Ga Xao Sa Ot

Name: Ga Xao Sa Ot
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4 to 6
Cuisine: Vietnamese
Ingredients: 700 g chicken; 2 stalks lemongrass; 4 bird chilies; 2 tbsp fish sauce; 2 tbsp oil; to taste fine sea salt

25 minutes prep 45 minutes cook Serves 4 to 6 chicken

Ga Xao Sa Ot is a beloved staple in Vietnamese home kitchens, often gracing the table on weeknights when families gather for a shared meal. This dish, made with tender chicken infused with the aromatic notes of lemongrass and the fiery kick of bird chilies, captures the essence of everyday Vietnamese cooking. It's not a dish of ceremony, but one of genuine comfort and familiarity.

As you take a bite, expect a harmonious blend of savory, spicy, and umami flavors, with the chicken's richness balanced by the brightness of lemongrass and the depth of fish sauce. The generous use of salt and oil ensures a luscious texture, making each piece succulent and full of flavor. Ga Xao Sa Ot is best enjoyed straight from the wok, accompanied by nothing more than a simple bowl of steamed rice.

Ingredients

700 gchicken
2 stalkslemongrass
4bird chilies
2 tbspfish sauce
2 tbspoil
to tastefine sea salt

Method

Cut the 700 g chicken into bite-sized pieces and pat dry with paper towels. Season the chicken pieces with a generous pinch of fine sea salt, ensuring each piece is evenly coated. Heat 2 tbsp of oil in a large skillet or wok over medium-high heat until shimmering.
Add the chicken pieces to the hot oil in a single layer, being careful not to overcrowd the pan. Sear the chicken for about 3-4 minutes on each side until they are golden brown. The chicken should release easily from the pan when it's ready to be turned.
While the chicken is browning, prepare the aromatics. Trim the ends of the 2 stalks of lemongrass and remove the outer layers. Finely chop the tender inner stalks. Slice the 4 bird chilies thinly, adjusting the amount based on your heat preference.
Once the chicken is browned, add the chopped lemongrass and sliced chilies to the pan. Stir well to coat the chicken with the aromatics. Cook for about 2-3 minutes until the lemongrass is fragrant and tender, and the chilies have softened slightly.
Pour 2 tbsp of fish sauce over the chicken and stir to combine. Allow the sauce to simmer gently, letting it reduce slightly if needed. Taste the dish and adjust with more fine sea salt if necessary, ensuring a balanced flavor.
Once the sauce has thickened and coats the chicken pieces well, remove the pan from heat. Transfer the Ga Xao Sa Ot to a serving dish, garnish with fresh herbs if desired, and serve immediately, encouraging everyone to share from the communal plate.