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Vietnamese chicken and rice
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4.58 from 7 votes

Vietnamese Chicken and Rice Recipe

This Vietnamese chicken and rice recipe features pan-seared or grilled chicken thighs marinated in lemongrass, garlic, and lime. Served over creamy coconut jasmine rice, it’s bright, fresh, and full of flavor—perfect for a restaurant-quality dinner at home in under 1 hour.
Prep Time10 minutes
Cook Time20 minutes
Marinate Time30 minutes
Total Time1 hour
Course: Main Course
Cuisine: asian
Servings: 6
Calories: 680kcal
Author: Becky Hardin

Equipment

  • High-Powered Blender
  • Grill or Indoor Grill Pan

Ingredients

For the Chicken:

  • 1½ pounds boneless skin-on chicken thighs *
  • 1 stalk fresh lemongrass rough chopped**
  • 1 shallot rough chopped
  • 2 cloves garlic peeled
  • 2 tablespoons fresh lime juice
  • 2 tablespoons fish sauce
  • 1 tablespoon low-sodium soy sauce
  • 2 tablespoons brown sugar
  • 2 tablespoons olive oil divided

For the Coconut Rice:

  • 2 cups dry jasmine rice
  • 14 ounces coconut milk 1 can
  • 1 cup water
  • 1 tablespoon granulated sugar
  • ½ teaspoon kosher salt

For Serving (optional):

  • fresh mint or cilantro
  • thinly sliced cucumber

Instructions

  • Add the chicken thighs to a bowl. Set aside.
    1½ pounds boneless skin-on chicken thighs
  • Add the lemongrass, shallot, garlic, lime juice, fish sauce, soy sauce, brown sugar, and 1 tablespoon of the oil to a blender. Blend until smooth.
    1 stalk fresh lemongrass, 1 shallot, 2 cloves garlic, 2 tablespoons fresh lime juice, 2 tablespoons fish sauce, 1 tablespoon low-sodium soy sauce, 2 tablespoons brown sugar, 2 tablespoons olive oil
    overhead view of marinade ingredients for vietnamese chicken and rice in a blender.
  • Pour the mixture from the blender over the chicken, toss to combine, cover, and marinate in the refrigerator for at least 30 minutes.
    marinated chicken thighs in a glass bowl.
  • 5 minutes before cooking the chicken, rinse the jasmine rice under cool water until it runs clear. Place the rinsed rice in a pot with the coconut milk, water, sugar, and salt. Bring to a boil, cover, and simmer on low for about 18-20 minutes. Remove the rice from the heat and let sit for 5 minutes. Fluff the rice with a fork before serving.
    2 cups dry jasmine rice, 14 ounces coconut milk, 1 cup water, 1 tablespoon granulated sugar, ½ teaspoon kosher salt
    overhead view of cooked white rice in a saucepan.
  • While the rice cooks, heat the remaining oil in a skillet set over medium heat. Sear the chicken for 6-7 minutes per side, skin-side down, until golden.
    overhead view of cooked chicken thighs in a cast iron grill pan.
  • Serve the chicken over rice with fresh herbs and cucumber slices.
    fresh mint or cilantro, thinly sliced cucumber
    a bowl filled with Vietnamese marinated chicken, white rice, and thinly-sliced cucumbers

Video

Notes

*This marinade tastes great on any cut!
**You can find this in the produce section. It is also often available as a paste in a tube.
Tips:
  • Taste the marinade before tossing the chicken. Add more fish sauce for umami, lime for acidity, or sugar/honey for sweetness if needed.
  • I recommend lightly scoring the chicken thighs (skin-side down) before marinating to allow the marinade to penetrate more deeply for extra flavor.
  • Marinate the chicken for at least 30 minutes or up to 8 hours.
  • I recommend soaking the jasmine rice for 15-20 minutes before cooking. This improves fluffiness and reduce cooking time slightly.
  • 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.
  • For extra-crispy chicken skin, pat the chicken dry before searing. Moisture is the enemy of crispiness.
  • Serve in a bowl with the rice on the bottom, chicken on top, and herbs and cucumber arranged around the edges for a visually appealing presentation.
Grill Instructions: Set grill to medium-high heat (or use grill pan over medium-high heat on stovetop). Grill marinated thighs for 6-7 minutes on each side, until internal temp reaches 165F-170°F.
Make-Ahead: You can marinate the chicken for up to 8 hours before cooking. The coconut rice can be prepared ahead, then gently reheated in a covered skillet with a splash of coconut milk or water to keep it moist.
Storage: Store leftover Vietnamese chicken and rice in an airtight container in the refrigerator for up to 3 days.

Nutrition

Serving: 1serving | Calories: 680kcal | Carbohydrates: 60g | Protein: 25g | Fat: 38g | Saturated Fat: 18g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 12g | Trans Fat: 0.1g | Cholesterol: 111mg | Sodium: 763mg | Potassium: 523mg | Fiber: 1g | Sugar: 7g | Vitamin A: 92IU | Vitamin C: 3mg | Calcium: 52mg | Iron: 4mg