Vietnamese Lemongrass Chicken

This Vietnamese Lemongrass Chicken is tender, juicy, and full of citrusy goodness from a marinade that’s good enough to bottle. If you’ve never cooked with lemongrass before, this is the perfect place to start.

It tastes like something you’d order out, but it’s surprisingly easy to make. All you need are a few basic ingredients and one quick marinade. Once it’s marinated, it cooks up in less than 15 minutes.

Serve it over rice, toss it into a salad, or wrap it in lettuce for a light, flavorful meal. I’m telling you, this is the recipe that’ll get you hooked on Vietnamese flavors.

Key Ingredients 

• Chicken Thighs:  I prefer boneless, skinless thighs because they hold up well to high heat and stay incredibly juicy. You can also use breasts or other cuts if you prefer.

• Lemongrass: Use only the tender white part of the stalk for the best flavor. Look for it in the refrigerated produce section at most grocery stores. Lemongrass paste works too.

• Garlic: Mince it finely to help it blend into the marinade and infuse every bite with its flavor.

• Shallot: Use shallots instead of regular onions for a gentler sweetness that won’t overpower the lemongrass.

• Fish Sauce: It smells a little intense, but the flavor payoff is worth it. This is what gives the dish its signature umami kick. If you really can’t use it, substitute with soy sauce – just know it won’t have the same authentic taste.

• Soy Sauce: Use low-sodium if you want more control over the salt.

• Brown Sugar: A little goes a long way. It helps the chicken caramelize beautifully when seared or grilled.

• Lime Juice: Add some to the marinade and squeeze more over the chicken right before serving for a fresh, zesty finish.

• Sesame Oil: Just a dash brings a nutty, toasty aroma that plays well with the lemongrass.

• Black Pepper & Sriracha: Adjust the amounts to suit your heat tolerance. Start small and taste as you go.

How to Make Lemongrass Chicken

Vietnamese Lemongrass Chicken is easier to make than you think. The secret is a great marinade and a hot, quick sear.

Tips and Variations

Want to switch things up or just make life easier? These tips have you covered.

• Trim the lemongrass. Remove the tough outer layers and use only the tender white part of the stalk. Use a food processor for faster prep.
  
• Switch up the protein. This recipe also works beautifully with pork, shrimp, or tofu.
  
• Meal prep: Vietnamese lemongrass chicken keeps well in the fridge for up to 4 days. 
  
• Add ginger. Stir 1/2 teaspoon of ground ginger into the marinade for an extra layer of warm, aromatic flavor.
  
• Spice it up. For more heat, add a few thin slices of Thai red chiles or a pinch of red pepper flakes.
  
• Avoid burnt bits: Wipe off any large bits of lemongrass or garlic so they don’t burn and turn the chicken bitter.
  
• Don’t crowd the pan. Otherwise, the chicken will steam instead of sear. Cook in batches, if necessary.
  
• Grease before grilling. Lightly brush the chicken with oil before placing it on the grill to prevent sticking.

How to Serve Vietnamese Lemongrass Chicken 

Vietnamese Lemongrass Chicken is as versatile as it is flavorful. Whether you’re keeping it classic or getting creative, there are so many fun and tasty ways to enjoy it.

Over Rice or Vermicelli Noodles: This is the easiest and most popular way to serve it. Just plate the chicken over jasmine rice or vermicelli for a hearty meal.

In a Banh Mi Sandwich: Tuck slices of lemongrass chicken into a crispy baguette with pickled veggies, mayo, and cilantro. It’s savory, crunchy, and full of texture.

Fresh Spring Rolls (Goi Cuon): Roll it up in rice paper wrappers with vermicelli, herbs, and crunchy veggies. Serve with satay for dipping, and voila, a refreshing appetizer. 

As a Salad Topper: Add warm, sliced chicken to a bed of greens, shredded carrots, cucumbers, and herbs. It makes any salad way more satisfying.

With Stir Fries or Fried Rice: Got leftovers? Toss them into a veggie stir-fry or fried rice for a quick and flavorful meal reboot.