Vietnamese Lemongrass Chicken

🟢 Difficulty Level: Beginner
⏱️ Cooking Time: 15 min prep + 1 hr marinate + 12–15 min cook = ~1 hr 27–30 min total
👥 Servings: 3

Juicy, caramelized chicken thighs infused with fragrant lemongrass, garlic, and ginger—finished with a bright, zesty Nuoc Cham. This weeknight-friendly Vietnamese classic balances sweet, salty, tangy, and spicy notes. Serve over jasmine rice with crisp veggies for a complete meal.

🛒 Ingredients

Chicken

• 6 boneless chicken thighs, about 750–900 g

Marinade

• 2 tbsp lemongrass, finely minced (white part only)
• 2 tbsp shallots, finely minced
• 6 garlic cloves, minced
• 1½ tsp fresh ginger, grated
• 3 tbsp oyster sauce
• 1½ tbsp soy sauce
• 1 tbsp fish sauce
• 1½ tbsp honey
• 1½ tbsp brown sugar
• 1½ tbsp neutral oil

Nuoc Cham (Vietnamese Dipping Sauce)

• ¼ cup warm water
• 2½ tbsp sugar
• 2 tbsp fish sauce
• 2 tbsp lime juice
• 3 cloves garlic, finely minced
• 2 bird’s eye chilies, finely chopped (adjust to taste)

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🍳 Used Equipment

• Mixing bowls (1 large, 1 small) :

• Knife & cutting board :

• Microplane or grater (for ginger) :

• Measuring spoons & cups :

• Large skillet or grill pan (cast iron preferred) :

• Tongs or spatula :

• Brush or spoon (for basting) :

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👨‍🍳 Steps and Instructions

Mise en place (5–10 min)

1. Pat dry the chicken thighs with paper towels; trim excess fat. Set aside.
2. Prep lemongrass: Trim off the root and dark green tops. Peel away tough outer layers. Use only the white tender core; mince very finely (or pound to a paste).
3. Mince the shallots and garlic. Grate the ginger (or mince very finely).
4. Measure all marinade ingredients so they’re ready to combine.

Make the marinade (2 min)

5. In a large bowl, add: lemongrass, shallots, garlic, ginger, 3 tbsp oyster sauce, 1½ tbsp soy sauce, 1 tbsp fish sauce, 1½ tbsp honey, 1½ tbsp brown sugar, and 1½ tbsp neutral oil and whisk everything making sure each piece is fully coated and aromatics cling to the thighs.

6. Cover (lid or plastic wrap) and refrigerate for at least 1 hour; overnight is best for deeper flavor.

• If you’re short on time: 30 minutes at room temp is acceptable, just keep the kitchen cool and cook right after.

Make the Nuoc Cham (5 min, can be done while marinating or just before serving)

7. In a small bowl, add ¼ cup warm water and 2½ tbsp sugar. Stir until completely dissolved.
8. Stir in 2 tbsp fish sauce and 2 tbsp lime juice.
9. Add the minced garlic and bird’s eye chili (to taste).
10. Taste & balance:
– More lime = more tart
– More sugar = more sweet
– More chili = more heat
Set aside. (If making ahead, cover and refrigerate up to 3 days.)

Cook the chicken (12–15 min total)

11. Preheat a large skillet or grill pan over medium heat for 2–3 minutes. Lightly oil the surface if your pan isn’t well-seasoned.
12. Remove chicken from the marinade. Let excess drip off, but keep the aromatics on—they’ll caramelize.
– (Food safety note: If you plan to use leftover marinade as a glaze, pour it into a small pan and boil for 60 seconds before brushing on.)
13. Lay the chicken smooth-side down in the hot pan. Don’t crowd—cook in batches if needed.

14. Sear without moving for 5–6 minutes, until the underside is deep golden and caramelized at the edges.
15. Flip and cook another 5–6 minutes, until cooked through and slightly charred in spots.

16. (Optional glaze) In the last minute, spoon or brush boiled marinade over the chicken to intensify the glaze.
17. Check doneness: Internal temp should be 74°C / 165°F. No thermometer? Pierce the thickest part—juices should run clear.

Rest, slice, and serve (5 min)

18. Transfer chicken to a plate and rest 2–3 minutes so juices redistribute.

19. Slice against the grain (or serve whole).
20. Serve over steamed jasmine rice with cucumber or pickled vegetables. Drizzle Nuoc Cham on top or serve on the side for dipping. Add fresh herbs (mint, cilantro) and lime wedges if desired.

Alternate oven method (hands-off option)

21. Preheat oven to 200°C / 400°F. Line a tray with foil; place a rack on top and oil lightly.
22. Arrange marinated thighs on the rack. Bake 18–22 minutes (size-dependent) until ~70°C/160°F.
23. Broil 2–3 minutes to caramelize. Bring to 74°C/165°F internal temp. Rest, slice, and serve with Nuoc Cham.

Leftovers & reheating

24. Store cooked chicken 3–4 days in an airtight container in the fridge.
25. Reheat gently in a skillet over low-medium heat or in a 160°C/325°F oven until warmed through; add a splash of water to keep it juicy.

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💡 Tips for Best Results

• Super-fine mince: The finer the lemongrass and aromatics, the deeper the flavor infusion.
• Don’t rush the marinate: Even 1 hour helps, but overnight gives restaurant-level flavor.
• Control the heat: Medium heat = caramelization without burning sugars.
• Pan space: Avoid crowding to keep a good sear (cook in batches if needed).
• Balance the sauce: Adjust Nuoc Cham at the end, taste is king.

🍽️ Plating and Serving

Let the chicken rest for 2–3 minutes, then slice or serve whole.
Serve over steamed jasmine rice, with pickled vegetables or cucumber slices. Drizzle with Nuoc Cham or serve it on the side for dipping. Add fresh herbs (cilantro, mint) and lime wedges if you like.

🧾 Nutrition Facts (per serving, approx.; Serves 3)

Calories Per Serving: 764
% Daily Value
35% Total Fat: 27.3 g
96% Cholesterol: 287 mg
218% Sodium: 5022.7 mg
20% Total Carbohydrate: 55.1 g
7% Dietary Fiber: 2 g
— Sugars: 42.3 g
132% Protein: 65.8 g
9% Vitamin A: 82.7 µg
9% Vitamin C: 7.7 mg
8% Calcium: 106.5 mg
23% Iron: 4.1 mg
32% Potassium: 1524.4 mg

⚠️ Common Mistakes to Avoid

• Using the green stalk of lemongrass: Stick to the white tender part for the best texture and aroma.
• Too-high heat from the start: Burns the sugars before the chicken cooks through. Start medium; finish with a brief higher-heat sear if desired.
• Crowding the pan: Causes steaming, not searing. Work in batches.
• Skipping the rest: Slicing immediately lets juices escape—rest 2–3 minutes.
• Unbalanced Nuoc Cham: Always taste and tweak (sweet/sour/salty/spicy) right before serving.

❓ FAQ

1) Can I use chicken breast instead of thighs?
Yes—pound to even thickness and reduce cook time to avoid drying out. Aim for 74°C / 165°F internal temperature.

2) How do I prep lemongrass properly?
Trim the root and tough green tops. Peel woody outer layers and use the white tender core, minced very finely.

3) Can I bake it instead of pan-searing?
Bake at 200°C / 400°F for 18–22 minutes, then broil 2–3 minutes to caramelize. Brush with marinade in the last minute.

4) Is it spicy? How can I adjust the heat?
Heat comes from bird’s eye chilies in the Nuoc Cham. Use fewer chilies or swap for milder chili; skip seeds to reduce heat.

5) What sides go best with it?
Steamed jasmine rice, pickled veggies, cucumber, fresh herbs (mint, cilantro), and lime wedges pair beautifully.

6) Can I meal-prep or freeze it?
Marinated raw chicken can be frozen up to 2 months. Thaw overnight in the fridge and cook as directed.

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