Lemongrass Chicken Vietnamese Style invites you on a culinary journey through the heart of Southeast Asia, right from your cozy kitchen. Juicy chunks of boneless chicken thighs are bathed in a vibrant marinade that brings together the richness of fish sauce, the mellow depth of soy sauce, a hint of oyster sauce sweetness, and a touch of sugar. When you fold in finely chopped lemongrass, grated ginger, and minced garlic, the flavors harmonize into a tangy symphony that perfectly balances savory and citrus notes. If you’re looking for a fuss-free, beginner-friendly dinner, this recipe is your secret weapon: about 30 minutes of hands-on prep and only 15 minutes of sizzle time in a hot skillet or wok. It’s an easy dinner recipe that manages to feel both exotic and comforting—ideal for serving alongside steamed jasmine rice or cooling vermicelli noodles. Every bite bursts with Asian flavors that will have you dreaming of street-side stalls and bustling food markets, all without stepping out your front door.
Beyond the marinade, you’ll love how adaptable this Lemongrass Chicken proves to be. One evening, I skipped the chili for my spice-sensitive little cousin, and the family devoured every morsel. The next day, I cranked up the heat with extra sliced red chilies and served the chicken over cool rice noodles, turning leftovers into a vibrant salad with crunch from fresh cucumbers and herbs. It’s the kind of versatile dish that feels just as welcome at a casual lunch as it does under candlelight for dinner. Quick to whisk together and packed with bright citrus undertones, it’s perfect for meal prep or spontaneous gatherings. Garnish generously with cilantro or mint leaves for a refreshing finish, and don’t forget a squeeze of lime juice to elevate each bite. With only four core sauces and a few aromatics, you’ll start to appreciate why lemongrass is the unsung hero in Vietnamese cooking—it infuses an unmistakable freshness that brightens even the simplest of meals. Dive in, explore different side dishes, and savor this comforting yet exotic entrée again and again.
KEY INGREDIENTS IN LEMONGRASS CHICKEN VIETNAMESE STYLE
To craft this Lemongrass Chicken, you’ll rely on a handful of simple yet powerful ingredients that come together to build layers of flavor. Each component plays a key role in creating that iconic balance of savory, sweet, and citrusy notes that define Vietnamese cooking.
- Boneless skinless chicken thighs: These tender, juicy pieces hold up well to high-heat cooking and soak up the marinade for maximum flavor.
- Vegetable oil: A neutral oil that heats quickly in a skillet or wok, helping to brown the chicken without overpowering delicate aromatics.
- Fish sauce: The backbone of many Vietnamese dishes, it imparts deep umami and a nuanced saltiness.
- Soy sauce: Adds a mellow depth of flavor and additional salt balance.
- Oyster sauce: Brings a subtle sweetness and silky texture to enrich the marinade.
- Sugar: Balances the salty and sour elements, rounding out the flavor profile.
- Lemongrass: Finely chopped to release its bright, citrusy aroma and infuse every bite with zest.
- Garlic: Minced to create an aromatic base that complements the lemongrass.
- Onion: Thinly sliced for mild sweetness and added texture when sautéed.
- Fresh ginger: Grated to provide a warm, spicy undertone.
- Red chili: Thinly sliced for optional heat and vibrant color.
- Freshly ground black pepper: Offers a gentle kick and earthy warmth.
- Fresh cilantro or mint leaves: Used as a garnish to introduce an herbaceous finish.
- Lime wedges: Squeezed over the cooked chicken for a bright, tangy lift.
HOW TO MAKE LEMONGRASS CHICKEN VIETNAMESE STYLE
Follow these step-by-step instructions to transform those simple ingredients into a mouthwatering Lemongrass Chicken. From marinating to the final sear, each stage builds on the last to ensure tender, flavorful results.
1. In a large bowl, combine fish sauce, soy sauce, oyster sauce, sugar, finely chopped lemongrass, minced garlic, grated ginger, and freshly ground black pepper. Add the chicken pieces and toss until each piece is fully coated. Cover and refrigerate for at least 30 minutes—or marinate overnight for the most intense flavor.
2. Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the thinly sliced onion and sauté for about 2–3 minutes, stirring frequently, until the edges turn soft and translucent.
3. Add the marinated chicken to the hot pan in a single layer. Cook for 5–7 minutes, stirring occasionally, until the chicken is fully cooked through and develops golden-brown spots. If you’re using red chili, toss in the sliced pieces during the last minute to infuse extra heat.
4. Taste a piece of chicken and adjust the seasoning: add a splash more fish sauce for extra saltiness, a pinch of sugar to dial up the sweetness, or a crack of black pepper for more spice.
5. When the chicken is perfectly caramelized and tender, remove the skillet from the heat. Transfer the chicken to a warm serving plate, ensuring you scrape up any flavorful bits from the pan.
6. Sprinkle the surface with fresh cilantro or mint leaves just before serving. Pass lime wedges at the table so everyone can squeeze a burst of citrus over their portion.
SERVING SUGGESTIONS FOR LEMONGRASS CHICKEN VIETNAMESE STYLE
Serving this Lemongrass Chicken is where the visual and aromatic experience truly comes to life. By arranging the golden-brown chicken on a platter alongside vibrant garnishes and complementary sides, you’ll create a feast that’s as pleasing to the eye as it is to the palate. Consider steaming fluffy jasmine rice and piling the chicken on top, letting the juices mingle with the grains for a simple yet satisfying meal. If you’re craving a lighter option, lay the chicken over a bed of rice vermicelli noodles with shredded lettuce, cucumber ribbons, and bean sprouts for a crunchy noodle bowl. To play up the contrast of hot and cold, serve crisp pickled carrots and daikon or a quick cucumber salad dressed with rice vinegar on the side. When friends gather, turn the dish into a communal feast: pass around bowls of chopped herbs, sliced chilies, and lime wedges so everyone can customize each bite. Don’t forget a small bowl of dipping sauce like nước chấm on the side for that extra punch of tangy fish sauce goodness. You can also provide a few chopsticks and small plates for a fun, interactive vibe that encourages guests to assemble each bite exactly how they like it.
- Pair with steamed jasmine rice to soak up the savory sauce.
- Build a vermicelli noodle bowl with fresh greens and bean sprouts.
- Offer a platter of fresh herbs and garnishes—cilantro, mint, chilies, and lime.
- Serve alongside pickled vegetables or a cucumber salad for bright acidity.
HOW TO STORE LEMONGRASS CHICKEN VIETNAMESE STYLE
Proper storage is key to making sure your Lemongrass Chicken remains just as enticing on day two or day three as it was fresh from the stove. The unique combination of citrusy lemongrass, savory sauces, and aromatic spices can start to fade if you don’t pack the chicken correctly and follow safe cooling practices. Always allow your dish to cool at room temperature for no longer than thirty minutes to avoid condensation and bacterial growth. Once cooled, divide the chicken into individual portions to streamline mealtime later and seal each serving in airtight containers or freezer bags. Label each container with the date so you can easily keep track of freshness—refrigerated portions will stay great for up to three days. If you’re planning to stash some in the freezer, arrange the chicken in a single layer and remove as much air as possible to prevent freezer burn. When the craving hits, thaw frozen portions overnight in the fridge, then reheat gently by steaming or microwaving on low power. For a delicious finishing touch, add a spritz of fresh lime juice and a scatter of cilantro or mint just before serving. By mastering these little details, you’ll preserve the heady flavors and satisfying textures that make this dish such a crowd-pleaser.
- Cool chicken to room temperature for no more than 30 minutes before sealing.
- Store portions in airtight containers or freezer bags, labeling with date for easy tracking.
- Extend shelf life by freezing in a single layer and thawing overnight in the fridge.
- Reheat gently by steaming or microwaving on low power, then finish with a quick pan sear for texture.
CONCLUSION
Whether you’re an adventurous home cook or just starting to build confidence in the kitchen, this Lemongrass Chicken Vietnamese Style recipe is the perfect gateway into Southeast Asian flavors. We’ve walked through every step—from marinating juicy chicken thighs in a fragrant blend of fish sauce, soy sauce, oyster sauce, sugar, lemongrass, garlic, and ginger to sizzling them in a hot skillet with onions and optional red chili. You’ve learned how to balance savory, sweet, and zesty notes, and discovered the power of fresh cilantro, mint, and lime juice to brighten each bite. We also covered serving suggestions like pairing the dish with steamed jasmine rice, rice vermicelli bowls, and crisp pickled vegetables to round out the meal. With a total preparation time of around 30 minutes and just 15 minutes of cooking, this beginner-friendly recipe makes an effortless lunch or dinner option. Feel free to print this article and save it for future use—you can also find a helpful FAQ section below.
Now it’s your turn to take these techniques and make them your own. If you have questions about sourcing fresh lemongrass, tweaking the spice level, or choosing between rice and noodles, drop a comment below and let’s get chatting. Maybe you discovered a shortcut, swapped in palm sugar for a deeper sweetness, or added Thai basil for an extra herbal note—whatever your tweaks, we want to hear all about it. When you try this recipe, share photos and stories of your cooking adventure: did you marinate the chicken overnight for maximum flavor, or impress friends with a quick weeknight version? Feedback from home cooks like you helps evolve our community and ensures everyone gets the best possible guidance. Whether you’re celebrating a perfectly caramelized sear or troubleshooting tenderizing tips, your insights could inspire someone else’s next kitchen triumph. We’re here to answer questions, troubleshoot any hiccups, and celebrate your delicious results. Happy cooking, and don’t hesitate to reach out—we can’t wait to hear from you!
Lemongrass Chicken Vietnamese Style
Description
This Lemongrass Chicken combines succulent marinated chicken with fragrant herbs and spices, creating a dish that's both savory and refreshing. Perfectly paired with rice or noodles!
Ingredients
Instructions
-
In a large bowl, combine fish sauce, soy sauce, oyster sauce, sugar, lemongrass, garlic, ginger, and black pepper. Add the chicken pieces and stir until well coated. Marinate for at least 30 minutes, or overnight in the refrigerator for more flavor.
-
Heat vegetable oil in a large skillet or wok over medium-high heat. Add the onions and sauté for 2-3 minutes until they become translucent.
-
Add the marinated chicken pieces to the skillet. Cook for about 5-7 minutes, stirring occasionally, until the chicken is cooked through and starts to brown. Add chili slices if using, and stir to incorporate.
-
Taste and adjust seasoning with additional fish sauce, sugar, or pepper if necessary.
-
Once cooked, remove the chicken from heat. Transfer to a serving dish.
-
Garnish with fresh cilantro or mint leaves. Serve immediately with lime wedges on the side for squeezing over the chicken.
Note
- Lemongrass is an essential herb in Vietnamese cooking, providing a distinct citrusy flavor.
- Adjust the level of chili to suit your spice preference, or omit entirely for a milder dish.
- Marinating longer will yield more flavorful and tender chicken.
- This dish pairs well with steamed jasmine rice or vermicelli noodles.
- Fresh herbs like mint and cilantro not only add freshness but also a burst of authentic Southeast Asian flavors.
