Description
Sizzling Vietnamese lemongrass chicken brings zesty comfort straight from Southeast Asian kitchens to your dinner table. Marinated tender chicken pieces dance with fragrant lemongrass, delivering bold flavors that make your taste buds celebrate.
Ingredients
Scale
Proteins:
- 500 g Chicken Thigh Fillets
Aromatics and Seasonings:
- 2 stalks Lemongrass
- 4 cloves Garlic
- 2 tablespoons Lime Juice
- 2 tablespoons Fish Sauce
- 2 tablespoons Soy Sauce
- 1 tablespoon Brown Sugar
- 1 tablespoon Vegetable Oil
- 2 tablespoons Rice Vinegar
- 3 tablespoons Water
- 1 Red Bird’s Eye Chilli
- 1 Sliced Red Chilli
Fresh Vegetables and Herbs:
- 200 g Vermicelli Noodles
- 1 cup Carrots
- 1 cup Cucumbers
- 2 cups Iceberg Lettuce
- 1 cup Bean Sprouts
- ½ cup Mint
- ½ cup Cilantro/Coriander
- 2 pieces Lime Wedges
Instructions
- Blend 2 tbsp lime juice, 2 tbsp fish sauce, 2 tbsp soy sauce, 1 tbsp brown sugar, 1 tbsp vegetable oil, minced lemongrass, and minced garlic in a bowl. Submerge 500 g chicken thigh fillets and refrigerate 1-24 hours for deep flavor absorption.
- Warm 1 tbsp vegetable oil in a skillet over medium-high heat at 375°F. Remove chicken from marinade and cook 6-8 minutes per side until internal temperature reaches 165°F. Transfer to cutting board and rest 3-5 minutes.
- Whisk 2 tbsp rice vinegar, 3 tbsp water, and 1 finely chopped red bird’s eye chili in a small bowl. Allow mixture to develop flavors for 20 minutes.
- Boil 200 g vermicelli noodles according to package directions for 3-4 minutes. Drain and rinse under cold water to stop cooking process.
- Layer noodles in serving bowls. Top with sliced chicken, 1 cup carrots, 1 cup cucumbers, 2 cups shredded lettuce, and 1 cup bean sprouts.
- Sprinkle ½ cup fresh mint and ½ cup cilantro over the dish. Drizzle prepared Nuoc Cham sauce generously.
- Garnish with 1 sliced red chili and 2 lime wedges for bright, tangy finish.
Notes
- Marinating the chicken overnight allows the flavors to deeply penetrate the meat, creating a more complex taste profile.
- For a gluten-free version, swap soy sauce with tamari or coconut aminos and ensure your fish sauce is gluten-free.
- When cooking chicken thighs, use a meat thermometer to ensure the internal temperature reaches 165°F for safe consumption.
- To make this dish vegetarian, replace chicken with tofu or tempeh, pressing and marinating it the same way for maximum flavor absorption.
- Prep Time: 1 hour 20 minutes
- Cook Time: 12-16 minutes
- Category: Chicken
- Method: Frying
- Cuisine: Vietnamese
Nutrition
- Serving Size: 4
- Calories: 306 kcal
- Sugar: 6 g
- Sodium: 810 mg
- Fat: 8 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 6.5 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 32 g
- Cholesterol: 95 mg