Fragrant lemongrass-marinated chicken served over jasmine rice with pickled vegetables and herbs.
This rice bowl draws on the lemongrass-chicken combination central to Vietnamese grilled meats, pairing charred, aromatic chicken thighs with fluffy jasmine rice, quick-pickled carrots and daikon, and a scattering of fresh herbs. It's the kind of balanced, herb-forward plate that defines Vietnamese home cooking. The lemongrass marinade, built with fish sauce, garlic, and sugar, needs real contact time to penetrate the chicken, and finishing the chicken with a hard sear or grill char is what gives the dish its signature smoky edge against the bright, tangy pickles.
Serves 4
Toss carrot and daikon with rice vinegar and sugar. Let sit at least 20 minutes while you prepare the rest.
Combine lemongrass, garlic, fish sauce, brown sugar, and oil. Coat the chicken thoroughly and marinate at least 30 minutes, ideally 2 hours.
Heat a skillet or grill pan over high heat. Cook chicken 5-6 minutes per side until deeply charred and cooked through.
The sugar in the marinade encourages fast caramelization, so watch closely to avoid burning.
Let the chicken rest 5 minutes, then slice into strips.
Divide rice among bowls, top with sliced chicken, pickled vegetables, cucumber, and fresh herbs. Serve immediately.
Mince the lemongrass very finely, or pulse it in a food processor, since large pieces are unpleasantly fibrous to eat.
Marinate for at least 30 minutes but ideally a couple hours for the lemongrass flavor to really penetrate.
Watch the chicken closely while searing — the sugar in the marinade can burn quickly on high heat.
Use pork instead of chicken for a version closer to Vietnamese grilled pork rice plates.
Add a fried egg on top for extra richness.
Serve with nuoc cham dipping sauce on the side for extra tang and heat.
Refrigerate chicken and pickles separately for up to 3 days; assemble fresh when ready to eat.
Grilled lemongrass meats are central to Vietnamese cooking, particularly in the south, where com ga (chicken rice) and similar rice-plate combinations are everyday lunch fare sold widely at street stalls.
Yes, though thighs stay juicier through the high-heat sear; if using breast, reduce cooking time slightly to avoid drying it out.
Jarred minced lemongrass or lemongrass paste works as a substitute, though fresh gives the brightest flavor.
They keep well refrigerated for up to a week and actually improve in flavor after the first day.
Per serving (400g / 14.1 oz) · 4 servings total
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