4.6 from 21 votes
Vietnamese Chicken and Rice Recipe
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.
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
Ingredients
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
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.
Cup of Yum
Notes
- Storage: Store leftover Vietnamese chicken and rice in an airtight container in the refrigerator for up to 3 days.
Nutrition Information
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
% 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% |
* Percent Daily Values are based on a 2,000 calorie diet.