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Vietnamese Lemongrass Chicken

Megan Pham
Recipe by Megan Pham•Updated
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Juicy, flavorful, and absolutely ideal for a weekday meal. This Vietnamese lemongrass chicken recipe features fresh lemongrass, garlic, fish sauce, five-spice powder, honey, and lime juice for a complex, delicious protein option.

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Vietnamese Lemongrass Chicken

Juicy, flavorful, and absolutely ideal for a weekday meal. This Vietnamese lemongrass chicken recipe features fresh lemongrass, garlic, fish sauce, five-spice powder, honey, and lime juice for a complex, delicious protein option.

Vietnamese Lemongrass Chicken

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This delicious Vietnamese dish is one of our favorites and something we crave at least once a month. We love that this Vietnamese lemongrass chicken is a quick, easy, and flavorful recipe that comes together in under 30 minutes.

My favorite part of this easy Vietnamese chicken recipe is that you can double or triple it for meal prep dinners or to serve a large group! This lemongrass chicken is ideal if you are looking for a healthy protein option without sacrificing flavor.

Table of contents

What is Vietnamese Lemongrass Chicken?

Vietnamese lemongrass chicken is a popular Vietnamese dish made with chicken thighs that are marinated in lemongrass, garlic, fish sauce, soy sauce, five-spice powder, honey, brown sugar, and lime juice for an ultimate blend of sweet, sour, savory, and umami flavors. It is then grilled or pan-seared and commonly served with either steamed white rice or vermicelli noodles, lettuce, herbs, pickled daikon and carrots (do chua), and topped with a Vietnamese dipping sauce (nuoc cham).

This Vietnamese lemongrass chicken recipe comes together in under 30 minutes, making it a perfect easy weeknight dinner.

Ingredients

You can find all of the ingredients for this Vietnamese lemongrass chicken recipe at your local Asian or Vietnamese grocery store. Full measurements and links to the ingredients I used are listed in the recipe card below.

Marinade

  • Chicken Thighs: bone-in or boneless, for the juiciest, most flavorful results.
  • Shallot and Garlic: the main aromatics that add deep savory flavor.
  • Lemongrass adds a hint of citrus and ginger.
  • Fish Sauce: adds a salty, savory umami finish. This is a signature ingredient in every Vietnamese recipe and is also used in bun thit nuong (Vietnamese grilled pork noodles).
  • Soy Sauce: adds salty, umami-rich flavor.
  • Lime Juice: adds a layer of citrus, acidity, and brightness.
  • Salt: seasons and enhances the chicken’s flavor.
  • Five Spice: adds complex layers of flavor.
  • Brown Sugar: adds sweetness and balance of flavor.
  • Honey: adds more floral and natural sweetness.
  • Sambal Oelek: adds a touch of heat. This is optional. Here is our homemade sambal oelek recipe.
All the ingredients to make vietnamese lemongrass chicken organized and labeled.

Substitutions and Additions

Substitutions

  • Chicken cuts: bone-in skin-on chicken thighs, chicken breasts, or even chicken tenders! Just keep in mind that the cooking time will vary depending on the cut of chicken.
  • Lemon juice: an alternative to lime juice.
  • Sriracha or hot sauce: an alternative to sambal oelek.

Additions

  • Do chua: or Vietnamese pickled daikon and carrots are a good addition to your plate if you are looking to brighten up your palate.
  • Crushed peanuts: for more crunch and a nutty flavor!
  • Mint and cilantro: for added herbs.

How to Make Vietnamese Lemongrass Chicken

Here are the step-by-step instructions for how to make this Vietnamese lemongrass chicken recipe.

  1. Cut the lemongrass into 2-inch pieces, pound it until flat, and finely mince it, or place it in a food processor and chop until finely minced.
Pulverizing a lemongrass stalk with a kitchen mallet.
Mincing lemongrass stalks in a small food processor.
  1. In a large mixing bowl, combine the minced shallots, garlic, lemongrass, fish sauce, soy sauce, lime juice, salt, five-spice powder, brown sugar, honey, and sambal oelek. Add the chicken and marinate for at least 30 minutes, or overnight.
Chicken thighs marinating in a lemongrass sauce.
  1. Heat 1 tablespoon of oil in a hot pan over medium heat until hot. Add the chicken and cook for 3-4 minutes per side, or until cooked through.
Flipping lemongrass marinated chicken thighs in a skillet.
  1. Remove the chicken and let it rest for 5 minutes before slicing.
  2. Serve the Vietnamese lemongrass chicken with steamed rice or vermicelli noodles and fresh vegetables. Top with nuoc cham sauce and enjoy!

Expert Tips

  • Prep the lemongrass. Only use the white part of the lemongrass. Use a tenderizer to pound the lemongrass before you mince it in the food processor. This will release the fragrant oils of the lemongrass to permeate the marinade.
  • Marinate the chicken. For the best flavor, marinate for at least 30 minutes, and ideally overnight. This will give the lemongrass chicken marinade time to tenderize and add moisture, allowing the chicken to absorb all the flavors.
  • Add the chicken to a hot pan. Be sure the pan is hot before adding the chicken. This will allow you to have a nice caramelized sear on the outside of the chicken.
  • Do not overcrowd the pan. Leave about 1-2 inches of space between each chicken piece to ensure even cooking.
  • Rest the chicken. Let the lemongrass chicken rest for a few minutes before cutting so the juices redistribute through the meat.

Storage Instructions

This Vietnamese lemongrass chicken is best served immediately. But you can store any leftovers in an airtight container in the refrigerator for up to 3-4 days.

To reheat: pan-sear the chicken over medium heat until warm, or place the chicken thighs in the microwave, covered, and heat until warm.

Freeze: Place the cooked chicken in a freezer-proof container and freeze for up to 3 months. To serve, thaw in the refrigerator overnight, then reheat.

Pairing Suggestions

The Vietnamese lemongrass chicken is typically served for lunch or dinner with steamed white rice or vermicelli noodles, vegetables, and Vietnamese dipping sauce (nuoc cham). You can pair it with the following suggestions.

FAQ

What is lemongrass chicken made of?

This Vietnamese lemongrass chicken recipe is made with chicken thighs, shallots, garlic, lemongrass, fish sauce, soy sauce, lime juice, salt, five-spice powder, brown sugar, and honey.

What is lemongrass?

Lemongrass, also known as citronella grass, is a very popular herb in South Vietnam. It has a fragrant citrus flavor with mint and spicy ginger notes that pair well with shallots and garlic.

How do I store lemongrass?

You can store whole lemongrass stalks in an airtight container in the refrigerator for up to 4 days.

Additional Vietnamese Recipes to Try

Vietnamese Lemongrass Chicken Recipe

Vietnamese Lemongrass Chicken

5 from 2 votes
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
AUTHOR: Megan Pham
Print Pin
Juicy, fragrant, and absolutely delicious for an easy weekday meal. This Vietnamese lemongrass chicken recipe is made with fresh lemongrass, garlic, fish sauce, five spice, honey, and lime juice for a complex delicious protein option.

Ingredients

Servings: 4 servings

Lemongrass Chicken Marinade

  • 1 ½ lb chicken thighs skinless boneless
  • 1 large shallot minced
  • 5 cloves garlic minced
  • 1 stalk lemongrass minced
  • 1 tablespoon fish sauce
  • 2 tablespoon soy sauce
  • 1 tablespoon lime juice
  • ¼ teaspoon salt
  • ½ teaspoon five spice
  • 1 tablespoon brown sugar packed
  • 2 tablespoon honey
  • 1 tablespoon Sambal oelek garlic chili paste

Serve

  • White rice or vermicelli noodles
  • Nuoc Cham Vietnamese Dipping Sauce
  • Tomato
  • Cucumber
  • Lettuce

Instructions

  • Prepare the lemongrass. Cut the lemongrass into 2-inch pieces, then pound the lemongrass. Mince the lemongrass or pulverize it in a food processor until finely minced.
  • Marinate the chicken. In a large mixing bowl, add the minced shallots, garlic, lemongrass, fish sauce, soy sauce, lime juice, salt, five-spice powder, brown sugar, honey, and sambal oelek. Mix until combined. Add the chicken, and marinate for at least 30 minutes, or overnight for maximum flavor.
  • Cook. Heat 1 tablespoon of oil in a hot pan over medium heat until hot. Place the chicken evenly onto the pan and cook for 3-4 minutes on each side or until golden brown and cooked through. Be sure not crowd the pan with the chicken.
  • Rest. Remove the chicken from the heat and let it rest for 5 minutes before slicing it.
  • Serve. Serve with steamed rice or vermicelli noodles, and fresh vegetables. Top with nuoc cham sauce and enjoy!

Notes

See the Expert Tips section for more guidance.

Equipment

Nutrition:

Calories: 440kcal | Carbohydrates: 17g | Protein: 29g | Fat: 28g | Saturated Fat: 8g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 12g | Trans Fat: 0.1g | Cholesterol: 167mg | Sodium: 1150mg | Potassium: 466mg | Fiber: 0.5g | Sugar: 13g | Vitamin A: 138IU | Vitamin C: 3mg | Calcium: 36mg | Iron: 2mg

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