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Flavorful Vietnamese-Style Lemongrass Chicken Rice Bowl

Vietnamese lemongrass chicken rice bowl - featured image
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A quick and easy Vietnamese-inspired rice bowl featuring tender lemongrass-marinated chicken thighs served over fluffy jasmine rice with fresh herbs and a tangy dressing.

Ingredients

Scale
  • 1 lb (450g) boneless, skinless chicken thighs
  • 2 stalks lemongrass, finely minced (tender white part only)
  • 3 cloves garlic, minced
  • 1 tablespoon fish sauce
  • 1 tablespoon soy sauce or tamari (for gluten-free)
  • 1 tablespoon brown sugar or palm sugar
  • 1 teaspoon freshly ground black pepper
  • 1 tablespoon vegetable oil (for cooking)
  • 2 cups cooked jasmine rice
  • 1 cup shredded carrots
  • 1 cup cucumber, thinly sliced
  • Fresh herbs: mint, cilantro, and Thai basil (a handful of each, roughly chopped)
  • 1/4 cup chopped roasted peanuts (optional)
  • 1 fresh red chili, thinly sliced (optional)
  • 3 tablespoons lime juice (freshly squeezed)
  • 2 tablespoons fish sauce (for dressing)
  • 1 tablespoon sugar (for dressing)
  • 1 garlic clove, minced (for dressing)
  • 1 small bird’s eye chili, minced (optional for dressing)

Instructions

  1. Trim the lemongrass stalks, remove tough outer layers, and finely mince the tender white part.
  2. In a mixing bowl, combine minced lemongrass, garlic, fish sauce, soy sauce, brown sugar, and black pepper. Stir until sugar dissolves.
  3. Add chicken thighs to the marinade, coat well, cover, and refrigerate for at least 30 minutes, preferably 2 hours.
  4. Cook jasmine rice according to package instructions, fluff with a fork, and keep warm.
  5. Whisk together lime juice, fish sauce, sugar, minced garlic, and chili in a small bowl until sugar dissolves. Adjust to taste.
  6. Heat vegetable oil in a skillet over medium-high heat. Add marinated chicken in a single layer without crowding.
  7. Cook chicken for 4-5 minutes per side until caramelized and cooked through (internal temp 165°F/74°C). Remove and let rest.
  8. Slice chicken into bite-sized pieces.
  9. Divide jasmine rice between bowls. Top with sliced chicken, shredded carrots, cucumber, and fresh herbs.
  10. Drizzle dressing over each bowl and sprinkle with roasted peanuts and sliced chili if using.

Notes

If fresh lemongrass is unavailable, frozen minced lemongrass works well. For a vegetarian version, substitute chicken with firm tofu and use soy sauce instead of fish sauce. Avoid overcrowding the pan to ensure proper searing. Marinate chicken for at least 30 minutes for best flavor, but 15 minutes is acceptable if short on time. Leftovers keep well for up to 3 days; store chicken and rice separately and reheat gently.

Nutrition

Keywords: lemongrass chicken, Vietnamese chicken rice bowl, lemongrass marinade, easy Vietnamese recipe, weeknight dinner, jasmine rice bowl, fresh herbs, quick chicken recipe

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