Vietnamese Lemongrass and Chili Chicken

Our guide to Vietnamese Chicken with Lemongrass and Chili is exactly what you need to impress both family and friends with exotic flavors straight from the heart of Vietnam. This delicious dish combines the unique aroma of fresh lemongrass with spicy chili, creating a perfect balance between spiciness and freshness that will guarantee a robust experience for your taste buds.

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You will need

2 tsp cornstarch

6 tbsp water

2.2 lbs chicken fillet, thinly sliced and shredded

2 cups carrots, peeled and finely cut into sticks (julienne), about the thickness of matchsticks

6 tbsp canola oil

15 whole dried chili peppers

2/3 cup lemongrass, pounded with the back of a knife and the lower part very finely chopped

3 tbsp garlic, finely chopped

1.2 inches ginger, peeled and finely chopped

4 tablespoons granulated sugar

2 teaspoons Thai chili paste

2 red Thai bird’s eye chili peppers, finely chopped (seeds removed for less heat)

¼ tsp MSG

1 cup chicken broth

2 tbsp fish sauce

½ tsp salt

1 yellow onion, thinly sliced

Fresh cilantro, chopped

Spring onions, chopped (optional)

Nuoc Cham dipping sauce

1 garlic clove, chopped

1 (or more) red Thai bird’s eye chili pepper, finely chopped

1 ½ tbsp granulated sugar

1/3 cup water

2 tbsp freshly squeezed lime juice

1 ½ tbsp fish sauce

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How to make it

Start by making the dipping sauce

1. In a mortar and pestle - crush garlic and Thai bird’s eye chili into a coarse paste.

1 garlic clove, chopped

1 (or more) red Thai bird’s eye chili pepper, finely chopped

2. Add granulated sugar and continue grinding in a circular motion to further break down the chili.

1 ½ tbsp granulated sugar

3. Incorporate the remaining ingredients and stir with the pestle until the sugar is fully dissolved. The sauce can be stored in an airtight container in the refrigerator for about a week.

1/3 cup water

2 tbsp freshly squeezed lime juice

1 ½ tbsp fish sauce

Vietnamese chicken

1. Prepare the Ingredients by slicing, shredding, and chopping.

2.2 lbs chicken fillet, thinly sliced and shredded

2 cups carrots, peeled and finely cut into sticks (julienne), about the thickness of matchsticks

2/3 cup lemongrass, pounded with the back of a knife and the lower part very finely chopped

3 tbsp garlic, finely chopped

1.2 inches ginger, peeled and finely chopped

2 red Thai bird’s eye chili peppers, finely chopped (seeds removed for less heat)

1 yellow onion, thinly sliced

Fresh cilantro, chopped

Spring onions, chopped (optional)

2. Mix cornstarch with water in a bowl. Add the chicken to the mixture and coat thoroughly.

2 tsp cornstarch

6 tbsp water

2.2 lbs chicken fillet, thinly sliced and shredded

3. Fill a bowl or with very cold water (you can add ice to make it extra cold). In a saucepan, bring water to a boil with a pinch of salt. Add the carrots and blanch for 2 minutes. Drain the boiling water and transfer the carrots to the cold water to stop the cooking process. Drain again and set aside.

2 cups carrots, peeled and finely cut into sticks (julienne), about the thickness of matchsticks

4. Heat 6 tablespoons of vegetable oil in a non-stick pan over low heat. Add 15 whole dried chili peppers and cook until they puff up and turn golden (about 30 seconds). Be careful not to burn them. Remove the chili peppers and place them on a plate lined with paper towels to drain.

6 tbsp canola oil

15 whole dried chili peppers

5. Turn up the heat and add lemongrass, garlic, ginger, sugar, chili paste, fresh chili and MSG. Stir-fry until the flavors meld and the aroma is fragrant, approximately 3 minutes.

2/3 cup lemongrass, pounded with the back of a knife and the lower part very finely chopped

3 tbsp garlic, finely chopped

1.2 inches ginger, peeled and finely chopped

4 tablespoons granulated sugar

2 teaspoons Thai chili paste

2 red Thai bird’s eye chili peppers, finely chopped (seeds removed for less heat)

¼ tsp MSG

6. Add the chicken and stir the chicken until it separates and cook until it is translucent, approximately 7 minutes. Lower the heat if it begins to burn.

2.2 lbs marinated chicken fillet, thinly sliced and shredded

7. Add chicken broth, fish sauce, salt, onion, and carrots and continue sautéing for an additional 3 – 4 minutes.

1 cup chicken broth

2 tbsp fish sauce

½ tsp salt

1 yellow onion, thinly sliced

2 cups blanched carrots

8. Add the reserved dried chili peppers.

15 whole dried chili peppers

9. Plate the chicken with sauce: Sprinkle chopped coriander and spring onion on top. Serve with jasmine rice and a vegetable.

Fresh cilantro, chopped

Spring onions, chopped (optional)

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Tip: Save the upper, woody part of the lemongrass and put it in the freezer. Take it out and use it when you are going to cook Asian stock.