When it comes to adding vibrant, aromatic flavors to your meals, Vietnamese lemongrass chicken recipes are a must-try. Picture the delightful citrusy notes of lemongrass blending perfectly with tender chicken. Whether you’re making a classic stir-fry or a flavorful banh mi, each recipe offers its own unique twist. Ready to transform your meals with these delicious ideas? Let’s explore these flavorful recipes together.
Classic Vietnamese Lemongrass Chicken Stir-Fry
Vietnamese Lemongrass Chicken Stir-Fry is a delightful and aromatic dish that combines the bold flavors of lemongrass with tender chicken. This dish is a staple in Vietnamese cuisine, known for its fragrant and zesty taste that delights the palate. Perfect for a family meal, this stir-fry is both delicious and relatively simple to prepare.
The key to achieving its authentic flavor lies in the marinade, which highlights the unique aroma of lemongrass, garlic, and fish sauce, a classic Vietnamese ingredient.
This recipe serves 4-6 people and is perfect for a weeknight dinner or a special occasion. The preparation involves marinating the chicken, which allows the flavors to permeate the meat, resulting in a juicy and flavorful dish. The stir-frying process is quick and locks in the flavors, making sure the chicken remains tender.
With a side of steamed jasmine rice or fresh greens, this dish is a complete and satisfying meal that showcases the essence of Vietnamese home cooking.
Ingredients:
- 1.5 lbs (700g) boneless, skinless chicken thighs, cut into bite-sized pieces
- 3 tablespoons lemongrass, finely chopped
- 4 cloves garlic, minced
- 2 tablespoons fish sauce
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 2 teaspoons sugar
- 1 teaspoon black pepper
- 2 tablespoons vegetable oil
- 1 medium onion, thinly sliced
- 2 red bell peppers, sliced
- 2 green onions, chopped
- Fresh cilantro for garnish
- Steamed jasmine rice, to serve
Instructions:
- Prepare the Marinade: In a large bowl, combine the lemongrass, garlic, fish sauce, soy sauce, oyster sauce, sugar, and black pepper. Mix well to form a marinade.
- Marinate the Chicken: Add the chicken pieces to the marinade, ensuring each piece is well coated. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or up to 2 hours for a more intense flavor.
- Heat the Oil: In a large wok or skillet, heat the vegetable oil over medium-high heat. Once the oil is hot, add the marinated chicken, spreading it out in a single layer.
- Cook the Chicken: Stir-fry the chicken for about 5-7 minutes until it’s mostly cooked through and begins to brown. Be sure to stir frequently to prevent sticking.
- Add Vegetables: Add the sliced onion and bell peppers to the wok. Continue to stir-fry for another 3-4 minutes until the vegetables are slightly tender but still crisp.
- Finish the Dish: Stir in the chopped green onions and cook for another 1-2 minutes. Adjust seasoning with additional fish sauce or soy sauce if needed.
- Serve: Remove from heat and garnish with fresh cilantro. Serve hot with steamed jasmine rice.
Extra Tips:
For the best results, use fresh lemongrass for its intense aroma and flavor. If you can’t find fresh lemongrass, lemongrass paste is a suitable substitute.
To make cutting the chicken easier, briefly freeze the chicken thighs until they’re firm. Don’t skip the marinating step, as it’s essential for infusing the chicken with the dish’s characteristic flavors.
Finally, keeping the vegetables slightly crisp will add a contrast in texture that complements the tender chicken.
Grilled Lemongrass Chicken Skewers
Grilled Lemongrass Chicken Skewers are a popular Vietnamese dish that combines the aromatic flavor of lemongrass with tender, juicy chicken. This dish is perfect for outdoor barbecues or as a delightful appetizer at any gathering. The lemongrass marinade infuses the chicken with a unique and invigorating taste, while grilling adds a smoky char that enhances the overall flavor.
With its vibrant taste and appealing presentation, this dish is sure to impress your family and friends. The recipe is simple and can be prepared ahead of time, making it convenient for busy cooks. The key to achieving the best flavor is to allow the chicken to marinate for several hours or overnight. This gives the lemongrass and other ingredients time to penetrate the meat, guaranteeing each bite is bursting with flavor.
Serve these skewers with a side of jasmine rice or a fresh salad for a complete meal that showcases the best of Vietnamese cuisine.
Ingredients (Serves 4-6):
- 1 1/2 pounds boneless, skinless chicken thighs
- 3 stalks of lemongrass, finely chopped
- 4 garlic cloves, minced
- 2 tablespoons fish sauce
- 2 tablespoons soy sauce
- 2 tablespoons vegetable oil
- 1 tablespoon sugar
- 1 teaspoon ground black pepper
- 1 tablespoon lime juice
- Wooden or metal skewers
Cooking Instructions:
- Prepare the Chicken: Cut the chicken thighs into bite-sized pieces, approximately 1 to 1.5 inches in size, and set aside.
- Make the Marinade: In a large mixing bowl, combine the finely chopped lemongrass, minced garlic, fish sauce, soy sauce, vegetable oil, sugar, ground black pepper, and lime juice. Stir well until the sugar is dissolved and the ingredients are thoroughly mixed.
- Marinate the Chicken: Add the chicken pieces to the bowl with the marinade. Toss to guarantee all pieces are evenly coated. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, preferably overnight, to allow the flavors to meld.
- Prepare the Skewers: If using wooden skewers, soak them in water for at least 30 minutes to prevent burning during grilling. Thread the marinated chicken pieces onto the skewers, leaving a bit of space between each piece.
- Preheat the Grill: Preheat your grill to medium-high heat. If using a charcoal grill, wait until the coals are glowing and covered with white ash.
- Grill the Skewers: Place the chicken skewers on the grill. Cook for 10-15 minutes, turning occasionally to guarantee even cooking, until the chicken is cooked through and has a nice char. The internal temperature should reach 165°F (74°C).
- Serve: Once cooked, remove the skewers from the grill and let them rest for a few minutes. Serve hot, garnished with fresh herbs if desired.
Extra Tips:
To enhance the flavor, you can add a splash of coconut milk to the marinade for a touch of creaminess. If you prefer a spicier dish, consider adding chopped chili peppers to the marinade.
Always check the chicken’s internal temperature to guarantee it’s cooked safely. If you don’t have access to an outdoor grill, you can use a grill pan or broil the skewers in the oven. Pairing the skewers with a dipping sauce, such as nuoc cham (Vietnamese dipping sauce), can take the dish to the next level.
Lemongrass Chicken Banh Mi
Lemongrass Chicken Banh Mi is a delightful Vietnamese sandwich that combines the aromatic flavors of marinated chicken with the crispness of fresh vegetables, all encased in a crunchy baguette. The lemongrass imparts a citrusy and slightly earthy flavor to the chicken, which is perfectly complemented by the tangy pickled vegetables and the creamy richness of mayonnaise. This sandwich is a great way to experience the harmony of flavors that makes Vietnamese cuisine so beloved.
The perfect Lemongrass Chicken Banh Mi starts with marinating the chicken to allow the flavors to permeate deeply. The baguette is traditionally light and airy with a crisp crust, providing the ideal vessel for the savory filling. With the addition of fresh herbs and a hint of heat from sliced chili peppers, each bite delivers a satisfying balance of textures and flavors. This dish serves 4-6 people and is perfect for a casual lunch or a light dinner.
Ingredients for Lemongrass Chicken Banh Mi (Serves 4-6)
- 1.5 pounds boneless, skinless chicken thighs
- 2 tablespoons lemongrass, finely chopped
- 3 cloves garlic, minced
- 2 tablespoons soy sauce
- 1 tablespoon fish sauce
- 1 tablespoon sugar
- 1 tablespoon vegetable oil
- 1 teaspoon ground black pepper
- 4-6 small baguettes or Vietnamese rolls
- 1 cup mayonnaise
- 1 cucumber, thinly sliced
- 1 cup pickled carrots and daikon
- 1 cup fresh cilantro leaves
- 1-2 fresh chili peppers, thinly sliced (optional)
- Salt and pepper to taste
Cooking Instructions
- Marinate the Chicken: In a mixing bowl, combine the lemongrass, garlic, soy sauce, fish sauce, sugar, vegetable oil, and ground black pepper. Add the chicken thighs to the marinade, making sure each piece is thoroughly coated. Cover the bowl with plastic wrap and refrigerate for at least 1 hour, or overnight for best results.
- Prepare the Baguettes: While the chicken is marinating, slice the baguettes lengthwise, leaving one side attached like a hinge. Lightly toast them in the oven at 350°F (175°C) for 5-7 minutes until they’re warm and slightly crispy.
- Cook the Chicken: Heat a grill pan or a skillet over medium-high heat. Remove the chicken from the marinade and cook for about 5-7 minutes on each side, or until the internal temperature reaches 165°F (74°C). Once cooked, let the chicken rest for a few minutes before slicing it thinly.
- Assemble the Banh Mi: Spread a generous amount of mayonnaise on each side of the toasted baguette. Layer the sliced chicken, cucumber, pickled carrots and daikon, and fresh cilantro onto the bread. Top with sliced chili peppers for added heat, if desired. Season with salt and pepper to taste.
- Serve: Serve the Lemongrass Chicken Banh Mi immediately, while the baguette is still warm and crispy, to enjoy the full range of flavors and textures.
Extra Tips
When preparing the lemongrass, make sure to use only the tender white part of the stalk, as the outer layers can be tough and fibrous. If you don’t have access to fresh daikon, you can substitute with more carrots or add a bit of thinly sliced radish for a similar crunch.
To enhance the marinade, consider adding a teaspoon of lime juice for extra zest. Additionally, if you’re short on time, you can use pre-made pickled vegetables available in Asian grocery stores. Always taste and adjust the seasoning of your filling components to guarantee the perfect balance of flavors in every bite.
Vietnamese Lemongrass Chicken Curry
Vietnamese Lemongrass Chicken Curry is a delightful and aromatic dish that beautifully combines the fresh and vibrant flavors of lemongrass with tender chicken and a rich, coconut-based curry sauce. This dish is perfect for those who appreciate the complexity of Vietnamese cuisine, as it offers a harmonious balance of savory, spicy, and slightly sweet flavors.
The lemongrass imparts a unique citrusy aroma that enhances the overall taste of the curry, making it a memorable meal for family dinners or gatherings.
The preparation of Vietnamese Lemongrass Chicken Curry starts with marinating the chicken in a mixture of lemongrass, garlic, and shallots to infuse it with flavor. The chicken is then simmered in a creamy coconut milk curry sauce, which is spiced with a blend of traditional Vietnamese spices and herbs.
This dish is usually served with steamed jasmine rice or warm baguettes, which help to soak up the delicious curry sauce. With the right balance of ingredients and cooking techniques, you can easily recreate this Vietnamese classic at home.
Ingredients (Serves 4-6):
- 1.5 lbs (700g) chicken thighs, boneless and skinless
- 3 stalks lemongrass, finely chopped
- 4 cloves garlic, minced
- 2 shallots, finely chopped
- 2 tablespoons vegetable oil
- 1 tablespoon fish sauce
- 1 tablespoon soy sauce
- 1 teaspoon sugar
- 1 teaspoon turmeric powder
- 1 teaspoon curry powder
- 1 can (14 oz) coconut milk
- 2 cups chicken broth
- 2 medium potatoes, peeled and cubed
- 1 large carrot, sliced into rounds
- Salt and pepper to taste
- Fresh cilantro, for garnish
Cooking Instructions:
- Marinate the Chicken: In a large bowl, combine the chicken thighs with chopped lemongrass, garlic, shallots, fish sauce, soy sauce, and sugar. Mix well to coat the chicken evenly. Cover and let it marinate in the refrigerator for at least 30 minutes, or up to 2 hours for more intense flavor.
- Prepare the Curry Base: In a large pot or deep skillet, heat 2 tablespoons of vegetable oil over medium heat. Add the marinated chicken pieces and cook until they’re lightly browned on all sides, about 5 minutes.
- Add Spices: Stir in the turmeric powder and curry powder, coating the chicken thoroughly. Cook for an additional 2 minutes to allow the spices to release their aromas.
- Simmer the Curry: Pour in the coconut milk and chicken broth, stirring to combine. Add the cubed potatoes and carrot slices. Bring the mixture to a gentle boil.
- Cook the Vegetables and Chicken: Reduce the heat to low, cover the pot, and let the curry simmer for about 30 minutes, or until the chicken is cooked through and the vegetables are tender.
- Season the Curry: Taste the curry and season with salt and pepper as needed. Adjust the seasoning to your preference.
- Serve: Garnish the curry with fresh cilantro before serving. Enjoy it hot with steamed jasmine rice or a warm baguette.
Extra Tips: For an even more flavorful dish, try bruising the lemongrass stalks before chopping them; this releases more of their essential oils. If you prefer a spicier curry, consider adding a sliced red chili or some chili paste to the curry base.
Also, if you don’t have fresh lemongrass, you can use lemongrass paste as a substitute. Be sure to watch the consistency of the curry sauce; if it thickens too much during cooking, you can add a little more chicken broth to reach your desired consistency.
Lemongrass Chicken Rice Bowl
The Vietnamese Lemongrass Chicken Rice Bowl is a delightful blend of aromatic herbs and savory flavors, perfect for a wholesome meal. This dish brings together tender marinated chicken, infused with the citrusy essence of lemongrass, and is beautifully complemented by a bed of fluffy jasmine rice.
The marinade, made from a vibrant mix of lemongrass, garlic, and fish sauce, not only tenderizes the chicken but also imparts a distinct Southeast Asian flair that’s both invigorating and satisfying.
This recipe is ideal for gatherings or family dinners, serving 4-6 people. The dish isn’t only visually appealing but also offers a balanced combination of protein, carbohydrates, and fresh greens. The use of lemongrass is central to Vietnamese cuisine, and when combined with the other ingredients, it creates a fragrant and flavorful experience that transports you straight to the bustling streets of Vietnam.
Ingredients (serving size: 4-6 people)
- 1 1/2 pounds boneless, skinless chicken thighs
- 2 stalks of lemongrass, finely chopped
- 4 cloves garlic, minced
- 2 tablespoons fish sauce
- 1 tablespoon soy sauce
- 1 tablespoon brown sugar
- 1 teaspoon ground black pepper
- 3 tablespoons vegetable oil
- 2 cups jasmine rice
- 4 cups water
- 1 cucumber, thinly sliced
- 1 cup shredded carrots
- 1/2 cup fresh cilantro leaves
- Lime wedges for serving
Cooking Instructions
- Marinate the Chicken: In a large bowl, combine the chopped lemongrass, minced garlic, fish sauce, soy sauce, brown sugar, and ground black pepper. Mix well until the sugar dissolves. Add the chicken thighs, making certain they’re well coated with the marinade. Cover and refrigerate for at least 1 hour, or overnight for deeper flavor.
- Cook the Rice: Rinse the jasmine rice under cold water until the water runs clear. In a medium saucepan, combine the rice and water. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for about 15 minutes, or until the rice is tender and the water is absorbed. Fluff the rice with a fork and keep warm.
- Cook the Chicken: Heat the vegetable oil in a large skillet over medium-high heat. Remove the chicken from the marinade and cook in the skillet for about 5-7 minutes on each side, or until golden brown and cooked through. Remove from the heat and let it rest for a few minutes before slicing.
- Assemble the Rice Bowl: Divide the cooked rice among serving bowls. Top with sliced chicken, cucumber, shredded carrots, and fresh cilantro leaves. Serve with lime wedges on the side for an added burst of invigorating flavor.
Extra Tips
For the best results, make sure the lemongrass is finely chopped to maximize its flavor release. If you find it challenging to chop, consider using a food processor.
Adjust the amount of fish sauce and soy sauce to your taste preference, especially if you prefer a less salty dish. When cooking the chicken, be mindful not to overcrowd the skillet, as this can prevent the chicken from browning properly.
Finally, while the dish is delicious on its own, you may add a side of pickled vegetables for added crunch and tang.
Vietnamese Lemongrass Chicken Noodle Salad
Vietnamese Lemongrass Chicken Noodle Salad is a vibrant and invigorating dish that beautifully balances flavors and textures. This dish features tender marinated chicken, infused with the fragrant aroma of lemongrass, served atop a bed of soft rice noodles and crisp vegetables. The combination of savory, sweet, and tangy flavors, along with the freshness of herbs, creates an irresistible harmony that’s both satisfying and light.
Perfect for a warm-weather meal or a rejuvenating lunch, this salad brings the essence of Vietnamese cuisine right to your table.
The preparation involves marinating chicken in a mixture of lemongrass, garlic, and fish sauce, which imparts a deep and aromatic flavor to the meat. Once grilled or seared to perfection, the chicken is sliced and arranged over tender rice vermicelli noodles, topped with fresh herbs, crunchy vegetables, and a drizzle of nuoc cham sauce.
This dish isn’t only delicious but also easy to customize with your choice of vegetables and herbs, making it a versatile addition to your recipe repertoire.
Ingredients (Serves 4-6):
- 1 1/2 pounds boneless, skinless chicken thighs
- 2 tablespoons chopped lemongrass (white part only)
- 3 cloves garlic, minced
- 2 tablespoons fish sauce
- 1 tablespoon soy sauce
- 1 tablespoon sugar
- 1 tablespoon vegetable oil
- 8 ounces rice vermicelli noodles
- 1 cup shredded carrots
- 1 cup sliced cucumber
- 1 cup bean sprouts
- 1/2 cup fresh mint leaves
- 1/2 cup fresh cilantro leaves
- 1/4 cup roasted peanuts, chopped
- 2-3 tablespoons nuoc cham sauce (Vietnamese dipping sauce)
Cooking Instructions:
- Marinate the Chicken: In a bowl, combine the chopped lemongrass, minced garlic, fish sauce, soy sauce, sugar, and vegetable oil. Add the chicken thighs and make sure they’re well-coated with the marinade. Cover and refrigerate for at least 30 minutes, or up to 4 hours for more flavor.
- Prepare the Noodles: Cook the rice vermicelli noodles according to the package instructions. Once cooked, drain and rinse them under cold water to stop the cooking process. Set aside.
- Cook the Chicken: Preheat a grill or a skillet over medium-high heat. Remove the chicken from the marinade and grill or sear for about 5-7 minutes on each side, until fully cooked and slightly charred. Let the chicken rest for a few minutes before slicing it into thin strips.
- Assemble the Salad: In a large serving bowl, arrange the rice noodles as the base. Top with shredded carrots, sliced cucumber, and bean sprouts. Add the sliced chicken on top, then sprinkle with fresh mint, cilantro, and chopped roasted peanuts.
- Dress the Salad: Drizzle the nuoc cham sauce over the salad just before serving. Toss gently to combine all the ingredients and flavors.
Extra Tips:
For the best results, make sure to finely chop the lemongrass to release its full flavor. If you don’t have access to fresh lemongrass, lemongrass paste can be used as a substitute.
You can also vary the vegetables and herbs according to your preference or what you have on hand. If you prefer a spicier dish, consider adding sliced red chili or a dash of chili sauce to the nuoc cham.
This salad is versatile and can be served warm or cold, making it a great option for meal prep or a quick family meal.
Lemongrass Chicken Spring Rolls
Lemongrass Chicken Spring Rolls are a delightful fusion of fresh herbs, crisp vegetables, and succulent chicken marinated in aromatic lemongrass, all wrapped up in rice paper. These spring rolls aren’t only a delicious appetizer but can also serve as a light main dish. The combination of flavors and textures makes them a favorite for any occasion, whether it’s a family dinner or a casual get-together.
With a touch of Southeast Asian flair, these rolls are sure to impress your guests and satisfy your taste buds. The key to achieving the perfect Lemongrass Chicken Spring Roll lies in the balance of flavors and the freshness of the ingredients. The lemongrass imparts a fragrant citrusy aroma to the chicken, while the herbs and vegetables add a revitalizing crunch.
To enhance the experience, serve these rolls with a tangy dipping sauce, such as a classic nuoc cham or a spicy peanut sauce. This recipe is designed for a serving size of 4-6 people, making it ideal for sharing and enjoying with friends and family.
Ingredients:
- 1 pound boneless, skinless chicken thighs
- 3 tablespoons lemongrass, finely chopped
- 2 tablespoons fish sauce
- 1 tablespoon soy sauce
- 1 tablespoon sugar
- 2 tablespoons vegetable oil
- 1 package rice paper wrappers
- 1 cup lettuce leaves, shredded
- 1 cup carrots, julienned
- 1 cup cucumber, julienned
- 1/2 cup fresh mint leaves
- 1/2 cup fresh cilantro leaves
- 1/4 cup roasted peanuts, chopped (optional)
- Dipping sauce of choice (nuoc cham or peanut sauce)
Instructions:
- Marinate the Chicken: In a bowl, combine the finely chopped lemongrass, fish sauce, soy sauce, sugar, and 1 tablespoon of vegetable oil. Add the chicken thighs and coat them well with the marinade. Cover and refrigerate for at least 30 minutes, allowing the flavors to infuse into the meat.
- Cook the Chicken: Heat the remaining tablespoon of vegetable oil in a skillet over medium heat. Add the marinated chicken thighs and cook for about 5-7 minutes on each side, or until fully cooked and golden brown. Remove from heat and let them rest for a few minutes before slicing them into thin strips.
- Prepare the Vegetables and Herbs: While the chicken is resting, prepare the vegetables and herbs. Shred the lettuce, julienne the carrots and cucumber, and rinse the mint and cilantro leaves. Set everything aside for assembly.
- Assemble the Spring Rolls: Fill a shallow dish with warm water. Dip a rice paper wrapper into the water for a few seconds until it softens. Lay it flat on a clean surface. In the center of the wrapper, place a small amount of lettuce, carrots, cucumber, mint, cilantro, and a few strips of chicken. If desired, sprinkle some roasted peanuts on top for added crunch.
- Roll the Spring Rolls: Fold the bottom of the wrapper over the filling, then fold in the sides, and roll it up tightly. Repeat the process with the remaining ingredients until all the rolls are assembled.
- Serve: Arrange the rolls on a platter and serve them with your choice of dipping sauce on the side.
Extra Tips:
For the best texture and flavor, serve the Lemongrass Chicken Spring Rolls immediately after assembling. If you need to prepare them in advance, cover them with a damp cloth to prevent the rice paper from drying out.
When marinating the chicken, you can add a bit of minced garlic and ginger for an extra layer of flavor. Also, feel free to customize the rolls by adding vermicelli noodles or other vegetables you enjoy.
Spicy Lemongrass Chicken Wings
Spicy Lemongrass Chicken Wings are a tantalizing treat that combines the aromatic flavors of lemongrass with a fiery kick of spice. This dish is perfect for those who enjoy a blend of Southeast Asian flavors with a hint of heat. The fragrant lemongrass not only infuses the chicken wings with a citrusy aroma but also helps to tenderize the meat, guaranteeing that every bite is juicy and flavorful.
Ideal for gatherings or a simple family meal, these chicken wings are both delicious and easy to prepare. The marinade, made with fresh herbs and spices, complements the natural richness of the chicken, creating a dish that’s sure to impress. Whether served as an appetizer or the main course, Spicy Lemongrass Chicken Wings will be a guaranteed crowd-pleaser, leaving everyone craving for more.
Ingredients (Serves 4-6):
- 2 pounds chicken wings
- 3 stalks fresh lemongrass, finely chopped
- 4 cloves garlic, minced
- 2 tablespoons ginger, grated
- 3 tablespoons fish sauce
- 2 tablespoons soy sauce
- 2 tablespoons honey
- 1 tablespoon chili paste (adjust to taste)
- 1 tablespoon lime juice
- 1 teaspoon ground black pepper
- 1 tablespoon vegetable oil
- Fresh cilantro for garnish (optional)
- Lime wedges for serving (optional)
Cooking Instructions:
- Prepare the Marinade: In a large mixing bowl, combine the finely chopped lemongrass, minced garlic, grated ginger, fish sauce, soy sauce, honey, chili paste, lime juice, and black pepper. Mix well to guarantee all ingredients are thoroughly combined.
- Marinate the Chicken: Add the chicken wings to the bowl of marinade, making sure each wing is well-coated. Cover the bowl with plastic wrap and refrigerate for at least 1 hour, allowing the flavors to penetrate the meat. For best results, marinate overnight.
- Preheat the Oven: Preheat your oven to 400°F (200°C) while the chicken is marinating. Line a baking sheet with aluminum foil and lightly grease it with vegetable oil.
- Bake the Chicken Wings: Arrange the marinated chicken wings in a single layer on the prepared baking sheet. Bake in the preheated oven for 25-30 minutes, turning halfway through, until the wings are golden brown and cooked through.
- Broil for Crispiness: If desired, switch your oven to the broil setting for the last 3-5 minutes of cooking to achieve a crispy skin. Keep a close watch to prevent burning.
- Garnish and Serve: Remove the chicken wings from the oven and transfer to a serving platter. Garnish with fresh cilantro and lime wedges, if desired. Serve hot and enjoy!
Extra Tips:
To enhance the flavor of the lemongrass, be sure to use only the tender white part of the stalks. The green, woody parts can be tough and aren’t suitable for this dish.
Adjust the amount of chili paste according to your heat preference. If you want a milder version, reduce the chili paste or replace it with a milder hot sauce.
Additionally, if you have a grill, these wings can also be grilled for a smoky flavor, just be sure to monitor them closely to avoid burning.
Lemongrass Chicken Pho
Lemongrass Chicken Pho is a delightful twist on the traditional Vietnamese pho, combining the aromatic flavors of lemongrass with tender chicken to create a comforting and fragrant noodle soup. This dish is perfect for those who enjoy the rich, savory taste of pho and the bright, citrusy notes of lemongrass.
The broth is the heart of this recipe, made by simmering chicken with lemongrass and a variety of spices to develop a complex and satisfying depth of flavor. This recipe is designed to serve 4-6 people, making it an ideal meal for family gatherings or intimate dinner parties.
The balance of flavors, textures, and colors in this dish won’t only please the palate but also provide a visually stunning presentation. Whether you’re new to cooking Vietnamese cuisine or a seasoned chef, Lemongrass Chicken Pho is sure to become a favorite in your recipe collection.
Ingredients (Serves 4-6):
- 2 lbs chicken thighs, bone-in
- 3 stalks lemongrass, trimmed and smashed
- 2 large onions, halved
- 4-inch piece of ginger, sliced
- 3 cloves garlic, smashed
- 2 star anise
- 1 cinnamon stick
- 2 tablespoons fish sauce
- 1 tablespoon salt
- 1 tablespoon sugar
- 8 cups chicken broth
- 14 oz rice noodles (pho noodles)
- 1 bunch fresh cilantro, chopped
- 1 bunch fresh Thai basil
- 1 lime, cut into wedges
- 2 cups bean sprouts
- 2-3 green onions, sliced
- 1-2 fresh red chilies, sliced (optional)
Cooking Instructions:
- Prepare the Broth: In a large pot, add the chicken thighs, smashed lemongrass, halved onions, sliced ginger, and garlic cloves. Pour in the chicken broth and bring to a boil over medium-high heat.
- Add Spices and Simmer: Add the star anise, cinnamon stick, fish sauce, salt, and sugar to the pot. Reduce the heat to low, cover, and let the broth simmer for at least 45 minutes to an hour, skimming any foam from the surface as needed.
- Cook the Noodles: While the broth is simmering, cook the rice noodles according to the package instructions. Drain and set aside.
- Strain the Broth: After simmering, remove the chicken thighs from the pot and set aside to cool slightly. Strain the broth through a fine-mesh sieve, discarding the solids, and return the clear broth to the pot.
- Shred the Chicken: Once the chicken is cool enough to handle, remove the bones and shred the meat into bite-sized pieces.
- Assemble the Pho: Divide the cooked rice noodles among bowls. Top with shredded chicken. Ladle the hot broth over the noodles and chicken.
- Garnish and Serve: Garnish each bowl with chopped cilantro, Thai basil, bean sprouts, green onions, sliced chilies, and a wedge of lime. Serve immediately, allowing diners to customize their bowls with additional herbs, lime juice, and chilies as desired.
Extra Tips:
To enhance the flavor of your Lemongrass Chicken Pho, consider charring the onions and ginger before adding them to the broth, as this adds a smoky depth to the soup.
If you prefer a spicier pho, include more chilies or add a splash of sriracha sauce to each bowl. Additionally, for a richer broth, you can simmer the chicken thighs for longer, allowing the flavors to deepen further.
Leftover broth can be stored in the refrigerator for up to three days or frozen for longer storage, making it easy to enjoy this delicious dish any time you crave it.
Vietnamese Lemongrass Chicken Lettuce Wraps
Vietnamese Lemongrass Chicken Lettuce Wraps are a delightful combination of savory, aromatic chicken paired with crisp, fresh lettuce, creating a balance of flavors and textures that’s both invigorating and satisfying.
This dish highlights the fragrant and citrusy notes of lemongrass, which is a staple in Vietnamese cooking. The marinated chicken is stir-fried to perfection, ensuring it stays juicy and tender, while the lettuce leaves provide a crunchy vessel to hold the savory fillings.
This recipe is perfect for a family meal or a casual gathering, serving 4-6 people. The wraps aren’t only delicious but also fun to assemble, allowing everyone to customize their own wraps with a variety of garnishes such as fresh herbs and crunchy vegetables.
With its vibrant ingredients and bold flavors, these lettuce wraps are sure to become a favorite in your culinary repertoire.
Ingredients:
- 1.5 pounds of boneless, skinless chicken thighs, thinly sliced
- 3 tablespoons vegetable oil
- 4 stalks of lemongrass, trimmed and finely chopped
- 4 cloves of garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons fish sauce
- 2 tablespoons soy sauce
- 1 tablespoon brown sugar
- 1 teaspoon ground black pepper
- 1 lime, juiced
- 1 head of butter lettuce or iceberg lettuce, leaves separated
- 1 cup carrot, julienned
- 1 cup cucumber, julienned
- 1/2 cup fresh cilantro leaves
- 1/2 cup fresh mint leaves
- 1/2 cup crushed peanuts
Cooking Instructions:
- Prepare the Marinade: In a large mixing bowl, combine the lemongrass, garlic, ginger, fish sauce, soy sauce, brown sugar, black pepper, and lime juice. Mix well until the sugar dissolves and the ingredients are fully incorporated.
- Marinate the Chicken: Add the sliced chicken thighs to the marinade, ensuring each piece is well-coated. Cover the bowl with plastic wrap and let it marinate in the refrigerator for at least 30 minutes, or up to 2 hours for more intense flavor.
- Cook the Chicken: Heat the vegetable oil in a large skillet over medium-high heat. Once hot, add the marinated chicken in batches to avoid overcrowding the pan. Stir-fry the chicken for about 5-7 minutes, or until cooked through and slightly caramelized. Remove from heat and set aside.
- Prepare the Lettuce Wraps: Wash and dry the lettuce leaves, then arrange them on a serving platter. Place the julienned carrots and cucumber, cilantro, mint leaves, and crushed peanuts in separate small bowls.
- Assemble the Wraps: Allow each person to take a lettuce leaf and fill it with a spoonful of the cooked chicken. Top with carrots, cucumber, cilantro, mint, and a sprinkle of crushed peanuts. Roll up the lettuce leaf around the filling and enjoy.
Extra Tips:
When preparing the lemongrass, make sure to use only the tender white part of the stalk, as the outer layers can be tough and fibrous.
For a spicier kick, consider adding thin slices of fresh chili peppers to the chicken while cooking or offer them as a garnish option.
If you prefer a vegetarian version, you can substitute the chicken with firm tofu, which will also absorb the marinade well.
Additionally, these lettuce wraps can be served with a side of nuoc cham, a traditional Vietnamese dipping sauce, for added flavor.
Slow-Cooked Lemongrass Chicken Stew
Vietnamese Slow-Cooked Lemongrass Chicken Stew is a delightful dish that brings together the aromatic flavors of fresh lemongrass with tender chicken, simmered slowly to perfection. This dish is a staple in Vietnamese cuisine, often enjoyed as a comforting meal with family and friends.
The slow-cooking method allows the chicken to absorb the vibrant flavors of the lemongrass, garlic, and spices, resulting in a rich and fragrant stew that’s perfect for savoring on a cool evening.
This recipe is designed to serve 4-6 people, making it ideal for a family dinner or a gathering with friends. The combination of fresh herbs, spices, and coconut milk creates a creamy and flavorful broth that complements the tender chicken pieces.
Serve it with steamed jasmine rice or crusty bread to soak up the delicious broth, and garnish with fresh herbs for an extra touch of freshness.
Ingredients (Serves 4-6):
- 2 pounds chicken thighs, bone-in and skin-on
- 3 stalks lemongrass, trimmed and smashed
- 1 medium onion, diced
- 4 cloves garlic, minced
- 1-inch piece ginger, sliced
- 2 tablespoons fish sauce
- 1 tablespoon soy sauce
- 1 tablespoon brown sugar
- 1 teaspoon ground black pepper
- 2 cups chicken broth
- 1 cup coconut milk
- 2 tablespoons vegetable oil
- Fresh cilantro and chopped green onions for garnish
Cooking Instructions:
- Prepare the Lemongrass: Start by trimming the lemongrass stalks and removing the tough outer layers. Smash them with the back of a knife to release their aroma, then cut into 2-inch pieces.
- Brown the Chicken: In a large pot or Dutch oven, heat the vegetable oil over medium heat. Add the chicken thighs, skin-side down, and brown them for about 5 minutes on each side until golden. Remove the chicken and set aside.
- Sauté Aromatics: In the same pot, add the diced onion, minced garlic, and sliced ginger. Sauté for 2-3 minutes until the onion becomes translucent and fragrant.
- Add Lemongrass and Seasonings: Add the smashed lemongrass, fish sauce, soy sauce, brown sugar, and ground black pepper to the pot. Stir well to combine and cook for another 2 minutes.
- Simmer the Stew: Return the browned chicken to the pot, add the chicken broth, and bring to a boil. Reduce the heat to low, cover, and let it simmer for about 45 minutes to 1 hour, or until the chicken is tender and cooked through.
- Add Coconut Milk: Pour in the coconut milk, stir to combine, and let it simmer for an additional 10 minutes. Adjust the seasoning with more fish sauce or soy sauce if needed.
- Serve: Remove the lemongrass stalks and discard. Garnish the stew with fresh cilantro and chopped green onions before serving. Enjoy it hot with steamed rice or crusty bread.
Extra Tips:
To enhance the flavor, marinate the chicken in fish sauce, soy sauce, and ground black pepper for at least 30 minutes before cooking.
If you prefer a spicier stew, add a few slices of fresh chili or a teaspoon of chili paste during the sautéing step. For a richer taste, use full-fat coconut milk.
If you don’t have fresh lemongrass, lemongrass paste can be used as a substitute. Adjust the amount of liquid to your preference, depending on how thick or thin you like your stew.
