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Vietnamese Lemongrass Chicken Recipe
October 16th, 2007Recipes, Recipes, Vietnamese Recipes94 Comments
I told you about clearing out my fridge in my last post, so this is the second installment where I used the leftover lemongrass, shallots, and chicken breasts as the main ingredients.
I found this Vietnamese lemongrass chicken recipe on a recent copy of Food & Wine magazine–an article about Vietnamese recipes. I believe this is not the most authentic lemongrass chicken recipe around, but it worked out really well and I enjoyed it, especially the caramelized sweet taste of this dish…
I am not going to write a lengthy post because of some last-minute shopping that I have to do, but I shall leave you with this wonderful recipe of Vietnamese Lemongrass Chicken.
Enjoy!
Related Recipes:
- Vietnamese Tau Hu Ky or bean curd skin with shrimp
- Vietnamese Cha Tom or Hue shrimp patties
(Click Page 2 for Vietnamese Lemongrass Chicken Recipe)
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Travelled around in Vietnam in 2003 and enjoyed the lemongrass chicken. Tried the dish tonight and loved it!
Martin & Emma, Sweden
I’ve tested the recipe!
I failed to add water at the end of making the caramel and it hardened.. But it still tasted fantastic without the caramel! Thanks for sharing!
‘Recipe pretty much looks right on. The only thing that normally isn’t used is the curry powder =)’
I agree with the comment above. There is another dish, which people use fresh Turmeric, it calls ‘Ga xao xa nghe’, which translates as ‘Stir-fried chicken with lemon grass and Turmeric’ in that case people use Turmeric instead of Caramel sauce to give the dish a yellow colour.The combination of the two herbs gives the dish a different taste. Added crush unsalt peanuts for garnishing to both dishes you’ll get the perfect taste. Anyway, I really enjoy your blog and have tried many other recipes, thank for sharing. Happy cooking. :-)
Why do people ask questions. It’s obvious that you never answer them.
Hi there – I receive hundreds of comments on a daily basis and I can’t afford to answer everyone of them.
Thanks for your understanding.
I tried this with cumin and turmeric as the curry powder; it was great. Thanks for the inspiration.
Hi I am thinking of making this delicious recipe. Is it ok to use meat curry powder like Baba’s brand? And how long does it take for the caramel sauce to turn amber in colour? Cos I read that boiling it for too long even just less than a minute can result in a bitter taste. Thanks if you can reply asap.
Yes, you can use Baba. The caramel sauce should be golden brown, over-cooking will turn bitter. You will know when it’s done, it’s very intuitive.
Hi,
I’m new to cooking and would love to try this recipe. I have come across many dishes requiring the use of lemon grass. But how do I pounce or minced the lemongrass? Put it in a blender?
I would appreciate it if you can advise.
Thank you and I love your website.
Regards,
Jun
You can use a grater or mortar or pestle. Or chop it finely with a cleaver.
One can get frozen minced Vietnamese lemongrass from Asian grocery store.
Hi, I stumbled upon your site and have been looking at all your recipes the entire day… and trying some of them today :-)
One thing I don’t understand thou – what’s this “fish sauce” that appears so frequently in your recipes? I asked at our local grocery shop (in KL) and they don’t seem to know what it is…
Fish sauce is used in all Thai and Vietnamese cuisines, I am very surprised that grocery shops don’t know.
You got better chances of finding fish sauce in supermarkets.
I am lucky enough to be half Vietnamese and half Mexican. A product of the US going to Vietnam. lucky for me i didnt get left like some kids did. (i have a half brother and a half sister that were killed because they had the same american father i did.) i loved this dish. in fact my mom would make it for me once a week, and when i moved out she would try to bribe me to come over with this dish and brasied pork belly and egg. my wife has had my mothers chicken with lemon grass and when i cooked it for the second time over the memorial day weekend she confessed she liked mine more. (dont tell my mother) i was suprised at how much it looked like your picture. thanks for the basic recipe.
hi, i read your post and i was amazed this may be way off topic but WOW half Vietnamese half Mexican thats got to be a good mix!! im half Vietnamese half English ,my mother was English and ba was viet which was not around long but lucky for me mom learnt a few things braised pork belly and egg love it and ginger chicken pigs feet soup pho etc alot of great dishes Vietnamese have but im sure theres more out there that mom dont know about so i was curious to know if u have any other recipes that u wouldnt see in restaurants and that but more there home style cooking recipes that u may want to infrom me on so i can try i would appreciate alot please
thank you Khesanh :D
wow!!!
i just love this!!
thanks for recipe!! :)
hi…I’m from India,Hyderabad.
The fish sauce used in this recipe isn’t available here as far as i know,so is there any other sauce i could use in place of the fish sauce which will give me the same flavour??
Please advice.
Thank you :)
Hi Umashree – you can use Chinese oyster sauce.
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Hi Ms Low Bee Yinn
I cooked this for dinner tonight and both my hubby and daughter like it. It tastes a bit like the Malacca version of what is known as satay chicken. Thank you for sharing this delicious recipe.
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This is a great recipe and was very easy to follow despite my inept cooking ability. Thanks and kudos!
Hi I’m from philippines I tried this recipe and it’s really delicious although I cook it unperfectly but still taste good my family really like the recipe.
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Wow. This was Google’s first suggestion for “lemongrass chicken”.. it was easy, delicious and I learned some new techniques! Thanks for posting, I shared it on Facebook where I’m sure all of my foodie friends will learn to love it as well!
good i like this so am using this recipes in my restaurant in nepal
Looks really delicious. It’s 2011 and I’m really surprised that a vendor don’t know what fish sauce is. Just go to a thia store and ask for “nam plah”. However, I tried this recipe and it turned out really delicious:).
Great recipe!! My family loved it.
I tried this recipe today. “Excellent”was my husband’s comments and he is a pretty harsh critic when it comes to food, especially Asian cuisine. …. On another note, definently adhere to the 3 chili(s), I used double, ( 3 red, 3 green) and it was almost too spicy for my husband, other then that, it has a great flavor( spicy, and yet sweet)
a nice even blend! ……….
Hi…I tried this recipe once before and enjoyed it! So, I came back to find the recipe again but, I’m having a really hard time finding the actual recipe here. All I see now are the 80 comments and no recipe :( Please help!
The recipe is on page 2. :)
http://rasamalaysia.com/recipe-vietnamese-lemongrass-chicken/2/
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Thanks for the recipe for the LemonGrass Chicken! :) I love it!
A tip for those who don’t like making caramel — it can be tricky and messy — instead, try mixing some dark corn syrup with a bit of water…same flavor, same texture, and same great dish!
I love lemongrass in many dishes, it really brings out a very nice and light fragrent to any dishes. I added chopped ginger to this and I carmalized with splenda with olive oil,once carmalization was completed I added my fresh ginger and lemongrass mixture. After the fresh spices was dry *looking* i threw in the marinated chicken and stir fried on high until the there wasn’t any oils/carmel left in the pan. I never thought about adding curry, tried it with curry…LOVED IT!!! Thanks!! Coming from a Halfie(Vietnamese/French)
Stumbled onto your site the other day and decided to try this recipe. I had a big bush of lemon grass and didn’t know what to do with it besides making satay. This dish was delicious!!
This weekend I am trying about 4 of your chinese recipe for a dinner party of 9. Can’t wait!!
Thanks for your recipes!
I made this last night for my family and it was absolutely delicious!!! Will definitely be making again. Could I also use shrimp instead of the chicken with this recipe?
I cooked this recipe of yours tonight. Turned out well but unfortunately it’s not as Caramelized and brown as yours and I’m not sure why? The curry powder you think? I used baba meat curry powder. It tasted great but I pound the lemongrass into a paste next time instead as there was a crunch to the lemongrass. Could be my lemongrass tho?
can I substitute chicken breasts for thighs??
can I substitute chicken breasts for thighs?
Yes
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