If you’re searching for a meal that bursts with zesty freshness and deep savory flavor, look no further than Vietnamese Lemongrass Chicken. This beloved classic is all about fragrant lemongrass mingling with a salty-sweet marinade, tender chicken that caramelizes to golden perfection, and the unmistakable brightness of fresh herbs. Every bite feels like a getaway to the vibrant streets of Hanoi, and what’s more: it’s totally doable in your home kitchen, even on a busy weeknight!
Ingredients You’ll Need
The ingredients for this Vietnamese Lemongrass Chicken are beautifully simple, and each has an important role to play. From the hit of lemongrass to the garlic and the sweet touch of honey, everything works together for maximum flavor and irresistible color.
- Chicken thighs: Juicy dark meat stays tender and soaks up the marinade — perfect for this dish.
- Lemongrass: The white part, finely minced, lends citrusy brightness and the signature aroma.
- Fish sauce: Adds authentic depth and umami — don’t skip it for true Vietnamese flavor.
- Soy sauce: Balances the savory notes and gives a subtle rich color to the chicken.
- Brown sugar: Imbues the marinade with a hint of molasses sweetness and helps the chicken caramelize.
- Honey: Enhances caramelization and rounds out all the salty and tart flavors.
- Lime juice: Brightens everything up and adds a welcome zing.
- Garlic: Essential in Vietnamese Lemongrass Chicken, garlic gives punchy depth.
- Shallots: Offer a delicate sweetness, softer than onion, and blend beautifully into the marinade.
- Chili flakes (optional): For a gentle kick — add more or less to suit your spice level.
- Vegetable oil: For high-heat searing, it ensures the chicken achieves those crave-worthy caramelized edges.
- Green onions & cilantro: Scattered on top for freshness, color, and classic Vietnamese flair.
How to Make Vietnamese Lemongrass Chicken
Step 1: Make the Marinade
Start by grabbing a large mixing bowl, where all your flavors will come together. Add the lemongrass, fish sauce, soy sauce, brown sugar, honey, lime juice, garlic, shallots, and chili flakes (if you love a little heat). Take a second to breathe in the aroma — it’s already intoxicating!
Step 2: Marinate the Chicken
Add your chicken thigh strips to the marinade and toss them until they’re evenly coated. This step is key for Vietnamese Lemongrass Chicken: the longer the chicken relaxes in all those herbs and seasonings, the juicier and more flavorful it gets. Cover and refrigerate for at least an hour, but if you can let it go overnight, you’ll be rewarded with even more depth.
Step 3: Sear to Golden Perfection
Heat vegetable oil in a large skillet over medium-high heat. Once the oil shimmers, arrange the chicken in a single layer (work in batches if needed to avoid crowding). Cook for 4–5 minutes on each side. You’re looking for those beautiful caramelized edges — that’s where the magic happens!
Step 4: Garnish and Serve
Transfer the piping-hot chicken to a serving platter and shower it generously with freshly chopped green onions and cilantro. The herbs add color, fragrance, and a classic burst of freshness to your Vietnamese Lemongrass Chicken just before it hits the table.
How to Serve Vietnamese Lemongrass Chicken
Garnishes
Don’t skip those final touches! A toss of green onions and cilantro brings your chicken to life with vibrant color and a punch of clean, herbal flavor. If you love an extra hit of freshness, add a squeeze of lime or some sliced Thai chiles on the side.
Side Dishes
Vietnamese Lemongrass Chicken is famously wonderful with a bowl of fluffy jasmine rice to soak up all those savory juices. If you’d like to go the lighter route, pile the chicken atop delicate vermicelli noodles, alongside pickled veggies, cucumber slices, or a crisp salad with nuoc cham dressing.
Creative Ways to Present
You can tuck the savory chicken into lettuce cups for a fresh, portable twist, or stuff it into a crusty baguette with pickled carrots for a fusion banh mi experience. Vietnamese Lemongrass Chicken is also perfect for meal bowls with rice, greens, and quick-pickled veggies drizzled with extra marinade.
Make Ahead and Storage
Storing Leftovers
If you’ve got extra Vietnamese Lemongrass Chicken, keep it in an airtight container in the fridge. It will stay fresh and flavorful for 3 to 4 days, ready for quick lunches or easy dinners all week long.
Freezing
This dish is freezer-friendly! Once cooked and cooled, portion the chicken into resealable bags or containers, and stash in the freezer for up to 2 months. For best results, let it thaw overnight in the fridge before reheating.
Reheating
To revive your leftovers, warm the chicken gently in a skillet over low heat, adding a splash of water if needed to keep things moist. Microwaving also works in a pinch, but the skillet will keep those caramelized edges intact. Garnish with fresh herbs before serving again!
FAQs
Can I use chicken breast instead of thighs?
Absolutely! While chicken thighs are preferred for their tenderness and flavor in Vietnamese Lemongrass Chicken, you can swap in boneless, skinless chicken breast. Just be careful not to overcook, as breast meat can dry out more quickly than thighs.
What if I can’t find fresh lemongrass?
Frozen or jarred lemongrass from Asian groceries is a great substitute and works beautifully in this dish. In a pinch, dry lemongrass can be used, but the flavor will be less intense — try to seek out the freshest version possible for authentic Vietnamese Lemongrass Chicken.
Is this recipe gluten-free?
Yes — just make sure to use a gluten-free soy sauce and check your fish sauce label if you’re sensitive to gluten. Everything else in Vietnamese Lemongrass Chicken is naturally gluten-free.
Can I grill or air-fry the chicken?
Definitely! Grilling brings out a wonderful smokiness, and the air fryer is perfect for quick, crispy results. Both cooking methods work well with the marinade and keep the spirit of Vietnamese Lemongrass Chicken intact.
How spicy is this dish?
That’s completely up to you. The chili flakes are optional, so you can omit them entirely or add extra if you love heat. Customize it to suit your own taste — that’s the beauty of homemade Vietnamese Lemongrass Chicken!
Final Thoughts
I hope you’re as excited as I am to welcome Vietnamese Lemongrass Chicken into your recipe rotation. With its deeply satisfying flavors and fragrant, caramelized finish, it’s a guaranteed hit for family dinners, meal prep, or even as an impressive dish for friends. Give it a try, and let yourself fall in love with this irresistible Vietnamese staple!
Print
Vietnamese Lemongrass Chicken Recipe
- Total Time: 25 minutes (plus marinating)
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
This Vietnamese Lemongrass Chicken recipe combines tender chicken thighs marinated in a flavorful blend of lemongrass, fish sauce, and aromatic spices, then pan-seared to perfection. Served with fragrant jasmine rice or vermicelli noodles, it’s a delicious and satisfying meal with vibrant Vietnamese flavors.
Ingredients
Marinade:
- 1 ½ pounds boneless, skinless chicken thighs (cut into strips)
- 3 tablespoons lemongrass (finely minced, white part only)
- 2 tablespoons fish sauce
- 1 tablespoon soy sauce
- 1 tablespoon brown sugar
- 1 tablespoon honey
- 1 tablespoon lime juice
- 1 tablespoon garlic (minced)
- 1 tablespoon shallots (minced)
- 1 teaspoon chili flakes (optional)
Other:
- 2 tablespoons vegetable oil
- Chopped green onions and cilantro (for garnish)
Instructions
- Marinate the Chicken: In a large bowl, combine lemongrass, fish sauce, soy sauce, brown sugar, honey, lime juice, garlic, shallots, and chili flakes if using. Add the chicken and toss to coat well. Cover and marinate in the refrigerator for at least 1 hour, preferably overnight for best flavor.
- Cook the Chicken: Heat the oil in a large skillet over medium-high heat. Add the marinated chicken in a single layer (working in batches if needed) and cook for 4–5 minutes per side, or until golden and cooked through with slightly caramelized edges.
- Serve: Transfer to a serving plate and garnish with chopped green onions and cilantro. Serve hot with jasmine rice or vermicelli noodles.
Notes
- If you can’t find fresh lemongrass, use frozen or pre-minced from an Asian grocery store.
- This dish is also delicious grilled or cooked in an air fryer.
- Prep Time: 15 minutes (plus marinating time)
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Vietnamese
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 310
- Sugar: 7g
- Sodium: 730mg
- Fat: 17g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 0g
- Protein: 30g
- Cholesterol: 105mg
