Vietnamese Lemongrass Chicken (Gà Xào Sả Ớt): A Fragrant Stir-Fry Classic

Few aromas are as instantly recognizable in Vietnamese kitchens as lemongrass sizzling in hot oil. Gà Xào Sả Ớt — Vietnamese Lemongrass Chicken — is a beloved dish that captures the balance and vibrancy of Vietnamese home cooking: the brightness of lemongrass, the gentle burn of chili, the umami depth of fish sauce, and the subtle sweetness that caramelizes beautifully in the wok.

Originating in Central Vietnam, this dish represents the country’s hallmark culinary philosophy: “ngon, lành, và cân bằng” — delicious, wholesome, and balanced. The fragrance of lemongrass (sả), combined with garlic (tỏi), shallots, and chili (ớt), infuses tender pieces of chicken with layers of warmth and complexity.

Served traditionally with jasmine rice or broken rice (cơm tấm), it’s a dish that evokes street-side eateries in Saigon and family dinners across the Mekong Delta — humble, aromatic, and unforgettable.

Ingredients (Serves 4–5)

Main Ingredients

• 1 kg (2.2 lb) boneless, skinless chicken thighs, cut into bite-sized pieces

• 3 stalks fresh lemongrass (sả), white part only, finely minced

• 3 cloves garlic, minced

• 2 shallots, finely chopped

• 1–2 red bird’s-eye chilies (ớt), thinly sliced (adjust for heat)

• 2 tbsp vegetable oil (or neutral oil for frying)

• 1 tbsp fish sauce (nước mắm)

• 1 tbsp soy sauce

• 1½ tbsp palm sugar (or light brown sugar)

• ½ tsp ground black pepper

• ½ tsp salt

Optional Garnish

• Fresh cilantro or Thai basil leaves

• Sliced scallions

• Lime wedges for serving

For Serving

• Steamed jasmine rice or broken rice (cơm tấm)

Instructions

1. Prepare the Aromatic Base (10 minutes)
   Finely mince lemongrass, garlic, shallots, and chilies. Combine them in a small bowl. This mixture forms the heart of the dish’s flavor.
   Pro Tip: Use only the pale lower portion of lemongrass stalks for the most tender, fragrant flavor.

2. Marinate the Chicken (20–30 minutes)
   In a mixing bowl, combine chicken pieces with half of the lemongrass mixture, soy sauce, fish sauce, sugar, salt, and black pepper. Mix well and let marinate for at least 20 minutes.
   Chef’s Note: The sugar in the marinade helps the chicken caramelize during stir-frying.

3. Heat the Pan (2 minutes)
   Heat vegetable oil in a large wok or skillet over medium-high heat until shimmering. The wok should be hot enough that aromatics sizzle immediately.

4. Sauté the Aromatics (1–2 minutes)
   Add the remaining lemongrass mixture. Stir-fry quickly until fragrant and golden — avoid browning to preserve the lemongrass’s citrus notes.

5. Cook the Chicken (8–10 minutes)
   Add marinated chicken to the wok. Stir-fry continuously until the chicken is lightly caramelized and cooked through. Adjust heat to maintain a gentle sizzle.
   Pro Tip: Avoid overcrowding the pan — cook in two batches if needed for better browning.

6. Create the Sauce Glaze (3–5 minutes)
   Add 1 tablespoon of water to deglaze, stirring to coat the chicken evenly. The sugar and fish sauce will create a glossy, caramelized coating.

7. Final Seasoning (1 minute)
   Taste and adjust with a splash more fish sauce or sugar as needed. The ideal balance is savory, aromatic, and subtly sweet.

8. Plate and Garnish
   Transfer to a serving dish. Garnish with sliced chilies, scallions, and herbs. Serve immediately with steamed jasmine rice and lime wedges.

Recipe Info Box

Nutrition Information (Per Serving)

(Approximate values based on USDA data)

Nutrition Disclaimer: Values are estimates and may vary depending on specific ingredients and preparation.

Cultural Context & Culinary Background

Vietnamese Lemongrass Chicken, or Gà Xào Sả Ớt, is a dish that bridges home cooking and street food — ubiquitous from family kitchens in Huế to small eateries in Ho Chi Minh City.

The star ingredient, lemongrass (sả), has deep cultural roots in Vietnamese cuisine. Its fresh citrus aroma defines the country’s culinary identity, especially in Central Vietnam, where the cuisine is known for bold flavors and vibrant colors. The addition of chili (ớt) reflects Vietnam’s love for controlled heat, offering warmth without overwhelming the palate.

Fish sauce (nước mắm), the soul of Vietnamese cooking, provides umami depth, while caramelized sugar (a hallmark of southern cooking) lends subtle sweetness and gloss. Together, these components exemplify the Vietnamese philosophy of âm dương — the balance between hot and cool, sweet and salty, yin and yang.

Tips, Variations & Notes

1. Protein Alternatives: Substitute chicken with pork shoulder or tofu for variation.

2. Heat Control: Adjust chili quantity for spice tolerance; traditional recipes use bird’s-eye chili for authentic heat.

3. Lemongrass Prep: Peel away the fibrous outer layers before mincing to avoid stringy texture.

4. Caramelization Tip: Don’t rush the searing — allow sugar and fish sauce to form a natural glaze.

5. Make-Ahead: Marinate up to 24 hours ahead for deeper flavor.

6. Low-Sodium Version: Use reduced-sodium soy sauce and lightly rinse chicken after marination.

7. Herbal Finish: Garnish with Thai basil for aromatic lift.

8. Serving Suggestion: Serve alongside pickled vegetables (dưa góp) or a simple cucumber salad.

9. Storage: Refrigerate up to 3 days; reheat gently in a skillet.

10. Reheating Note: Add a tablespoon of water while reheating to revive the sauce’s gloss.

Equipment Needed

• Wok or large non-stick skillet

• Sharp chef’s knife and cutting board

• Mortar and pestle or food processor (for lemongrass)

• Measuring spoons and cups

• Mixing bowls

• Wooden spatula or wok ladle

FAQs

1. Can I use chicken breast instead of thigh?
   Yes, though thighs remain juicier and more flavorful for stir-frying.

2. What if I can’t find fresh lemongrass?
   Use frozen or jarred lemongrass paste as a substitute — adjust quantity slightly.

3. Can this be made without fish sauce?
   Replace with soy sauce and a touch of lime juice for a vegetarian adaptation.

4. Is this dish spicy?
   Moderately — reduce or omit chilies for a mild version.

5. Can I grill this recipe?
   Yes — use the same marinade and grill over medium heat for Gà Nướng Sả Ớt.

6. What type of oil is best?
   Neutral oils like canola, sunflower, or peanut oil are ideal for high-heat stir-frying.

7. How to make it more saucy?
   Add a splash of coconut water or chicken stock toward the end of cooking.

8. Can I meal-prep this dish?
   Yes — it reheats well and pairs perfectly with steamed rice for quick lunches.

9. Is lemongrass edible?
   Yes, when finely minced or thinly sliced. Avoid using woody outer layers.

10. Can I double the recipe?
    Yes, but cook in batches to prevent steaming instead of searing.

Pairing Suggestions

• Drink: Jasmine tea or iced lemongrass tea with a hint of lime.

• Side Dish: Pickled vegetables (dưa món), stir-fried morning glory (rau muống xào tỏi), or Vietnamese egg rolls.

• Occasion: Ideal for family dinners, quick weeknight meals, or cultural cooking classes.

• Seasonal Note: Light and refreshing for warm climates or summer dining.

Conclusion

Gà Xào Sả Ớt captures the essence of Vietnamese cuisine: fragrant, balanced, and deeply satisfying. The interplay of lemongrass, chili, and caramelized fish sauce delivers a dish that’s simultaneously simple and sophisticated — proof that elegance often lies in restraint.

With minimal ingredients and proper technique, you can recreate the authentic flavors of Vietnam’s heartland right in your kitchen. Serve it steaming hot over jasmine rice, inhale the aroma of lemongrass, and experience the culinary poetry of Vietnam in every bite.

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