Vietnamese Chicken and Rice
There’s something about the bright, fragrant flavors of Southeast Asia that pulls me back to the kitchen again and again. This Vietnamese Chicken and Rice balances citrusy lemongrass, salty-sweet fish sauce, creamy coconut-scented rice, and succulent chicken thighs that stay juicy thanks to their skin. It’s an easy, weeknight-friendly feast that feels special enough for guests. The recipe below is written to be straightforward and reliable, with step-by-step instructions you can follow without guesswork.
Why you’ll love this version
- Simple ingredients you can find at most supermarkets.
- Hands-on time is short—most of the work is marinating and simple assembly.
- The rice is cooked with coconut milk for a silky texture and subtle sweetness that pairs beautifully with the savory chicken.
- Bright lime, fish sauce, and a touch of brown sugar give balance and depth to the marinade.
Ingredients
- 1½ pounds 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)
- 2 cups dry jasmine rice
- 14 ounces coconut milk (1 can)
- 1 cup water
- 1 tablespoon granulated sugar
- ½ teaspoon kosher salt
- Fresh mint or cilantro, for serving
- Thinly sliced cucumber, for serving
Prep and Tools
You’ll need a blender or food processor for the marinade, a medium saucepan with a tight-fitting lid for the rice, and a heavy skillet or ovenproof pan to brown and finish the chicken. If you prefer, you can use a cast-iron skillet and transfer it to the oven to finish cooking the thighs, or cook the chicken entirely on the stovetop over lower heat once the skin is browned.
Step-by-step directions
Below are clear, rewritten steps to guide you through making this Vietnamese Chicken and Rice. The sequence follows a sensible order: make the marinade, marinate the chicken, start the rice, brown and cook the chicken, then finish and assemble. Quantities match the ingredient list above exactly.
- Make the lemongrass-garlic marinade. In a blender or small food processor, combine the rough chopped lemongrass, roughly chopped shallot, peeled garlic cloves, 2 tablespoons fresh lime juice, 2 tablespoons fish sauce, 1 tablespoon low-sodium soy sauce, 2 tablespoons brown sugar, and 1 tablespoon of the olive oil. Pulse until you have a relatively smooth paste—small bits are fine. Scrape down the sides as needed so the flavors are evenly combined.
- Marinate the chicken thighs. Pat 1½ pounds skin-on chicken thighs dry with paper towels. Place them in a shallow dish or a resealable plastic bag and pour the lemongrass marinade over the chicken. Rub the paste under the skin and over the tops as best you can so the flavor penetrates. Let the chicken marinate at room temperature for 20–30 minutes if you’re cooking right away, or refrigerate for up to 4 hours for deeper flavor. If chilled, remove the chicken and let it sit for 10–15 minutes before cooking so it is closer to room temperature.
- Prepare the coconut jasmine rice. Rinse 2 cups dry jasmine rice under cold running water until the rinse water runs mostly clear; this removes excess starch and prevents the rice from being gummy. Drain well. In a medium saucepan, combine the rinsed jasmine rice, 14 ounces coconut milk (one can), 1 cup water, 1 tablespoon granulated sugar, and ½ teaspoon kosher salt. Stir to combine. Place the saucepan over medium-high heat and bring to a gentle boil.
- Cook the rice. Once the liquid boils, reduce the heat to low so the pot is at a low simmer. Cover the saucepan with a tight-fitting lid and cook undisturbed for 15–18 minutes, or until the liquid is absorbed and the rice is tender. After the cooking time, turn off the heat and let the rice rest, covered, for 10 minutes to finish steaming. Fluff with a fork just before serving.
- Brown the chicken skin. While the rice cooks, heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering. Remove excess marinade from the chicken (you can scrape off large chunks so they don’t burn, but a thin smear is fine). Place the chicken thighs skin-side down in the hot skillet, spacing them so they aren’t touching. Press gently with a spatula for even contact. Cook without moving them for 4–6 minutes, or until the skin is deeply golden and crisp. Adjust the heat as needed to prevent burning.
- Finish cooking the chicken. Flip the chicken thighs so they are skin-side up. Reduce the heat to medium-low. Continue cooking the chicken for an additional 8–12 minutes, depending on thickness, until the internal temperature reaches 165°F (74°C) when checked with an instant-read thermometer. If you prefer to use the oven, preheat the oven to 375°F (190°C) before step 5; after browning the skin for 4–6 minutes, transfer the skillet to the oven and bake for 12–15 minutes, or until the internal temperature is 165°F (74°C).
- Rest and slice the chicken. Transfer the cooked chicken to a plate and let it rest for 5 minutes. Resting allows the juices to redistribute so the meat stays moist. Slice each thigh or serve whole, depending on preference.
- Assemble the bowls. Spoon the coconut jasmine rice into bowls or onto a large serving platter. Arrange the sliced or whole chicken thighs on top. Garnish generously with fresh mint or cilantro leaves and thinly sliced cucumber for crunch and brightness. Serve extra lime wedges on the side if you like an extra citrus punch.
- Optional sauce and serving tips. If you’d like a dipping sauce, whisk together a little extra lime juice, a splash of fish sauce, and a pinch of sugar to taste—adjust proportions to your preference. This makes a bright, slightly salty-sweet sauce that complements the lemongrass marinade and coconut rice. Leftovers keep well refrigerated for up to 3 days.
Troubleshooting and tips
- Too salty or strong marinade: If your lemongrass paste tastes very salty or intense raw, remember the flavor mellows when cooked. You can also reduce the fish sauce slightly next time or add a touch more brown sugar or lime juice to balance it.
- Rice too wet or dry: If the rice ends up too wet, leave the lid off and simmer on low for a few minutes to evaporate excess moisture, then let it rest again. If it’s too dry and undercooked, add 2–4 tablespoons of hot water, cover, and steam on very low heat for another 3–5 minutes.
- Crisp skin without burning: Use medium-high heat to render the fat and crisp the skin, then reduce the heat to finish cooking through. If the skin browns very quickly, lower the heat a touch and give it a bit more time so the meat reaches a safe temperature without burning the exterior.
Make-ahead and leftovers
You can marinate the chicken up to 4 hours in advance. The rice is best fresh but can be refrigerated for up to 3 days—gently reheat in a covered microwave or on the stovetop with a splash of water or coconut milk to restore creaminess. Reheat the chicken in a 350°F (175°C) oven for 10–12 minutes or until warmed through to help retain crispness; alternatively, slice and reheat briefly in a skillet.
Flavor variations
- Spicy: Add 1 small chopped red chili or ½–1 teaspoon chili paste to the marinade for heat.
- Herby: Stir chopped Thai basil into the rice just before serving for an aromatic lift.
- Peanut twist: Serve with a side of crushed roasted peanuts for crunch and a nutty contrast.
Why this is comfort food
The combination of rich, creamy coconut jasmine rice and bright, fragrant lemongrass-marinated chicken creates an elegant but homey dish. Each element supports the other: the rice tames the salty-sour marinade, while the fresh herbs and cucumber add brightness that keeps every bite lively. It’s one of those plates that feels like a warm hug, but with complex, layered flavors.
Nutritional notes
This Vietnamese Chicken and Rice recipe delivers a balanced meal with protein from the chicken, carbohydrates from the jasmine rice, and healthy fats from the coconut milk and olive oil. To lighten it further, use slightly less coconut milk and increase the water in the rice, or serve the chicken over a bed of leafy greens with a smaller scoop of rice.
Final thoughts
This Vietnamese Chicken and Rice is a weekday hero that delivers bright, satisfying flavors with minimal fuss. The lemongrass-garlic marinade is bold and aromatic, the coconut rice is luscious and comforting, and the chicken stays tender and juicy with a crisp skin that soaks up every bit of flavor. Serve with fresh herbs and thinly sliced cucumber for the perfect balance of textures and tastes. Once you get comfortable with the technique, it becomes one of those recipes you’ll make on repeat.
Enjoy your meal, and don’t forget to garnish with plenty of fresh mint or cilantro and crisp cucumber slices for that beautiful final contrast of flavor and texture.
Vietnamese Chicken and Rice
Ingredients
Equipment
Method
- Place the chicken thighs in a large bowl and set aside.
- Add the lemongrass, shallot, garlic, lime juice, fish sauce, soy sauce, brown sugar, and 1 tablespoon olive oil to a blender and blend until smooth to make the marinade.
- Pour the marinade over the chicken, toss to coat, cover, and refrigerate for at least 30 minutes (or up to 8 hours).
- About 5 minutes before cooking the chicken, rinse the jasmine rice under cold water until the water runs clear.
- Combine the rinsed rice, coconut milk, water, granulated sugar, and kosher salt in a medium saucepan and bring to a boil.
- Once boiling, reduce heat to low, cover, and simmer gently for 18–20 minutes until the liquid is absorbed; then remove from heat and let sit, covered, for 5 minutes. Fluff with a fork.
- While the rice cooks, heat the remaining 1 tablespoon olive oil in a skillet or grill pan over medium heat.
- Sear the chicken, skin-side down, 6–7 minutes per side until golden and cooked through.
- Serve the chicken over the coconut jasmine rice topped with fresh mint or cilantro and thinly sliced cucumber.
Notes
- Marinate the chicken at least 30 minutes or up to 8 hours.
- Do not lift the rice lid while it cooks so it can absorb steam.
- Fluff the rice with a fork after resting to keep it light.
