Easy Vietnamese Lemongrass Chicken Recipe: Authentic Flavor with Minimal Effort

Vietnamese lemongrass chicken, or “Ga Xao Sa Ot,” is one of those dishes that perfectly exemplifies why Vietnamese cuisine has captured the hearts and palates of food lovers worldwide. Aromatic, bright, and bursting with complex flavors, this dish delivers a satisfying balance of savory, sweet, and spicy notes while remaining surprisingly simple to prepare at home.

As someone who spent years perfecting this recipe, I can assure you that this streamlined version sacrifices none of the authentic taste while making the cooking process accessible even to those new to Vietnamese cooking. The fragrant combination of lemongrass, garlic, fish sauce, and lime creates a dish that will transport you straight to the bustling streets of Hanoi or Ho Chi Minh City.

What Makes This Recipe Special

Traditional Vietnamese lemongrass chicken combines the unique citrusy, herbaceous flavor of lemongrass with umami-rich fish sauce, bright lime, and a touch of sweetness. While restaurant versions might require hard-to-find ingredients or specialized techniques, this easy adaptation uses readily available components and simplified methods without compromising on authentic flavor.

The beauty of this dish lies in its versatility. Once you master the basic technique, you can adjust the spice level, serve it with various accompaniments, or even swap the protein while maintaining the signature lemongrass flavor profile that makes this dish so beloved.

Ingredients You’ll Need

For the Chicken and Marinade:

• 1.5 pounds (680g) boneless, skinless chicken thighs, cut into 1-inch pieces
• 3 stalks lemongrass, tough outer layers removed, tender white parts finely minced (about 3 tablespoons)
• 4 cloves garlic, minced
• 1 shallot, finely diced (or 1/4 cup red onion)
• 2 tablespoons fish sauce
• 1 tablespoon soy sauce
• 1 tablespoon brown sugar
• 1 tablespoon vegetable oil
• 1 teaspoon ground black pepper
• 1/2 teaspoon turmeric powder (optional, for color)

For Cooking:

• 2 tablespoons vegetable oil
• 1 red bell pepper, sliced (optional)
• 1-2 red Thai chili peppers, thinly sliced (adjust to your spice preference)
• 1 medium onion, sliced
• 1 tablespoon lime juice (about half a lime)

Serving:

• Fresh cilantro leaves, for garnish
• Sliced green onions, for garnish
• Lime wedges
• Steamed jasmine rice
• Sliced cucumber and tomatoes (traditional Vietnamese side)

  

Equipment Needed:

• Large mixing bowl
• Cutting board and knife
• Wok or large skillet
• Wooden spoon or spatula
• Small grater or microplane (for lemongrass, if needed)

Step-by-Step Instructions

Preparing the Lemongrass

Lemongrass is the star of this dish, but it can be intimidating if you’re unfamiliar with it. Here’s how to prepare it properly:

1. Remove the tough outer layers of the lemongrass stalks.
2. Cut off the woody bottom and the dried-out top, leaving the pale, tender middle section (usually about 4-5 inches).
3. Slice this section very thinly, then mince finely. Lemongrass is fibrous, so the finer you can chop it, the better.

Tip: If fresh lemongrass is unavailable, many grocery stores carry tubes of lemongrass paste in the produce section. Two tablespoons of this paste can substitute for the fresh lemongrass in this recipe.

Marinating the Chicken

1. In a large bowl, combine the minced lemongrass, garlic, shallot, fish sauce, soy sauce, brown sugar, 1 tablespoon of oil, black pepper, and turmeric (if using).
2. Add the chicken pieces and mix thoroughly, ensuring each piece is well-coated with the marinade.
3. Cover and refrigerate for at least 30 minutes, though 2-4 hours will yield the best flavor. If you’re short on time, even 15 minutes will impart good flavor.

Cooking the Dish

1. Heat 2 tablespoons of vegetable oil in a wok or large skillet over medium-high heat until shimmering.
2. Add the sliced onion and cook for about 1 minute until it begins to soften.
3. Add the marinated chicken (including all the marinade) to the pan in a single layer if possible. Let it cook undisturbed for 2-3 minutes to develop some color.
4. Stir and continue cooking for another 3-4 minutes, stirring occasionally.
5. Add the sliced bell pepper and Thai chilies, then cook for an additional 2-3 minutes until the chicken is fully cooked and the vegetables are tender-crisp.
6. Remove from heat and stir in the lime juice.
7. Taste and adjust seasoning if needed with additional fish sauce, soy sauce, or brown sugar.

Serving Suggestions

1. Transfer to a serving plate and garnish with fresh cilantro and sliced green onions.
2. Serve hot with steamed jasmine rice, lime wedges, and sliced cucumber and tomatoes on the side.
3. For a lower-carb option, serve with lettuce cups or over a bed of mixed greens.

Tips for Perfect Vietnamese Lemongrass Chicken

• Don’t rush the browning: Allowing the chicken to develop a slight caramelization adds depth to the final dish.
• Adjust the heat: Thai chilies can vary significantly in spiciness. Start with fewer if you’re sensitive to heat, and add more to taste.
• Fish sauce quality matters: Look for fish sauce with a short ingredient list (ideally just anchovies, salt, and water). Red Boat is a widely available premium brand.
• Chicken substitutions: This recipe works beautifully with sliced beef, pork, shrimp, or even firm tofu for a vegetarian version. Just adjust cooking times accordingly.
• Fresh ingredients: The bright flavors in this dish rely on fresh aromatics. Pre-minced garlic or old lemongrass won’t deliver the same vibrant results.

Make-Ahead and Storage Options

• Marinate overnight: The chicken can marinate for up to 24 hours in the refrigerator, developing even deeper flavor.
• Prep components: Chop all vegetables and aromatics up to a day ahead and store in separate containers in the refrigerator.
• Leftover storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheating: Reheat gently in a skillet with a splash of water to prevent drying out, or microwave at 70% power until just heated through.
• Freezing: While best enjoyed fresh, the cooked dish can be frozen for up to 1 month. Thaw overnight in the refrigerator before reheating.

Variations to Try

Lemongrass Chicken Banh Mi

Use this chicken as the filling for a traditional Vietnamese sandwich. Stuff a crusty baguette with the lemongrass chicken, then add pickled carrots and daikon, cucumber slices, cilantro, and a spread of mayonnaise.

Vietnamese Lemongrass Chicken Salad

Serve the chicken over a bed of shredded cabbage, carrots, and herbs (mint, cilantro, and basil). Drizzle with a dressing made from lime juice, fish sauce, and a touch of sugar.

Lemongrass Chicken Noodle Bowl

Serve over rice noodles with bean sprouts, herbs, and crushed peanuts for a refreshing meal inspired by Vietnamese bun dishes.

Spicy Coconut Lemongrass Chicken

Add 1/2 cup of coconut milk to the skillet in the final minutes of cooking for a richer, more sauce-like consistency with Thai influences.

Understanding Key Vietnamese Flavor Principles

What makes Vietnamese cuisine so distinctive is its perfect balance of five fundamental tastes: sweet, sour, bitter, spicy, and salty. This lemongrass chicken exemplifies this balance:

• Sweet: Brown sugar provides subtle sweetness that balances the savory elements.
• Sour: Lime juice adds brightness and acidity.
• Bitter: Lemongrass contributes a subtle bitterness along with its citrus notes.
• Spicy: Thai chilies bring heat that can be adjusted to preference.
• Salty: Fish sauce and soy sauce provide depth and umami.

Understanding this balance allows you to adjust the recipe to your taste while maintaining its authentic character. If the dish tastes flat, it may need more lime juice; if it’s too tangy, a touch more sugar can help.

Common Questions About Vietnamese Lemongrass Chicken

Q: Can I use chicken breast instead of thighs? A: Yes, though the dish won’t be quite as juicy. If using breast meat, reduce the cooking time slightly to prevent drying out.

Q: Is there a substitute for fish sauce? A: While fish sauce provides an authentic flavor that’s difficult to replicate, in a pinch you can substitute a mixture of soy sauce and a touch of lime juice. The flavor profile will be different but still delicious.

Q: How spicy is this dish? A: The spice level is entirely customizable. For a mild version, omit the Thai chilies or remove the seeds. For extra heat, increase the amount or add a dash of sriracha sauce.

Q: What if I can’t find fresh lemongrass? A: Lemongrass paste (found in tubes in many grocery stores) works well as a substitute. In a pinch, you can also use 1 tablespoon of lemon zest mixed with 1/4 teaspoon of ginger, though the flavor won’t be quite the same.

Q: Can this dish be made in advance for a party? A: Yes! You can marinate the chicken a day ahead and even pre-cook it about 80% of the way. Then finish cooking just before serving to ensure it’s hot and fresh.

Health Benefits of This Dish

Beyond its delicious flavor, Vietnamese lemongrass chicken offers several nutritional benefits:

• Lean Protein: Chicken thighs provide satisfying protein while remaining relatively lean, especially when trimmed.
• Aromatics: Lemongrass, garlic, and shallots contain compounds with antioxidant and anti-inflammatory properties.
• Reduced Sodium Option: By using low-sodium soy sauce and adjusting the fish sauce to taste, you can control the sodium content.
• Vegetable Incorporation: The addition of bell peppers and onions increases the nutritional value with vitamins and fiber.
• Balanced Meal: When served with rice and fresh vegetables, it creates a balanced plate with protein, carbohydrates, and produce.

Final Thoughts: Bringing Vietnamese Flavors Home

Vietnamese cuisine beautifully demonstrates how a few fresh ingredients and the right technique can create extraordinary flavors without excessive complexity. This lemongrass chicken captures the essence of Vietnamese cooking: bright, balanced, and deeply satisfying.

The combination of fragrant lemongrass, savory fish sauce, and bright lime creates a dish that feels both exotic and comforting. It’s the kind of recipe that might enter your cooking repertoire as an occasional adventure but quickly become a regular favorite requested by family and friends.

As with any cuisine, the more you cook with these flavors, the more intuitive it becomes. Soon, you’ll find yourself adjusting ingredients by smell and taste rather than strict measurements—the true sign of having captured the spirit of Vietnamese cooking.

So gather your ingredients, prepare your rice, and get ready to enjoy a simple yet spectacular dish that brings the vibrant flavors of Vietnam right to your dining table. This easy lemongrass chicken proves that authentic international cuisine doesn’t need to be complicated to be delicious.