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Vietnamese Lemongrass Chicken Rice Bowl


  • 4 chicken thigh or breast fillets
  • 2 tbsp fish sauce
  • 2 lemongrass stalks, bruised and white part finely chopped
  • 1 garlic clove, finely grated
  • 1 tsp caster sugar
  • ½ tsp ground black pepper
  • steamed rice, to serve (click here to see my recipe for how to cook rice)
  • sliced cucumber, to serve
  • coriander sprigs, to serve (optional)

Nuoc cham sauce:

  • 3 tbsp fish sauce
  • 2 tbsp white vinegar
  • 3 tbsp sugar
  • 2 tbsp lime juice
  • 1 long red chilli, finely chopped
  • 2 garlic cloves, finely chopped


Preparing the spices


For the nuoc cham, whisk together the ingredients. Cover and set aside until ready to serve.


Place the chicken in a large bowl. Add the fish sauce, lemongrass, garlic, sugar and pepper. Mix until well combined.


Preheat a barbecue or char-grill plate to high. Remove the chicken from the marinade and cook for about 5 minutes each side or until cooked to your liking. Set aside for 5 minutes to rest. Serve with steamed rice, cucumber and coriander (if using). Drizzle with nuoc cham sauce.

Serve hot with rice. Enjoy!

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