Vietnamese Lemongrass Chicken
Chicken marinated in minced lemongrass and garlic, stir-fried with fish sauce for savory depth (ga xao sa ot). The bright lemongrass aroma and sweet-salty sauce make this one-pan Vietnamese dish a rice-devouring favorite.
Ingredients
- Chicken thighs · bite-size600 g
- Lemongrass · white part, finely minced3 stalks
- Garlic · minced4 cloves
- Shallots (or onion) · minced2
- Red chili · optional1
- Cooking oil2 tbsp
- Cilantro & peanuts · to garnish, optional
- Sauce
- Fish sauce · nuoc mam2 tbsp
- Sugar1 tbsp
- Soy sauce1 tbsp
- Oyster sauce · optional1 tbsp
- Black pepper · a pinch
Steps
- ⏲ 20 min
Marinate the chicken with half the lemongrass, the garlic, fish sauce, sugar, soy sauce, and pepper for at least 20 minutes.
- ⏲ 3 min
Heat oil in a pan and fry the remaining lemongrass and shallots until fragrant.
- ⏲ 8 min
Add the marinated chicken and stir-fry over high heat until browned and cooked through.
- ⏲ 3 min
Add the oyster sauce (and red chili) and toss until the sauce coats the chicken and reduces slightly.
- ⏲ 1 min
Finish with black pepper, top with cilantro and chopped peanuts, and serve with warm rice.
Tips & Variations
Variations
- Spicier: Add more red chili for a satay-like kick.
- Lemongrass pork: Use pork belly or shoulder instead of chicken.
- Rice bowl (com): Serve over rice, com-ga-nuong style.
- Coconut version: Add a splash of coconut milk for richness.
Tips
- Mince only the tender white base of the lemongrass so it isn't fibrous.
- Fish sauce is the backbone of the flavor — don't hold back.
- Stir-fry over high heat so the chicken sears instead of steaming.
- Use half in the marinade, half in the pan for double the aroma.
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