• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Recipes
  • Travel
  • About
  • Shop
  • Contact

Cook With Dana

menu icon
go to homepage
  • Recipes
  • Travel
  • About
  • Shop
  • Contact
    • Facebook
    • Instagram
    • Pinterest
    • TikTok
    • YouTube
  • search icon
    Homepage link
    • Recipes
    • Travel
    • About
    • Shop
    • Contact
    • Facebook
    • Instagram
    • Pinterest
    • TikTok
    • YouTube
  • ×
    Cook With Dana » Recipes » Recipes

    Published: Sep 28, 2021 · Modified: Feb 28, 2025 by Dana · This post may contain affiliate links · 1 Comment

    Vietnamese Lemongrass Chicken with Nuoc Cham

    Jump to Recipe Jump to Video Print Recipe

    This Vietnamese Lemongrass Chicken with Nuoc Cham (garlic and spicy sauce) tastes extra delicious thanks to the citrusy notes of lemongrass. The chicken marinade is so easy to prepare and you can bake it in the oven (or air-fryer) for an easy meal! I can’t express how much flavorful the chicken has, you have to try it for yourself with some noodles, rice or a nice salad!

    white noodles, cucumbers, carrots, bean sprouts, cilantro, lettuce, lime peanuts and grilled chicken on a plate with a sauce on the side
    Jump to:
    • Ingredients for Lemongrass Chicken
    • How to make lemongrass chicken:
    • Serve
    • Expert Tips
    • Recipe FAQ
    • More Vietnamese Dishes
    • Vietnamese Lemongrass Chicken with Nuoc Cham

    Ingredients for Lemongrass Chicken

    Garlic, sugar, lemongrass, white pepper, fish sauce, ginger, soy sauce, hoisin sauce, and chicken thigh laid out on the table.

    Chicken Marinade:

    • chicken thigh (skin on, bone-in): skin-on helps seal in the juices of the chicken and the bone-in provides lots of flavor (and more juices) too! You may make this boneless if you wish, but keep in mind the cooking duration will shorten
    • lemongrass – use the white part only as it has the most flavor. Peel out the outer leaves that have dried up. The lemongrass brings a citrus and aromatic flavor to the chicken
    • garlic – gives this chicken marinade extra flavor
    • ginger – helps take out the gaminess of the chicken
    • hoisin sauce – gives sweetness to the dish
    • fish sauce – the savory and umami flavor is the base of the sauce
    • soy sauce – gives more saltiness to the chicken
    • sugar – helps balance the lemongrass and savoriness of the meet
    • white pepper: helps with the gaminess of the meat. You can substitute with black pepper if you don’t have white pepper

    Nuoc Cham Sauce (savory dipping sauce)

    In Vietnam, this sauce is served with many grilled meats and vermicelli. The sauce is sweet, tangy and savory which will give your chicken an explosion of flavor! Fish sauce is the primary ingredient for it’s salty umami flavor. The brand I like is called Three Crabs and you can get that at the Chinese or Korean market (99 Ranch or Hmart). I recommend to use thai chilis and lime for authentic flavor as well.

    How to make lemongrass chicken:

    chopping lemongrass on a wooden cutting board

    Step 1: Hit the stem of the lemongrass to release flavor. Chop the lemongrass (only need the inside stem part, which yields 1-2 tsp). Grate the ginger and garlic.

    Step 2: Mix garlic, ginger, hoisin, fish sauce, soy sauce, sugar, and white pepper until well mixed. Marinate chicken thighs for at least an hour to overnight in the refrigerator. Overnight tastes best!

    Step 3: You can choose one method to cook the chicken: bake or air-fry.

    Baking instructions: Preheat oven to 350 degrees. Once the oven is heated, add the chicken in the oven. Bake for 40 minutes or until golden brown. When the internal chicken temperature reaches 165 degrees Fahrenheit (I would use a thermometer for this!), it’s done!

    Air fryer instructions: Preheat the air fryer at 350 degrees and air-fry for 20 minutes or until golden and make sure the internal chicken temperature reaches 165 degrees Fahrenheit.

    Step 4: After 15 minutes of cooking, I recommend to brush some excess marinade on top get a nice golden brown on the top (Optional). Let this cook for 5 minutes and make your nuoc cham sauce!

    Serve

    lemongrass chicken in a lettuce wrap

    Expert Tips

    • After cooking, the chicken will have juices come out. Save the juice and pour it on top of the chicken before serving!
    • Serve this chicken with your favorite herbs such as cilantro and mint. The herbs make the chicken taste more refreshing and flavorful!
    • Before cooking the chicken in the oven or air-fryer, take it out of the refrigerator 15-30 minutes prior to cooking. This helps cook the chicken more evenly and the center is not too cold.
    • Bone-in and skin-on chicken thighs work great for this recipe because the bone gives the chicken extra flavor and keeps it juicy. The sugar from the marinade also caramelizes the skin and creates a nice charred flavor.

    Recipe FAQ

    Can I use chicken breast or use another protein?

    Yes, you can use any protein you like such as pork chops (great with this recipe). Chicken breast can also be used but keep in mind that you will need to adjust the cooking times depending on how thick your chicken breast is. I recommend these lemongrass pork bahn mi as well!

    Where do I buy lemongrass?

    You can find lemongrass at most asian grocery stores such as 99 ranch or Hmart. They are in the produce section. Try to look for one that doesn’t have brown leaves (indicates that it has dried out).

    How do I serve this?

    You can enjoy your Vietnamese lemongrass chicken with noodles, rice, in a spring roll form or on top of a salad! I like to serve with a variety of herbs (cilantro, mint or perilla leaves). Pickled radish and carrots are also great to serve with this dish. If you want some side dishes check out this Thai Fried Egg Salad and Cold Sesame Noodles.

    More Vietnamese Dishes

    • Bowl of beef pho with sliced beef, meatballs, fresh herbs, and green onions.
      Easy Vietnamese Beef Pho (Noodle Soup)
    • rice with ground meat mixed with red bell pepper on a plate. fresh basil leaves on top
      One Pot Rice with Minced Pork and Thai Basil
    • Chicken pho served with noodles, cilantro, jalapenos, and sriracha in a bowl.
      Easy Instant Pot Chicken Pho (Vietnamese Pho Ga)
    • Lemongrass Pork Banh Mi on a plate.
      Pork Banh Mi (Vietnamese Sandwich)
    lemongrass chicken with noodles
    Print Recipe Pin Recipe
    5 from 3 votes

    Vietnamese Lemongrass Chicken with Nuoc Cham

    This Vietnamese Lemongrass Chicken tastes extra delicious thanks to the citrusy notes of lemongrass. The chicken marinade is so easy to prepare and you can bake it in the oven (or air-fryer) for an easy meal! Dip in the umami and savory nuoc cham vietnamese sauce for the ultimate bite!
    Prep Time10 minutes mins
    Cook Time40 minutes mins
    Marinate1 hour hr
    Total Time1 hour hr 50 minutes mins
    Course: Main Course
    Cuisine: Vietnamese
    Servings: 2 people
    Calories: 821kcal
    Author: Dana

    Ingredients

    chicken marinade

    • 1.5 pounds chicken thigh (skin on, boneless)
    • 1-2 stalk lemongrass* white part only
    • 3 garlic cloves grated
    • ½ tablespoon ginger grated
    • ½ tablespoon hoisin sauce
    • ½ tablespoon fish sauce
    • ½ tablespoon soy sauce
    • 1 teaspoon sugar
    • ¼ teaspoon white pepper

    nuoc cham sauce (OPTIONAL)

    • 1 tablespoon sugar
    • 1 tablespoon fish sauce
    • ½ lime juice only
    • 1-2 garlic cloves minced or grated
    • 1 teaspoon rice vinegar
    • 1-2 thai chilis optional

    Instructions

    Prepare aromatics

    • Hit the stem of lemongrass with the back of your knife to release the aroma. Chop the lemongrass (only need the inside stem part, which yields 1-2 tsp). Grate the ginger and garlic.

    Make marinade

    • Mix garlic, ginger, hoisin, fish sauce, soy sauce, sugar, and white pepper until well mixed. Mix all the ingredients together and marinade chicken thighs for a minimum of 1 hour or overnight in the refrigerator. Overnight is recommended!

    Cook chicken

    • Prior to cooking, take out the chicken and let it rest for 15 minutes.
    • You can choose one method to cook the chicken: bake or air-fry.
      Baking instructions: Preheat oven to 350 degrees. Once the oven is heated, add the chicken in the oven. Bake for 40 minutes or until golden brown. When the internal chicken temperature reaches 165 degrees Fahrenheit (I would use a thermometer for this!), it's done!
      Air fryer instructions: Preheat the air fryer at 350 degrees and air-fry for 30-35 minutes or until golden and make sure the internal chicken temperature reaches 165 degrees Fahrenheit.
    • Once the chicken is cooked and the juices run clear (meaning no blood in the center), let the chicken rest for 7-10 minutes before slicing. Then, slice the chicken and set aside. Serve with rice, noodles or top of a salad!

    Nuoc cham sauce

    • Grate some garlic and chop thai chilis. Squeeze fresh lime juice.
    • Mix together sugar, fish sauce, lime juice, grated garlic, rice vinegar, and chopped thai chilis. Use as a dipping sauce or add on top of your flavorful chicken.

    Video

    @cookwithdana

    noodle recipe 3: lemongrass chicken vermicelli rice noodles! so flavorful and pretty simple to make☺️ #noodlesrecipe #chickenrecipe #asianfood

    ♬ Janes love song on the ukulele – goo

    Notes

    *use the white part of the lemongrass only as it has the most flavor. Peel out the outer leaves that have dried up. 
    Expert Tips
      • After cooking, the chicken will have juices come out. Save the juice and pour it on top of the chicken before serving!
      • Before cooking the chicken in the oven or air-fryer, take it out of the refrigerator 30 minutes prior to cooking. This helps cook the chicken more evenly and the center is not too cold.
      • Marinate the chicken overnight for exceptional flavor!

    Nutrition

    Calories: 821kcal | Carbohydrates: 18g | Protein: 58g | Fat: 57g | Saturated Fat: 15g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 23g | Trans Fat: 0.3g | Cholesterol: 334mg | Sodium: 2245mg | Potassium: 881mg | Fiber: 1g | Sugar: 10g | Vitamin A: 295IU | Vitamin C: 11mg | Calcium: 61mg | Iron: 4mg
    Facebook Share Twitter Share
    Did you make this?Please give it a 5-star rating, or leave a comment to share your experience! Tag @cookwithdanaa on Instagram to show me your beautiful creations! 😊

    More Recipes

    • A bowl of tomato egg soup with tofu chunks and garnished with cilantro.
      Easy Chinese Tomato Egg Soup
    • A plate of peeled Carrot salad mixed with red onion, and sprinkled with chopped dill.
      Carrot Ribbon Salad from Tik Tok
    • A plate of Korean Japchae noodles with red bell peppers, spinach, shiitake mushrooms, sprinkled with sesame seeds and a small Kimchi dish on the side.
      Easy & Quick Japchae (Korean Glass Noodle Stir Fry)
    • A plate of Japanese Mentaiko Udon garnished with an egg, spicy cod roe, green onions, and seaweed.
      Japanese Mentaiko Udon

    Reader Interactions

    Comments

      5 from 3 votes (2 ratings without comment)

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. Maria says

      December 14, 2023 at 12:52 am

      5 stars
      This dish has been my go to weeknight dinner, love the flavors!

      Reply

    Primary Sidebar

    Hi there, I'm Dana and I create Asian recipes that are yummy and easy for everyone to make! I hope my food reminds you of a little taste of home.

    More about me →

    • Facebook
    • Pinterest
    • Instagram
    • YouTube
    • TikTok

    Popular Recipes

    • chicken and rice with cucumbers, spicy sweet and sour red sauce, green onions ginger
      One Pot Chicken Rice – Hainanese Chicken Rice
    • udon noodles with chicken and pork broth, pork mince, green onions and spinach
      Easy Tan Tan Udon (Tantanmen Recipe)
    • chinese chicken rice with sausage
      Easy One Pot Chinese Chicken and Rice
    • mango dessert with cream, graham cracker, and ripe yellow mangoes
      Filipino Mango Float
    • Chicken and broccoli with white rice and wooden spoon.
      Easy Chinese Chicken and Broccoli
    • Egg drop soup with tofu served in a bowl with spoon.
      Egg Drop Soup with Tofu

    Featured Recipes

    • Kimchi udon noodles with spicy sauce, green onions, fried egg on top on a plate.
      Kimchi Udon (15 Minutes Meal)
    • chinese hot pot - bok choy beef tofu mushrooms
      Easy Chinese Hot Pot At Home
    • salmon nigiri with spicy crab avocado slices, green onions and spicy red sauce
      Spicy Salmon Sushi with Crab
    • Crispy fried chicken with lemon and sriracha mayo.
      Chicken Karaage (Japanese Fried Chicken)
    • white long noodles with sliced cucumber, minced pork and peanuts on top. mix with sesame and chili sauce for fragrant noodles
      Easy Dan Dan Noodles
    • pork mince sunny side egg with white rice
      Braised Minced Pork Sauce

    Latest ‘Grams

    Featured

    A bowl of tomato egg soup with tofu chunks and garnished with cilantro.

    Easy Chinese Tomato Egg Soup

    Tuna poke tacos with crispy seaweed shells, rice, tuna, topped with avocado and sesame seeds, served on a wooden chopping board.

    Tuna Poke Tacos

    Footer

    Sign up to receive
    the latest recipes from
    Cook With Dana!

    ↑ back to top

    • Facebook
    • Pinterest
    • Instagram
    • YouTube
    • TikTok

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2023 Cook With Dana

    Privacy Policy

    Accessibility

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.