Vietnamese Lemongrass Chicken Rice Bowl

a photo looking down on a chicken lemongrass rice bowl with slices of cucumber and julienned carrots

Vietnamese Lemongrass Chicken Rice Bowl

Vietnamese lemongrass chicken rice bowls are packed with flavour—marinated chicken thighs, caramelized edges, zesty nuoc cham, fluffy rice, and crunchy veggies. It’s vibrant, balanced, and endlessly customisable for meal prep.

note - ingredients can be approximate

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Prep Time 10

Cook Time 15

Marinating Time 30

Total Time 55

Course Main Course

Cuisine Vietnamese

Servings

Calories 572 kcal

Equipment

Cast Iron Pan, optional
Rice Cooker

Ingredients

Chicken

500 g (1 lb) Chicken thighs, approx.4
2 stalk lemongrass, or 1tbsp lemongrass paste
3 garlic cloves
30 g (2 tablespoon) lime juice, fresh recommended
30 g (2 tablespoon) fish sauce
30 g (2 tablespoon) soy sauce
30 g (2 tablespoon) brown sugar
½ red chilli, see note 1
5 g (1 teaspoon) olive oil

Nuoc cham sauce

125 ml (½ cups) water
45 g (3 tablespoon) fish sauce
30 g (3 tablespoon) white sugar
45 g (3 tablespoon) lime juice, fresh recommended
3 garlic cloves
½ red chilli, see note 1

Rice Bowl

200 g (1 cups) Rice, yields approx. 3]/adjustable] cups
80 g (3 oz) Carrots, approx.1
100 g (3 ½ oz) Cucumbers, approx.1
100 g (3 ½ oz) bell pepper / capsicum, approx.1

Instructions

Prepare

Remove the hard outer layer and white of the 2 stalk lemongrass. Push down to bruise and thinly dice.
Thinly dice ½ red chilli.
Mince: 3 garlic cloves then mix together with 30 g (2 tablespoon) lime juice, 30 g (2 tablespoon) fish sauce, 30 g (2 tablespoon) soy sauce, 30 g (2 tablespoon) brown sugar, 2 stalk lemongrass and ½ red chilli. Add 500 g (1 lb) Chicken thighs to the mixture and let marinate for at least 30 minutes
Thinly slice: 80 g (3 oz) Carrots, 100 g (3 ½ oz) Cucumbers, 100 g (3 ½ oz) bell pepper / capsicum
Mince 3 garlic cloves and ½ red chilli then mix together with the rest of the nuoc cham sauce ingredients - 125 ml (½ cups) water, 45 g (3 tablespoon) fish sauce, 30 g (3 tablespoon) white sugar, 45 g (3 tablespoon) lime juice, 3 garlic cloves

Cook

Prepare 200 g (1 cups) Rice your way or follow my tips and tricks for cooking.
Preheat a large pan with 5 g (1 teaspoon) olive oil then add marinated chicken thighs until caramelized and cooked through to 160°F / 69°C (approx. 5 minutes each side)
Assemble bowls with rice, sliced veggies, grilled chicken, and a drizzle of nuoc cham.

Video

Notes

Note 1 - Chilli

Adjust according to preferences. If you don't like spice, omit or reduce the amount. If you do, add more or change to a stronger chilli.

Storing

Store the chicken and rice on one side of a container and the veggies and nuoc cham separately to keep them crisp.

Reheating

Reheat the chicken and rice together (with a splash of water) and add the fresh veggies and sauce after reheating.

Nutrition

Calories: 572kcalCarbohydrates: 65gProtein: 27gFat: 23gSaturated Fat: 6gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gTrans Fat: 0.1gCholesterol: 123mgSodium: 1862mgPotassium: 649mgFiber: 2gSugar: 19gVitamin A: 4359IUVitamin C: 57mgCalcium: 67mgIron: 2mg

Keyword chicken meal prep

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