Vietnamese Lemongrass Chicken Recipe

Vietnamese cuisine is celebrated for its fresh ingredients, aromatic herbs, and vibrant flavours, offering a delightful balance of sweet, sour, salty, and spicy elements. One such dish that encapsulates these traits is Vietnamese Lemongrass Chicken. This recipe highlights the citrusy zest of lemongrass, complemented by the umami depth of fish sauce and the subtle warmth of chilli, creating a dish that’s both tantalizing and comforting. Perfect for a family meal or a special dinner, this dish is straightforward to prepare and packed with flavour, ensuring a culinary journey to the streets of Vietnam from the comfort of your home.

Servings: 4
Preparation Time: 15 minutes
Cooking Time: 20 minutes

Ingredients:

  • 500g chicken thigh fillets, trimmed and cut into bite-sized pieces
  • 2 stalks of lemongrass, finely minced
  • 3 cloves garlic, minced
  • 1 small brown onion, finely chopped
  • 1 red chilli, deseeded and finely chopped (optional)
  • 2 tablespoons fish sauce
  • 1 tablespoon soy sauce
  • 1 tablespoon brown sugar
  • 2 tablespoons vegetable oil
  • Fresh coriander, chopped (for garnish)
  • Juice of 1 lime

Method:

  • In a mixing bowl, combine the lemongrass, garlic, onion, chilli, fish sauce, soy sauce, and brown sugar. Mix well until the sugar has dissolved.
  • Add the chicken pieces to the marinade, ensuring they are well coated. Cover and let marinate in the refrigerator for at least 30 minutes, or overnight for more intense flavour.
  • Heat the vegetable oil in a large frying pan over medium-high heat. Remove the chicken from the marinade, reserving the liquid.
  • Fry the chicken pieces in batches until they are golden brown and cooked through, about 6-8 minutes per side. Remove the chicken from the pan and set aside.
  • Pour the reserved marinade into the frying pan and bring to a simmer. Reduce the sauce for about 5 minutes, or until it thickens slightly.
  • Return the chicken to the pan and toss to coat with the sauce. Cook for an additional 2-3 minutes, ensuring the chicken is hot and fully coated in the glaze.
  • Remove from heat and squeeze the lime juice over the chicken. Garnish with chopped coriander.
  • Serve hot with steamed rice or noodles.

Tips:

  • If you find lemongrass difficult to mince finely, you can use a food processor or grate it.
  • Adjust the chilli according to your heat preference, or omit it for a milder dish.

This Vietnamese Lemongrass Chicken dish combines the vibrant flavours of lemongrass, lime, and chilli for a quick and delicious meal that’s perfect for a weekday dinner or as part of a larger feast. Enjoy the aromatic and tangy notes that this dish brings to your table!