vietnamese chicken recipe lemongrass

The Best vietnamese chicken recipe lemongrass

Oh, this Vietnamese lemongrass chicken recipe—it’s one of those dishes that feels like a hug in a bowl. I first fell in love with it years ago when my friend from Vietnam brought over a jar of fresh lemongrass and showed me how to use it in cooking. The bright, citrusy, slightly spicy flavor isn’t overly complicated, but it’s so satisfying that it feels like a whole meal in one dish. My kids, especially my son who’s picky, always ask for it—it’s got that perfect balance of tender chicken, the zing of lemongrass, and a touch of garlic and ginger that makes it feel special without being too heavy. It’s not just a recipe; it’s something I can pull together quickly when we’re in a rush but still want something that tastes like home, whether it’s for a weeknight dinner or a little celebration with friends.

What I love most about this dish is how adaptable it is. You can make it with chicken thighs for extra juiciness or breasts if you prefer leaner protein. The sauce is so simple—just a few ingredients that brighten up the dish without overpowering it—and it’s got that subtle health boost from ingredients like turmeric, which has anti-inflammatory properties, and ginger, which aids digestion. My kids eat it with steamed rice and a side of cucumber salad, and it’s always a hit. Plus, it’s something you can make ahead and reheat, so it’s great for meal prep too. It’s a dish that’s comforting but not too heavy, packed with flavor but not too much work, and it’s always a favorite when we want something fresh and flavorful without the fuss.

Vietnamese Lemongrass Chicken (Gỏi Cuốn Chicken with Lemongrass)

4.5 from 594 votes

A flavorful Vietnamese dish featuring tender chicken marinated in lemongrass, garlic, and lime, served in fresh rice paper rolls with herbs, vermicelli, and a tangy peanut sauce. This recipe is a must-try for any occasion.

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Prep Time30 mins

Cook Time25 mins

Resting Time0 mins

Total Time55 mins

Servings: 4Cuisine: InternationalCalories: 420 kcal

🥘Ingredients

For the Chicken Marinade

• 1.5 lbs boneless chicken thighs or breasts (cut into bite-sized pieces)
• 3 stalks lemongrass (minced, white and green parts separated)
• 4 cloves garlic (minced)
• 1 tbsp fish sauce
• 1 tbsp lime juice
• 1 tbsp soy sauce
• 1 tsp red pepper flakes (optional)
• 1 tsp sugar

For the Rice Paper Rolls

• 1 pack rice paper (about 16-20 sheets)
• 1 cup fresh mint leaves
• 1 cup fresh cilantro
• 1 carrot (julienned)
• 1 cup shredded lettuce
• 1/2 cup vermicelli noodles (cooked)
• 1 tbsp lime juice

For the Peanut Sauce

• 1/2 cup peanut butter
• 2 tbsp soy sauce
• 1 tbsp lime juice
• 1 tbsp fish sauce
• 1 tbsp brown sugar
• 1 clove garlic (minced)
• 1 tsp sriracha (optional)
• 1 tbsp water (to thin sauce)

👨‍🍳Directions

1. 1 Prepare the lemongrass marinade: In a bowl, mix minced lemongrass (white part only), garlic, fish sauce, lime juice, soy sauce, red pepper flakes, and sugar. Set aside.
2. 2 Marinate the chicken: Add chicken pieces to the marinade and coat evenly. Cover and refrigerate for at least 30 minutes (or up to 2 hours).
3. 3 Prepare the peanut sauce: In a small bowl, mix peanut butter, soy sauce, lime juice, fish sauce, brown sugar, minced garlic, sriracha, and water until smooth. Adjust thickness with water if needed.
4. 4 Cook the chicken: Heat a pot with 1 inch of water to a boil. Add chicken pieces and cook for 4-5 minutes until fully cooked. Drain and let cool slightly.
5. 5 Prepare the rice paper rolls: Soak rice paper sheets in warm water for 10 seconds until pliable. Lay one sheet on a flat surface, add 1 tbsp filling (chicken, mint, cilantro, carrot, lettuce, and vermicelli), and roll tightly.
6. 6 Serve: Arrange rolled rolls on a platter. Drizzle with peanut sauce and serve with additional sauce for dipping.

🔧Equipment

• Mixing bowls
• Cutting board
• Sharp knife
• Cooking pot
• Steamer basket
• Plastic wrap
• Small bowl for dipping
• Serving platter

📊Nutrition Facts (per serving)

🔥Calories: 420 kcal🧈Total Fat: 22💛Saturated Fat: 5❤️Cholesterol: 120🧂Sodium: 850🌾Total Carbs: 40🥦Dietary Fiber: 4🍬Sugars: 10🥩Protein: 35

📝Notes

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This Vietnamese chicken with lemongrass is always a crowd-pleaser because it’s simple enough to make ahead but still feels special when served at the table. The bright, aromatic flavors make it perfect for casual family dinners or when you want to impress without overcomplicating things—no fancy dishes required. Plus, the sticky-sweet glaze and tender chicken make it a go-to for anyone who loves bold, comforting food that’s easy to share.

❓ Frequently Asked Questions About Vietnamese Lemongrass Chicken (Gỏi Cuốn Chicken with Lemongrass)

1. What is the key difference between traditional Vietnamese lemongrass chicken and other fried chicken recipes?

The key difference lies in the lemongrass paste—Vietnamese fried chicken (like Chicken Thit Nay) uses a fragrant, aromatic blend of lemongrass, garlic, fish sauce, and spices, which gives it a distinct, savory, and slightly tangy flavor. Unlike Western fried chicken, which relies on buttermilk or breading, Vietnamese versions often incorporate fresh herbs (like cilantro or Thai basil) and a lighter, crispier texture from frying in vegetable oil.

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2. How do I make lemongrass paste at home without buying pre-made?

You can make a fresh lemongrass paste by blending 1 stalk of lemongrass (white and green parts), 3–4 garlic cloves, 1 tbsp fish sauce, 1 tsp sugar, and 1 tbsp lime juice with a little water until smooth. Strain out the lemongrass stalks, then mix the paste with 1 tsp turmeric (for color) and ½ tsp black pepper before using. Adjust seasoning to taste—fish sauce should be balanced with a touch of sweetness.

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3. Why does my Vietnamese fried chicken taste bland, and how can I fix it?

Blandness often comes from under-seasoning or missing key ingredients. To improve flavor: – Increase fish sauce (start with 1.5 tbsp per batch) and balance with sugar or lime. – Add more lemongrass—use the whole stalk (white part only) and blend it into the marinade. – Boost umami: Stir in 1 tsp soy sauce or a dash of shrimp paste (tuong). – Fresh herbs: Garnish with cilantro, Thai basil, or mint before serving. – Double-fry for crispiness: First fry at 350°F (175°C) until golden, then sear at 400°F (200°C) for extra crunch.

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4. Can I substitute lemongrass for other ingredients in this recipe?

Yes, but the flavor will differ. For a similar aromatic profile, try: – Ginger + garlic + lime (less citrusy but still bright). – Star anise + cinnamon (for a sweeter, spicier note). – Turmeric + black pepper + fish sauce (for a simpler, earthier taste). For authentic depth, lemongrass remains essential—it’s the heart of the dish’s signature zing. If you’re missing it, a lemongrass substitute (like lemon zest + a pinch of turmeric) won’t replicate the exact taste but can work in a pinch.

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5. How do I ensure the chicken stays juicy after frying?

Vietnamese fried chicken benefits from a double-frying method and proper marinating: 1. Marinate for at least 2 hours (or overnight) in a mix of fish sauce, sugar, garlic, and lemongrass paste—this tenderizes the meat. 2. Pat dry thoroughly before frying to prevent sogginess. 3. First fry at 350°F (175°C) for 10–12 minutes until lightly golden, then sear at 400°F (200°C) for 3–4 minutes to crisp the exterior. 4. Serve immediately—fried chicken loses moisture quickly. For extra juiciness, brush with a little fish sauce + oil before serving.