Vietnamese Lemongrass Chicken: A Fragrant and Flavorful Delight
Introduction
Vietnamese Lemongrass Chicken (Gà Xào Sả) is a fragrant and aromatic dish that combines tender chicken with the vibrant, citrusy flavors of lemongrass, garlic, and shallots. The dish is typically stir-fried, creating a balance of savory, sweet, and umami flavors. It’s often served with steamed rice and fresh vegetables, making it a satisfying and delicious meal. Perfect for a weeknight dinner or a special occasion, this dish captures the essence of Vietnamese cuisine, which is known for its emphasis on fresh ingredients and balance of flavors.
The History of Vietnamese Lemongrass Chicken
Lemongrass is a fundamental ingredient in Southeast Asian cooking, especially in Vietnamese and Thai cuisines. In Vietnam, lemongrass is used in a variety of dishes, from soups and stews to grilled meats and stir-fries. Lemongrass Chicken, or Gà Xào Sả, is a popular dish commonly served in Vietnamese households and eateries. The dish highlights the key ingredients of Vietnamese cuisine, such as fish sauce, garlic, and lemongrass, all of which contribute to the complex flavor profile of the dish.
Traditionally, lemongrass chicken is served with a side of rice, making it a hearty and satisfying meal. The dish is often cooked with skinless chicken thighs or breasts, which absorb the marinade’s flavors beautifully, resulting in juicy and flavorful meat. As Vietnamese cuisine gained popularity globally, dishes like Lemongrass Chicken have become favorites in Vietnamese restaurants worldwide.
Ingredients Breakdown
- Chicken – Boneless, skinless chicken thighs or breasts are commonly used. Thighs are ideal because they are more flavorful and stay moist after cooking.
- Lemongrass – The star of this dish, lemongrass gives a citrusy, fresh aroma that brightens up the chicken.
- Garlic and Shallots – These aromatics form the base of the marinade, contributing to the savory, aromatic depth of flavor.
- Fish Sauce – A staple in Vietnamese cooking, fish sauce adds umami and saltiness to the dish, balancing the sweetness from other ingredients.
- Sugar – A small amount of sugar adds sweetness, balancing the savory and acidic elements of the dish.
- Soy Sauce – Provides additional depth and saltiness to the marinade, enhancing the overall flavor.
- Chili (Optional) – For a bit of heat, you can add fresh chili to the marinade or as a garnish.
- Lime Juice – Adds a zesty freshness that complements the lemongrass and rounds out the flavors.
- Vegetable Oil – Used for stir-frying the chicken, ensuring it cooks evenly without sticking.
Step-by-Step Recipe
Ingredients:
- 1 lb (450g) boneless, skinless chicken thighs (or breasts), cut into bite-sized pieces
- 2 stalks lemongrass, finely chopped
- 4 cloves garlic, minced
- 2 small shallots, finely chopped
- 2 tbsp fish sauce
- 1 tbsp soy sauce
- 1 tbsp sugar (preferably brown sugar)
- 1 tbsp lime juice
- 1-2 fresh red chilies, sliced (optional)
- 2 tbsp vegetable oil (for stir-frying)
- Fresh cilantro, chopped (for garnish)
- Steamed jasmine rice (for serving)
Instructions:
- Prepare the Marinade:
- In a bowl, combine the chopped lemongrass, minced garlic, chopped shallots, fish sauce, soy sauce, sugar, and lime juice. Mix everything together to form a fragrant marinade.
- Add the chicken pieces to the marinade and mix well to ensure the chicken is evenly coated. Allow the chicken to marinate for at least 30 minutes, or up to 2 hours for more flavor.
- Cook the Chicken:
- Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat.
- Once the oil is hot, add the marinated chicken to the skillet. Stir-fry for about 6-8 minutes, or until the chicken is golden brown and cooked through. If desired, add the sliced fresh chili for a spicy kick during the last 2 minutes of cooking.
- Serve:
- Once the chicken is cooked, remove it from the skillet and transfer it to a serving dish.
- Garnish with freshly chopped cilantro and serve with a side of steamed jasmine rice.
Tips for the Perfect Vietnamese Lemongrass Chicken:
- Fresh Lemongrass: Use fresh lemongrass if possible, as it provides the most aromatic and citrusy flavor. To prepare it, smash the stalks with the back of a knife and finely chop or mince.
- Marinate the Chicken: For maximum flavor, allow the chicken to marinate for at least 30 minutes, but if you have time, marinating for 1-2 hours will really infuse the chicken with the lemongrass and garlic flavors.
- Cooking Temperature: Make sure the oil is hot enough before adding the chicken to avoid steaming it. The chicken should sizzle as it hits the pan for that crispy, golden exterior.
- Balance the Flavors: Adjust the sugar and fish sauce to suit your taste. If you like it sweeter, add more sugar; if you prefer more salty, add more fish sauce. The lime juice at the end helps balance all these elements.
- Don’t Overcrowd the Pan: To get a nice sear on the chicken, don’t overcrowd the pan. If necessary, cook the chicken in batches.
Variations and Customizations:
- Spicy Lemongrass Chicken: Add more fresh chilies or even a teaspoon of chili paste to increase the heat. You can also sprinkle some chili flakes over the dish before serving.
- Grilled Version: For a smoky twist, marinate the chicken as usual and then grill the chicken over medium-high heat. This method adds an extra layer of flavor from the grill.
- Vegetarian Version: Replace the chicken with tofu or tempeh for a vegetarian version of the dish. Just be sure to press the tofu to remove excess water before marinating it.
- Add Vegetables: For a more balanced meal, stir-fry some vegetables, such as bell peppers, onions, or broccoli, alongside the chicken. You can also serve the dish with a side of sautéed greens like spinach or bok choy.
Health Considerations and Nutritional Value:
- Calories: A typical serving of Vietnamese Lemongrass Chicken (around 4-6 ounces of chicken) contains approximately 250-300 calories, depending on the cut of chicken and the amount of oil used for cooking.
- Protein: Chicken is an excellent source of lean protein, with one serving providing about 25-30 grams of protein, which is great for muscle repair and maintenance.
- Carbohydrates: The dish itself is low in carbs, but serving it with rice will add an additional 30-40 grams of carbohydrates per serving.
- Fat: Chicken thighs are higher in fat than breasts, but the fat is healthy, especially when cooked with minimal oil. If you’d prefer a lower-fat option, use skinless chicken breasts.
- Sodium: Fish sauce and soy sauce are high in sodium, so if you are watching your salt intake, opt for a low-sodium soy sauce or tamari, and use less fish sauce.
- Vitamins and Minerals: This dish provides some vitamins from the fresh ingredients, such as vitamin C from lime and lemongrass, as well as a bit of iron from the chicken.
Frequently Asked Questions (FAQ):
Q: Can I make this dish in advance?
A: Yes, you can prepare the marinade and marinate the chicken up to 2 hours ahead of time. However, the chicken is best cooked fresh for optimal texture.
Q: Can I use chicken breasts instead of thighs?
A: Yes, you can substitute chicken breasts for thighs, but they will be leaner and may not be as juicy. Make sure not to overcook them to keep them tender.
Q: How can I make this dish spicier?
A: If you like your food spicy, you can add more fresh chili to the marinade or use a chili paste in the stir-fry. You can also sprinkle chili flakes over the chicken after it’s cooked.
Q: Can I make a vegetarian version of this dish?
A: Yes, simply substitute the chicken with tofu or tempeh. Be sure to press the tofu to remove excess moisture before marinating it.
Q: What should I serve with Vietnamese Lemongrass Chicken?
A: This dish is typically served with steamed jasmine rice, but you can also pair it with a side of stir-fried vegetables or a fresh Vietnamese-style salad with herbs and lime.
Vietnamese Lemongrass Chicken is a flavorful, aromatic dish that’s easy to make and packed with fresh, vibrant flavors. Whether you enjoy it with rice, vegetables, or just on its own, this dish will bring a taste of Vietnam straight to your dinner table!
Vietnamese Lemongrass Chicken
Ingredients
- ▢1 lb chicken cut into bit-sized pieces
- ▢1 tsp salt
- ▢2 tsp sugar
- ▢⅓ tsp MSG or chicken bouillon optional
- Aromatics
- ▢4 tbsp neutral cooking oil
- ▢3 tbsp shallots minced
- ▢1 tbsp garlic minced
- ▢4-5 tbsp lemongrass minced
- Chile Sauce
- ▢2 tbsp fish sauce
- ▢1 tbsp sambal
- ▢½ c coconut juice or lemon-lime soda or water
- Garnish
- ▢½ medium onion cut into slivers optional
- ▢1 stalk green onion cut into 2 inch pieces optional
Instructions
- Marinade: Combine chicken and marinade ingredients, and let it sit to marinate for 15 minutes.
- Mince aromatics: Clean the lemongrass, remove the outer layers of rough leaves and find the yellow leaves inside. Slice the lemongrass roots into ⅛” slices first, then add to a food processor to finely mince and set aside. Mince/process the garlic then set aside. Mince/process shallots and set aside.
- Make the chile sauce: Combine fish sauce, sambal, and coconut juice and mix to combine.
- Pat dry your chicken, cut into bite size pieces.
- In a pan over medium-high heat, add four tbsp of oil and add the shallots and saute until light brown. Add the garlic and saute until light brown. Add lemongrass and stir until fragrant. Add the chicken and brown it a little.
- Lower to medium heat, add the Chile Sauce. Stir to mix, taste and adjust as necessary, then cover with a lid. After about five minutes, stir a bit, retaste and reseason if necessary, add more cooking time if needed.
- Add the garnish about 1-2 minutes before the chicken finishes cooking to soften a bit. The dish is done once the chicken reaches an internal temp of 165 °F, or until the center of the chicken is no longer pink.
- Serve with a side of rice.