Comments on: Vietnamese Lemongrass Chicken Recipe

By: Traycie

Traycie — Thu, 09 Feb 2012 17:20:05 +0000

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)

By: LindaB

LindaB — Wed, 16 Nov 2011 12:33:06 +0000

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!

By: Elsie Hui

Elsie Hui — Wed, 26 Oct 2011 03:50:02 +0000

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

By: susan

susan — Tue, 16 Aug 2011 00:09:32 +0000

One can get frozen minced Vietnamese lemongrass from Asian grocery store.

By: Hot Mama Lemongrass Chicken | merveilleux sans gluten

Hot Mama Lemongrass Chicken | merveilleux sans gluten — Sat, 13 Aug 2011 01:35:25 +0000

[...] this quite a bit so I am typing it just as I made it, but you can view the original recipe here: Vietnamese Lemongrass Chicken. If you view the original, you’ll notice the first ingredient is fish sauce. Well, call me [...]

By: Rasa Malaysia

Rasa Malaysia — Sun, 31 Jul 2011 06:22:49 +0000

The recipe is on page 2. :)
http://rasamalaysia.com/recipe-vietnamese-lemongrass-chicken/2/

By: lyaxoxo

lyaxoxo — Sat, 30 Jul 2011 19:13:04 +0000

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!

By: Chrissy Wei

Chrissy Wei — Tue, 28 Jun 2011 19:10:35 +0000

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! ……….

By: Renee

Renee — Tue, 29 Mar 2011 02:42:15 +0000

Great recipe!! My family loved it.

By: Simon

Simon — Wed, 16 Mar 2011 10:58:30 +0000

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:).