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
Rate the Recipe:
Based on 69 Review(s)
More Delicious Recipes:
Lemongrass Wings
Grilled Chicken Banh Mi
Vietnamese Caramel Chicken
SUBSCRIBE AND NEVER MISS A RECIPE:
SUBSCRIBE TO RASA MALAYSIA NEWSLETTER AND GET EASY AND DELICIOUS RECIPES DELIVERED TO YOUR INBOX. If you try my recipe, please use hashtag #rasamalaysia on social media so I can see your creations! Follow me on Facebook | Instagram | Pinterest | Twitter for new recipes, giveaways and more.
chris
the reduced fish sauce caused this dish to way too salty….less fish sauce?
Rasa Malaysia
Yes less fish sauce. Some fish sauce is saltier than the other.
Alan Holden
That was absolutely yummy. Substituted pork for chicken and was still outstanding as well as simple and quick.
annie
Are we supposed to use white sugar or brown sugar for this recipe?
Rasa Malaysia
I used white sugar but brown is fine.
hermsoven
Very tasty and easy to prepare.
I find the curry overwhelms the other flavors,
however. Perhaps using less or none is the answer. Bottom line: I just made and consumed a pan full with a guest and enjoyed every morsel. Thanks for posting this.
Rasa Malaysia
Yes, you may cut down the curry.