Vietnamese Lemongrass Chicken Rice Bowl

a square image of a lemongrass chicken on top of rice with vegetables

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.

No ratings yet

Print Recipe Pin Recipe

Prep Time 10

Cook Time 15

Marinating Time 30

Total Time 55

Course Main Course

Cuisine Vietnamese

Servings

Calories 596 kcal

Equipment

Cast Iron Pan, optional
Rice Cooker

Ingredients

Chicken

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

Nuoc cham sauce or ½ cup store-bought

½ cup water
3 tablespoon fish sauce
2 tablespoon white sugar
3 tablespoon lime juice, fresh recommended, approx.1.5
3 garlic cloves, fresh recommended
½ red chilli, see note 1

Rice Bowl

250 g (1 ½ cups) rice, yields approx. 4]/adjustable] cups cooked
1` carrot carrot
1 cucumber
1 bell pepper / capsicum

Instructions

Prepare

Remove the tough outer layers of the 2 stalk lemongrass and trim away the woody green section. Use the tender white and pale-green part, bruise it with the side of a knife, then mince very finely.
Mince: 3 garlic cloves and thinly dice ½ red chilli then mix together with 2 tbsp lime juice, 2 tbsp fish sauce, 2 tbsp soy sauce, 2 tbsp brown sugar, 2 stalk lemongrass (diced) and ½ red chilli. Add 500 g (1 lb) Chicken thighs to the mixture and let marinate for at least 30 minutes or up to 24 hours (in the fridge)
Thinly slice: 1` carrot carrot, 1 cucumber, 1 bell pepper / capsicum

Cook

Prepare 250 g (1 ½ cups) rice your way or follow my tips and tricks for cooking.
Preheat a large pan over medium-high heat then add marinated chicken thighs until caramelized and cooked through to 160°F / 70°C (it'll continue rising when resting) (approx. 5 minutes each side)
Note - avoid cooking in a large pool of the marinade otherwise it won't caramelise as well. Discard excess marinade.
Allow the chicken to rest for 10 minutes. While waiting, make your nuoc cham sauce by mincing 3 garlic cloves and ½ red chilli then mix together with the rest of the nuoc cham sauce ingredients - ½ cup water, 3 tbsp fish sauce, 2 tbsp white sugar, 3 tbsp lime juice, 3 garlic cloves
Assemble bowls (or meal prep containers) 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: 596kcalCarbohydrates: 72gProtein: 28gFat: 22gSaturated Fat: 6gPolyunsaturated Fat: 5gMonounsaturated Fat: 9gTrans Fat: 0.1gCholesterol: 123mgSodium: 2377mgPotassium: 680mgFiber: 2gSugar: 16gVitamin A: 1244IUVitamin C: 64mgCalcium: 72mgIron: 2mg

Keyword chicken meal prep

Tried this recipe?Please consider !