Succulent chicken pieces marinated in a fragrant blend of lemongrass, garlic, fish sauce, and honey, then grilled over charcoal until caramelized and smoky, served with steamed rice and pickled vegetables.
Nutrition & Info
Allergen Warnings
Equipment Needed
Instructions
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1
Finely mince the lemongrass white parts, combine with garlic, fish sauce, honey, soy sauce, oil, five-spice powder, and black pepper in a bowl.
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2
Score the chicken pieces with shallow cuts to allow the marinade to penetrate, then coat thoroughly and marinate for at least two hours or overnight.
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3
Preheat a grill or grill pan over medium-high heat and oil the grates to prevent sticking.
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4
Grill the chicken pieces for six to seven minutes per side, basting with remaining marinade, until the skin is deeply caramelized and the internal temperature reaches seventy-four degrees.
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5
Let the chicken rest for five minutes on a cutting board, then chop into pieces through the bone in the Vietnamese style.
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6
Serve on a plate with steamed jasmine rice and pickled daikon and carrot alongside.
Did You Know?
Street vendors in Saigon often fan the charcoal with a piece of cardboard while grilling, creating bursts of intense heat that give the chicken its characteristic charred spots and smoky aroma that fills entire neighborhoods.
Chef's Notes
Equipment Tips
- grill or grill pan
- mixing bowl
- basting brush
The Story Behind Gà nướng sả
Lemongrass grilled chicken is a cornerstone of Vietnamese street food culture, found at roadside stalls across the country. The marinade combines the quintessential Vietnamese aromatics of lemongrass, garlic, and fish sauce, enhanced with a touch of sweetness. Charcoal grilling is the traditional method, producing a distinctive smokiness that cannot be replicated with other cooking techniques. The dish exemplifies the Vietnamese talent for creating complex flavors from simple, fresh ingredients.
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