The Best Yumblink Pancakes recipe you will fall in love with. Full of tips and tricks to help you make the best pancakes.
Hey there, food lovers! If you’re a fan of bold, fragrant flavors and love a satisfying rice bowl, then this Vietnamese Lemongrass Chicken Rice Bowl is for you! The sweet and savory chicken, paired with fresh herbs, crispy fried egg, and a zesty nuoc cham sauce, will have your taste buds dancing. This dish is inspired by Bun Ga Nuong, which features grilled lemongrass chicken with rice noodles. But don’t worry, it’s just as amazing when made in a pan, air fryer, or grill! The best part? The smell of lemongrass and garlic filling your kitchen. Trust me, you’ll be making this over and over again.
Method
Prepare the Lemongrass
Start by preparing the lemongrass. Trim off any woody, tough parts from the stalk (usually from the top), and remove the outer layers that are hard and dry. Once you have a fresh, tender stalk, use a pestle and mortar or the flat side of your knife to crush the lemongrass. This helps release the oils and aroma, making it easier to mince. Slice the lemongrass lengthwise, then finely chop it into small pieces. If you’re short on time, you can use a food processor to mince it instead.
Make the Marinade
In a medium-sized mixing bowl, combine the minced lemongrass, garlic, and onion (or shallot). Then, add in the fish sauce, oyster sauce, light soy sauce, honey, brown sugar, black pepper, dark soy sauce, and MSG (if using). Stir the ingredients together until the mixture is smooth and well-blended. This marinade is packed with flavor, and the balance of sweet, salty, and umami will infuse the chicken with a rich taste.
Marinate the Chicken
Add the bite-sized pieces of chicken thighs into the marinade. Toss the chicken to ensure it’s fully coated with the sauce. For the best results, cover the bowl and refrigerate the chicken to marinate for at least 30 minutes. If you have time, leaving it to marinate overnight in the fridge will allow the flavors to really sink into the chicken, making it even more delicious.
Pan Fry the Chicken
Once the chicken is ready, heat a large frying pan over medium-high heat. You don’t need to add any oil because the marinade will provide enough moisture for the chicken. Add the marinated chicken into the hot pan, but make sure not to overcrowd the pan to ensure an even cook. Let the chicken cook for about 4 minutes on one side, without moving it, until it turns golden brown. Then, flip the pieces of chicken and cook for an additional 4 minutes on the other side. The chicken should be fully cooked through, with an internal temperature of 165°F.
Add the Remaining Marinade
If you have any leftover marinade in the bowl, pour it into the pan with the chicken. Let it bubble up and cook for a few more minutes to create a thick, flavorful sauce that coats the chicken pieces. Stir the chicken occasionally to ensure it’s evenly coated in the delicious sauce. This step helps caramelize the marinade, making the chicken even more flavorful and juicy.
Necessary Tools
- Knife and cutting board
- Pestle and mortar (or food processor for mincing lemongrass)
- Frying pan
- Serving bowl
Vietnamese Lemongrass Chicken Rice Bowl
Difficulty: EasyServings
4
servingsPrep time
30
minutesCooking time
15
minutesTotal time
45
minutesIngredients
4 chicken thighs, cut into bite-sized pieces
3 garlic cloves, minced
¼ onion, minced (or shallot)
½ – 1 tbsp lemongrass, minced
1 tbsp fish sauce
1 tbsp oyster sauce
½ tbsp light soy sauce
½ tbsp honey
½ tbsp brown sugar
¼ tsp black pepper
½ tsp dark soy sauce
¼ tsp MSG (optional)
Directions
- Prepare the Lemongrass Trim any woody parts of the lemongrass, remove the outer layers, and then crush it with a pestle or knife. Once it’s crushed, slice it lengthwise and finely mince.
- Make the Marinade In a bowl, combine the minced lemongrass, garlic, onion (or shallot), fish sauce, oyster sauce, light soy sauce, honey, brown sugar, black pepper, dark soy sauce, and MSG. Stir it all together.
- Marinate the Chicken Add the chicken thighs to the marinade and mix well. Let it sit for at least 30 minutes. For best results, marinate it overnight in the fridge to let the flavors soak in.
- Pan Fry the Chicken Heat a frying pan over medium-high heat. Add the chicken (leaving the marinade behind) and cook for about 4 minutes on one side, then flip and cook for another 4 minutes until golden brown and cooked through.
- Add the Remaining Marinade If there’s any marinade left, add it to the pan and let it bubble up. Stir it around to coat the chicken in that flavorful sauce.
Notes
- Don’t overcrowd the pan Fry the chicken in batches if needed to ensure it cooks evenly and gets crispy.
- Don’t skip marinating While 30 minutes will do, the longer the chicken marinates, the more flavorful it will be.
- Check the chicken Always make sure the chicken is cooked all the way through (internal temperature of 165°F) to avoid any foodborne issues.
Serving Suggestions
- Serve the chicken over steamed rice or noodles.
- Garnish with fresh cucumber slices, cilantro, and a fried egg.
- Drizzle with nuoc cham, the classic Vietnamese dipping sauce made from fish sauce, lime, sugar, and chili, for that extra zesty kick.
Fun Fact
Lemongrass isn’t just delicious it’s also packed with antioxidants and has been used in traditional Vietnamese medicine for centuries. It’s the secret ingredient in so many dishes and helps balance flavors with its citrusy, slightly sweet aroma.
Conclusion
This Vietnamese Lemongrass Chicken Rice Bowl is a flavorful, easy-to-make dish that combines savory chicken with fresh ingredients. It’s perfect for any night of the week, and the best part is that it’s a crowd-pleaser your family and friends will definitely ask for more! Whether you cook it in a pan, air fryer, or on the grill, it’ll always turn out delicious and fragrant. So go ahead, try it out, and enjoy the aromatic goodness of this vibrant dish!
