10 Satisfying Vietnamese Chicken Recipes for Juicy Meals That Never Disappoint

I still remember the first time I savored Vietnamese chicken dishes. Each bite was a burst of vibrant flavors and textures. From the comforting Pho Ga to the fragrant Lemongrass Chicken, every recipe offers its own special twist. Think juicy chicken with the richness of coconut milk or a zesty kick from spicy wings. Ready to explore these unforgettable culinary delights?

Vietnamese Pho Ga (Chicken Noodle Soup)

To make authentic Pho Ga, the broth is the most essential element. It requires a slow and gentle simmer to extract the rich flavors from the chicken bones and spices. The addition of fish sauce, ginger, and onions enhances the depth of the broth, creating a balance of sweet, salty, and umami flavors.

Once the broth is ready, it’s poured over cooked rice noodles and tender slices of chicken, then topped with fresh herbs and lime wedges for a burst of freshness. This recipe serves 4-6 people and is perfect for anyone looking to experience a taste of Vietnam in their own kitchen.

Ingredients (Serving Size: 4-6 people):

• 1 whole chicken (about 3-4 pounds)
• 1 large onion, halved
• 3-inch piece of ginger, sliced
• 2 cinnamon sticks
• 3 star anise
• 4 cloves
• 1 tablespoon coriander seeds
• 2 tablespoons fish sauce
• Salt to taste
• 1 pound rice noodles
• 2 cups bean sprouts
• 1 bunch fresh cilantro
• 1 bunch fresh basil
• 1 bunch fresh mint
• 2 limes, cut into wedges
• 1-2 fresh chili peppers, sliced (optional)
• Hoisin sauce (for serving)
• Sriracha sauce (for serving)

Cooking Instructions:

1. Prepare the Chicken Broth: Place the whole chicken in a large pot and cover with about 12 cups of water. Bring to a boil, then reduce the heat to a simmer. Skim off any foam or impurities that rise to the surface.
2. Char and Add Aromatics: While the broth simmers, char the onion halves and ginger slices in a dry skillet over medium-high heat until they’re slightly blackened. Add them to the pot along with cinnamon sticks, star anise, cloves, and coriander seeds.
3. Simmer the Broth: Let the broth simmer gently for about 1.5 to 2 hours, or until the chicken is cooked and tender. Remove the chicken from the pot and set it aside to cool.
4. Strain and Season the Broth: Strain the broth through a fine-mesh sieve into another pot to remove the solids. Return the clear broth to the stove, add fish sauce, and season with salt to taste. Keep warm over low heat.
5. Prepare the Noodles: Cook the rice noodles according to package instructions. Drain and divide them among serving bowls.
6. Shred the Chicken: Once the chicken is cool enough to handle, remove the meat from the bones and shred it into bite-sized pieces. Distribute the chicken over the noodles in each bowl.
7. Assemble the Pho Ga: Ladle the hot broth over the noodles and chicken in each bowl. Add bean sprouts and sprinkle with fresh cilantro, basil, and mint leaves.
8. Garnish and Serve: Serve the Pho Ga with lime wedges, sliced chili peppers (if using), and a side of hoisin and sriracha sauce for additional seasoning.

Extra Tips:

For a richer broth, consider roasting the chicken bones before simmering. Additionally, if you have time, allowing the broth to sit overnight in the refrigerator will enhance the flavors.

When reheating, skim off any solidified fat on the surface for a clearer broth. Adjust the spice level according to your preference by adding more or fewer chili peppers. Fresh herbs are key in Pho Ga, so don’t be shy in using them generously for the most authentic taste.

Lemongrass Chicken (Ga Nuong Sa)

Lemongrass Chicken, known as Ga Nuong Sa in Vietnamese, is a delightful dish that combines the aromatic flavors of lemongrass with the savory taste of marinated chicken. This dish is perfect for those who love a bit of spice and a whole lot of flavor.

It’s a popular choice in Vietnamese cuisine, often served with rice or vermicelli noodles, and garnished with fresh herbs and vegetables. The use of lemongrass not only imparts a unique fragrance but also tenderizes the chicken, resulting in a juicy and flavorful meal.

The preparation of Lemongrass Chicken involves marinating the chicken in a mixture of lemongrass, garlic, and other seasonings, then grilling or pan-frying it to perfection. This dish is easy to prepare and makes for an impressive meal that’s sure to please your family and friends.

Below is a detailed recipe for making Lemongrass Chicken for 4-6 people.

Ingredients:

• 2 lbs boneless, skinless chicken thighs
• 4 stalks lemongrass, finely chopped
• 4 cloves garlic, minced
• 3 tablespoons fish sauce
• 2 tablespoons soy sauce
• 2 tablespoons sugar
• 1 tablespoon lime juice
• 1 teaspoon black pepper
• 2 tablespoons vegetable oil
• 1 tablespoon honey
• Fresh cilantro, for garnish
• Sliced cucumber, for serving
• Cooked jasmine rice, for serving

Instructions:

1. Prepare the Marinade: In a large bowl, combine the chopped lemongrass, minced garlic, fish sauce, soy sauce, sugar, lime juice, black pepper, vegetable oil, and honey. Mix well until the sugar is dissolved and all the ingredients are well incorporated.
2. Marinate the Chicken: Add the chicken thighs to the marinade, ensuring that each piece is well coated. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or overnight for best results. This allows the flavors to penetrate the chicken thoroughly.
3. Preheat and Cook: Preheat your grill or a large skillet over medium-high heat. If grilling, lightly oil the grill grates. Remove the chicken from the marinade, letting any excess drip off, and place it on the grill or skillet.
4. Grill or Pan-Fry: Cook the chicken for about 6-8 minutes on each side, or until the internal temperature reaches 165°F (75°C) and the chicken is cooked through. The cooking time may vary depending on the thickness of the chicken thighs.
5. Rest and Serve: Once cooked, remove the chicken from the heat and let it rest for a few minutes. This will allow the juices to redistribute throughout the meat, ensuring it remains juicy. Slice the chicken and serve it over cooked jasmine rice, garnished with fresh cilantro and accompanied by sliced cucumber.

Extra Tips:

When preparing Lemongrass Chicken, it’s important to use fresh lemongrass as it provides the best flavor. If you can’t find fresh lemongrass, look for pre-minced lemongrass paste in the grocery store as an alternative.

Additionally, pounding the lemongrass stalks before chopping can help release its aromatic oils. Adjust the level of sweetness and saltiness in the marinade to your taste preference, and feel free to add a bit of chili for extra heat if desired.

Enjoy your flavorful Lemongrass Chicken with a side of nuoc cham dipping sauce for an authentic Vietnamese experience.

Vietnamese Chicken Curry (Ca Ri Ga)

Vietnamese Chicken Curry, also known as Ca Ri Ga, is a rich and aromatic dish that beautifully balances the flavors of coconut milk, curry spices, and tender chicken. This comforting curry is a staple in Vietnamese cuisine and is often served during family gatherings and special occasions.

The dish stands out with its vibrant golden color and a luscious, creamy texture that wraps around succulent pieces of chicken and hearty vegetables. With a delightful blend of spices and herbs, Vietnamese Chicken Curry provides a complex but harmonious taste that captures the essence of Vietnamese culinary traditions.

A key component of Ca Ri Ga is the use of coconut milk, which adds a distinctive creaminess and sweetness to the curry. The curry can be customized with a variety of vegetables such as potatoes, carrots, and sweet potatoes, making it both nutritious and filling.

Typically served with warm rice or a crusty baguette to soak up the delicious curry sauce, this dish is a must-try for anyone wanting to explore the diverse flavors of Vietnamese cooking. The preparation of Vietnamese Chicken Curry involves marinating the chicken to enhance its flavor, followed by slow-cooking it to achieve the perfect tenderness, allowing the spices to meld beautifully with the creamy sauce.

Ingredients for 4-6 servings:

• 2 lbs chicken thighs or drumsticks
• 2 tablespoons vegetable oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1 tablespoon ginger, minced
• 2 tablespoons curry powder
• 1 teaspoon turmeric powder
• 1 teaspoon chili powder (adjust to taste)
• 2 cups coconut milk
• 1 cup chicken broth
• 2 large potatoes, peeled and cut into chunks
• 2 carrots, peeled and sliced
• 1 lemongrass stalk, cut into pieces and bruised
• 2 tablespoons fish sauce
• 1 tablespoon sugar
• Salt and pepper to taste
• Fresh cilantro or Thai basil for garnish
• Lime wedges for serving

Cooking Instructions:

1. Marinate the Chicken: In a large bowl, combine the chicken pieces with 1 tablespoon of curry powder, 1 teaspoon of turmeric powder, salt, and pepper. Mix well to coat the chicken evenly. Cover and let it marinate in the refrigerator for at least 30 minutes to allow the flavors to infuse.
2. Prepare the Aromatics: Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and sauté until it becomes translucent. Stir in the minced garlic and ginger, cooking for an additional minute until fragrant.
3. Brown the Chicken: Add the marinated chicken pieces to the pot and cook until they’re browned on all sides. This should take about 5-7 minutes. Browning the chicken enhances its flavor and helps seal in the juices.
4. Add the Spices: Sprinkle in the remaining tablespoon of curry powder and the chili powder. Stir well to coat the chicken and aromatics with the spices, cooking for another 1-2 minutes to toast the spices.
5. Incorporate the Liquids: Pour in the coconut milk and chicken broth, stirring to combine. Add the bruised lemongrass stalks for extra flavor. Bring the mixture to a gentle simmer.
6. Cook the Vegetables: Add the potatoes and carrots to the pot. Cover and let the curry simmer on low heat for about 25-30 minutes, or until the chicken is cooked through and the vegetables are tender.
7. Season the Curry: Stir in the fish sauce and sugar, adjusting the seasoning with additional salt and pepper if needed. Allow the curry to simmer for another 5 minutes to meld the flavors.
8. Serve: Remove the lemongrass stalks before serving. Garnish the curry with fresh cilantro or Thai basil leaves. Serve hot with lime wedges on the side, along with steamed rice or a baguette.

Extra Tips:

For additional depth of flavor, consider adding a few kaffir lime leaves or a dash of Vietnamese curry paste to the sauce. If you prefer a thicker curry, you can reduce the sauce by simmering it uncovered for a few extra minutes.

Adjust the level of spiciness by varying the amount of chili powder to suit your taste. If using boneless chicken, reduce the cooking time slightly to ensure the meat remains tender and juicy. Finally, always taste and adjust the seasoning towards the end, as flavors can change during the cooking process.

Ginger Chicken (Ga Kho Gung)

Ginger Chicken, or Ga Kho Gung, is a classic Vietnamese dish that’s both comforting and flavorful. Known for its aromatic blend of ginger, garlic, and soy sauce, this dish offers a unique balance of sweet, savory, and spicy flavors that are certain to satisfy your taste buds. The chicken is typically simmered gently until it becomes tender and infused with the rich flavors of the marinade. This recipe is perfect for a family dinner or a gathering with friends, as it’s both easy to prepare and delightful to eat.

The key to making a delicious Ginger Chicken lies in the freshness of the ingredients and the balance of flavors. Ginger, a staple in Vietnamese cuisine, adds a warm, spicy note that pairs beautifully with the savory chicken. The caramelization process in this recipe brings out a natural sweetness, enhancing the overall taste of the dish. Serve this dish with a side of steamed jasmine rice or fresh greens for a complete and satisfying meal.

Ingredients (serving size: 4-6 people):

• 2 pounds chicken thighs or drumsticks, skin-on
• 3 tablespoons fish sauce
• 3 tablespoons soy sauce
• 3 tablespoons sugar
• 1 tablespoon vegetable oil
• 1 large onion, sliced
• 2-inch piece of ginger, julienned
• 5 garlic cloves, minced
• 2-3 bird’s eye chilies, sliced (optional)
• Freshly ground black pepper
• Fresh cilantro or green onions for garnish

Cooking Instructions:

1. Marinate the Chicken: In a large bowl, combine the chicken pieces with fish sauce, soy sauce, and half of the sugar. Mix well to guarantee the chicken is evenly coated. Cover and let it marinate in the refrigerator for at least 30 minutes, or up to 2 hours for deeper flavor.
2. Prepare the Caramel Sauce: In a large pot or deep skillet, heat the oil over medium heat. Add the remaining sugar and cook, stirring constantly, until it dissolves and turns a light amber color. Be careful not to burn it.
3. Cook the Aromatics: Add the sliced onion, julienned ginger, and minced garlic to the pot. Stir-fry for about 2-3 minutes until the onions turn translucent and the mixture becomes aromatic.
4. Brown the Chicken: Increase the heat to medium-high and add the marinated chicken pieces to the pot. Cook for about 5 minutes, turning occasionally until the chicken is browned on all sides.
5. Simmer the Chicken: Lower the heat to medium and add any remaining marinade from the bowl, along with the bird’s eye chilies if using. Cover the pot and let the chicken simmer for 20-25 minutes, or until it’s cooked through and tender. Stir occasionally to prevent sticking.
6. Finish the Dish: Once the chicken is cooked, uncover the pot and let it simmer for an additional 5 minutes to reduce the sauce slightly. Season with freshly ground black pepper to taste.
7. Serve and Garnish: Transfer the chicken to a serving dish and garnish with fresh cilantro or sliced green onions. Serve hot with steamed jasmine rice.

Extra Tips: For the best results, use bone-in, skin-on chicken pieces as they add more flavor to the dish. Adjust the amount of sugar based on your preference for sweetness, and be sure to watch the caramel carefully to prevent it from burning. If you prefer a less spicy version, you can omit the bird’s eye chilies or reduce their quantity. Leftovers can be stored in an airtight container in the refrigerator for up to three days and reheated gently before serving.

Vietnamese Chicken Salad (Goi Ga)

Vietnamese Chicken Salad, known as Goi Ga, is a revitalizing and vibrant dish that perfectly balances flavors and textures. This salad is a staple in Vietnamese cuisine, often enjoyed as a light yet satisfying meal.

It’s a harmonious combination of tender shredded chicken, fresh herbs, and crunchy vegetables, all tossed in a tangy and slightly sweet dressing. The key to this dish is the fresh ingredients and the delicate balance of flavors that make it both healthy and delicious.

Making Goi Ga is a simple process that requires minimal cooking, making it an ideal dish for warm weather or when you’re short on time. The salad can be served as an appetizer, a side dish, or even a main course.

The use of herbs like mint and cilantro, combined with the crunch of cabbage and the zing of lime dressing, creates a dish that’s not only nourishing but also incredibly appetizing. This recipe serves 4-6 people, making it perfect for family meals or small gatherings.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1/2 head of cabbage, thinly sliced
• 1 carrot, julienned
• 1/2 red onion, thinly sliced
• 1/2 cup fresh mint leaves
• 1/2 cup fresh cilantro leaves
• 1/4 cup roasted peanuts, crushed
• 2 tablespoons fried shallots
• 1 red chili, thinly sliced (optional)
• 3 tablespoons fish sauce
• 3 tablespoons lime juice
• 2 tablespoons sugar
• 1 tablespoon rice vinegar
• 1 clove garlic, minced

Cooking Instructions:

1. Prepare the Chicken: Start by poaching the chicken breasts. Place them in a pot of salted water, bring to a boil, then reduce the heat and simmer for about 15 minutes, or until fully cooked.

Once done, remove the chicken from the pot and let it cool slightly. Shred the chicken into thin strips using two forks or your hands.

2. Prepare the Vegetables: While the chicken is cooking, prepare the vegetables. Thinly slice the cabbage, julienne the carrot, and thinly slice the red onion. Combine these in a large mixing bowl.

3. Make the Dressing: In a small bowl, whisk together fish sauce, lime juice, sugar, rice vinegar, and minced garlic until the sugar dissolves. Adjust the flavors to your taste by adding more lime juice or fish sauce if necessary.

4. Assemble the Salad: Add the shredded chicken to the bowl with the vegetables. Pour the dressing over the salad and toss everything together until well combined.

Add the mint and cilantro leaves, gently mixing them in.

5. Garnish and Serve: Transfer the salad to a serving platter. Garnish with crushed roasted peanuts, fried shallots, and sliced chili if using. Serve immediately for the best flavor and texture.

Extra Tips:

For the best results, use the freshest herbs and vegetables you can find. This will enhance the flavors and give the salad a vibrant appearance.

If you prefer a spicier salad, feel free to add more chili or include chili flakes in the dressing. It’s also important to taste the dressing before adding it to the salad and adjust the seasoning to your preference.

If you’re preparing the salad ahead of time, keep the dressing separate and toss it just before serving to maintain the crispness of the vegetables.

Caramelized Chicken With Garlic (Ga Kho To)

Caramelized Chicken With Garlic, also known as Ga Kho To, is a traditional Vietnamese dish that combines savory and sweet flavors with a hint of garlic. This delightful dish features tender chicken coated in a rich, caramelized sauce that perfectly balances the bold flavors of fish sauce, sugar, and garlic.

The dish is typically cooked in a clay pot, which helps to deepen the flavors and give the chicken a unique, rich taste. Perfect for a family meal, Ga Kho To is best enjoyed with steamed rice, which absorbs the delicious sauce.

This recipe serves 4-6 people and is a wonderful introduction to Vietnamese home cooking. The sweet and savory caramel sauce, combined with the aromatic garlic, creates a mouthwatering dish that will impress anyone who tries it.

To make Ga Kho To, you’ll need simple ingredients that are likely already in your kitchen. The cooking process is straightforward and rewarding, making it a great choice for both novice and experienced cooks looking to explore Vietnamese cuisine.

Ingredients:

• 2 lbs of chicken thighs or drumsticks
• 3 tablespoons of vegetable oil
• 4 tablespoons of sugar
• 1/4 cup of fish sauce
• 1/4 cup of water
• 5 cloves of garlic, minced
• 1 onion, thinly sliced
• 1 teaspoon of black pepper
• 2 green onions, chopped
• 1 chili pepper, sliced (optional)
• Fresh cilantro for garnish

Cooking Instructions:

1. Prepare the Chicken: Start by cleaning the chicken pieces thoroughly under running water and pat them dry with a paper towel. This helps in getting a nice caramelization when cooking.
2. Make the Caramel Sauce: In a large, thick-bottomed pot or clay pot, heat 3 tablespoons of vegetable oil over medium heat. Add 4 tablespoons of sugar, stirring constantly until the sugar dissolves and turns a deep amber color. Be careful not to burn it.
3. Add the Chicken: Once the caramel has reached the desired color, carefully add the chicken pieces to the pot. Stir to coat the chicken evenly in the caramel sauce.
4. Incorporate Aromatics: Add the minced garlic and sliced onion to the pot. Stir everything together, allowing the onions to soften and the garlic to become fragrant.
5. Simmer the Chicken: Pour in the fish sauce and water, then stir in the black pepper. Bring the mixture to a simmer, cover the pot, and let it cook for about 25-30 minutes, or until the chicken is cooked through and tender.
6. Finish with Garnishes: Once the chicken is cooked, uncover the pot and increase the heat to reduce the sauce to your desired consistency. Add chopped green onions and sliced chili pepper if using, then remove from heat.
7. Serve: Transfer the caramelized chicken to a serving dish, garnish with fresh cilantro, and serve with steamed rice.

Extra Tips:

To guarantee your Ga Kho To turns out perfectly, consider using a clay pot if you have one, as it enhances the flavors. If you don’t have a clay pot, a heavy-bottomed pan works well too.

Be attentive when making the caramel, as it can quickly go from perfectly amber to burnt. Adjust the amount of chili pepper based on your spice tolerance, or omit it altogether for a milder dish.

Finally, always taste and adjust the seasoning before serving, as the balance of sweet, salty, and savory is vital in Vietnamese cooking.

Spicy Vietnamese Chicken Wings

Spicy Vietnamese Chicken Wings are a flavorful and aromatic dish that brings together the perfect balance of heat and savory elements. This dish is a delightful combination of tender chicken wings, aromatic herbs, and a spicy sauce that gives it a distinct Vietnamese twist. Ideal for gatherings, appetizers, or a main course, these wings are bound to be a crowd-pleaser. The secret to their deliciousness lies in the marination process, which infuses the chicken with flavors that explode with each bite.

To make this dish, the chicken wings are marinated in a blend of traditional Vietnamese ingredients such as fish sauce, garlic, and chili, which not only tenderizes the meat but also imparts a rich, savory taste. The marinated wings are then baked or fried until they reach a perfect level of crispiness. Finally, they’re tossed in a spicy sauce that combines sweet, sour, and hot flavors, creating a symphony of taste that’s both complex and addictive. Serve these wings with a side of Vietnamese-style pickles or a fresh salad for a complete meal that serves 4-6 people.

Ingredients:

• 2 pounds of chicken wings
• 3 tablespoons fish sauce
• 2 tablespoons soy sauce
• 3 tablespoons brown sugar
• 1 tablespoon lime juice
• 1 tablespoon finely chopped garlic
• 1 tablespoon finely chopped fresh ginger
• 1-2 tablespoons chili paste (adjust to taste)
• 1 tablespoon vegetable oil
• 1 teaspoon ground black pepper
• 1 tablespoon cornstarch
• Fresh cilantro and sliced scallions for garnish

Cooking Instructions:

1. Marinate the Chicken Wings: In a large bowl, mix together fish sauce, soy sauce, brown sugar, lime juice, garlic, ginger, chili paste, vegetable oil, and black pepper. Add the chicken wings and toss them well to guarantee they’re fully coated in the marinade. Cover the bowl and refrigerate for at least 2 hours, or overnight for best results.
2. Preheat the Oven: Preheat your oven to 400°F (200°C) if you choose to bake the wings. Line a baking sheet with aluminum foil and place a wire rack on top.
3. Prepare the Wings for Cooking: Remove the wings from the marinade and pat them dry with paper towels. Coat the wings lightly with cornstarch to guarantee they become crispy.
4. Cooking the Wings: Place the wings on the wire rack in a single layer. Bake in the preheated oven for 25-30 minutes, flipping halfway through, until they’re golden brown and crispy. Alternatively, you can deep fry them in hot oil until crisp.
5. Toss in Sauce: While the wings are cooking, pour the remaining marinade into a small saucepan. Bring it to a boil over medium heat and simmer for 5 minutes until it thickens slightly. Once the wings are cooked, transfer them to a large bowl and pour the sauce over, tossing well to coat.
6. Garnish and Serve: Transfer the spicy Vietnamese chicken wings to a serving platter. Garnish with fresh cilantro and sliced scallions before serving hot.

Extra Tips:

For an extra kick, you can add a dash of Sriracha or another hot sauce to the marinade or final sauce. If you prefer a smokier flavor, try grilling the wings instead of baking or frying. Always guarantee the chicken is cooked to an internal temperature of 165°F (74°C) for food safety. If you have leftovers, they can be refrigerated and reheated in the oven to retain their crispiness.

Chicken in Coconut Milk (Ga Nau Dua)

Chicken in Coconut Milk, or Ga Nau Dua, is a delightful Vietnamese dish that combines tender chicken with the rich, creamy texture of coconut milk, creating a harmonious blend of flavors. This dish is a perfect example of how Vietnamese cuisine uses simple ingredients to create something truly extraordinary.

The subtle sweetness of coconut milk complements the savory chicken, while fragrant herbs and spices add depth to the overall flavor profile. It’s a comforting dish that can be enjoyed on its own or with a side of steamed rice to soak up all the delicious sauce.

The beauty of Ga Nau Dua lies in its simplicity and versatility. It’s a dish that can be made quickly, making it perfect for a weeknight dinner, yet it also holds its own as a special meal for family gatherings or dinner parties. The recipe is straightforward, making certain that even novice cooks can achieve a restaurant-quality dish at home.

By focusing on fresh, high-quality ingredients, you can bring out the authentic taste of Vietnamese cuisine in your kitchen.

Ingredients (Serves 4-6):

• 1.5 pounds of chicken thighs, boneless and skinless
• 2 tablespoons of vegetable oil
• 1 onion, thinly sliced
• 3 cloves of garlic, minced
• 1 tablespoon of ginger, grated
• 2 cups of coconut milk
• 1 tablespoon of fish sauce
• 1 tablespoon of sugar
• 1 teaspoon of salt
• 1/2 teaspoon of black pepper
• 2 stalks of lemongrass, bruised and cut into 3-inch pieces
• 1 red chili, sliced (optional)
• 1/4 cup of fresh cilantro, chopped
• Steamed rice, for serving

Cooking Instructions:

1. Prepare the Chicken: Cut the chicken thighs into bite-sized pieces and season them lightly with salt and pepper. This will make certain the chicken is flavorful throughout.
2. Sauté Aromatics: In a large pot, heat the vegetable oil over medium heat. Add the sliced onion, minced garlic, and grated ginger. Sauté for about 2-3 minutes until the onion begins to soften and the mixture is fragrant.
3. Cook the Chicken: Increase the heat to medium-high and add the chicken pieces to the pot. Cook for about 5-7 minutes, stirring occasionally, until the chicken is browned on all sides.
4. Simmer in Coconut Milk: Reduce the heat to medium and pour in the coconut milk, fish sauce, sugar, and salt. Stir well to combine all the ingredients. Add the lemongrass stalks and sliced chili if using. Let the mixture come to a gentle simmer.
5. Slow Cook: Cover the pot and let the chicken simmer for 20-25 minutes, stirring occasionally. This allows the flavors to meld together and the chicken to become tender and infused with the coconut milk.
6. Final Touches: Once the chicken is fully cooked and the sauce has thickened slightly, remove the lemongrass stalks. Sprinkle the chopped cilantro over the dish for a fresh burst of flavor.
7. Serve: Serve the Ga Nau Dua hot with steamed rice on the side, allowing the rice to absorb the delicious coconut sauce.

Extra Tips:

When preparing Ga Nau Dua, it’s important to use fresh lemongrass to achieve that distinct citrusy aroma characteristic of Vietnamese cuisine. If you prefer a spicier dish, don’t hesitate to add more chili or even a dash of chili paste.

For a richer flavor, consider using full-fat coconut milk. Additionally, this dish can be made ahead of time as the flavors tend to develop further after a day in the refrigerator. Just reheat gently before serving.

Vietnamese Grilled Chicken (Ga Nuong)

Vietnamese Grilled Chicken, known as Ga Nuong, is a popular dish that brings together the fragrant and vibrant flavors of Vietnam. This dish features tender chicken marinated in a blend of aromatic ingredients that include fish sauce, garlic, and lemongrass. The chicken is then grilled to perfection, resulting in a beautifully charred exterior that locks in the juicy flavors.

It’s a perfect dish for both casual family dinners and special occasions, offering a taste of Vietnamese cuisine that’s both authentic and accessible. The secret to a delicious Ga Nuong lies in the marinade, which infuses the chicken with its signature taste. The combination of savory and slightly sweet flavors, complemented by the smokiness from grilling, makes this dish irresistible.

Serve it with jasmine rice or vermicelli noodles, and a side of fresh vegetables or herbs to complete the meal. With this recipe, you can recreate the authentic taste of Vietnamese Grilled Chicken at home, delighting your family and friends with its rich flavors.

Ingredients for 4-6 Servings:

• 6 boneless, skinless chicken thighs
• 3 tablespoons fish sauce
• 2 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 1 tablespoon brown sugar
• 2 tablespoons vegetable oil
• 4 cloves garlic, minced
• 2 stalks lemongrass, white parts only, finely chopped
• 1 tablespoon lime juice
• 1 teaspoon ground black pepper
• Fresh cilantro, for garnish
• Lime wedges, for serving

Cooking Instructions:

1. Prepare the Marinade: In a large bowl, combine fish sauce, soy sauce, oyster sauce, brown sugar, and vegetable oil. Stir in minced garlic, chopped lemongrass, lime juice, and ground black pepper. Mix well until the sugar is dissolved and all ingredients are thoroughly combined.
2. Marinate the Chicken: Add the chicken thighs to the marinade, guaranteeing each piece is well coated. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or overnight for best results, allowing the flavors to penetrate the chicken.
3. Preheat the Grill: Preheat your grill to medium-high heat. If using a charcoal grill, wait until the coals are glowing and covered with a light layer of ash.
4. Grill the Chicken: Remove the chicken from the marinade, allowing any excess to drip off. Place the chicken thighs on the grill and cook for about 6-8 minutes on each side, or until the internal temperature reaches 165°F (74°C) and the chicken is well browned and slightly charred.
5. Rest and Serve: Once cooked, remove the chicken from the grill and let it rest for a few minutes. Garnish with fresh cilantro and serve with lime wedges on the side.

Extra Tips:

For an even more flavorful experience, you can add a pinch of chili flakes to the marinade if you enjoy a bit of heat. Additionally, using a meat thermometer guarantees that your chicken is perfectly cooked without being dry.

If you don’t have a grill, you can also cook the chicken in a grill pan on the stovetop or bake it in the oven at 375°F (190°C) for about 25-30 minutes. Always adjust the cooking time based on the thickness of the chicken thighs. Enjoy your Vietnamese Grilled Chicken with a side of pickled vegetables for an added tangy crunch!

Vietnamese Chicken Stir-Fry (Ga Xao)

Vietnamese Chicken Stir-Fry, known as Ga Xao in Vietnam, is a delightful dish that combines the vibrant flavors of Vietnamese cuisine with the simplicity of a stir-fry. This dish is perfect for a quick weeknight dinner or a special occasion with family and friends. The chicken is marinated in a savory mix, then quickly stir-fried with fresh vegetables and aromatics, resulting in a flavorful and satisfying meal. The balance of salty, sweet, and a hint of spice makes this dish a favorite among many.

Ga Xao isn’t only delicious but also quite versatile. You can adjust the heat level by adding more or less chili, and you can also vary the vegetables to suit your taste or what you have on hand. The key to a successful stir-fry is to have all your ingredients prepared and ready to go, as the cooking process is quite fast. This recipe serves 4-6 people, making it ideal for a family dinner or small gathering.

Ingredients:

• 1.5 lbs chicken breast, thinly sliced
• 3 tablespoons soy sauce
• 2 tablespoons fish sauce
• 1 tablespoon oyster sauce
• 1 teaspoon sugar
• 1 tablespoon vegetable oil
• 3 cloves garlic, minced
• 1 onion, sliced
• 1 red bell pepper, sliced
• 1 cup broccoli florets
• 1 carrot, julienned
• 2-3 fresh red chilies, sliced (optional)
• 2 green onions, chopped
• Fresh cilantro for garnish
• Cooked jasmine rice, for serving

Cooking Instructions:

1. Marinate the Chicken: In a large bowl, combine the soy sauce, fish sauce, oyster sauce, and sugar. Add the sliced chicken, making certain it’s well coated. Let it marinate for at least 15 minutes to absorb the flavors.
2. Prepare the Vegetables: While the chicken is marinating, prepare your vegetables. Slice the onion, bell pepper, and chilies, and julienne the carrot. Set aside for quick access during cooking.
3. Heat the Oil: In a large wok or frying pan, heat the vegetable oil over medium-high heat until it’s shimmering.
4. Cook the Aromatics: Add the minced garlic to the hot oil and stir-fry for about 30 seconds until fragrant, being careful not to burn it.
5. Stir-Fry the Chicken: Increase the heat to high and add the marinated chicken to the pan. Stir-fry for about 5-7 minutes until the chicken is cooked through and slightly caramelized.
6. Add the Vegetables: Add the sliced onion, bell pepper, broccoli, and carrot to the pan. Stir-fry for another 3-4 minutes until the vegetables are tender-crisp.
7. Finish with Fresh Herbs: Add the sliced chilies and chopped green onions. Stir everything together for another minute.
8. Serve: Remove from heat and garnish with fresh cilantro. Serve hot over a bed of cooked jasmine rice.

Extra Tips: For the best flavor, try to use a high-quality fish sauce and soy sauce as these are key ingredients in Vietnamese cooking. If you prefer a spicier dish, feel free to add more fresh chilies or a dash of chili paste.

Be sure to keep the heat high during stir-frying; this guarantees that the vegetables stay crisp and the chicken remains juicy. Finally, avoid overcrowding the pan, as this can cause the ingredients to steam rather than fry.