Vietnamese Lemongrass Chicken Rice Bowl
Fragrant lemongrass-marinated chicken thighs grilled to caramelized perfection, served over jasmine rice with crisp pickled vegetables, fresh herbs, and a tangy nuoc cham dressing. This Vietnamese-inspired bowl delivers bold citrusy flavors with a perfect balance of sweet, salty, sour, and savory notes.
Prep Time : 20 min
Cook Time : 25 min
Servings : 4
20 min
25 min
4
Ingredients
For the Lemongrass Chicken
• 600g boneless skinless chicken thighs
• 3 stalks fresh lemongrass (about 60g trimmed weight)
• 45ml fish sauce — this one on Amazon
• 30ml soy sauce
• 30g honey
• 20g garlic cloves, minced (about 5 cloves)
• 15g fresh ginger, grated
• 15ml toasted sesame oil — this one on Amazon
• 3g freshly ground black pepper
• 20ml neutral cooking oil (such as vegetable or canola)
For the Pickled Vegetables
• 120ml rice vinegar
• 40g granulated sugar
• 6g salt
• 150g carrot, julienned
• 150g daikon radish, julienned
For the Nuoc Cham Dressing
• 60ml fresh lime juice (about 2 limes)
• 30ml fish sauce
• 25g granulated sugar
• 60ml water
• 10g garlic, minced
• 1 red Thai chili, thinly sliced (about 5g)
For Serving
• 150g cucumber, sliced
• 30g fresh cilantro leaves
• 30g fresh mint leaves
• 20g fresh Thai basil leaves
• 40g roasted unsalted peanuts, crushed
• Lime wedges for serving
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Directions
- Prepare the Marinade
Finely mince the lemongrass stalks (use only the tender white and pale green parts). In a large bowl, combine minced lemongrass, 45ml fish sauce, soy sauce, honey, 20g minced garlic, grated ginger, sesame oil, and black pepper. Add the chicken thighs and massage the marinade into the meat thoroughly. Cover and refrigerate for at least 30 minutes or up to 4 hours. - Make the Pickled Vegetables
While chicken marinates, prepare the pickled vegetables. In a bowl, combine rice vinegar, 40g sugar, and salt, stirring until dissolved. Add the julienned carrot and daikon radish, ensuring they are fully submerged. Let sit for at least 20 minutes, stirring occasionally. - Cook the Rice
Rinse the jasmine rice under cold water until the water runs clear. Combine rice with 450ml water in a medium saucepan. Bring to a boil over high heat, then reduce to low, cover, and simmer for 15 minutes. Remove from heat and let stand covered for 5 minutes, then fluff with a fork. - Prepare the Nuoc Cham Dressing
Prepare the nuoc cham dressing by whisking together lime juice, 30ml fish sauce, 25g sugar, 60ml water, 10g minced garlic, and sliced red chili. Adjust seasoning to balance sweet, salty, and sour flavors. Set aside. - Grill the Chicken
Heat a grill pan or large skillet over medium-high heat and add the neutral cooking oil. Remove chicken from marinade, allowing excess to drip off. Cook chicken thighs for 6-7 minutes per side until deeply caramelized, charred in spots, and cooked through to an internal temperature of 75°C (165°F). Let rest for 5 minutes, then slice against the grain into strips. - Assemble the Bowls
Assemble the bowls by dividing the warm jasmine rice among four bowls. Top each with sliced lemongrass chicken, drained pickled vegetables, cucumber slices, and fresh herbs. Drizzle generously with nuoc cham dressing and sprinkle with crushed roasted peanuts. Serve immediately with lime wedges on the side.
*Notes :
- For maximum flavor, marinate the chicken for 2-4 hours. The lemongrass enzymes will tenderize the meat while infusing it with aromatic citrus notes. If using dried lemongrass, rehydrate 30g in warm water for 20 minutes before mincing.
- The pickled vegetables can be made up to 3 days in advance and stored in the refrigerator. They will become more flavorful over time. For a quicker pickle, use a mandoline to slice vegetables paper-thin, reducing pickling time to 10 minutes.
- Nuoc cham should taste balanced with all flavor elements present. Start with the recipe proportions, then adjust by adding more lime juice for tartness, fish sauce for saltiness, or sugar for sweetness according to your preference. The dressing keeps refrigerated for up to 1 week.
Nutrition Facts
( per serving )
Calories
~750 kcal
Protein
42 g
Fat
24 g
Carbs
82 g
Calories
~750 kcal
Protein
42 g
Fat
24 g
Carbs
82 g
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Vietnamese Lemongrass Chicken Rice Bowl
Ingredients
Method
- Finely mince the lemongrass stalks (use only the tender white and pale green parts). In a large bowl, combine minced lemongrass, 45ml fish sauce, soy sauce, honey, 20g minced garlic, grated ginger, sesame oil, and black pepper. Add the chicken thighs and massage the marinade into the meat thoroughly. Cover and refrigerate for at least 30 minutes or up to 4 hours.
- While chicken marinates, prepare the pickled vegetables. In a bowl, combine rice vinegar, 40g sugar, and salt, stirring until dissolved. Add the julienned carrot and daikon radish, ensuring they are fully submerged. Let sit for at least 20 minutes, stirring occasionally.
- Rinse the jasmine rice under cold water until the water runs clear. Combine rice with 450ml water in a medium saucepan. Bring to a boil over high heat, then reduce to low, cover, and simmer for 15 minutes. Remove from heat and let stand covered for 5 minutes, then fluff with a fork.
- Prepare the nuoc cham dressing by whisking together lime juice, 30ml fish sauce, 25g sugar, 60ml water, 10g minced garlic, and sliced red chili. Adjust seasoning to balance sweet, salty, and sour flavors. Set aside.
- Heat a grill pan or large skillet over medium-high heat and add the neutral cooking oil. Remove chicken from marinade, allowing excess to drip off. Cook chicken thighs for 6-7 minutes per side until deeply caramelized, charred in spots, and cooked through to an internal temperature of 75°C (165°F). Let rest for 5 minutes, then slice against the grain into strips.
- Assemble the bowls by dividing the warm jasmine rice among four bowls. Top each with sliced lemongrass chicken, drained pickled vegetables, cucumber slices, and fresh herbs. Drizzle generously with nuoc cham dressing and sprinkle with crushed roasted peanuts. Serve immediately with lime wedges on the side.