Vietnamese Lemongrass Chicken Rice Bowl (Com Ga Xa)
Fragrant lemongrass-marinated chicken served over jasmine rice with pickled vegetables and herbs.
About This Recipe
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.
Ingredients
Serves 4
- 700 gboneless chicken thighs
- 3 stalkslemongrass(finely minced)
- 4 clovesgarlic(minced)
- 3 tbspfish sauce
- 2 tbspbrown sugar
- 1 tbspvegetable oil
- 4 cupscooked jasmine rice
- 1carrot(julienned, for quick pickle)
- 0.5daikon radish(julienned, for quick pickle)
- 0.25 cuprice vinegar
- 2 tbspsugar(for pickle)
- 1 handfulfresh cilantro and mint(for serving)
- 1cucumber(sliced)
Instructions
- 1
Make the pickle
Toss carrot and daikon with rice vinegar and sugar. Let sit at least 20 minutes while you prepare the rest.
- 2
Marinate the chicken
Combine lemongrass, garlic, fish sauce, brown sugar, and oil. Coat the chicken thoroughly and marinate at least 30 minutes, ideally 2 hours.
- 3
Sear the chicken
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.
- 4
Rest and slice
Let the chicken rest 5 minutes, then slice into strips.
- 5
Assemble the bowls
Divide rice among bowls, top with sliced chicken, pickled vegetables, cucumber, and fresh herbs. Serve immediately.
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Pro Tips
- →
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.
Variations
- •
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.
Storage
Refrigerate chicken and pickles separately for up to 3 days; assemble fresh when ready to eat.
History & Origin
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.
Frequently Asked Questions
Can I use chicken breast instead of thighs?
Yes, though thighs stay juicier through the high-heat sear; if using breast, reduce cooking time slightly to avoid drying it out.
What if I can't find fresh lemongrass?
Jarred minced lemongrass or lemongrass paste works as a substitute, though fresh gives the brightest flavor.
How long do the quick pickles keep?
They keep well refrigerated for up to a week and actually improve in flavor after the first day.
Nutrition Facts
Per serving (400g / 14.1 oz) · 4 servings total
Time Summary
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