20 Flavorful Vietnamese Chicken Recipes for Every Occasion

Just when you thought chicken couldn’t get any more exciting, Vietnamese cuisine swoops in with its vibrant flavors and aromatic herbs to prove you wrong! Whether you’re craving a quick weeknight dinner, a dish to impress at your next gathering, or simply a taste of something new, these 20 flavorful Vietnamese chicken recipes are your ticket to a culinary adventure. Ready to spice up your meal rotation? Let’s dive in!

Vietnamese Lemongrass Chicken

Mouthwatering and aromatic, Vietnamese Lemongrass Chicken brings a punch of flavor to your dinner table. This dish is a perfect blend of savory and citrusy notes, guaranteed to impress.

Ingredients

– 2 lbs chicken thighs (bone-in for more flavor, but boneless works too)
– 3 stalks lemongrass (use the bottom half only, finely minced)
– 3 tbsp fish sauce (I swear by Red Boat for its depth of flavor)
– 2 tbsp sugar (white or brown, depending on your sweetness preference)
– 1 tbsp vegetable oil (avocado oil is my high-smoke point choice)
– 3 garlic cloves (minced, more if you’re a garlic lover like me)
– 1 shallot (thinly sliced, for a subtle crunch)
– 1 tsp black pepper (freshly ground makes all the difference)

Instructions

1. In a large bowl, combine chicken thighs, lemongrass, fish sauce, sugar, garlic, shallot, and black pepper. Mix well to ensure each piece is coated. Marinate for at least 30 minutes, or overnight for deeper flavor.
2. Heat vegetable oil in a large skillet over medium-high heat. Once hot, add chicken thighs skin-side down. Sear for 5-7 minutes until golden brown. Tip: Don’t overcrowd the pan to get a perfect sear.
3. Flip the chicken and cook for another 5-7 minutes. Reduce heat to medium if browning too quickly. Tip: Use a meat thermometer to ensure internal temperature reaches 165°F.
4. Remove chicken from skillet and let rest for 5 minutes before serving. Tip: The resting time allows juices to redistribute, keeping the meat moist.

Juicy and fragrant, this chicken pairs wonderfully with steamed rice or a fresh salad. The lemongrass shines through, offering a bright contrast to the savory depth of the fish sauce.

Vietnamese Chicken Pho

Craving a bowl of comforting, aromatic Vietnamese Chicken Pho? This recipe delivers a clear, flavorful broth with tender chicken and rice noodles.

Ingredients

• 8 cups chicken stock (homemade gives the best flavor)
• 1 lb chicken breast (skinless, for a leaner option)
• 8 oz rice noodles (I like the thin ones for quicker cooking)
• 1 onion (quartered, charred for depth)
• 3 star anise (whole, for that signature pho aroma)
• 1 cinnamon stick (just one, it’s potent)
• 2 tbsp fish sauce (the secret umami booster)
• 1 tbsp sugar (balances the saltiness)
• 1 inch ginger (sliced, no need to peel)
• Toppings: bean sprouts, lime wedges, cilantro, jalapeños (go wild with freshness)

Instructions

1. Char the onion quarters directly over a gas flame or under a broiler until blackened, about 3 minutes per side. This adds a smoky flavor.
2. In a large pot, combine chicken stock, charred onion, star anise, cinnamon stick, ginger, and chicken breast. Bring to a boil over high heat.
3. Once boiling, reduce heat to low. Simmer for 20 minutes to infuse the broth with spices. Tip: Skim off any foam for a clearer broth.
4. Remove chicken breast with tongs. Shred into bite-sized pieces using two forks. Set aside.
5. Strain the broth to remove solids. Return the clear broth to the pot. Stir in fish sauce and sugar until dissolved.
6. Cook rice noodles according to package instructions, usually about 5 minutes in boiling water. Drain and divide among bowls.
7. Top noodles with shredded chicken. Ladle hot broth over. Tip: The broth should be piping hot to warm the noodles and chicken.
8. Serve immediately with toppings on the side. Let everyone customize their bowl. Tip: A squeeze of lime brightens the whole dish.

Light yet satisfying, this pho boasts a delicate balance of savory, sweet, and aromatic flavors. The noodles should be silky, and the chicken tender. Try adding a dash of sriracha for heat.

Vietnamese Grilled Chicken with Fish Sauce

Nothing beats the savory punch of Vietnamese grilled chicken, especially when it’s marinated in that iconic fish sauce blend. Perfect for a quick weeknight dinner or a weekend BBQ.

Ingredients

• 2 lbs chicken thighs (skin-on for extra crispiness)
• 1/4 cup fish sauce (I swear by Three Crabs brand for its depth)
• 2 tbsp sugar (balances the saltiness perfectly)
• 3 cloves garlic, minced (more if you’re a garlic fiend like me)
• 1 tbsp vegetable oil (for that non-stick grill action)
• 1/2 tsp black pepper (freshly ground packs a punch)

Instructions

1. In a bowl, whisk together fish sauce, sugar, minced garlic, and black pepper until sugar dissolves.
2. Add chicken thighs to the marinade, ensuring each piece is well-coated. Marinate for at least 1 hour, or overnight for deeper flavor.
3. Preheat your grill to medium-high heat (about 375°F) and brush the grates with vegetable oil to prevent sticking.
4. Grill chicken thighs skin-side down first for 5-7 minutes until the skin is crispy and golden. Flip and cook for another 5-7 minutes.
5. Use a meat thermometer to check for an internal temperature of 165°F. Let rest for 5 minutes before serving.

Grilled to perfection, the chicken boasts a crispy skin with juicy, flavorful meat underneath. Serve it over steamed rice with a side of pickled vegetables for a complete meal.

Vietnamese Chicken Curry

Perfect for a cozy night in, this Vietnamese Chicken Curry blends aromatic spices with creamy coconut milk for a comforting dish that’s both hearty and flavorful.

Ingredients

• 2 lbs chicken thighs, bone-in (skin-on adds extra flavor)
• 1 tbsp vegetable oil (I always reach for avocado oil for its high smoke point)
• 1 large onion, sliced (yellow onions work best for sweetness)
• 3 garlic cloves, minced (freshly minced garlic makes all the difference)
• 2 tbsp curry powder (I like a bit more for extra spice)
• 1 can (13.5 oz) coconut milk (full-fat for creaminess)
• 2 cups chicken broth (homemade broth elevates the dish)
• 2 carrots, sliced into 1-inch pieces (adds a sweet crunch)
• 1 large potato, cubed (Yukon golds hold up well)
• 1 tbsp fish sauce (essential for authentic flavor)
• 1 tsp sugar (balances the flavors)
• Salt to taste (I start with 1/2 tsp and adjust)

Instructions

1. Heat oil in a large pot over medium heat until shimmering.
2. Add chicken thighs, skin-side down, and sear until golden brown, about 5 minutes per side. Remove and set aside.
3. In the same pot, add onions and sauté until translucent, about 3 minutes.
4. Stir in garlic and curry powder, cooking until fragrant, about 1 minute.
5. Pour in coconut milk and chicken broth, scraping the bottom to release any browned bits.
6. Return chicken to the pot, add carrots and potato, then bring to a simmer.
7. Cover and cook on low heat for 25 minutes, or until chicken is tender.
8. Stir in fish sauce and sugar, then season with salt to taste.
9. Simmer uncovered for another 5 minutes to thicken the sauce slightly.

Rich and aromatic, this curry boasts tender chicken and vegetables in a velvety sauce. Serve it over steamed jasmine rice or with crusty bread to soak up every last drop.

Vietnamese Chicken Banh Mi

Let’s dive into making a Vietnamese Chicken Banh Mi, a sandwich that’s as flavorful as it is satisfying. Perfect for any meal, it’s a quick way to bring a taste of Vietnam to your table.

Ingredients

• 1 lb chicken thighs (skinless, boneless—more flavor than breast)
• 1/4 cup soy sauce (I opt for low-sodium to control saltiness)
• 2 tbsp honey (for that perfect glaze)
• 1 tbsp garlic, minced (fresh is best, but powdered works in a pinch)
• 1 tbsp ginger, grated (adds a nice zing)
• 1/2 cup carrots, julienned (for crunch)
• 1/2 cup daikon, julienned (a must for authenticity)
• 1/4 cup rice vinegar (balances the sweetness)
• 1 tbsp sugar (to sweeten the pickles)
• 1 baguette (crispy on the outside, soft inside)
• 1/4 cup mayonnaise (I swear by Kewpie for extra creaminess)
• 1 jalapeño, sliced (adjust for heat preference)
• Cilantro leaves (no stems, please)

Instructions

1. Marinate chicken in soy sauce, honey, garlic, and ginger for at least 30 minutes. Overnight is better.
2. Preheat grill to medium-high, about 375°F. Grill chicken for 6 minutes per side. Tip: Don’t move it around to get those perfect grill marks.
3. While chicken cooks, mix carrots, daikon, rice vinegar, and sugar in a bowl. Let sit for 10 minutes. Tip: Press down on veggies to ensure they’re fully submerged.
4. Slice baguette lengthwise, but not all the way through. Toast lightly if desired.
5. Spread mayonnaise on both sides of the baguette. Layer with chicken, pickled veggies, jalapeño, and cilantro. Tip: Layer ingredients evenly for the best bite.

Delight in the crunch of the pickled veggies against the tender chicken, all hugged by the soft baguette. Serve with extra jalapeños on the side for those who dare.

Vietnamese Chicken Spring Rolls

Let’s dive straight into making these refreshing Vietnamese Chicken Spring Rolls, a perfect blend of crunch and freshness for any day.

Ingredients

• 2 cups shredded cooked chicken (I love using leftover rotisserie chicken for its flavor)
• 1 package rice paper wrappers (the thicker ones hold up better)
• 1 cup shredded carrots (for a sweet crunch)
• 1 cup thinly sliced cucumber (I prefer English cucumbers for their fewer seeds)
• 1/2 cup fresh mint leaves (tear them slightly to release more aroma)
• 1/2 cup fresh cilantro (stems removed for a cleaner bite)
• 2 tbsp hoisin sauce (my secret for a richer taste)
• 1 tbsp smooth peanut butter (adds a creamy texture to the sauce)
• 1 tbsp lime juice (freshly squeezed for that zing)
• 1 tsp sriracha (adjust to your heat preference)

Instructions

1. Fill a large bowl with warm water (about 100°F) for softening the rice paper.
2. Dip one rice paper wrapper into the water for 10 seconds until pliable but still slightly firm.
3. Lay the wrapper flat on a clean, damp kitchen towel to prevent sticking.
4. Layer a small handful of chicken, carrots, cucumber, mint, and cilantro in the center of the wrapper.
5. Fold the bottom edge over the filling, then fold in the sides, and roll tightly upwards.
6. Repeat with remaining wrappers and filling, keeping rolls covered with a damp towel to prevent drying.
7. In a small bowl, whisk together hoisin sauce, peanut butter, lime juice, and sriracha until smooth for dipping.
8. Serve rolls immediately with the sauce on the side for dipping.

These rolls offer a delightful contrast of textures, from the soft wrapper to the crunchy veggies. The sauce brings a sweet, nutty, and slightly spicy flavor that complements the fresh ingredients beautifully. Try serving them on a platter with extra herbs for a vibrant presentation.

Vietnamese Chicken Salad with Cabbage and Herbs

Dive into a refreshing Vietnamese Chicken Salad with Cabbage and Herbs, perfect for a light lunch or dinner. This dish combines crisp vegetables, tender chicken, and vibrant herbs for a flavorful experience.

Ingredients

– 2 cups shredded cabbage (I like it extra crunchy)
– 1 cooked chicken breast, shredded (leftover rotisserie chicken works great)
– 1/4 cup fresh mint leaves (tear them for more flavor)
– 1/4 cup fresh cilantro (stems included for extra crunch)
– 2 tbsp fish sauce (the good stuff makes a difference)
– 1 tbsp sugar (balances the fish sauce perfectly)
– 1 lime, juiced (freshly squeezed is key)
– 1 small red chili, sliced (adjust based on your heat preference)
– 1/4 cup roasted peanuts, crushed (for that essential crunch)

Instructions

1. In a large bowl, combine shredded cabbage, chicken, mint, and cilantro.
2. In a small bowl, whisk together fish sauce, sugar, and lime juice until sugar dissolves.
3. Pour the dressing over the salad and toss well to coat every ingredient evenly.
4. Add sliced chili and toss again for a spicy kick.
5. Let the salad sit for 5 minutes to allow flavors to meld.
6. Sprinkle crushed peanuts on top before serving for added texture.
7. Serve immediately for the best crunch and freshness.
Now enjoy the crisp texture and bold flavors of this salad. Try serving it in lettuce cups for a fun, hands-on meal.

Vietnamese Caramelized Chicken

Dive into the rich flavors of Vietnamese cuisine with this simple yet deeply flavorful caramelized chicken. Perfect for a weeknight dinner that doesn’t skimp on taste.

Ingredients

• 1.5 lbs chicken thighs (bone-in, skin-on for maximum flavor)
• 3 tbsp fish sauce (I swear by Red Boat for its depth)
• 1/4 cup granulated sugar (for that perfect caramelization)
• 3 garlic cloves, minced (fresh is best, no substitutes)
• 1 shallot, thinly sliced (adds a subtle sweetness)
• 1/2 cup water (to balance the sauce)
• 2 tbsp vegetable oil (my go-to for high heat cooking)
• 1 tsp black pepper (freshly ground packs a punch)

Instructions

1. Heat vegetable oil in a large skillet over medium-high heat until shimmering.
2. Add chicken thighs, skin-side down, and sear for 5 minutes until golden brown. Flip and sear the other side for 3 minutes. Tip: Don’t overcrowd the pan to ensure even browning.
3. Remove chicken and set aside. Drain excess oil, leaving about 1 tbsp in the skillet.
4. Lower heat to medium. Add sugar and stir constantly for 3 minutes until it melts into a deep amber caramel. Tip: Watch closely to prevent burning.
5. Add garlic and shallot, stirring for 1 minute until fragrant.
6. Return chicken to the skillet, skin-side up. Pour in fish sauce and water, then sprinkle with black pepper.
7. Simmer uncovered for 20 minutes, spooning sauce over chicken occasionally. Tip: The sauce should thicken to a glaze-like consistency.
8. Serve hot. Garnish with sliced scallions if desired.

Get ready for a dish that’s sticky, savory, and slightly sweet. The chicken falls off the bone, and the sauce is irresistible over steamed rice.

Vietnamese Chicken and Rice Porridge

Dive into the comforting embrace of Vietnamese Chicken and Rice Porridge, a dish that’s as nourishing as it is simple to make. Perfect for any day you need a warm, hearty meal without the fuss.

Ingredients

• 1 cup jasmine rice – its fragrance is unmatched for this dish.
• 6 cups chicken broth – homemade elevates it, but store-bought works in a pinch.
• 2 chicken breasts – I find bone-in adds more flavor, but boneless is quicker.
• 1 tbsp minced ginger – fresh is key here, no substitutes.
• 2 cloves garlic, minced – because everything’s better with garlic.
• 1 tbsp fish sauce – don’t skip this, it’s the secret umami booster.
• Green onions and cilantro for garnish – chop them right before serving for maximum freshness.

Instructions

1. Rinse the jasmine rice under cold water until the water runs clear. This removes excess starch for a cleaner porridge texture.
2. In a large pot, bring the chicken broth to a boil over high heat. Tip: Skim off any foam for a clearer broth.
3. Add the rinsed rice, chicken breasts, ginger, and garlic to the pot. Reduce heat to low, cover, and simmer for 30 minutes.
4. After 30 minutes, remove the chicken breasts and shred them using two forks. Tip: Let the chicken cool slightly to handle easily.
5. Return the shredded chicken to the pot. Stir in the fish sauce. Simmer uncovered for another 10 minutes to meld the flavors.
6. Adjust the consistency by adding a bit more broth if the porridge is too thick. Tip: The perfect porridge should be creamy, not soupy.
7. Serve hot, garnished with green onions and cilantro.

Unbelievably creamy and fragrant, this porridge is a bowl of comfort. Try topping with a soft-boiled egg or a drizzle of chili oil for an extra kick.

Vietnamese Chicken Stir-Fry with Lemongrass

Authentic flavors come alive in this Vietnamese Chicken Stir-Fry with Lemongrass. A quick weeknight dinner that packs a punch.

Ingredients

• 1.5 lbs chicken thighs, sliced thin – thighs stay juicier than breasts.
• 2 tbsp fish sauce – the secret umami booster.
• 1 tbsp sugar – balances the fish sauce’s saltiness.
• 2 stalks lemongrass, minced – fresh is best, but 1 tbsp dried works in a pinch.
• 3 garlic cloves, minced – more if you love garlic.
• 1 red chili, sliced – adjust for heat preference.
• 2 tbsp vegetable oil – high smoke point for stir-frying.
• 1 cup basil leaves – Thai basil if you can find it.

Instructions

1. Marinate chicken with fish sauce and sugar for 15 minutes. Tip: This tenderizes the meat.
2. Heat oil in a wok or large skillet over medium-high heat until shimmering.
3. Add lemongrass and garlic, stir for 30 seconds until fragrant. Tip: Don’t let it burn.
4. Add chicken, spread in a single layer. Cook undisturbed for 2 minutes to sear.
5. Stir-fry for another 3 minutes until chicken is no longer pink.
6. Add chili and basil, toss for 30 seconds until basil wilts. Tip: Basil adds freshness.
7. Remove from heat immediately to prevent overcooking.

Hearty with a crispy edge, the chicken pairs perfectly with steamed rice. For a twist, serve over vermicelli noodles with pickled vegetables.

Vietnamese Chicken Skewers with Peanut Sauce

Bold flavors and simple prep make these Vietnamese Chicken Skewers with Peanut Sauce a weeknight winner. Marinated chicken meets a creamy, nutty sauce for a dish that’s both comforting and exciting.

Ingredients

– 1.5 lbs chicken thighs, cut into 1-inch pieces (thighs stay juicier than breasts)
– 3 tbsp soy sauce (I opt for low-sodium to control saltiness)
– 2 tbsp honey (local honey adds a nice floral touch)
– 2 cloves garlic, minced (fresh is best here)
– 1 tbsp lime juice (about half a lime, roll it first for max juice)
– 1/2 cup creamy peanut butter (I love the texture of natural, stirred well)
– 1/4 cup coconut milk (full-fat for richness)
– 1 tbsp sriracha (adjust based on your heat preference)
– Wooden skewers, soaked in water for 30 minutes (prevents burning)

Instructions

1. In a bowl, mix soy sauce, honey, garlic, and lime juice. Add chicken, coating well. Marinate for 30 minutes at room temp for deeper flavor.
2. Thread chicken onto skewers, leaving small gaps between pieces for even cooking.
3. Heat grill to medium-high (400°F). Grill skewers for 4-5 minutes per side, until charred and internal temp reaches 165°F.
4. While chicken cooks, whisk peanut butter, coconut milk, and sriracha in a small saucepan over low heat until smooth, about 3 minutes.
5. Serve skewers with warm peanut sauce on the side for dipping or drizzling.

Mouthwatering and tender, these skewers pair perfectly with a crisp salad or steamed rice. The peanut sauce adds a velvety contrast to the smoky chicken—try garnishing with crushed peanuts and cilantro for extra crunch and freshness.

Vietnamese Chicken Vermicelli Bowl

Just when you think you’ve had every noodle bowl out there, the Vietnamese Chicken Vermicelli Bowl comes along to shake things up. It’s fresh, it’s flavorful, and it’s packed with textures that make every bite interesting.

Ingredients

• 2 boneless, skinless chicken breasts (I like to pound them slightly for even cooking)
• 8 oz vermicelli rice noodles (the thin ones work best here)
• 1 cup shredded carrots (for a quick shortcut, buy them pre-shredded)
• 1/2 cup chopped cilantro (don’t skip this—it adds a fresh punch)
• 1/4 cup fish sauce (this is the secret weapon for authentic flavor)
• 2 tbsp vegetable oil (I always use avocado oil for its high smoke point)
• 1 tbsp sugar (balances the fish sauce perfectly)
• 1 lime, juiced (fresh is key—bottled just doesn’t cut it)
• 1/2 cup roasted peanuts, crushed (for that essential crunch)

Instructions

1. Marinate chicken breasts in fish sauce, sugar, and lime juice for 30 minutes. Tip: Score the chicken lightly to help the marinade penetrate.
2. Cook vermicelli noodles according to package instructions, then rinse under cold water to stop cooking. Tip: A splash of oil keeps them from sticking.
3. Heat oil in a pan over medium-high heat. Cook chicken for 6-7 minutes per side until internal temp reaches 165°F. Tip: Let it rest for 5 minutes before slicing to keep juices in.
4. Assemble bowls with noodles, shredded carrots, sliced chicken, and cilantro. Top with crushed peanuts.

Makes for a dish that’s a harmony of textures—silky noodles, tender chicken, and crunchy peanuts. Serve it with extra lime wedges on the side for those who love a tangy kick.

Vietnamese Chicken Congee

Comforting and versatile, Vietnamese Chicken Congee is a soothing bowl of rice porridge that’s perfect for any meal. Customize it with your favorite toppings for a personal touch.

Ingredients

• 1 cup jasmine rice (rinsed until water runs clear)
• 6 cups chicken broth (homemade gives the best flavor)
• 1 lb chicken thighs (bone-in for more flavor)
• 1 inch ginger (sliced, I love the extra zing it adds)
• 2 cloves garlic (minced, because garlic makes everything better)
• 1 tbsp fish sauce (the secret umami booster)
• 1 tsp salt (adjust to your liking)
• Green onions and cilantro for garnish (freshness is key)

Instructions

1. In a large pot, combine rice, chicken broth, chicken thighs, ginger, and garlic. Bring to a boil over high heat.
2. Reduce heat to low, cover, and simmer for 45 minutes. Stir occasionally to prevent sticking.
3. Remove chicken thighs, shred the meat, and return to the pot. Discard bones.
4. Add fish sauce and salt. Simmer for another 15 minutes. Tip: The congee should be creamy, not watery.
5. Adjust seasoning if needed. Tip: A splash of water can loosen the congee if too thick.
6. Serve hot, garnished with green onions and cilantro. Tip: A drizzle of sesame oil adds a nice finish.

Just right for a chilly evening, this congee is creamy with a subtle ginger kick. Top with a soft-boiled egg or crispy shallots for extra texture.

Vietnamese Chicken and Glass Noodle Soup

Zesty and comforting, this Vietnamese Chicken and Glass Noodle Soup is a bowl of warmth that’s perfect for any day. Its clear broth and tender chicken make it a light yet satisfying meal.

Ingredients

• 1 whole chicken, about 3 lbs (I like to use organic for better flavor)
• 8 cups water (filtered makes a difference)
• 1 tbsp salt (sea salt is my preference)
• 2 cloves garlic, minced (freshly minced packs more punch)
• 1 inch ginger, sliced (peel it to avoid bitterness)
• 1 bundle glass noodles, about 2 oz (soak them in warm water for 10 minutes before using)
• 2 green onions, chopped (the green parts add a nice color)
• 1 tbsp fish sauce (this is the secret to authenticity)
• 1 tsp sugar (just a pinch to balance the flavors)

Instructions

1. Rinse the chicken under cold water and pat dry with paper towels.
2. In a large pot, bring 8 cups of water to a boil over high heat.
3. Add the chicken, salt, garlic, and ginger to the pot. Reduce heat to low and simmer for 45 minutes, skimming off any foam that rises to the top.
4. Remove the chicken from the pot and let it cool. Shred the meat into bite-sized pieces, discarding the bones and skin.
5. Strain the broth through a fine mesh sieve to remove the garlic and ginger. Return the broth to the pot.
6. Add the soaked glass noodles to the broth and cook for 3 minutes, or until they are transparent.
7. Stir in the shredded chicken, green onions, fish sauce, and sugar. Cook for another 2 minutes to heat through.
8. Tip: For extra flavor, char the ginger and garlic before adding them to the broth.
9. Tip: Soak the glass noodles just until pliable to prevent them from becoming mushy.
10. Tip: Adjust the fish sauce and sugar to your liking, but remember, the broth should be savory with a hint of sweetness.

Kick back and enjoy the silky noodles and rich broth. Serve with a wedge of lime and a sprinkle of cilantro for an extra zing.

Vietnamese Chicken Sticky Rice

Every bite of this Vietnamese Chicken Sticky Rice is a comforting embrace of flavors and textures, perfect for any meal of the day.

Ingredients

• 2 cups glutinous rice – soak it overnight for the best texture.
• 1 lb chicken thighs – skin-on, bone-in for maximum flavor.
• 3 tbsp soy sauce – I swear by Kikkoman for its depth.
• 1 tbsp fish sauce – a little goes a long way in adding umami.
• 2 cloves garlic – minced finely to distribute evenly.
• 1 shallot – thinly sliced for a subtle crunch.
• 1 tsp black pepper – freshly ground to taste.
• 1 tbsp vegetable oil – for frying, canola works too.

Instructions

1. Rinse soaked glutinous rice until water runs clear. Drain well.
2. Marinate chicken with soy sauce, fish sauce, garlic, shallot, and black pepper for at least 30 minutes.
3. Heat oil in a pan over medium heat. Brown chicken on both sides, about 5 minutes per side.
4. Remove chicken. In the same pan, sauté rice for 2 minutes to coat with flavors.
5. Transfer rice to a rice cooker. Add 2 cups water. Place chicken on top. Cook as per rice cooker instructions.
6. Once done, let it sit for 10 minutes. Fluff rice gently to mix in chicken juices.

With its sticky, slightly chewy rice and tender, flavorful chicken, this dish is a hearty meal on its own. Try serving it with a side of pickled vegetables for a refreshing contrast.

Vietnamese Chicken and Bamboo Shoot Soup

Kickstart your culinary adventure with this comforting Vietnamese Chicken and Bamboo Shoot Soup, a dish that marries simplicity with depth of flavor.

Ingredients

• 1 lb chicken thighs, bone-in (skin-on for extra flavor)
• 4 cups chicken broth (homemade if you have it, but store-bought works fine)
• 1 cup bamboo shoots, sliced (I love the crunch they add)
• 2 tbsp fish sauce (don’t skip this—it’s the soul of the dish)
• 1 tbsp sugar (just a touch to balance the flavors)
• 2 cloves garlic, minced (fresh is best here)
• 1 inch ginger, sliced (peel it first for a cleaner taste)
• 1 green onion, chopped (for that fresh finish)
• 1 tsp black pepper (freshly ground packs more punch)

Instructions

1. In a large pot, brown the chicken thighs over medium heat for 5 minutes per side. This step builds flavor.
2. Add the garlic and ginger, sautéing for 1 minute until fragrant. Tip: Don’t let the garlic burn.
3. Pour in the chicken broth and bring to a boil. Then, reduce heat to simmer for 20 minutes.
4. Skim off any foam that rises to the top for a clearer soup. Tip: A slotted spoon works best here.
5. Add the bamboo shoots, fish sauce, and sugar. Simmer for another 10 minutes. Tip: Taste and adjust seasoning now.
6. Remove the chicken, shred the meat, and return it to the pot. Discard bones.
7. Garnish with green onions and black pepper before serving.

Fragrant and hearty, this soup’s broth is rich with umami, while the bamboo shoots offer a satisfying crunch. Serve it with a side of steamed rice for a complete meal.

Vietnamese Chicken with Turmeric and Dill

Rarely does a dish combine simplicity and flavor as effortlessly as this Vietnamese classic. Turmeric and dill elevate chicken to new heights, offering a vibrant meal that’s as nutritious as it is delicious.

Ingredients

• 1.5 lbs chicken thighs, bone-in (skin-on for extra crispiness)
• 2 tbsp turmeric powder (freshly ground if possible)
• 1 cup fresh dill, chopped (the more, the merrier)
• 3 tbsp fish sauce (I swear by Red Boat for its depth)
• 2 tbsp sugar (a pinch more if you like it sweet)
• 1 tbsp vegetable oil (avocado oil works great here)
• 1/2 cup water (filtered for the best taste)

Instructions

1. Marinate chicken thighs with turmeric, fish sauce, and sugar in a bowl for 30 minutes. Tip: Massage the marinade into the chicken for deeper flavor penetration.
2. Heat oil in a skillet over medium-high heat until shimmering, about 2 minutes.
3. Add chicken thighs skin-side down. Cook until golden brown, 5-6 minutes per side. Tip: Resist the urge to move them around; this ensures a perfect crust.
4. Reduce heat to medium. Add water and cover. Simmer for 20 minutes until chicken is cooked through. Tip: Check at 15 minutes to avoid overcooking.
5. Turn off heat. Stir in fresh dill. Let sit covered for 2 minutes to wilt the dill slightly.

Unbelievably tender with a crispy skin, this dish sings with earthy turmeric and fresh dill. Serve over steamed rice or with a side of pickled vegetables for a crunch contrast.

Vietnamese Chicken and Coconut Rice

Perfect for a weeknight dinner, this Vietnamese Chicken and Coconut Rice brings a taste of Southeast Asia to your table with minimal fuss.

Ingredients

• 2 cups jasmine rice – rinse it until the water runs clear for the best texture.
• 1 can (13.5 oz) coconut milk – full fat for that creamy richness.
• 1.5 lbs chicken thighs – bone-in, skin-on for maximum flavor.
• 2 tbsp fish sauce – my pantry staple for umami depth.
• 1 tbsp sugar – balances the saltiness of the fish sauce.
• 1 tsp turmeric – for that golden hue and earthy note.
• 3 cloves garlic – minced, because more garlic is always better.
• 1 shallot – thinly sliced, it adds a slight crunch.
• 1 tbsp vegetable oil – for frying, I like using avocado oil for its high smoke point.

Instructions

1. Preheat your oven to 375°F. A reliable oven thermometer ensures accuracy.
2. Heat oil in a large oven-safe skillet over medium-high. Sear chicken thighs skin-side down for 5 minutes until golden. Flip and sear for another 3 minutes. Remove and set aside.
3. In the same skillet, sauté garlic and shallot for 1 minute until fragrant. Tip: Don’t let them burn.
4. Add rice, coconut milk, fish sauce, sugar, and turmeric. Stir to combine. Nestle the chicken thighs on top.
5. Bring to a simmer, then cover and transfer to the oven. Bake for 25 minutes. Tip: Resist the urge to peek.
6. Remove from oven and let sit covered for 5 minutes. This allows the rice to steam perfectly.

Fluffy and fragrant, the rice pairs beautifully with the tender chicken. Serve with a squeeze of lime for a bright finish.

Vietnamese Chicken and Mango Salad

Whisk together a vibrant Vietnamese Chicken and Mango Salad that’s as refreshing as it is easy to make. Perfect for a quick lunch or a light dinner, this dish brings a burst of flavors and textures to your table.

Ingredients

• 2 cups shredded cooked chicken (I like using leftover rotisserie chicken for extra flavor)
• 1 large ripe mango, julienned (look for one that’s slightly firm to hold its shape)
• 1/2 cup thinly sliced red onion (soak in cold water for 10 minutes to mellow the sharpness)
• 1/4 cup chopped fresh cilantro (stems and all for more texture)
• 2 tbsp fish sauce (the real deal, no substitutes)
• 1 tbsp sugar (adjust to balance the fish sauce’s saltiness)
• 1 tbsp lime juice (freshly squeezed, please)
• 1/2 tsp chili flakes (or to your heat preference)
• 1/4 cup roasted peanuts, roughly chopped (for that essential crunch)

Instructions

1. In a large bowl, combine the shredded chicken, julienned mango, and sliced red onion.
2. In a small bowl, whisk together the fish sauce, sugar, lime juice, and chili flakes until the sugar dissolves completely.
3. Pour the dressing over the chicken and mango mixture. Toss gently to coat everything evenly.
4. Add the chopped cilantro and toss again. Let the salad sit for 5 minutes to allow the flavors to meld.
5. Before serving, sprinkle the roasted peanuts on top for an added crunch.

Fresh and vibrant, this salad offers a delightful contrast between the sweet mango and savory chicken. Serve it on a bed of lettuce for extra greens or with crispy rice crackers on the side for a textural surprise.

Vietnamese Chicken and Eggplant Clay Pot

You’ve probably heard of clay pot cooking, but this Vietnamese Chicken and Eggplant Clay Pot brings a unique twist to your dinner table. It’s a hearty, flavor-packed dish that’s surprisingly simple to make.

Ingredients

– 1.5 lbs chicken thighs, bone-in and skin-on (for maximum flavor)
– 2 medium eggplants, cut into 1-inch cubes (I like to leave the skin on for texture)
– 3 tbsp fish sauce (the secret umami booster)
– 2 tbsp sugar (balances the saltiness)
– 1 tbsp minced garlic (fresh is best)
– 1 tbsp minced ginger (adds a warm kick)
– 2 tbsp vegetable oil (my go-to for high heat)
– 1 cup water (to create the perfect steam)
– 1 red chili, sliced (optional for heat lovers)
– 2 green onions, chopped (for a fresh finish)

Instructions

1. Heat vegetable oil in a clay pot over medium-high heat until shimmering.
2. Add chicken thighs, skin-side down, and sear for 5 minutes until golden brown. Flip and sear the other side for 3 minutes.
3. Push chicken to one side, add garlic and ginger to the empty space, and sauté for 30 seconds until fragrant.
4. Stir in fish sauce and sugar, coating the chicken evenly.
5. Add eggplant cubes and water, ensuring everything is submerged. Bring to a boil.
6. Reduce heat to low, cover, and simmer for 20 minutes until eggplant is tender and chicken is cooked through.
7. Garnish with sliced chili and green onions before serving.
8. Let it sit for 5 minutes off the heat to allow flavors to meld.
Aromatic and deeply savory, this dish pairs wonderfully with steamed rice. The eggplant melts in your mouth, while the chicken stays juicy. Try serving it with a side of pickled vegetables for a contrast in flavors.

Summary

Vietnamese cuisine offers a treasure trove of flavors, and our roundup of 20 Flavorful Vietnamese Chicken Recipes is your gateway to exploring them. Whether you’re craving something sweet, spicy, or savory, there’s a dish here for every occasion. We’d love to hear which recipes become your favorites—drop us a comment below! And if you enjoyed this collection, don’t forget to share the love on Pinterest. Happy cooking!