This lemongrass chicken has quickly become one of my signature dishes because it’s versatile, quick and easy to prepare, and absolutely delicious!
Ga Nuong Sa is a staple commonly found in Vietnamese restaurants all over, typically served on top of a bed of vermicelli noodles, over broken rice, or in a banh mi.
I like skin-on chicken thighs, as I find them to be the juiciest, most flavorful, and most forgiving if you happen to overcook them. Feel free to use breast, quarters, or even beef or pork!
Cooking Methods:
I like cooking them on a wire rack in the oven at 400 degrees, flipping halfway in between or until the internal temp hits 165 degrees.
Grilling them would also be phenomenal, but Seattle’s still cold and wet, so we’re opting for the easier route.
Alternatively, air frying at 400 for 20-25 minutes would be great, too, but my air fryer is a little too small to cook more than just a couple at once.
Serving:
Ga nuong sa is incredibly versatile and can be served in many different ways. Traditionally, it’s served with a vermicelli bowl that has lettuce, cucumbers, fresh herbs like cilantro and mint, pickled veggies, and topped with nuoc cham.
It can also be served with broken rice or jasmine rice, with cucumbers and tomatoes, and with nuoc cham.
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Love, love, love this dish 🥰
I made this recipe for the first time. It was so delicious! Will sure be making it again for my meal prep rotations. Thank you.
Hi Char,
I'm so glad you love it - definitely a super easy meal to add to the rotation!
I’ve been wanting to make this recipe for a while now and I’m so mad at myself that I waited this long. Such a simple and amazing recipe!!! The chicken is so flavourful and juicy. Perfect.
I love that Melanie! I'm so glad it turned out well for you!
My picky husband loves this recipe! He’s Vietnamese but doesn’t usually like a lot of viet food but he requests this dish pretty regularly (: thanks for the recipe!
I love that! I hope you give some of my other recipes a try!
My husband and I have this recipe in rotation all the time. As a matter of fact, we even make this in bulk and then freeze them. Then thaw them out and pop them in the air fryer on days we’re too busy to cook. Delicious!!
I LOVE THAT! Thanks for taking the time to leave this comment, so glad that my recipes are a part of your rotation!
My new favorite marinade! So flavorful and delicious
Honestly, it's the best!!
How do you make the sauce?
Here it is! https://feedthepudge.com/fish-sauce-dipping-sauce-nuoc-cham/
This is a new staple recipe in my house! It’s 100000/10
That's amazing! Thanks for welcoming me and my recipes in your home!
I saw this recipe on your TikTok and just had to make it. I'm so happy I did. Instead of baking the chicken, I grilled it and the caramelizing was AMAZING! I took some to work and gave my sister a heads up about the rest. She called me as I was en route to work and asked for the recipe because she ate two chicken thighs in a row and wanted to make more. This recipe is definitely a keeper.
Hi Poppy, thanks for making it over to this side of the internet! I'm beyond thrilled that you and your sister love the recipe! Hope you try some of my other recipes too!
Hi. The pictures look absolutely delicious! May I know if it's ok to pan fry the chicken instead? Many thanks!
Excited for you to try it! If you end up pan frying it, just do it on a moderate heat to ensure that the sugars in the marinade don't burn too quickly before the chicken has a chance to cook through. Hope this helps!