant chicken dish seasoned with lemongrass, fish sauce, garlic, and a little sugar, then browned and gently braised until tender. This home-style version makes a glossy pan sauce for rice; family and regional versions vary in sweetness, heat, and whether the chicken is grilled or cooked on the stovetop.
Ingredients
- 2 lb (900 g) boneless, skinless chicken thighs
- 2 stalks fresh lemongrass, about 1 oz (30 g) tender inner parts, finely minced
- 2 medium shallots, about 3 oz (85 g), finely chopped
- 3 garlic cloves, about 0.5 oz (15 g), finely minced
- 2 tbsp (30 ml) Vietnamese fish sauce
- 1 tbsp (15 ml) low-sodium soy sauce
- 1 tbsp (12 g) packed light brown sugar
- 1 tbsp (15 ml) neutral oil, such as canola
- ½ tsp (1 g) freshly ground black pepper
- ½ cup (120 ml) water
- 1 small lime, about 2 tbsp (30 ml) juice, for serving
- 2 scallions, about 1 oz (30 g), thinly sliced, for serving
- 1 small red chile, about 0.25 oz (7 g), thinly sliced, optional
Instructions
- Prepare the chicken and lemongrass. Pat the chicken dry and trim away any loose pieces of fat. If the thighs are very large, cut them into pieces about 2 inches (5 cm) wide so they cook evenly. Remove the dry outer layers of the lemongrass, trim the root end, and use the tender pale center. Mince it very finely; tough, large pieces can remain stringy. Chop the shallots and garlic.
- Mix and marinate. In a medium bowl, stir together the lemongrass, shallots, garlic, fish sauce, soy sauce, brown sugar, oil, and black pepper. Add the chicken and turn it until every piece is coated. Cover and refrigerate for 30 minutes. This short rest lets the aromatics season the surface without making the chicken overly salty. If you need to get dinner moving sooner, cook it after 15 minutes; the flavor will be a little less developed.
- Brown the chicken. Set a large, heavy skillet or sauté pan over medium-high heat. Lift the chicken from the marinade, letting excess drip back into the bowl, and reserve the marinade. Arrange the pieces in one layer in the hot pan, working in batches if needed. Cook for about 3 minutes on the first side and 2 minutes on the second, until the chicken has golden-brown patches. It does not need to be cooked through yet. Crowding the pan traps steam and prevents good browning, so leave space between pieces.
- Cook the aromatics. Transfer the browned chicken to a clean plate. Reduce the heat to medium and add the reserved marinade to the pan. Stir for about 1 minute, scraping up browned bits, until the shallot and lemongrass smell fragrant. If the pan looks dry or the aromatics begin to stick, add a splash of the measured water rather than letting them scorch.
- Braise until safely cooked. Pour in the remaining water and return the chicken and any juices on the plate to the pan. Turn the pieces to coat them, then cover and simmer gently for 8–10 minutes, turning once. Check the thickest part of several pieces with a food thermometer; poultry must reach the USDA FSIS safe minimum internal temperature of 165°F (74°C). If a piece has not reached that temperature, cover and cook for another 2 minutes before checking again.
- Finish the sauce. Once the chicken is cooked, uncover the pan and simmer for 1–2 minutes, turning the pieces in the liquid until the sauce lightly coats them. Take the pan off the heat and stir in the lime juice. Taste a spoonful of sauce before adding anything: fish sauce is already salty, while lime adds sharpness. Scatter the scallions and optional chile over the top and serve hot.
Tips
- Prepare lemongrass carefully. Fresh stalks are often sold near the herbs or in Asian grocery stores. Use only the tender center and mince it finely. If fresh lemongrass is unavailable, use 1 tablespoon (15 g) frozen minced lemongrass; it gives a close flavor and can go straight into the marinade. In a pinch, use 1 teaspoon finely grated lime zest, but it tastes brighter and less earthy than lemongrass.
- Balance salty and sweet. Fish sauce varies by brand, and regular soy sauce is saltier than low-sodium. If using regular soy sauce, begin with 2 teaspoons (10 ml), then add more to taste after cooking. The small amount of sugar rounds out the salty, savory flavors and helps the chicken brown; it should not make the finished dish taste like candy.
- Keep the heat controlled. Minced garlic, shallot, and lemongrass can burn quickly in a very hot pan. Brown the chicken first, then lower the heat before adding the reserved marinade. Keep the simmer gentle rather than boiling hard, which can make the sauce reduce too fast before the chicken is cooked.
- Use boneless thighs for the stated timing. Bone-in thighs need longer and may require extra water to keep the pan from drying out. Cook them until a thermometer reads 165°F (74°C) in the thickest area without touching bone. Do not rely on the clock alone when the cut or size changes.
Serving Suggestions
Serve the chicken and its pan sauce over steamed jasmine rice, which catches the lemongrass, fish sauce, and lime flavors. Rice is a serving suggestion rather than part of the timed chicken recipe; prepare it according to its package directions so it is ready when the chicken is done. For a lighter plate, serve the chicken with rice noodles or a bowl of warm rice vermicelli, crisp lettuce, cucumber, and fresh herbs such as cilantro or mint.
A simple vegetable side makes the savory sauce feel balanced. Try quickly sautéed green beans, steamed bok choy, or sliced cucumber and carrot dressed with lime. Put extra lime wedges and sliced chile on the table so each person can adjust the acidity and heat. The chicken is flavorful but not meant to be extremely spicy, so chile is best kept optional for a mixed group.
Variations
Make it more chile-forward: Add ½ teaspoon (1 g) red-pepper flakes to the marinade or cook a thinly sliced chile with the aromatics. For a milder version, leave out the chile and offer it at the table. Fresh chiles vary in heat, so start with less than you think you need.
Use chicken breast: Boneless breast can replace the thighs, but it is leaner and dries out more easily. Cut it into similarly sized pieces, brown briefly, and start checking its temperature after about 5 minutes of covered simmering. Cook to 165°F (74°C); remove each piece as soon as it reaches that temperature rather than continuing to simmer it while the sauce reduces.
Adjust the sauce: For a slightly sweeter, richer finish, increase the brown sugar to 1½ tablespoons (18 g). For a sharper finish, add another teaspoon (5 ml) of lime juice at the end. If you cannot find Vietnamese fish sauce, use Thai-style fish sauce in the same amount; the flavor remains close, although salt levels differ. Soy sauce can replace fish sauce for a fish-free version, but it will taste less briny and more like a soy-based braise.
Try a grilled-style finish: The same lemongrass marinade can season chicken for grilling, but this stovetop method includes water and creates a sauce. For grilling, reserve a small portion of marinade before it touches raw chicken to brush on during cooking, and discard the marinade that contacted raw poultry. Grill the chicken until it reaches 165°F (74°C), checking with a thermometer; serve with lime and fresh herbs rather than expecting the same pan sauce.
Storage and Reheating
Refrigerate leftover chicken within 2 hours of cooking, in a shallow airtight container with the sauce. It keeps for 3–4 days in the refrigerator. To freeze, place cooled portions in a freezer-safe container with the sauce and use within about 2–3 months for best quality. Thaw frozen portions in the refrigerator rather than on the counter.
Reheat only the portion you plan to eat. Warm it in a covered skillet over low to medium-low heat with a tablespoon or two of water, turning occasionally until hot throughout. You can also microwave it in a covered microwave-safe dish, stirring or turning the pieces partway through. Leftovers should reach 165°F (74°C) when checked with a food thermometer. Add fresh lime juice after reheating if the sauce tastes muted, and avoid prolonged high heat, which can dry out the chicken.
Frequently Asked Questions
Can I marinate the chicken overnight?
For this recipe, 30 minutes is enough, and up to 8 hours in the refrigerator is workable. Because the marinade contains fish sauce, keep the chicken chilled and avoid leaving it for much longer; the surface can become quite salty. Never marinate chicken at room temperature.
Can I make this without fish sauce?
Yes. Replace it with an equal amount of soy sauce for a fish-free dish, then taste the finished sauce before adding extra salt. The result will be less distinctly savory and briny than the fish-sauce version. Coconut aminos can also be used, though it is sweeter and usually less salty, so the finished flavor will change.
Why did my chicken turn out watery instead of browned?
The pan may have been crowded, the chicken may have been wet, or the heat may have been too low. Pat the pieces dry, preheat the pan, and brown in batches with room around each piece. The browning happens before the water is added; the covered simmer afterward cooks the chicken through.
Can I use chicken with the skin on?
Yes, but render the skin side first in a dry skillet over medium heat until golden and some fat has melted, then turn the pieces and continue with the recipe. Spoon off excess rendered fat before cooking the aromatics. Skin-on pieces can take longer, so check the thickest part with a thermometer and cook to 165°F (74°C).
Is this dish traditionally served with rice?
Rice is a common and practical accompaniment for this savory chicken, but serving customs and recipes vary across Vietnamese households and regions. Rice noodles, fresh vegetables, and herbs also work well. This particular recipe is a stovetop braise; other versions may be grilled or prepared with different proportions of fish sauce, sugar, and aromatics.
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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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