Vietnamese Braised Chicken with Lemongrass and Fish Sauce
A savory, caramelized chicken braise with fragrant lemongrass and salty fish sauce. Perfect over steamed rice for a quick weeknight dinner.
- Total time
- 40 min
- Servings
- 4
- Calories
- 420
- Protein
- 32g
Ingredients
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Open the appInstructions
Step 1
Trim the 1.5 lb chicken thighs and pat dry. Mince the 2 lemongrass stalks (white part only), 3 garlic cloves, and 1 shallot.
Step 2
In a bowl, mix the chicken with the minced lemongrass, garlic, shallot, 3 tbsp fish sauce, 2 tbsp brown sugar, and 0.5 tsp black pepper. Let marinate for 10 minutes.
Step 3
Heat a large pot over medium-high. Add the chicken and marinade; sear until browned on all sides, about 5 minutes.
Step 4
Pour in 0.5 cup water, scraping up any browned bits. Bring to a boil, then reduce heat to low.
Step 5
Cover and simmer until the chicken is tender and the sauce is thick and glossy, about 25 minutes. Stir occasionally.
Step 6
Taste and adjust with extra fish sauce or sugar if needed. Serve hot over rice.
Tools you’ll need
- large pot
- knife
- cutting board
- mixing bowl
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