Few dishes showcase the beauty of Southeast Asian cuisine quite like Vietnamese Lemongrass Chicken. It’s vibrant yet comforting, bold yet balanced, simple yet deeply flavorful. With fragrant lemongrass, savory fish sauce, fresh garlic, ginger, and a touch of citrus, this dish transforms everyday chicken into something unforgettable.
What makes this recipe so powerful is harmony. Vietnamese cooking is built on balance salty, sweet, sour, and aromatic elements working together seamlessly. When the marinated chicken hits a hot grill or skillet, it caramelizes beautifully, developing a smoky char that contrasts perfectly with its tender, juicy interior.
This is the kind of meal that feels fresh and exciting while remaining incredibly approachable. Serve it over steamed jasmine rice, slice it into lettuce wraps, or build a vibrant rice bowl with pickled vegetables and herbs. However you plate it, this dish delivers restaurant-quality flavor right from your own kitchen.
Why Vietnamese Lemongrass Chicken Is So Popular
- Naturally gluten free
- Big flavor from simple ingredients
- Quick 50-minute total time
- Perfect for grilling or stovetop cooking
- Excellent for meal prep
It’s ideal for busy weeknights but impressive enough for entertaining guests.
Ingredients for Vietnamese Lemongrass Chicken
For the Marinade
- 2 pounds boneless, skinless chicken thighs (or breasts)
- 2 fresh lemongrass stalks, finely minced (white part only)
- 3 garlic cloves, minced
- 1 tablespoon freshly grated ginger
- 2 tablespoons fish sauce
- 1 tablespoon brown sugar
- 1 tablespoon fresh lime juice
- 1 tablespoon neutral oil (avocado or vegetable oil)
- ½ teaspoon black pepper
Optional Additions
- 1 teaspoon chili flakes for heat
- 1 teaspoon honey for deeper caramelization
For Serving
- Steamed jasmine rice
- Fresh cilantro
- Sliced red chilies
- Lime wedges
- Sliced cucumber
Step-by-Step Preparation – Chef André’s Method
1. Prepare the Lemongrass Properly
Remove the tough outer layers of the lemongrass stalk. Finely mince the tender white portion. The finer you chop it, the more aromatic and pleasant the final texture will be.
2. Build a Balanced Marinade
In a bowl, combine lemongrass, garlic, ginger, fish sauce, brown sugar, lime juice, oil, and black pepper. Stir until sugar dissolves. Taste it — it should be savory, slightly sweet, citrusy, and fragrant.
3. Marinate the Chicken
Add chicken to the marinade and coat thoroughly. Cover and refrigerate for at least 30 minutes, ideally 1–2 hours. Even a short marinade makes a difference, but longer time deepens the flavor.
4. Cook to Perfection
You have two excellent options:
Grill:
Preheat grill to medium-high. Cook chicken 5–7 minutes per side until beautifully charred and cooked through.
Pan-Sear:
Heat a skillet over medium-high with a drizzle of oil. Sear chicken until caramelized on both sides.
Internal temperature should reach 165°F (74°C).
5. Rest Before Slicing
Let the chicken rest for 5 minutes before slicing. This keeps the juices locked inside.
The Secret to Authentic Flavor
The magic lies in the fish sauce and lemongrass combination. Fish sauce provides deep umami and saltiness, while lemongrass brings brightness and citrus aroma without actual citrus acidity. The sugar balances the salt and helps achieve that beautiful caramelized crust when cooking.
Do not skip resting time after cooking — it’s essential for juicy, tender chicken.
Creative Serving Ideas
Vietnamese Rice Bowl
Serve sliced chicken over jasmine rice with pickled carrots, cucumber, and fresh herbs.
Lettuce Wraps
Wrap sliced chicken in crisp butter lettuce with herbs and drizzle with nuoc cham sauce.
Vermicelli Noodle Salad
Pair with rice noodles, shredded cabbage, mint, and a light fish sauce dressing.
Grilled Party Platter
Serve alongside grilled vegetables and dipping sauces for gatherings.
Chef André’s Pro Tips
- Always finely mince lemongrass to avoid tough fibers.
- Do not overcrowd the pan when searing.
- Use chicken thighs for extra juiciness.
- Add a splash of water while grilling to prevent burning sugars.
These small details elevate the final dish.
Make It Healthier
This dish is already naturally gluten free. To lighten it further:
- Serve with cauliflower rice.
- Reduce sugar slightly.
- Pair with fresh greens instead of rice.
It’s high in protein and packed with flavor without heavy sauces.
Storage & Meal Prep
- Store cooked chicken in the refrigerator up to 4 days.
- Great for lunch bowls throughout the week.
- Can be frozen raw in marinade for future use.
- Reheat gently in skillet to maintain texture.
It’s one of those rare dishes that tastes even better the next day.
Frequently Asked Questions
Can I use lemongrass paste instead of fresh?
Yes, but fresh provides brighter flavor.
Is fish sauce very strong?
It mellows during cooking and adds depth rather than fishiness.
Can I bake this instead of grill?
Yes. Bake at 400°F for about 20–25 minutes.
Approximate Nutrition Per Serving
- Calories: ~400
- Protein: ~38g
- Carbohydrates: ~7g
- Fat: ~22g
Values may vary depending on portion size and accompaniments.
Conclusion – By Chef André
Vietnamese Lemongrass Chicken is a perfect example of how a handful of simple ingredients can create something extraordinary. Aromatic, slightly smoky, deeply savory, and perfectly balanced — it delivers authentic Southeast Asian flavor without complicated techniques.
It’s fresh enough for summer grilling, comforting enough for cooler evenings, and versatile enough to reinvent throughout the week. Once you try it, it will become a staple in your rotation.
For safe handling and proper cooking of poultry, always follow official food safety guidelines from USDA Food Safety:
👉 https://www.fsis.usda.gov/food-safety