Vietnamese Chicken and Rice Recipe

Name: Vietnamese Chicken and Rice Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 1 h
Yield: 6 serving
Ingredients: 1 ½ pounds skin-on chicken thighs; 1 talk lemongrass; 1 shallot; 2 cloves garlic; 2 tablespoons fresh lime juice; 2 tablespoons fish sauce; 1 tablespoon soy sauce; 2 tablespoons brown sugar; 2 tablespoons olive oil; 2 cups jasmine rice; 14 ounces coconut milk; 1 cup water; 1 tablespoon granulated sugar; ½ teaspoon salt; Fresh mint, cilantro, or basil and thinly sliced cucumbers

User Reviews

4.6

21 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Marinate Time
30 mins
Total Time
1 hr
Servings
6
Calories
641 kcal
Course
Main Course
Cuisine
Asian

Vietnamese Chicken and Rice Recipe

Nevaeh Jackson

Report

This from-scratch Vietnamese Chicken and Rice recipe features fresh and bold flavors, sticky coconut rice, and perfectly cooked chicken thighs. It's never been easier to make this restaurant-style dish at home!Expanded step-by-step photos can be seen below the recipe card.

Share:

I Made This!

Be the first!

Print

8 people printed this

Save this

Be the first!

Ingredients

Servings

For the Chicken:

1 ½ pounds skin-on chicken thighs
1 talk 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

For the Coconut Rice:

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

Add to Shopping List

Instructions

Add the chicken thighs to a bowl. Set aside.
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.
Pour the mixture from the blender over the chicken, toss to combine, cover, and marinate in the refrigerator for at least 30 minutes.
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.
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. Serve the chicken over rice with fresh herbs and cucumber slices.

Notes

Storage: Store leftover Vietnamese chicken and rice in an airtight container in the refrigerator for up to 3 days.

Nutrition Information

Show Details

Calories 641kcal (32%) Carbohydrates 59g (20%) Protein 22g (44%) Fat 35g (54%) Saturated Fat 18g (90%) Polyunsaturated Fat 4g Monounsaturated Fat 11g Trans Fat 1g Cholesterol 94mg (31%) Sodium 922mg (38%) Potassium 473mg (14%) Fiber 1g (4%) Sugar 7g (14%) Vitamin A 79IU (2%) Vitamin C 3mg (3%) Calcium 49mg (5%) Iron 4mg (22%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 641 kcal

% Daily Value*

Calories	641kcal	32%
Carbohydrates	59g	20%
Protein	22g	44%
Fat	35g	54%
Saturated Fat	18g	90%
Polyunsaturated Fat	4g	24%
Monounsaturated Fat	11g	55%
Trans Fat	1g	50%
Cholesterol	94mg	31%
Sodium	922mg	38%
Potassium	473mg	10%
Fiber	1g	4%
Sugar	7g	14%
Vitamin A	79IU	2%
Vitamin C	3mg	3%
Calcium	49mg	5%
Iron	4mg	22%