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.

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Prep Time 20

Cook Time 25

Total Time 45

Servings: 4

Course: Main Course

Cuisine: Vietnamese

Calories: 750

Ingredients Method Notes

Ingredients

For the Lemongrass Chicken

600 g boneless skinless chicken thighs
3 item stalks fresh lemongrass about 60g trimmed weight
45 ml fish sauce
30 ml soy sauce
30 g honey
20 g garlic cloves minced (about 5 cloves)
15 g fresh ginger grated
15 ml toasted sesame oil
3 g freshly ground black pepper
20 ml neutral cooking oil such as vegetable or canola

For the Rice

300 g uncooked jasmine rice
450 ml water

For the Pickled Vegetables

120 ml rice vinegar
40 g granulated sugar
6 g salt
150 g carrot julienned
150 g daikon radish julienned

For the Nuoc Cham Dressing

60 ml fresh lime juice about 2 limes
30 ml fish sauce
25 g granulated sugar
60 ml water
10 g garlic minced
1 item red Thai chili thinly sliced (about 5g)

For Serving

150 g cucumber sliced
30 g fresh cilantro leaves
30 g fresh mint leaves
20 g fresh Thai basil leaves
40 g roasted unsalted peanuts crushed
item Lime wedges for serving

Method

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.