If you’re craving something that’s savory, aromatic, and just the right amount of zesty, Vietnamese Lemongrass Chicken is the kind of dish that delivers. The moment that sizzling chicken hits the pan and the scent of lemongrass, garlic, and shallots begins to waft through your kitchen, you’ll know you’re in for something special. This recipe combines rich, umami flavors with the fresh brightness of lime and herbs, making it incredibly satisfying without feeling heavy.

Behind the Recipe

This recipe takes me right back to the streets of Hanoi, where I first tasted lemongrass chicken served in a tiny alley kitchen. It came on a plate over warm jasmine rice, garnished with herbs and a bit of heat from chili. That one bite stuck with me for years. When I finally recreated it at home, I knew I had to share the magic of this dish—because it’s simple, comforting, and bursting with character.

Recipe Origin or Trivia

Vietnamese Lemongrass Chicken, known as “Gà Xào Sả Ớt,” is a popular dish in southern Vietnam, celebrated for its bold flavors and fast cooking technique. Lemongrass is a staple in Vietnamese cuisine, used not just for its citrusy punch but also for its digestive benefits. The dish typically balances sweet, salty, and tangy notes, creating that addictive contrast that makes Vietnamese food so beloved.

Why You’ll Love Vietnamese Lemongrass Chicken

This dish has all the makings of a weeknight hero and a weekend treat.

Versatile: Serve it over rice, in a lettuce wrap, or tossed into noodles. It fits any meal style.

Budget-Friendly: Chicken thighs, pantry sauces, and fresh herbs keep it cost-effective.

Quick and Easy: Marinate and cook in under 30 minutes with minimal cleanup.

Customizable: Adjust the spice level, swap herbs, or go gluten-free with tamari.

Crowd-Pleasing: Bold, exciting flavors that are loved by kids and adults alike.

Make-Ahead Friendly: Marinate in advance for deeper flavor with less stress later.

Great for Leftovers: The flavor gets even better the next day. Trust me.

Chef’s Pro Tips for Perfect Results

To make your lemongrass chicken shine, here are a few tips from my kitchen:

Smash the lemongrass: Don’t just chop it. Give it a good smash to release the oils before slicing.
Marinate longer if possible: While 30 minutes works, a few hours or even overnight deepens the flavor.
Cook on high heat: Get that golden caramelization without drying out the chicken.
Slice chicken evenly: Even sizes cook consistently and look better when served.
Don’t skip the dipping sauce: A side of nước chấm takes this dish over the top.

Kitchen Tools You’ll Need

Here’s what you’ll need to bring it all together smoothly:

Sharp Knife: For prepping lemongrass, garlic, and chicken with precision.

Cutting Board: Ideally two—one for raw meat and one for herbs and vegetables.

Mixing Bowl: To hold the marinade and coat the chicken evenly.

Large Skillet or Wok: For quick, high-heat cooking and that perfect sear.

Tongs or Spatula: To flip and stir without breaking the chicken apart.

Ingredients in Vietnamese Lemongrass Chicken

Each ingredient plays its own unique role, building that balance of savory, sweet, and zingy.

Boneless Skinless Chicken Thighs: 1.5 lbs, tender and flavorful base that stays juicy.
Lemongrass Stalks: 2 stalks, trimmed and finely chopped for citrus aroma and flavor.
Garlic Cloves: 4 cloves, minced to add deep savory notes.
Shallots: 2 small, thinly sliced for sweetness and mild onion flavor.
Brown Sugar: 1 tablespoon, to add a hint of caramel-like sweetness.
Fish Sauce: 2 tablespoons, brings salty umami depth.
Soy Sauce: 1 tablespoon, adds savory richness and color.
Lime: Juice of 1 lime, for brightness and acidity.
Vegetable Oil: 2 tablespoons, neutral oil for cooking.
Red Chili: 1 sliced, for heat and color contrast.
Black Pepper: 1/2 teaspoon, just enough for warmth.
Jasmine Rice: Cooked, for serving and soaking up all the juices.
Fresh Cilantro: Chopped, for garnishing with a herbaceous pop.

Ingredient Substitutions

No need to stress if you’re missing something. Here’s how to tweak it:

Chicken thighs: Use chicken breast, though it may be slightly drier.

Fish sauce: Substitute with soy sauce for a vegetarian-friendly version.

Brown sugar: Try honey or maple syrup.

Lime: Lemon juice will work in a pinch.

Red chili: Swap for chili flakes or omit for a milder dish.

Ingredient Spotlight

Lemongrass: This fragrant herb is key to Vietnamese flavor. It brings a lemony aroma with a hint of ginger and is often used in marinades and broths.

Fish Sauce: Salty, pungent, and full of umami, fish sauce is a cornerstone of Southeast Asian cooking and adds that unmistakable depth.

Instructions for Making Vietnamese Lemongrass Chicken

Let’s get right into it. This dish is fun to make and even better to eat.

Preheat Your Equipment:
Heat your skillet or wok over medium-high heat so it’s ready for the chicken.
Combine Ingredients:
In a mixing bowl, combine chopped lemongrass, garlic, shallots, brown sugar, fish sauce, soy sauce, lime juice, and black pepper. Add the chicken and toss well. Let marinate for at least 30 minutes.
Prepare Your Cooking Vessel:
Add vegetable oil to the hot skillet and swirl to coat the surface evenly.
Assemble the Dish:
Once the oil shimmers, add the marinated chicken and all the marinade. Spread into a single layer.
Cook to Perfection:
Sear the chicken on high heat, letting it caramelize. Cook for about 6 to 8 minutes until the chicken is golden and cooked through.
Finishing Touches:
Toss in sliced red chili and cook for another minute to bloom the heat.
Serve and Enjoy:
Serve hot over jasmine rice. Garnish with fresh cilantro and a wedge of lime. Add dipping sauce on the side if you like.

Texture & Flavor Secrets

The chicken is tender and juicy, thanks to the marinade and quick sear. Lemongrass and garlic build a fragrant, almost floral base while the caramelized edges offer a little crispness. Then you get the punch of fish sauce and the balance of sweetness and acid. It’s a full ride of savory complexity in every bite.

Cooking Tips & Tricks

Get the most out of your dish with these quick tricks:

Use only the tender white part of lemongrass for best flavor.
Don’t overcrowd the pan or you’ll steam instead of sear.
Let the chicken rest a minute before slicing to keep juices in.

What to Avoid

A few common missteps to dodge:

Over-marinating in acidic lime can make the chicken tough.
Using too much sugar might cause burning in the pan.
Thin pans can cause uneven browning. Use a heavy-bottomed one if you can.

Nutrition Facts

Servings: 4
Calories per serving: 410

Note: These are approximate values.

Preparation Time

Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

Make-Ahead and Storage Tips

This dish is perfect for prepping ahead. Marinate the chicken up to 24 hours in advance and store it in the fridge. Leftovers keep well for up to 3 days in an airtight container and reheat beautifully in a skillet or microwave. It also freezes well, just defrost fully before reheating.

How to Serve Vietnamese Lemongrass Chicken

It shines over jasmine rice, but also pairs well with vermicelli noodles, lettuce wraps, or even stuffed into a crusty baguette for a Vietnamese-style sandwich. Add pickled carrots and cucumbers on the side to refresh the plate.

Creative Leftover Transformations

Turn your leftovers into magic:

Wrap in rice paper with herbs for fresh rolls.
Toss with greens and a tangy dressing for a quick salad.
Reheat and stuff into a pita for a fusion lunch idea.

Additional Tips

A microplane makes quick work of grating lemongrass.
Prep all ingredients before heating your pan for smooth cooking.
Add a drizzle of chili oil at the end for extra kick.

Make It a Showstopper

Plate over a bed of rice in a shallow bowl, arrange cucumber slices and fresh herbs around the edge, and spoon sauce over the top. Garnish with red chili and cilantro. Serve with chopsticks and a wedge of lime for that full street food charm.

Variations to Try

Tofu Lemongrass Stir-Fry: Replace chicken with pressed tofu for a vegetarian spin.
Lemongrass Chicken Banh Mi: Use leftovers in a sandwich with pickled veggies and mayo.
Spicy Lemongrass Skewers: Thread onto skewers and grill for party-style eats.
Lemongrass Chicken Lettuce Cups: Light, fresh, and perfect for summer.
Sweet and Sour Lemongrass Glaze: Add pineapple and bell peppers for a tropical twist.

FAQ’s

Q1: Can I use chicken breast instead of thighs?

Yes, but thighs stay juicier and have more flavor.

Q2: Is lemongrass necessary?

It’s the star of the dish. If you skip it, the flavor changes completely.

Q3: Can I freeze the marinade?

Yes, you can freeze the chicken in the marinade for up to 2 months.

Q4: What rice pairs best?

Jasmine rice is ideal, but brown rice or vermicelli noodles work too.

Q5: How spicy is this dish?

Mild to moderate. You can adjust the chili to your taste.

Q6: Is this gluten-free?

Use tamari instead of soy sauce to make it gluten-free.

Q7: Can I make this in the oven?

It’s best pan-cooked, but you can bake at 400°F for 20 minutes if needed.

Q8: What can I serve on the side?

Pickled veggies, cucumber salad, or steamed greens are great companions.

Q9: Can I double the recipe?

Yes, but cook in batches to avoid overcrowding.

Q10: Do I need a dipping sauce?

Not required, but nước chấm adds an amazing flavor boost.

Conclusion

Vietnamese Lemongrass Chicken is one of those dishes that feels both simple and luxurious. It’s quick enough for a busy weeknight yet special enough to serve guests. With its harmony of bold flavors, juicy textures, and aromatic charm, this is a recipe you’ll come back to again and again. Trust me, it’s worth every bite.