Vietnamese Chicken and Rice

Name: Vietnamese Chicken and Rice Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 60 min
Ingredients: 1 ½ pounds skin-on chicken thighs; 1 stalk lemongrass (rough chopped); 1 shallot (rough chopped); 2 cloves garlic (peeled); 2 tablespoons fresh lime juice; 2 tablespoons fish sauce; 1 tablespoon soy sauce; 2 tablespoons brown sugar; 2 tablespoons olive oil (divided); 2 cups jasmine rice; 14 ounces coconut milk (1 can); 1 cup water; 1 tablespoon granulated sugar; ½ teaspoon salt; Fresh mint, cilantro, or basil and thinly sliced cucumbers (for garnish)

Making this Vietnamese Chicken and Rice recipe from scratch is such a breeze, and makes for a delicious dinner. Featuring a bold lemongrass marinade, sweet and sticky coconut rice, and pan-seared chicken thighs, this Vietnamese chicken comes out perfectly flavorful.

A bowl of Vietnamese chicken and rice, garnished with cucumbers and mint.

I’m blown away by this incredibly tasty Vietnamese chicken marinade, made with lemongrass, soy sauce, lime juice, fish sauce, brown sugar, and garlic. It gives the chicken thighs a sweet, tangy, and citrusy flavor that pairs so well with the creamy coconut rice. Quick prepping, marinating, and cooking time means this lemongrass chicken and rice dish will be ready in no time!

What’s in this Vietnamese Chicken and Rice recipe?

This Vietnamese-inspired recipe calls for juicy chicken thighs, jasmine rice, coconut milk, lemongrass, and some simple staple ingredients.

Chicken: I recommend using skin-on chicken thighs for the most flavor. However, the lemongrass marinade an be used on chicken breast as well. Be sure to adjust the cooking times if you use a different cut of chicken.
Marinade: The marinade is a combo of lemongrass, garlic, shallots, lime juice, fish sauce, soy sauce, and brown sugar.
Rice: Using a long-grain white rice, like jasmine or basmati, works best for this chicken and rice recipe.
Coconut Milk: Use a can of unsweetened coconut milk for the rice. This adds a really creamy texture and light flavor.
Sugar: Add some granulated sugar to the rice for a hint of sweetness.

I love to serve this dish with fresh mint and slices of cucumber!

Marinated chicken thighs cooking on a grill pan.

How to Store and Reheat

Store Vietnamese chicken thighs and coconut rice together in an airtight container, in the refrigerator for up to 3 days. Reheat on the stovetop over medium heat until fully warmed through; or quickly reheat in the microwave for convenience.

How to Freeze

Store chicken and rice in a freezer-safe container and freeze for up to 3 months. For best results, defrost in the fridge before reheating.

Close up on a bowl of Vietnamese chicken thighs and coconut rice.

Notes and Tips

If I’m in a rush to get dinner on the table, I just let the chicken thighs marinate in the lemongrass mixture for a quick 30 minutes. But with a bit of planning, it can marinate in the fridge for up to 8 hours (overnight). The longer it marinates, the more flavorful the chicken will be!
You may be tempted to peek at the rice while it cooks, but don’t remove the lid during the cook time. The rice needs to absorb all the moisture that accumulates in the pot.
Don’t forget to fluff up the rice with a fork after it’s done cooking to give it a beautiful fluffy texture. Otherwise it can be quite heavy and dense.
Looking for something delicious to serve alongside? Try these easy Snow Peas!

How to Make Vietnamese Chicken and Coconut Rice Step by Step

Make the Marinade: Add 1 stalk of roughly-chopped lemongrass, 1 roughly-chopped shallot, 2 cloves of peeled garlic, 2 tablespoons of fresh lime juice, 2 tablespoons of fish sauce, 1 tablespoon of soy sauce, 2 tablespoons of brown sugar, and 1 tablespoon of olive oil to a blender. Blend until the mixture is smooth.

Lemongrass marinade ingredients in a blender.

Marinate the Chicken: Add 1 ½ pounds of skin-on chicken thighs to a bowl. Pour the blended mixture directly over the chicken, toss to combine, cover the bowl, and marinate in the refrigerator for at least 30 minutes.

Chicken thighs marinating in a lemongrass mixture.

Make the Coconut Rice: About 5 minutes before you’re ready to cook the chicken (while it’s marinating), start cooking the rice. Rinse 2 cups of jasmine rice under cool water until it runs clear. Then place the rinsed rice in a pot with 14 ounces of coconut milk, 1 cup of water, 1 tablespoon of granulated sugar, and ½ teaspoon of salt. Bring it to a boil, cover the pot, and simmer on low heat for about 18-20 minutes (or until all of the liquid has been absorbed by the rice). Remove the rice from heat and let it sit for 5 minutes. Fluff the rice with a fork before serving.

Cook the Chicken: While the rice is cooking, heat 1 tablespoon of olive oil in a skillet (or grill pan) set over medium heat. Sear the chicken for 6-7 minutes per side, skin-side down, until golden.