Vietnamese Lemongrass Chicken Recipe

Ingredients

Mandatory Ingredients:

The ingredients for the Vietnamese Lemongrass Chicken recipe are an essential component to creating a dish that captures the authentic flavors and aromas of Vietnamese cuisine.

The mandatory ingredients, which cannot be substituted or omitted, include lemongrass stalks, chicken breast or thighs, garlic, fish sauce, lime juice, brown sugar, black pepper, salt, and vegetable oil.

Lemongrass is a key ingredient in this recipe as it provides the distinct citrusy flavor and aroma that characterizes Vietnamese cooking. Fresh or dried lemongrass can be used; however, fresh stalks are preferred for their intense flavor.

Chicken breast or thighs serve as the protein component of the dish. Boneless, skinless chicken breasts work well, while bone-in, skin-on chicken thighs add extra flavor and moisture.

Garlic is a fundamental ingredient in many Asian dishes and adds depth to the lemongrass flavors in this recipe. Fresh cloves should be minced or crushed to release their oils and intensify their aroma.

Fish sauce, typically made from fermented fish and salt, adds a salty umami flavor that balances the sweetness of the brown sugar and lime juice. Vietnamese fish sauce is preferred for its lighter, more nuanced taste compared to Thai fish sauce.

Lime juice adds acidity and brightness to the dish, balancing out the rich flavors of the lemongrass, garlic, and fish sauce. Freshly squeezed lime juice works best, but bottled or frozen lime juice can be used as a substitute in a pinch.

Brown sugar provides a touch of sweetness that complements the savory flavors of the lemongrass and chicken. Dark brown sugar is preferred for its robust flavor compared to light brown sugar.

Black pepper adds a subtle warmth and depth to the dish, while salt enhances the overall flavors of the ingredients.

Finally, vegetable oil is used for sautéing or grilling the chicken, helping to achieve the perfect browning and texture. Avocado oil, grapeseed oil, or peanut oil work well as alternatives to traditional vegetable oil.

Cooking oil

Cooking oil plays a crucial role in Vietnamese cuisine, particularly in dishes like the Lemongrass Chicken Recipe, where it serves as the primary medium for sautéing and adding flavor to the ingredients.

The choice of cooking oil is essential to achieve the right taste and texture in this recipe. Traditionally, Vietnamese cooks use vegetable or peanut oil due to their neutral flavor profile and high smoke point, allowing them to heat to a higher temperature without burning or smoking.

Vegetable oil, such as canola or soybean oil, is often used as it has a light texture that won’t overpower the delicate flavors of lemongrass, garlic, and chilies. Additionally, its neutral flavor won’t transfer any unwanted tastes to the dish.

Peanut oil, on the other hand, offers a more distinct taste with a subtle nutty flavor. This is particularly suitable for dishes where peanut sauce or peanuts are used as an ingredient. However, in the Lemongrass Chicken Recipe, peanut oil might overpower the lemongrass flavors if not balanced carefully.

Other options like coconut oil and palm oil can be considered alternatives for cooking due to their distinct flavor profiles. Coconut oil adds a rich and creamy texture but may impart a strong coconut taste, while palm oil offers a high smoke point and is suitable for frying but has a less appealing smell when heated.

Cooking oil not only imparts flavors but also affects the overall appearance of the dish. When cooked at high temperatures, some oils can turn cloudy or develop an unappealing sheen due to their chemical composition. Choosing the right cooking oil ensures that your Lemongrass Chicken Recipe stays visually appealing and appetizing.

In conclusion, selecting the best cooking oil for Vietnamese cuisine is a vital part of preparing the Lemongrass Chicken Recipe. While different types of oils offer various advantages, vegetable or peanut oil is often recommended due to their neutral flavor profiles and high smoke points.

Rice vinegar

Rice vinegar is a type of vinegary condiment made from fermented rice or rice wine, commonly used in East Asian cuisine.

In the context of the Vietnamese Lemongrass Chicken recipe, rice vinegar serves as a key ingredient that adds a tangy and slightly sweet flavor to the dish.

When using rice vinegar in cooking, it’s essential to note that different types have varying levels of acidity and flavor profiles.

For this particular recipe, a mild or neutral-tasting rice vinegar is recommended to avoid overpowering the delicate flavors of the lemongrass and other ingredients.

Rice vinegar can be used in various ways, such as adding it directly to the marinade for the chicken or using it as a dressing component towards the end of cooking.

Its acidity helps to balance the richness of the dish while its subtle sweetness enhances the overall flavor.

When choosing a rice vinegar, ensure it is made from high-quality rice and has no added preservatives or artificial flavorings.

The ratio of rice vinegar to other ingredients can also be adjusted according to personal taste preferences.

Rice vinegar is a versatile ingredient that pairs well with various flavors, including lemongrass, ginger, and citrus.

Salt

Salt is a crucial ingredient in many dishes, including the Vietnamese Lemongrass Chicken Recipe. It serves as a flavor enhancer and helps to balance out other seasonings.

There are several types of salt that can be used in cooking, but the most common ones include:

• Sodium chloride (NaCl): This is the most commonly used type of salt in cooking. It’s inexpensive and widely available.
• Sea salt: Harvested from seawater, this type of salt has a coarser texture and a more nuanced flavor than sodium chloride.
• Kosher salt: Similar to sea salt, kosher salt is also harvested from seawater and has a milder flavor. It’s often used as a finishing salt, added at the end of cooking to enhance flavors.

In the Vietnamese Lemongrass Chicken Recipe, a combination of sodium chloride and sugar are used to create a marinade that helps to tenderize the chicken and add flavor.

The amount of salt used in this recipe is relatively small compared to other ingredients. It’s added to bring out the natural flavors of the lemongrass, garlic, and chili peppers, rather than overpowering them.

When using salt in cooking, it’s essential to note that too much can be detrimental to health. Consuming excessive amounts of sodium can lead to high blood pressure and other cardiovascular issues.

As a general guideline, the recommended daily intake of sodium is about 2,300 milligrams for healthy individuals. This recipe stays within these limits, making it a safe option for those with dietary restrictions.

Freshly ground black pepper

Freshly ground black pepper is an essential ingredient in many recipes, including the traditional Vietnamese dish, Lemongrass Chicken.

The use of freshly ground black pepper adds depth and complexity to the flavors in this dish.

Black pepper, known scientifically as Piper nigrum, is a flowering vine that is native to India and Southeast Asia.

The peppercorns are harvested when mature and unripe, then dried and processed into various forms, including whole, cracked, or ground.

Freshly ground black pepper is preferred over pre-ground pepper because of its more intense flavor and aroma.

When ground from the whole peppercorn, the aromatic compounds are released, giving off a pungent fragrance that adds to the overall sensory experience of the dish.

The process of grinding releases oils within the peppercorn, which enhance the flavors in the Lemongrass Chicken recipe.

Black pepper also has a unique property – it enhances the flavors of other ingredients without overpowering them, making it an ideal addition to many recipes.

In Vietnamese cuisine, black pepper is commonly paired with lemongrass, garlic, and chilies to create bold and aromatic flavor profiles.

The combination of freshly ground black pepper with these ingredients elevates the Lemongrass Chicken recipe beyond a simple stir-fry and into an authentic Vietnamese culinary experience.

23 stalks of lemongrass, bruised

The star ingredient for this Vietnamese Lemongrass Chicken recipe is fresh lemongrass, and we’ll be using a generous amount of 23 stalks to give it that authentic flavor.

We’re going to bruise the lemongrass by pounding or rolling it with the flat side of a knife or a meat mallet to release its oils and make it easier to mix with other ingredients. This process, called “bruising,” helps to break down the cell walls of the lemongrass and releases its volatile compounds, resulting in a more intense flavor.

Here’s how to bruise 23 stalks of lemongrass:

1. Select fresh lemongrass with firm, green stalks. Avoid any that are limp or wilted.
2. Rinse the lemongrass under cold water, then gently pat it dry with a paper towel.
3. Hold each stalk of lemongrass firmly on its base and place the flat side down on your cutting board. Pound the top half to three-quarters of the lemongrass stalk with the flat side of your knife or meat mallet until bruised.
4. Continue bruising the remaining 21 stalks in the same manner.

This process should release the oils and intensify the flavor of the lemongrass. Once bruised, you can chop the lemongrass into smaller pieces or leave it whole, depending on your preference for the final dish.

Optional Ingredients:

The ingredients for this Vietnamese lemongrass chicken recipe can be broken down into essential and optional components.

Essential Ingredients:

• 2 lbs boneless, skinless chicken breasts or thighs, cut into bite-sized pieces

• 4 stalks of fresh lemongrass, bruised with the back of a knife to release oils and flavor

• 1/4 cup freshly squeezed lime juice

• 2 cloves of garlic, minced

• 1 tablespoon grated fresh ginger

• 1 teaspoon ground cumin

• 1 teaspoon smoked paprika (optional)

• Salt and black pepper to taste

• 2 tablespoons vegetable oil

Optional Ingredients:

• 1/4 cup chopped fresh cilantro or basil for garnish

• 2-3 Thai chilies, sliced for added heat (adjust to desired level of spiciness)

• 2 tablespoons fish sauce (optional, but traditional in Vietnamese cuisine)

• 1 tablespoon honey (optional, adds a touch of sweetness)

• Chopped scallions or bean sprouts for serving

Please note that the quantities and ingredients may be adjusted according to personal taste preferences.

Chilies or red pepper flakes for added heat

To add a burst of heat to your Vietnamese Lemongrass Chicken Recipe, you can use various ingredients and condiments that pack a punch.

Here are some popular options for adding heat:

1. Chilies: Sliced or chopped fresh chilies like jalapeños, serranos, or Thai chilies add an intense heat to the dish. You can adjust the level of heat by using more or fewer chilies.

2. Red Pepper Flakes: Also known as chili flakes, these are dried and crushed red peppers that add a moderate to hot heat to your recipe.

3. Sriracha Sauce: A spicy condiment made from chili peppers, vinegar, and garlic, sriracha adds a tangy heat to the dish.

4. Hot Sauce: Bottled hot sauces like Frank’s RedHot or Sriracha can add an instant kick of heat to your recipe.

When using any of these ingredients, remember that you can always adjust the level of heat to suit your taste. If you’re making a dish for a crowd, start with a small amount and increase it gradually until everyone is comfortable with the level of heat.

For this specific recipe, we recommend using red pepper flakes or sliced fresh chilies as they add a nice depth of flavor and heat without overpowering the other ingredients. Simply sprinkle 1/4 to 1/2 teaspoon of red pepper flakes over the chicken during the last few minutes of cooking for an added kick.

Instructions

Cooking the Lemongrass Chicken

To cook the Lemongrass Chicken according to a traditional Vietnamese recipe, start by preparing the ingredients and marinade.

Gather 2 pounds of chicken thighs or breasts, 4-6 lemongrass stalks (depending on their size), 2 cloves of garlic, 1 tablespoon of grated fresh ginger, 1 tablespoon of fish sauce, 1 tablespoon of lime juice, 1 teaspoon of palm sugar, and a pinch of salt.

First, peel the lemongrass stalks using a vegetable peeler or the back of a knife, removing any tough outer layers.

Next, finely chop the peeled lemongrass and mince the garlic cloves. You can use a food processor to speed up this process if desired.

In a blender or food processor, combine the chopped lemongrass, minced garlic, grated ginger, fish sauce, lime juice, palm sugar, and salt. Blend until smooth.

Place the chicken in a large bowl and pour the lemongrass marinade over it. Toss to coat evenly, making sure the chicken is well-covered with the marinade.

Cover the bowl with plastic wrap or a lid and refrigerate for at least 2 hours or overnight, allowing the flavors to penetrate the meat.

When ready to cook, preheat a grill or grill pan to medium-high heat. Remove the chicken from the marinade, letting any excess liquid drip off.

Cook the chicken for 5-7 minutes per side, depending on its thickness and the desired level of doneness. Use a meat thermometer to check for internal temperature, aiming for at least 165°F (74°C).

Once cooked, let the chicken rest for a few minutes before slicing it thinly against the grain.

Serve the Lemongrass Chicken hot with your choice of sides, such as steamed rice, stir-fried vegetables, or pickled carrots and daikon.

This Vietnamese recipe for lemongrass chicken offers a fragrant and flavorful dish that’s sure to become a favorite in your household. The combination of lemongrass, garlic, ginger, fish sauce, and lime juice creates a harmonious balance of citrusy freshness and savory umami, making it a perfect representation of Vietnamese cuisine.

Mix together salt, black pepper, rice vinegar in a bowl.

To begin making this delicious Vietnamese lemongrass chicken recipe, it’s essential to first prepare the marinade mixture that will infuse the flavors into the chicken.

In a large bowl, combine 2 tablespoons of salt, 1 tablespoon of black pepper, and 2 tablespoons of rice vinegar. Make sure to stir well until all the ingredients are fully incorporated and there are no lumps or separated particles.

This marinade mixture will serve as the foundation for the flavors in your Vietnamese lemongrass chicken. The salt will add a savory depth, while the black pepper provides a subtle kick of heat, and the rice vinegar contributes a tangy and slightly sweet note.

Once you have the marinade mixture ready, it’s time to move on to preparing the lemongrass and other ingredients that will be used in this recipe. But having this foundation in place is crucial for achieving the perfect balance of flavors in your final dish.

Add the chicken to the marinade and let it sit for at least 30 minutes.

The key to a delicious Vietnamese Lemongrass Chicken dish lies in the marinade, which not only adds flavor but also tenderizes the meat.

To begin, prepare the marinade by combining lemongrass paste, fish sauce, lime juice, brown sugar, garlic, and chili in a large bowl. Stir well until the ingredients are fully incorporated, ensuring that the flavors are evenly distributed.

Next, add the chicken to the marinade, making sure that each piece is coated with the mixture. This is where patience comes into play, as the chicken needs time to absorb all the delicious flavors of the marinade.

Let it sit for at least 30 minutes, or even better, overnight in the refrigerator. The acidity in the lime juice and the sweetness from the brown sugar will work together to break down the proteins on the surface of the meat, resulting in a tender and juicy texture that is simply divine.

As you let the chicken marinate, take a moment to appreciate the aromatic blend of lemongrass, garlic, and chili that fills the air. It’s a smell that will leave your mouth watering in anticipation of the flavors to come.

The waiting game may seem tedious, but trust us when we say it’s worth it. The longer you let the chicken marinate, the more intense and complex the flavors become, resulting in a dish that is truly unforgettable.

Grill or cook the lemongrassinfused chicken until browned on both sides.

To begin cooking the lemongrass-infused chicken, preheat a grill or grill pan to medium-high heat. If using a conventional oven instead, preheat it to 400°F (200°C).

While the grill is heating up, prepare the lemongrass and chili peppers by finely chopping them. You will need about 2 stalks of lemongrass and 1-2 Thai chilies for this recipe.

Mix the chopped lemongrass, chilies, minced garlic, fish sauce, brown sugar, lime juice, salt, and pepper in a large bowl to create the marinade. Stir until all the ingredients are well combined.

Add the chicken breasts or thighs to the marinade and coat them evenly. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes or up to 2 hours for better flavor penetration.

Remove the marinated chicken from the refrigerator and let it sit at room temperature for about 15-20 minutes before grilling. This step allows the meat to come to room temperature, which helps prevent it from cooking unevenly.

Grill or cook the lemongrass-infused chicken until browned on both sides, then move it to a cooler part of the grill to finish cooking through. The internal temperature should reach 165°F (74°C) for food safety.

Once cooked, let the chicken rest for about 5 minutes before slicing and serving with your favorite Vietnamese-style side dishes or rice. Enjoy the flavors of Vietnam with this delicious lemongrass-infused chicken recipe!

Tips and Variations

Serving Suggestions:

Tips and Variations for a Delicous Vietnamese Lemongrass Chicken Recipe:

Lemongrass can be quite pungent, so you may want to use gloves when handling it to avoid transferring the oils to your skin.

To make this dish more substantial, add some sliced bell peppers or carrots to the wok with the chicken and lemongrass for added crunch and nutrients.

For a spicier version of this recipe, add Sriracha or hot sauce to taste.

To enhance the umami flavor in the dish, add a tablespoon or two of fish sauce.

Avoid overcrowding the wok with too much chicken at once. Cook in batches if necessary, to ensure even cooking and prevent the chicken from steaming instead of searing.

To make this recipe more authentic Vietnamese-style, serve the chicken with a side of com tam, or broken rice, and garnish with fresh cilantro, basil, or mint leaves.

Serve with steamed jasmine rice or noodles to soak up all the flavorful sauce. You can also use rice paper wrappers to wrap the cooked chicken and vegetables for a fun and easy Vietnamese-inspired meal.

Pair with steamed vegetables, rice, or noodles for a wellrounded meal.

Pairing the Vietnamese lemongrass chicken with steamed vegetables provides a refreshing contrast to the aromatic and savory flavors of the dish.

Select seasonal vegetables such as broccoli, carrots, or green beans that are easy to steam and retain their texture after cooking.

Alternatively, serve the lemongrass chicken alongside a bowl of steaming jasmine rice, which helps to soak up the flavorful sauce.

For a more filling meal, pair the lemongrass chicken with a variety of noodles, such as pho or bun, that can be cooked according to package instructions and served alongside the chicken and vegetables.

Consider adding some sliced fresh herbs like basil or mint on top of the dish for added color and fragrance.

To add texture and interest, try serving the lemongrass chicken with a side of pickled ginger or carrot sticks, which provide a tangy contrast to the rich flavors of the chicken.

Experiment with different types of vegetables or noodles to find the perfect combination that complements the Vietnamese lemongrass chicken recipe.

Incorporating a variety of textures and flavors will help create a well-rounded meal that is both satisfying and delicious.

Possible Add-ins:

The key to making this Vietnamese lemongrass chicken recipe truly exceptional lies in the variety of tips and variations that can be employed to enhance its flavor and texture. One possible variation involves grilling or pan-frying the chicken after it has marinated, which adds a smoky or caramelized crust to the dish.

An alternative to using lemongrass stalks is to substitute with kaffir lime leaves or galangal for added depth of flavor. The use of fish sauce can also be omitted in favor of soy sauce for a vegetarian version of the recipe.

Adding aromatics such as garlic, onions, and ginger to the marinade not only intensifies the flavors but also aids in tenderizing the chicken. For an extra kick, incorporating red pepper flakes or sliced Thai chilies will imbue the dish with a spicy zing.

A Southeast Asian staple, coriander adds a warm, earthy flavor that pairs well with the citrus and herbaceous notes of lemongrass. Basil or cilantro can be used in place of or in addition to coriander for added freshness.

For a richer and more indulgent take on the recipe, adding a tablespoon or two of coconut cream or full-fat yogurt will create a creamy sauce that complements the chicken nicely. A sprinkle of toasted sesame seeds adds a satisfying crunch to each bite.

Incorporating other ingredients such as diced bell peppers, sliced mushrooms, or chopped peanuts can add visual appeal and variety to the dish. For added flavor and texture, stir-frying in some crispy shallots just before serving elevates the meal.

Fish sauce can add depth to the marinade; however, it should be used sparingly due to its strong flavor

To enhance the flavors of the lemongrass chicken marinade, you can consider adding a few drops of fish sauce to give it an umami depth. However, be cautious not to overdo it, as fish sauce has a strong and pungent flavor that can quickly overpower the other ingredients. A good rule of thumb is to start with a small amount, such as 1-2 teaspoons per 2 pounds of chicken, and adjust to taste.

Another variation you can try is to add some grated ginger or galangal to the marinade for an extra kick of flavor. The spicy warmth of the ginger will complement the bright citrus notes of the lemongrass perfectly, creating a balanced and aromatic flavor profile.

For a more intense flavor, you can also roast the lemongrass stalks in the oven for 10-15 minutes before grinding them into a fine paste. This will bring out their natural oils and intensify their citrusy flavor, making them an even more potent addition to your marinade.

Some people prefer to add a squeeze of fresh lime or orange juice to the marinade for added brightness and acidity. This will help to cut through the richness of the chicken and balance out the flavors in the dish.

Finally, if you want to give your lemongrass chicken a smoky flavor, you can try adding some toasted sesame oil or chili flakes to the marinade. The nutty warmth of the sesame oil will complement the citrus notes of the lemongrass perfectly, while the heat from the chili flakes will add an extra layer of depth and complexity to the dish.