Vietnamese Marinated Chicken

Vietnamese cuisine is a delightful amalgamation of vibrant flavours, fresh ingredients, and intricate cooking techniques. One of its standout dishes is Vietnamese chicken, known for its aromatic, slightly tangy, and subtly sweet taste. This dish not only showcases the essence of Vietnamese culinary traditions but also provides a versatile base that can be paired with various side dishes to create a wholesome and satisfying meal.

The Essence of Vietnamese Chicken

Vietnamese chicken is often marinated in a blend of fish sauce, soy sauce, garlic, ginger, and lemongrass. This combination infuses the chicken with a depth of flavour that is both complex and comforting. The marinade is key to achieving the dish’s characteristic taste – a harmonious balance of salty, sweet, and umami notes.

To prepare, marinate chicken pieces (thighs or breasts work well) for at least an hour, allowing the flavours to penetrate the meat. Then, either grill or pan-fry the chicken until it is golden brown and cooked through. The result is tender, juicy chicken with a slightly caramelised exterior, bursting with flavour.

Perfect Pairings

Vietnamese marinated chicken pairs beautifully with a variety of side dishes, enhancing the dining experience with complementary textures and flavours.

Steamed Jasmine Rice: A staple in Vietnamese cuisine, steamed jasmine rice serves as the perfect base for soaking up the delicious juices from the chicken. Its subtle fragrance and fluffy texture balance the robust flavours of the chicken.

Pickled Vegetables: Lightly pickled carrots, daikon radishes, and cucumbers add a refreshing crunch and a tangy contrast to the savoury chicken. These pickles, known as đồ chua, are easy to make and bring a vibrant, colourful element to the meal.

Fresh Herbs and Salad: A simple herb salad featuring mint, coriander, and Thai basil provides a burst of freshness. Tossed with a light dressing of lime juice, fish sauce, and a touch of sugar, this salad is a perfect companion to the rich flavours of Vietnamese chicken.

Vietnamese Spring Rolls: For a more elaborate meal, serve Vietnamese chicken with fresh spring rolls. These are rolls, filled with shrimp, herbs and vermicelli noodles. They offer a light and refreshing side that pairs well with the chicken’s savoury notes.

Nuoc Cham Dipping Sauce: A quintessential Vietnamese condiment, nuoc cham combines fish sauce, lime juice, sugar, garlic, and chilli. Drizzle it over the chicken or use it as a dipping sauce to enhance the flavours further.

Altogether this menu is a perfect gathering of flavours and textures. Also they can all be cooked at the same time. Hence this is an ideal collection for any level of home cook.

Vietnamese Marinated Chicken is a versatile and flavourful dish that captures the essence of Vietnamese cuisine. Whether enjoyed with simple steamed rice or a variety of side dishes, it promises a delightful culinary experience that is both satisfying and memorable. Explore the rich and diverse world of Vietnamese flavours with this delectable dish at the heart of your meal.

Vietnamese Marinated Chicken

This Vietnamese chicken recipe features a flavorful marinade of fish sauce, soy sauce, garlic, ginger, and lemongrass, creating a deliciously aromatic and tender dish. Perfect for a family meal, this recipe serves 4 and pairs wonderfully with various Vietnamese side dishes.

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Course: Main Dish

Cuisine: Vietnamese

Keyword: Chicken, Marinade, Vegetables, Vietnamese Marinated Chicken

Prep Time: 20 minutes minutes

Cook Time: 25 minutes minutes

Marinating: 1 minute minute

Total Time: 46 minutes minutes

Servings: 4 People

Calories: 41kcal

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Ingredients

 

Chicken Marinade:

• 8 pieces chicken thighs and breasts
• 3 tbsp fish sauce
• 2 tbsp soy sauce
• 4 cloves garlic minced
• 1 tbsp ginger grated
• 2 stalks lemongrass finely chopped
• 1 tbsp sugar
• 1 tbsp vegetable oil
• 1 tsp black pepper

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Instructions

• In a large bowl, combine the fish sauce, soy sauce, garlic, ginger, lemongrass, sugar, vegetable oil, and black pepper.
  3 tbsp fish sauce, 2 tbsp soy sauce, 4 cloves garlic, 1 tbsp ginger, 2 stalks lemongrass, 1 tbsp sugar, 1 tbsp vegetable oil, 1 tsp black pepper
• Add the chicken pieces, ensuring they are well-coated with the marinade.
  8 pieces chicken
• Cover and refrigerate for at least 1 hour, preferably overnight for deeper flavour.
• Preheat your grill or pan to medium-high heat.
• Remove the chicken from the marinade, letting excess drip off.
• Grill or pan-fry the chicken for about 10-12 minutes on each side, or until the chicken is golden brown and cooked through.
• Cook jasmine rice according to package instructions.
• Prepare pickled vegetables by combining thinly sliced carrots, daikon radishes, and cucumbers with a mixture of vinegar, sugar, and salt. Let sit for at least 30 minutes.
• For the fresh herb salad, toss mint, coriander, and Thai basil with a dressing made from lime juice, fish sauce, and a touch of sugar.
• Arrange the grilled chicken on a serving platter.
• Serve with steamed jasmine rice, pickled vegetables, fresh herb salad, and optional Vietnamese spring rolls.
• Drizzle nuoc cham dipping sauce over the chicken or use as a side dip.

Notes

Recommended Side Dishes:
– Steamed jasmine rice
– Pickled vegetables (carrots, daikon radishes, cucumbers)
– Fresh herb salad (mint, coriander, Thai basil)
– Vietnamese spring rolls
– Nuoc cham dipping sauce

Nutrition

Calories: 41kcal | Carbohydrates: 8g | Protein: 2g | Fat: 0.4g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Trans Fat: 0.003g | Cholesterol: 2mg | Sodium: 1565mg | Potassium: 142mg | Fiber: 0.3g | Sugar: 4g | Vitamin A: 8IU | Vitamin C: 1mg | Calcium: 21mg | Iron: 1mg