Fragrant Vietnamese Lemongrass Chicken: A Taste of Hanoi at Home

Have you ever experienced that moment when a single aroma transports you to another place? That’s what happens to me every time I prepare Vietnamese Lemongrass Chicken. The moment those fragrant ingredients hit the hot pan, my kitchen in suburban America transforms into a bustling street in Hanoi, where I first fell in love with this dish during a backpacking trip through Southeast Asia years ago.

Vietnamese Lemongrass Chicken (Ga Xao Sa Ot) is one of those magical dishes that perfectly balances complex flavors while remaining surprisingly simple to prepare. The combination of aromatic lemongrass, pungent fish sauce, sweet caramelization, and spicy chilies creates a symphony of taste that’s both exciting and comforting.

Today, I’m sharing my perfected recipe for this Vietnamese classic that has become a weeknight staple in my home. I’ve spent years refining this recipe, learning from Vietnamese friends, cookbook authors, and my own kitchen experiments to create a version that’s authentic in flavor while using ingredients you can find in most well-stocked supermarkets.

What Makes Vietnamese Lemongrass Chicken Special

Before we dive into the recipe, let’s explore what makes this dish so unique and beloved both in Vietnam and internationally.

Vietnamese cuisine is known for its emphasis on fresh ingredients and balanced flavors. Every dish typically incorporates elements of sweet, salty, sour, and spicy—creating that perfect harmony that makes Vietnamese food so addictive. Lemongrass chicken exemplifies this philosophy beautifully.

Lemongrass: definition
: A fragrant tropical grass native to Southeast Asia with a distinct citrusy aroma and flavor. When bruised or chopped, it releases essential oils that provide a unique lemony scent without the acidity of actual lemons.

Fish sauce: definition
: A fermented condiment made from fish and salt, providing the essential umami foundation of many Southeast Asian dishes. It’s to Vietnamese cuisine what soy sauce is to Chinese cooking.

Caramelization: definition
: The browning process that occurs when sugars are heated, creating complex flavors and a beautiful golden color on the chicken. This technique is central to many Vietnamese dishes.

The magic of this dish lies in how these ingredients transform simple chicken into something extraordinary. The lemongrass infuses the meat with its citrusy essence, while fish sauce adds depth and umami. A touch of sugar caramelizes in the cooking process, creating a slightly sticky glaze that coats each piece of chicken.

The History Behind the Dish

Lemongrass chicken originates from the northern regions of Vietnam, where Chinese culinary influences blend with native Vietnamese ingredients. The technique of quickly stir-frying meat with aromatics comes from Chinese cuisine, while the use of lemongrass, fish sauce, and specific herbs is distinctly Vietnamese.

In Vietnam, this dish is commonly found at street food stalls, where it’s served with steamed rice or as part of a rice plate (com dia) alongside fresh herbs, pickled vegetables, and nuoc cham dipping sauce. The combination of the fragrant chicken with these accompaniments creates a complete meal that represents the balance Vietnamese cuisine is famous for.

Ingredients You’ll Need

For the chicken and marinade:

• 1.5 pounds (680g) boneless, skinless chicken thighs, cut into 1-inch pieces
• 3 stalks lemongrass, outer layers removed, tender white parts only, finely minced (about 3 tablespoons)
• 4 cloves garlic, minced
• 1 shallot, finely minced
• 2 tablespoons fish sauce
• 1 tablespoon soy sauce
• 1 tablespoon brown sugar
• 1 teaspoon ground black pepper
• 2 tablespoons vegetable oil (for marinade)
• 2-3 Thai bird’s eye chilies, finely chopped (adjust to your spice preference)

For cooking:

• 2 tablespoons vegetable oil
• 1 red bell pepper, sliced into thin strips
• 1 yellow onion, thinly sliced
• 2 green onions, cut into 1-inch pieces

For serving:

• 2 cups steamed jasmine rice
• 1 cucumber, sliced
• Fresh herbs: cilantro, mint, and Vietnamese perilla (if available)
• Lime wedges
• Pickled carrots and daikon (do chua)

Ingredient Notes and Substitutions

I believe in making authentic recipes accessible, so here are some practical substitutions if you can’t find certain ingredients:

• Lemongrass: This is the star ingredient that can’t really be substituted. Look for it in Asian markets, well-stocked grocery stores, or even in tubes of pre-minced lemongrass paste in the produce section. In absolute emergencies, you can use 1 tablespoon of lemon zest plus 1/4 teaspoon of ginger, but the flavor profile will be different.
• Fish sauce: Look for quality brands like Red Boat, Three Crabs, or Squid. If you must substitute, use 1 tablespoon of soy sauce plus 1/2 teaspoon of anchovy paste.
• Thai chilies: Substitute with serrano peppers or even red pepper flakes if needed.
• Vietnamese perilla (tia to): Often hard to find outside Asia, you can simply use more mint and cilantro.

Preparation Method

Preparing the Lemongrass

Working with lemongrass might seem intimidating if you’ve never used it before, but once you know the proper technique, it becomes second nature:

1. Remove the outer tough layers until you reach the pale, tender core
2. Cut off the bulbous bottom and the dry top portion
3. Using the back of your knife, bruise the lemongrass stalk to release its oils
4. Slice very thinly, then mince finely until it resembles coarse sand
5. If the pieces are too large, they’ll remain tough in the final dish

Marinating the Chicken

The marinade is where the magic begins:

1. In a large bowl, combine the minced lemongrass, garlic, shallot, fish sauce, soy sauce, brown sugar, black pepper, chilies, and 2 tablespoons of oil
2. Add the chicken pieces and massage the marinade into the meat
3. Cover and refrigerate for at least 1 hour, preferably 3-4 hours (or overnight for the most intense flavor)
4. Remove from refrigerator 30 minutes before cooking to allow the chicken to come to room temperature

Cooking Process

Now for the exciting part—the cooking:

1. Heat a large wok or heavy skillet over high heat until it’s very hot
2. Add the remaining 2 tablespoons of oil
3. Working in batches to avoid overcrowding, add the chicken pieces (shaking off excess marinade) in a single layer
4. Allow them to sear undisturbed for 2-3 minutes to develop caramelization
5. Stir-fry for another 2-3 minutes until the chicken is nearly cooked through
6. Remove the chicken and set aside
7. In the same pan, add the sliced onion and bell pepper, stir-frying for 2 minutes until slightly softened but still crisp
8. Return the chicken to the pan, along with any accumulated juices
9. Add any remaining marinade and cook for another 1-2 minutes, stirring constantly
10. Add the green onions and toss everything together for 30 seconds
11. Taste and adjust seasoning if needed

Serving Suggestions

In Vietnam, lemongrass chicken is typically served as part of a complete meal. Here’s how I recommend presenting this dish for the most authentic experience:

1. Mound steamed jasmine rice on one side of the plate
2. Arrange the lemongrass chicken next to the rice
3. Place sliced cucumbers and fresh herbs on the side
4. Add a small pile of pickled carrots and daikon
5. Garnish with lime wedges

For a full Vietnamese feast, consider these additional sides:

• Fresh spring rolls with peanut dipping sauce
• Simple vegetable soup (canh)
• Vietnamese dipping sauce (nuoc cham)
• Stir-fried morning glory with garlic

Nutritional Information

Understanding the nutritional profile of this dish can help you incorporate it into a balanced diet. Here’s a detailed breakdown per serving (approximately 1/4 of the recipe with 1/2 cup of rice):

*Percent Daily Values are based on a 2,000 calorie diet.

Variations to Try

While the classic recipe is perfect as is, I’ve experimented with these delicious variations that still honor the authentic flavors:

Grilled Lemongrass Chicken Skewers

Transform this dish into perfect party food:

1. Thread marinated chicken onto soaked bamboo skewers
2. Grill over medium-high heat for 3-4 minutes per side
3. Brush with a little honey mixed with fish sauce during the last minute for extra caramelization
4. Serve with the same accompaniments as the stir-fried version

Lemongrass Chicken Banh Mi

Use leftover lemongrass chicken to create Vietnam’s famous sandwich:

1. Slice a French baguette lengthwise
2. Spread mayonnaise mixed with a little sriracha on both sides
3. Fill with chopped lemongrass chicken, pickled vegetables, cucumber, cilantro, and jalapeño slices
4. Press firmly and cut into portions

Vegetarian Adaptation

For my vegetarian friends, I’ve created a version using:

1. Extra-firm tofu, pressed and cut into 1-inch cubes
2. Same marinade ingredients (substitute soy sauce for fish sauce)
3. After marinating, coat tofu lightly in cornstarch before frying
4. Cook according to the same method, being gentle when stirring

Common Mistakes to Avoid

In my years of making this dish, I’ve learned a few lessons worth sharing:

1. Not mincing the lemongrass finely enough: Lemongrass is fibrous. If not minced properly, you’ll end up with tough, stringy bits in your dish.
2. Overcrowding the pan: Cooking too much chicken at once creates steam rather than caramelization. Work in batches for the best results.
3. Using chicken breast instead of thighs: While breast meat works, thighs provide more flavor and stay juicier in this high-heat cooking method.
4. Skipping the marinating time: The flavor development happens during marination. Don’t rush this step.
5. Cooking vegetables too long: The vegetables should retain some crispness to contrast with the tender chicken.

Storage and Reheating Tips

Lemongrass chicken keeps beautifully, making it perfect for meal prep:

Refrigerating

• Store in an airtight container for up to 3 days
• Keep rice stored separately for best texture

Freezing

• Freeze cooked chicken (without vegetables) for up to 2 months
• Thaw overnight in the refrigerator before reheating

Reheating

• Microwave: 1-2 minutes, stirring halfway through
• Stovetop: 3-4 minutes in a hot skillet with a splash of water
• For best texture, consider undercooking the vegetables slightly if you know you’ll be reheating

The Perfect Meal Plan

One thing I love about this dish is how it fits into a weekly meal plan. Here’s how I maximize my time and ingredients:

Equipment Recommendations

The right tools make a significant difference when preparing this dish:

• Carbon steel wok or heavy skillet: Provides the high heat needed for proper caramelization. I use a 14-inch carbon steel wok that I’ve seasoned over years of use.
• Sharp chef’s knife: Essential for the fine mincing required for lemongrass and other aromatics. My 8-inch Japanese santoku knife is perfect for this precision work.
• Microplane grater: Useful for garlic and creating fine lemongrass paste if you’re struggling with knife mincing.
• Bamboo cutting board: Gentle on knives and won’t retain the strong aromas of lemongrass and garlic.

Frequently Asked Questions

Why is my lemongrass chicken not as flavorful as in restaurants?

The secret usually lies in three factors: proper lemongrass preparation (it must be very finely minced), sufficient marinating time (overnight is best), and cooking in small batches over high heat to develop caramelization rather than steaming the meat.

Can I use chicken breast instead of thighs?

Yes, but with modifications. Chicken breast cooks faster and can dry out easily. If using breast meat, cut it into slightly larger pieces, marinate for the full time, and reduce the cooking time by about 1 minute per side. Monitor carefully to avoid overcooking.

Is there a substitute for fish sauce?

While nothing perfectly replicates fish sauce’s unique flavor, in a pinch you can use 1 tablespoon of soy sauce mixed with 1/2 teaspoon of anchovy paste. The dish won’t taste exactly the same but will still be delicious.

How spicy is this dish traditionally?

In Vietnam, the heat level varies widely by region and personal preference. Northern versions tend to be less spicy than southern versions. My recipe is moderately spicy with 2-3 Thai chilies. Adjust according to your heat tolerance.

Can I prepare this dish in advance for a dinner party?

Absolutely! In fact, the flavors develop beautifully overnight. For the best results, prepare everything up to step 6 (cooking the chicken), then refrigerate. About 15 minutes before serving, stir-fry the vegetables and finish the dish with the pre-cooked chicken.

What’s the best way to prepare lemongrass if I’m not confident in my knife skills?

Try this method: Remove outer layers and trim ends, then slice the tender part as thinly as possible. Place the slices in a small food processor with the garlic and pulse until finely minced. Alternatively, some stores carry lemongrass paste in tubes, which works well in a pinch.

My Personal Connection to This Recipe

I first encountered lemongrass chicken during a backpacking trip through Vietnam in my early twenties. I was staying in a small family-run guesthouse in Hanoi, where the grandmother prepared this dish for guests one evening. The fragrance alone was intoxicating, and after one bite, I knew I needed to learn how to make it.

The next morning, I shyly asked if she would teach me. Despite our language barrier, she welcomed me into her tiny kitchen and, through gestures and smiles, showed me how to select the perfect lemongrass stalks, how to mince them properly, and the importance of patience during marination.

Years later, when I was going through a difficult time, I found myself making this dish repeatedly. Something about the rhythmic process of mincing the aromatics and the transformative smell that filled my kitchen brought me comfort and a sense of connection to that simpler time in Vietnam.

This recipe has evolved over the years as I’ve refined techniques and adjusted ratios, but the heart of it remains true to what I learned in that Hanoi kitchen. Every time I make it, I’m transported back to that moment, reminded of how food bridges cultures and creates memories that sustain us.

Final Tips for Perfect Lemongrass Chicken

As we wrap up, here are my most valuable insights for making this dish exceptional:

1. Don’t rush: Each step—from mincing the lemongrass to marinating the chicken to allowing proper searing—requires patience.
2. Trust your senses: The fragrance will tell you when the aromatics are properly releasing their flavors, and the sizzle of the pan will guide your cooking time.
3. Balance is key: Vietnamese cuisine is all about harmonizing flavors. Taste as you go and adjust the sweet, salty, and spicy elements as needed.
4. Make it your own: While respecting the traditional methods, don’t be afraid to adjust elements to suit your taste. The best recipes evolve through personal touches.
5. Embrace the process: The mindful preparation of each component is part of what makes this dish special. Enjoy the journey as much as the destination.

I hope this recipe brings as much joy to your kitchen as it has to mine. There’s something magical about recreating a dish from halfway around the world and making it part of your culinary repertoire. If you try this recipe, I’d love to hear how it turned out for you!