Vietnamese lemongrass chicken is a home-style dish of juicy marinated chicken, fragrant rice and a sharp, savoury dipping sauce. Lemongrass, fish sauce, lime and a little sugar give it its distinctive balance, while the ingredients are easy to find in many UK supermarkets or Asian grocers.
Versions vary between households and regions, so this is one practical take rather than a claim to a single definitive recipe. Boneless chicken thighs make it straightforward to cook on a hob, and the accompanying nuoc cham—a Vietnamese fish-sauce dressing—can be adjusted to suit the limes and chillies available where you live.
Ingredients
- 1½ lb (680 g) boneless, skinless chicken thighs
- 2 fresh lemongrass stalks, about 1 oz (30 g) tender inner parts, very finely minced
- 3 garlic cloves, about ⅓ oz (9 g), finely grated or minced
- 1 small shallot, about 1½ oz (40 g), finely minced
- 1 tbsp (15 ml) fish sauce, plus 3 tbsp (45 ml) for the dressing
- 1 tbsp (15 ml) light soy sauce
- 1 tbsp (15 ml) neutral oil for the marinade, plus 1 tsp (5 ml) for the pan
- 1 tbsp (12 g) light brown sugar for the marinade
- 1 tsp (5 ml) lime juice for the marinade
- ¼ tsp (1 g) ground black pepper
- 1½ cups (300 g) jasmine rice
- 2¼ cups (530 ml) water for the rice, or the amount specified on the packet
- 3 tbsp (45 ml) freshly squeezed lime juice for the dressing
- 2 tbsp (25 g) granulated or caster sugar for the dressing
- ⅓ cup (80 ml) warm water for the dressing
- 1 garlic clove, about ⅛ oz (3 g), finely minced for the dressing
- 1 small red chilli, finely sliced, about ½ oz (15 g), optional
- ½ cucumber, about 6 oz (170 g), sliced, for serving
- 2 spring onions, about 1 oz (30 g), thinly sliced, for serving
- ¼ cup (10 g) fresh coriander leaves, for serving
- 1 lime, cut into 4 wedges, for serving
Instructions
- Prepare the lemongrass. Trim off the root end and dry, woody outer layers of each stalk. Finely mince the pale, tender centre; pieces should be small enough to soften in the pan rather than remain stringy. If the stalks are especially firm, crush them lightly with the flat side of a knife before chopping. Grate or mince the garlic and shallot.
- Mix and marinate the chicken. In a bowl, stir together the minced lemongrass, 3 garlic cloves, shallot, 1 tablespoon fish sauce, soy sauce, 1 tablespoon oil, brown sugar, 1 teaspoon lime juice and black pepper. Add the chicken and turn each piece so it is coated. Cover and refrigerate for 30 minutes. Do not leave raw chicken at room temperature while it marinates.
- Rinse the rice and make the dressing while the chicken marinates. Rinse the jasmine rice in a sieve or bowl under cool water, swishing it gently, until the water looks less cloudy; drain well. For the nuoc cham, stir the warm water and sugar in a small bowl until the sugar dissolves. Mix in 3 tablespoons fish sauce, lime juice and the minced dressing garlic. Add the chilli if using. Taste: it should be tangy, salty and lightly sweet. Add a spoonful of water if it tastes too intense, or a little more lime if it is too sweet.
- Cook the rice. Put the drained rice and 2¼ cups water in a lidded saucepan. Bring to a boil over medium-high heat, then cover and turn the heat to its lowest setting. Simmer gently for 12 minutes without lifting the lid. Turn off the heat and leave it covered for 5 minutes, then fluff with a fork. If your rice packet gives a different water ratio or cooking time, follow that guidance.
- Cook the chicken. Heat a large frying pan over medium heat and add 1 teaspoon oil. Lift the chicken from the marinade, letting excess drip back into the bowl, and arrange it in one layer; cook in batches if needed so the pan is not crowded. Fry for about 6–8 minutes on the first side and 5–7 minutes on the other, adjusting the heat if the sugar and minced aromatics start to scorch. The thickest part of every thigh must reach 165°F (74°C), the USDA FSIS safe minimum for poultry, checked with a food thermometer. If it has not reached that temperature, continue cooking and check again. Transfer cooked chicken to a clean plate and rest for 3 minutes while you finish any remaining batch.
- Serve. Slice the chicken across the grain, if desired. Divide the rice among four bowls or plates and add the chicken, cucumber, spring onions and coriander. Serve the nuoc cham on the side for dipping or spooning over the rice, with a lime wedge for each person.
Tips
- Choose tender lemongrass. Fresh stalks are sold in some larger UK supermarkets and are usually easier to find at Asian grocers. Use only the pale, tender centre and chop it very finely. If fresh lemongrass is unavailable, use 1 tablespoon (15 g) lemongrass paste in the marinade; check the label because some pastes are already salted, and expect a softer, less aromatic result.
- Keep the pan at a moderate heat. The marinade contains sugar, which helps the chicken brown but can burn before the centre is cooked. A steady medium heat and uncrowded batches give the chicken time to cook through. Wipe out dark burnt bits between batches if necessary.
- Adjust the sauce gradually. Fish sauce varies in saltiness and limes vary in acidity. Begin with the stated amounts, taste, then adjust with small splashes of water, lime or fish sauce. This dressing is meant to be punchy alongside plain rice, not mild when tasted by itself.
- Use a thermometer, not colour alone. Thigh meat can remain slightly pink near a joint even when safely cooked, and browned edges do not prove the centre is done. Check the thickest part without touching the pan; wash the probe between raw and cooked foods.
Serving Suggestions
Serve the chicken hot with jasmine rice and put the nuoc cham within reach so everyone can add as much as they like. The cool cucumber, fresh coriander and spring onion provide contrast to the savoury, browned chicken. For extra crunch, add a small handful of sliced lettuce or lightly pickled carrot and daikon. Those vegetables are optional: they make the plate more like a generous rice bowl but are not required for the recipe to work.
If you want a larger meal, offer steamed greens such as pak choi, tenderstem broccoli or green beans. A bowl of clear vegetable soup also sits comfortably alongside the rice. Keep the dressing separate until serving, particularly if you prepare the accompaniments in advance, so the herbs and vegetables stay fresh rather than becoming soaked in sauce.
Variations
Use chicken breast: Swap in 1½ lb (680 g) boneless chicken breast, cut into evenly sized pieces. It generally cooks faster than thighs and dries out more readily, so check early and remove each piece once its thickest part reaches 165°F (74°C). For more even cooking, pound unusually thick parts to a similar thickness before marinating.
Make it without fish sauce: For a fish-free version, replace the marinade fish sauce with 1 tablespoon (15 ml) extra soy sauce and replace the dressing fish sauce with 3 tablespoons (45 ml) soy sauce. Add a little more lime and water to balance the salt. The result will be less rounded and will not taste like traditional nuoc cham, but it keeps the sweet-sour-salty role of the sauce.
Change the heat: Leave the chilli out for a mild dressing, or serve sliced chilli separately for people who want more heat. Fresh red chilli gives a clean, sharp warmth; a small pinch of chilli flakes is a convenient substitute, though the flavour and texture differ.
Cook on a barbecue: Thread the marinated chicken onto skewers or cook the thighs whole over a clean, lightly oiled grill. Keep a cooler area available in case the sugar browns quickly. Turn as needed, and use a thermometer to check that the centre reaches 165°F (74°C). Never brush cooked chicken with marinade that has touched raw poultry unless it is brought to a full boil first; using the prepared dressing at the table avoids that issue.
Storage and Reheating
Refrigerate cooked chicken and rice within 2 hours of cooking, preferably in separate shallow, covered containers so they cool promptly. Store them at 40°F (4°C) or colder and use within 3–4 days. Keep the nuoc cham in a separate sealed container in the refrigerator for up to 3 days; its fresh garlic and lime flavour is best in the first day or two. If the room is hot, do not leave the meal out to cool for a long time before refrigerating.
Reheat only the portion you plan to eat. Warm chicken in a covered pan over low heat with a teaspoon or two of water, or microwave it in a covered microwave-safe dish, stirring or turning halfway through. Reheat leftovers, including rice, to 165°F (74°C); check the centre with a food thermometer and make sure the food is steaming hot throughout. Add a splash of water to rice to loosen it. You can freeze cooked chicken for up to 2–3 months for best quality, but the cucumber and fresh herbs are better prepared fresh after thawing. Thaw frozen chicken in the refrigerator, then reheat it to 165°F (74°C).
Frequently Asked Questions
Can I find the ingredients in UK supermarkets?
Chicken, jasmine rice, garlic, soy sauce, limes and spring onions are widely available. Fresh lemongrass and fish sauce are stocked by some larger supermarkets, while Asian grocers are a reliable place to look when local shops do not carry them. If you use lemongrass paste or the fish-free sauce swap, the flavour will be different, but the method remains the same.
Can I marinate the chicken overnight?
Yes. Cover it and keep it refrigerated for up to 12 hours. The recipe’s 30-minute rest gives the aromatics time to coat the meat; a longer marinade makes planning easier but is not essential. Do not reuse the raw marinade as a table sauce. Discard it after the chicken has been removed, or bring it to a full boil before using it as a cooked sauce.
What can I use instead of jasmine rice?
Long-grain white rice is a suitable substitute and gives a slightly less floral aroma. Follow the packet’s water ratio and cooking time because rice varieties differ. Brown rice takes longer and usually needs more water, so it will not be ready on the schedule given here; cook it according to its package directions.
Can I make the nuoc cham ahead?
Yes. Mix it up to 3 days ahead and refrigerate it in a clean, covered container. The garlic flavour will strengthen as it sits, so taste and adjust with a little water or lime before serving. Stir it well because sugar can settle, and keep it separate from the raw-chicken marinade.
How do I know when the chicken is done without cutting it open?
A food thermometer is the reliable check: insert it into the thickest part of a thigh, avoiding the pan, and confirm 165°F (74°C). Cooking time depends on the thickness of the pieces and how hot the pan is, so use the stated minutes as a guide rather than a substitute for checking temperature.
Can I prepare the rice in a rice cooker?
Yes. Rinse and drain the rice, add it to the cooker with the water amount recommended for jasmine rice by its manufacturer, and start the regular white-rice cycle. Rice cookers vary, so their marked water lines may differ from the saucepan ratio. Keep the cooked rice covered until serving, or refrigerate it promptly if the meal will be delayed.
Related
- Vietnamese Pho Broth Recipe for Clear, Deep Flavor
- Popular Northern Vietnamese Food Dishes: Beef Pho
- Vietnamese Recipes Made Easy: Lemongrass Chicken Bowls
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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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