Ga Nuong Lemongrass

Name: Ga Nuong Lemongrass
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4 to 6
Cuisine: Vietnamese
Ingredients: 800 g chicken thighs; 2 stalks lemongrass; 2 tbsp fish sauce; 1 tbsp honey; 2 tbsp oil; to taste fine sea salt

25 minutes prep 45 minutes cook Serves 4 to 6 chicken

Ga Nuong Lemongrass, a staple of Vietnamese street food, captures the essence of communal dining with its vibrant, aromatic profile. Traditionally, this dish is a beloved choice for informal gatherings, where the smoky aroma of grilled chicken mingles with the bustling energy of the streets. The home version, detailed here, brings that lively spirit to your kitchen, preserving the hand-judged salt and generous use of fat that makes the dish so memorable.

Expect each bite to offer a harmonious blend of tender chicken, infused with the citrusy brightness of lemongrass and the deep umami of fish sauce. A hint of honey adds a subtle sweetness, while the oil ensures a rich, succulent texture. This dish invites you to savor it slowly, piece by piece, as it would be enjoyed on a busy street corner in Vietnam.

Ingredients

800 gchicken thighs
2 stalkslemongrass
2 tbspfish sauce
1 tbsphoney
2 tbspoil
to tastefine sea salt

Method

Begin by patting the 800 g chicken thighs dry with paper towels. This step ensures that the chicken will brown nicely. Season the chicken with fine sea salt to taste, making sure to rub the salt evenly over the surface of each piece.
In a large skillet, heat 2 tablespoons of oil over medium-high heat. Once the oil is shimmering, place the chicken thighs in the pan, skin-side down if they have skin. Brown the chicken on both sides, about 3-4 minutes per side, until the skin is golden and crisp. This browning step is crucial for developing flavor.
While the chicken is browning, prepare the aromatics. Trim the tough outer layers of the 2 stalks of lemongrass and finely chop the tender inner parts. Once the chicken is browned, add the chopped lemongrass to the pan, stirring it around the chicken to release its fragrance.
Pour in 2 tablespoons of fish sauce and 1 tablespoon of honey over the chicken. Stir to coat the chicken evenly, ensuring the honey dissolves into the fish sauce. Lower the heat to medium and allow the chicken to cook through, turning occasionally, until the meat is tender and the sauce has thickened slightly, about 10-15 minutes.
If the sauce seems too thin, increase the heat slightly to reduce it. The sauce should cling to the chicken, imparting a glossy finish. Taste the sauce and adjust the salt if necessary, keeping in mind that fish sauce is already salty.
Once the chicken is cooked through and the sauce is to your liking, remove the pan from the heat. Let the chicken rest for a few minutes to absorb the flavors fully. Serve the Ga Nuong Lemongrass hot, garnished with fresh herbs if desired, and enjoy with family and friends.