Vietnamese Lemongrass Chicken Recipe
October 16th, 2007 106 Comments

Vietnamese Lemongrass Chicken Recipe

Lemongrass Chicken
Lemongrass Chicken pictures (2 of 4)

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.

Vietnamese Lemongrass Chicken

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.


Related Recipes:

  1. Vietnamese Tau Hu Ky or bean curd skin with shrimp
  2. Vietnamese Cha Tom or Hue shrimp patties
Click Page 2 for the Vietnamese Lemongrass Chicken Recipe Recipe
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106 comments... read them below or add one

  1. Martin & Emma says:

    Travelled around in Vietnam in 2003 and enjoyed the lemongrass chicken. Tried the dish tonight and loved it!

    Martin & Emma, Sweden

  2. Princess Mouseau says:

    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!

  3. Anon says:

    ‘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. :-)

  4. you never answer questions says:

    Why do people ask questions. It’s obvious that you never answer them.

  5. Joe says:

    I tried this with cumin and turmeric as the curry powder; it was great. Thanks for the inspiration.

  6. lilian says:

    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.

  7. Jun says:


    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.


  8. KOC says:

    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…

  9. hector rojo says:

    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.

    • Khesanh Doan says:

      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

  10. Umashree says:

    i just love this!!
    thanks for recipe!! :)

  11. Umashree says:

    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 :)

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  13. keekerngcheng says:

    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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  15. Su Hui says:

    This is a great recipe and was very easy to follow despite my inept cooking ability. Thanks and kudos!

  16. arllontabanao says:

    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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  18. Summer says:

    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!

  19. poisanmusroom says:

    good i like this so am using this recipes in my restaurant in nepal

  20. Simon says:

    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:).

  21. Renee says:

    Great recipe!! My family loved it.

  22. Chrissy Wei says:

    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! ……….

  23. lyaxoxo says:

    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!

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  25. Elsie Hui says:

    Thanks for the recipe for the LemonGrass Chicken! :) I love it!

  26. LindaB says:

    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!

  27. Traycie says:

    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)

  28. pumpatch says:

    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!

  29. sandi149 says:

    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?

  30. Amrita says:

    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?

  31. busy mom says:

    can I substitute chicken breasts for thighs??

  32. busymom says:

    can I substitute chicken breasts for thighs?

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  34. DanS says:

    Thanks for sharing this great recipe. Photo looks amazing!
    I would like to try to use lemongrass, but I am not a big fan of fish sauce. Can I just eliminate it or there are substitute for it?
    Thank you!

  35. Jan says:

    This recipe is amazing! I keep making it and we simply can’t get enough, the favors are blended perfectly:) Even kids love it!

  36. phildedog says:

    I love this dish and your page. Thanks so much

  37. Hi, this recipe was great. I was looking for something to do with my tempe and this worked great. Thanks a lot for the great recipe.

    BTW are you aware that food and wine has plagiarized the recipe word for word?

  38. Katherine says:

    Hi, I really love your website! I really want to make this dish but I only have dried lemongrass and minced lemongrass in a tube at my house and I don’t have access to an Asian market. Is it possible to use dried lemongrass or the minced lemongrass that comes in a tube? Is so, roughly how much would I use?

    Thank you very much!

    Everything I have made from your website is soo good! I also am very tempted to by your book from Amazon!

  39. onur says:

    we have just cooked this recipe, it is amazing..
    we have decided to try a few other recipes from your site.
    thank you

  40. Katherine says:

    Thank you so much for replying to my post!

    I did luckily find fresh lemongrass at my local grocery store- maybe I never noticed it before now but I’m glad I found it. I’m definitely making this tomorrow!

  41. Gingybite says:

    This looks really nice! I tried it but turned up I didn’t caramelise the sugar long enough hence the color was slightly lighter. Thanks for sharing!

    • Dympsing says:

      I made this very tasty meal and simply enjoyed EVERY bite of it. I only used 1 chilli however as I didn’t feel confident about using 3. The result, for me, was terrific. I’m going to cook this for friends who are coming for dinner at the weekend. Thank you.

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