Ever craved the vibrant flavors of Vietnam but thought they were too complex to recreate at home? Think again! Our roundup of 20 Delicious Vietnamese Chicken Recipes Authentic brings the essence of Vietnam right to your kitchen. From quick weeknight dinners to comforting bowls of pho, these recipes are designed for home cooks in North America to explore and enjoy. Let’s dive into the delicious world of Vietnamese cuisine together!
Vietnamese Chicken Pho
Craving something warm, comforting, and packed with flavor? Let me tell you about the first time I tried making Vietnamese Chicken Pho at home. It was a chilly evening, and I wanted something that would hug me from the inside out. This dish, with its aromatic broth and tender noodles, was just the ticket.
Ingredients
- A couple of chicken breasts
- 8 cups of water
- 1 onion, halved
- A 2-inch piece of ginger, sliced
- 2 star anise
- A cinnamon stick
- 2 cloves
- A splash of fish sauce
- 1 tbsp sugar
- 8 oz of rice noodles
- A handful of bean sprouts
- A couple of lime wedges
- A handful of cilantro leaves
- A few basil leaves
Instructions
- In a large pot, add the chicken breasts and water. Bring to a boil over high heat, then reduce to a simmer for 20 minutes.
- While the chicken cooks, char the onion and ginger slices in a dry skillet over medium heat for about 5 minutes, until they’re slightly blackened. This adds a deep flavor to the broth.
- Remove the chicken from the pot and set aside to cool. Add the charred onion, ginger, star anise, cinnamon stick, and cloves to the pot. Simmer for another 30 minutes.
- Shred the cooled chicken with your hands or two forks. Tip: Shredding the chicken while it’s still warm makes it easier and more tender.
- Strain the broth to remove the solids, then return it to the pot. Stir in the fish sauce and sugar. Tip: Adjust the fish sauce to your liking, but remember it’s the soul of the dish.
- Cook the rice noodles according to the package instructions, then divide them among bowls. Top with the shredded chicken.
- Ladle the hot broth over the noodles and chicken. Serve with bean sprouts, lime wedges, cilantro, and basil on the side. Tip: The lime adds a bright acidity that balances the rich broth perfectly.
After all that simmering, the broth is rich and fragrant, with just the right balance of sweet and savory. The noodles are silky, and the chicken is so tender it practically melts in your mouth. I love serving this with extra herbs and a side of sriracha for those who like a little heat.
Lemongrass Chicken
Venturing into the world of Asian cuisine at home can be a thrilling adventure, especially when you stumble upon a recipe as flavorful and aromatic as Lemongrass Chicken. I remember the first time I tried making it; the kitchen was filled with such an inviting fragrance that my neighbors popped by to ask what was cooking!
Ingredients
- 2 boneless, skinless chicken breasts, cut into bite-sized pieces
- A couple of stalks of lemongrass, finely minced (about 2 tbsp)
- 2 cloves of garlic, minced
- A splash of fish sauce (about 1 tbsp)
- A drizzle of honey (about 1 tbsp)
- A pinch of salt
- A handful of fresh cilantro, chopped
- 1 tbsp of vegetable oil
Instructions
- Heat the vegetable oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
- Add the minced lemongrass and garlic to the skillet, sautéing until fragrant, roughly 1 minute. Tip: Don’t let the garlic brown too much, or it’ll turn bitter.
- Toss in the chicken pieces, spreading them out in the skillet to ensure even cooking. Cook for about 5 minutes, stirring occasionally.
- Pour in the fish sauce and drizzle the honey over the chicken, stirring to coat each piece evenly. Tip: The honey not only adds sweetness but helps create a beautiful glaze.
- Sprinkle a pinch of salt over the chicken, then continue to cook for another 3-4 minutes, or until the chicken is fully cooked through and has a golden exterior.
- Remove from heat and garnish with chopped cilantro. Tip: For an extra burst of freshness, add a squeeze of lime juice before serving.
Bright and zesty, this Lemongrass Chicken is a delight with its tender meat and aromatic flavors. Serve it over a bed of steamed jasmine rice or alongside a crisp salad for a meal that’s as vibrant as it is delicious.
Vietnamese Chicken Curry
Sometimes, the best dishes come from the most unexpected places, and this Vietnamese Chicken Curry is no exception. I stumbled upon this recipe during a rainy afternoon, and it’s been a staple in my kitchen ever since, warming up countless dinners with its rich flavors.
Ingredients
- 2 lbs of chicken thighs, bone-in and skin-on for that extra flavor
- A couple of tablespoons of curry powder, because we’re not shy about spice
- 1 can (13.5 oz) of coconut milk, for that creamy dreamy base
- A splash of fish sauce, trust me, it’s the secret weapon
- 2 cups of chicken broth, homemade if you’ve got it
- 1 large onion, sliced, because everything’s better with onion
- 3 cloves of garlic, minced, because garlic is life
- 2 carrots, cut into chunks, for a bit of sweetness
- 2 potatoes, also in chunks, because they soak up all the goodness
- A handful of fresh basil leaves, for that final touch of freshness
Instructions
- Heat a large pot over medium heat and brown the chicken thighs, skin side down first, for about 5 minutes per side. This isn’t just for looks; it’s where the flavor starts.
- Remove the chicken and set aside. In the same pot, toss in the onions and garlic, sautéing until they’re just soft, about 3 minutes. Tip: Don’t rush this step; caramelized onions add depth.
- Sprinkle the curry powder over the onions and garlic, stirring for about 30 seconds to wake up the spices. Tip: Toasting spices releases their oils and maximizes flavor.
- Pour in the coconut milk and chicken broth, stirring to combine. Bring this to a gentle simmer before adding the chicken back in, along with the carrots and potatoes.
- Cover and let it all simmer together for about 25 minutes, or until the chicken is cooked through and the vegetables are tender. Tip: A slow simmer is key to melding the flavors without overcooking the chicken.
- Finish with a splash of fish sauce and the fresh basil leaves, stirring just until the basil wilts.
Just like that, you’ve got a pot of Vietnamese Chicken Curry that’s rich, fragrant, and utterly comforting. The chicken falls off the bone, the vegetables are perfectly tender, and the broth is a beautiful balance of spicy, sweet, and savory. Serve it over steamed rice or with a side of crusty bread to soak up every last drop.
Chicken Banh Mi
Yesterday, I stumbled upon the most vibrant farmers’ market, and it inspired me to whip up something fresh and flavorful—enter the Chicken Banh Mi. This sandwich is a riot of textures and tastes, with juicy chicken, crisp veggies, and that iconic tangy sauce, all hugged by a crusty baguette. It’s my go-to when I want something satisfying yet not too heavy.
Ingredients
- A couple of boneless, skinless chicken thighs
- A splash of soy sauce
- A tablespoon of honey
- A clove of garlic, minced
- A teaspoon of sriracha
- A cup of shredded carrots
- Half a cucumber, julienned
- A handful of cilantro leaves
- A tablespoon of mayo
- A teaspoon of rice vinegar
- A crusty baguette
Instructions
- Marinate the chicken thighs in soy sauce, honey, minced garlic, and sriracha for at least 30 minutes. Tip: The longer you marinate, the deeper the flavor.
- Preheat your grill or pan to medium-high heat (about 375°F) and cook the chicken for 5-6 minutes on each side, until nicely charred and cooked through. Tip: Don’t overcrowd the pan to get a good sear.
- While the chicken cooks, mix the shredded carrots and julienned cucumber with rice vinegar and a pinch of salt. Tip: Letting the veggies sit for a few minutes will soften them slightly and enhance the flavors.
- Slice the baguette lengthwise, but not all the way through, and lightly toast it on the grill or in the oven for 2-3 minutes until crispy.
- Spread mayo on the bottom half of the baguette, then layer on the cooked chicken, followed by the pickled veggies and cilantro leaves.
- Close the sandwich, press down gently, and slice into portions. Serve immediately for the best texture and flavor.
Mmm, the first bite is always a revelation—the crunch of the baguette, the tender chicken, and the bright, pickled veggies create a symphony in your mouth. Try serving it with a side of sweet potato fries for an extra indulgent meal.
Vietnamese Grilled Chicken
Did you ever have one of those days where you crave something flavorful yet simple? That’s exactly how I felt when I first stumbled upon this Vietnamese Grilled Chicken recipe. It’s a dish that brings together the perfect balance of sweet, savory, and a hint of spice, making it a hit in my household.
Ingredients
- 2 lbs of chicken thighs, because thighs just have more flavor, you know?
- A generous splash of fish sauce, about 2 tbsp
- A couple of tablespoons of honey for that sweet glaze
- 3 cloves of garlic, minced – because garlic makes everything better
- A pinch of black pepper to add a little kick
- 1 tbsp of vegetable oil, to keep things from sticking
Instructions
- Start by mixing the fish sauce, honey, minced garlic, and black pepper in a bowl. This marinade is the secret to the chicken’s irresistible flavor.
- Add the chicken thighs to the marinade, making sure each piece is well coated. Let them sit for at least 30 minutes, though overnight in the fridge is my go-to for maximum flavor.
- Preheat your grill to a medium-high heat, about 375°F. A little tip: if you’re using charcoal, wait until the coals are ash-covered for even cooking.
- Lightly oil the grill grates with vegetable oil to prevent sticking. Here’s another tip: use tongs and a folded paper towel dipped in oil for easy application.
- Place the chicken on the grill, skin side down first. Grill for about 6-7 minutes per side, or until the internal temperature reaches 165°F. Don’t flip more than once to get those perfect grill marks.
- Let the chicken rest for a few minutes before serving. This allows the juices to redistribute, making every bite succulent.
Absolutely love how the caramelized edges contrast with the juicy interior of the chicken. Serve it over a bed of steamed rice with a side of pickled vegetables for a meal that’s bursting with flavors and textures.
Chicken and Rice Noodle Salad
Finally, a dish that’s as refreshing as it is satisfying—perfect for those days when you crave something light yet flavorful. I stumbled upon this Chicken and Rice Noodle Salad during a summer picnic, and it’s been a staple in my kitchen ever since.
Ingredients
- 2 boneless, skinless chicken breasts
- 4 oz rice noodles
- A couple of cups of mixed greens
- A handful of fresh mint leaves
- A handful of fresh cilantro
- 1 cucumber, thinly sliced
- A splash of lime juice
- 2 tbsp soy sauce
- 1 tbsp honey
- A drizzle of sesame oil
- A pinch of red pepper flakes
Instructions
- Bring a pot of water to a boil and cook the rice noodles according to package instructions, usually about 3-4 minutes. Tip: Rinse them under cold water after draining to stop the cooking and keep them from sticking.
- Season the chicken breasts with salt and pepper, then grill over medium heat for about 6-7 minutes on each side, or until the internal temperature reaches 165°F. Let them rest for a few minutes before slicing.
- In a large bowl, toss the mixed greens, mint, cilantro, and cucumber slices together.
- Whisk together the lime juice, soy sauce, honey, sesame oil, and red pepper flakes in a small bowl. Tip: Adjust the honey and lime juice to balance the sweetness and tanginess to your liking.
- Add the cooked noodles and sliced chicken to the bowl with the greens. Drizzle the dressing over everything and toss gently to combine. Tip: For an extra crunch, sprinkle some toasted sesame seeds on top before serving.
Just like that, you’ve got a dish that’s bursting with fresh flavors and textures—the crisp veggies, tender chicken, and silky noodles all come together beautifully. Serve it chilled for a refreshing summer meal or pack it for a picnic to impress your friends.
Vietnamese Chicken Spring Rolls
Remember those lazy summer afternoons when all you wanted was something light, fresh, and packed with flavor? That’s exactly what these Vietnamese Chicken Spring Rolls bring to the table. I stumbled upon this recipe during a food festival last year, and it’s been a staple in my kitchen ever since.
Ingredients
- 2 cups of shredded cooked chicken (I love using leftovers from last night’s roast)
- a handful of rice vermicelli noodles, soaked and drained
- a couple of carrots, julienned
- a handful of fresh mint leaves
- a handful of fresh cilantro
- a splash of fish sauce
- a tablespoon of lime juice
- a teaspoon of sugar
- rice paper wrappers (find these in the Asian aisle)
- a bowl of warm water for soaking
Instructions
- Start by mixing the shredded chicken, noodles, carrots, mint, and cilantro in a large bowl.
- In a small bowl, whisk together the fish sauce, lime juice, and sugar until the sugar dissolves. Pour this over the chicken mixture and toss to coat evenly. Tip: Let it sit for 10 minutes to marinate for extra flavor.
- Soak one rice paper wrapper in warm water for about 15 seconds until it’s pliable but still slightly firm. Tip: Don’t over-soak, or it’ll tear when rolling.
- Lay the wrapper flat on a clean surface. Place a small amount of the chicken mixture in the center, leaving space at the edges.
- Fold the sides over the filling, then roll tightly from the bottom up, like a burrito. Tip: Keep your hands slightly wet to prevent sticking.
- Repeat with the remaining wrappers and filling.
Light and refreshing, these spring rolls are a perfect balance of savory and sweet with a delightful crunch. Serve them with a side of hoisin-peanut sauce for dipping, or pack them for a picnic—they’re just as good at room temperature.
Caramelized Ginger Chicken
Have you ever had one of those days where you crave something sweet, spicy, and utterly comforting? That’s exactly how I felt when I first stumbled upon the recipe for Caramelized Ginger Chicken. It’s a dish that perfectly balances the warmth of ginger with the deep, rich sweetness of caramelized sugar, creating a flavor that’s both bold and soothing.
Ingredients
- 2 boneless, skinless chicken breasts, cut into bite-sized pieces
- A good glug of olive oil (about 2 tbsp)
- 1/4 cup of brown sugar
- A thumb-sized piece of ginger, finely grated
- 2 cloves of garlic, minced
- A splash of soy sauce (about 1 tbsp)
- A couple of dashes of rice vinegar (about 1 tsp)
- 1/2 cup of chicken broth
- A pinch of red pepper flakes (optional, for heat)
Instructions
- Heat the olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
- Add the chicken pieces to the skillet, making sure not to overcrowd them. Cook until they’re golden brown on all sides, about 5 minutes total. Tip: Let the chicken sit undisturbed for the first couple of minutes to get a nice sear.
- Lower the heat to medium and push the chicken to one side of the skillet. Add the brown sugar to the empty space and let it melt, stirring occasionally, about 2 minutes. Tip: Watch the sugar closely to prevent burning.
- Add the grated ginger and minced garlic to the melted sugar, stirring quickly to combine everything before the sugar hardens, about 1 minute.
- Pour in the soy sauce, rice vinegar, and chicken broth, stirring to dissolve any sugar that’s stuck to the skillet. Bring the mixture to a simmer.
- Return the chicken to the center of the skillet, coating each piece with the sauce. Let it simmer until the sauce thickens and the chicken is cooked through, about 5 more minutes. Tip: If the sauce thickens too quickly, add a little more broth to loosen it.
- Serve hot, garnished with a sprinkle of red pepper flakes if you like it spicy.
The chicken comes out incredibly tender, with a sticky, glossy sauce that’s packed with flavor. I love serving it over a bed of steamed jasmine rice, letting the grains soak up every last drop of that delicious sauce.
Vietnamese Chicken Congee
Nothing beats the comfort of a warm bowl of congee, especially when it’s packed with the aromatic flavors of Vietnamese cuisine. I remember stumbling upon this dish during a rainy evening in Hanoi, and it’s been my go-to comfort food ever since. Here’s how I make it at home, with a few personal tweaks that remind me of that cozy little street-side eatery.
Ingredients
- 1 cup of jasmine rice, rinsed until the water runs clear
- 6 cups of chicken broth, because homemade is best but store-bought works in a pinch
- 2 boneless, skinless chicken thighs, because they stay juicier than breasts
- A thumb-sized piece of ginger, thinly sliced to infuse the broth
- A couple of green onions, chopped for that fresh finish
- A splash of fish sauce, for that umami depth
- A drizzle of sesame oil, because it adds a nutty aroma
- Salt, just a pinch to balance the flavors
Instructions
- In a large pot, combine the rinsed jasmine rice and chicken broth. Bring to a boil over high heat, then reduce to a simmer.
- Add the sliced ginger and chicken thighs to the pot. Let everything simmer gently for about 30 minutes, stirring occasionally to prevent the rice from sticking to the bottom.
- After 30 minutes, remove the chicken thighs and shred them using two forks. Tip: Let the chicken cool slightly to make shredding easier.
- Return the shredded chicken to the pot and continue to simmer for another 10 minutes, allowing the flavors to meld together.
- Stir in a splash of fish sauce and a pinch of salt. Taste and adjust the seasoning if needed. Tip: The congee should be slightly salty, as the toppings will balance it out.
- Just before serving, drizzle with sesame oil and sprinkle with chopped green onions. Tip: For an extra kick, add a few slices of fresh chili or a squeeze of lime.
What you’ll love about this congee is its creamy texture and the way the ginger and fish sauce play off each other. Serve it with a side of crispy fried shallots or a soft-boiled egg for an extra layer of texture and flavor.
Chicken and Bamboo Shoot Soup
Yesterday, I found myself craving something light yet comforting, and that’s when I remembered this Chicken and Bamboo Shoot Soup my grandma used to make. It’s the perfect blend of savory and slightly sweet, with a texture that’s both hearty and refreshing.
Ingredients
- 2 chicken breasts, sliced into thin strips
- A couple of cups of bamboo shoots, sliced
- 4 cups of chicken broth (homemade if you’ve got it!)
- A splash of soy sauce
- 1 tbsp of ginger, minced
- 2 cloves of garlic, finely chopped
- A handful of green onions, chopped
- A drizzle of sesame oil
Instructions
- Heat a large pot over medium heat and add a drizzle of sesame oil.
- Throw in the minced ginger and chopped garlic, sautéing until fragrant, about 1 minute.
- Add the chicken strips to the pot, cooking until they’re just no longer pink, roughly 5 minutes.
- Pour in the chicken broth and bring the mixture to a gentle boil.
- Once boiling, reduce the heat to a simmer and add the bamboo shoots and a splash of soy sauce.
- Let the soup simmer for about 15 minutes, allowing the flavors to meld together beautifully.
- Tip: Skim off any foam that rises to the top for a clearer broth.
- Finally, stir in the chopped green onions and let the soup sit for a couple of minutes before serving.
- Tip: Taste the soup before serving and adjust the seasoning if necessary, but remember the soy sauce already adds saltiness.
- Tip: For an extra kick, add a pinch of red pepper flakes when you add the bamboo shoots.
What I love most about this soup is how the bamboo shoots retain a slight crunch, offering a lovely contrast to the tender chicken. Serve it with a side of steamed rice or enjoy it as is for a light, flavorful meal that feels like a hug in a bowl.
Vietnamese Chicken Stir Fry
Zesty flavors and quick cooking times make this Vietnamese Chicken Stir Fry a weeknight hero in my kitchen. I remember stumbling upon this recipe during a late-night food blog dive, and it’s been a staple ever since for its vibrant colors and bold flavors.
Ingredients
- 2 boneless, skinless chicken breasts, sliced into thin strips
- A couple of tablespoons of vegetable oil
- A splash of fish sauce
- 2 cloves of garlic, minced
- A thumb-sized piece of ginger, grated
- 1 bell pepper, thinly sliced
- A handful of snap peas
- 1 tablespoon of soy sauce
- A pinch of sugar
- A handful of fresh basil leaves
Instructions
- Heat a large skillet or wok over medium-high heat and add the vegetable oil.
- Once the oil is shimmering, add the chicken strips. Cook for about 5 minutes, until they’re no longer pink. Tip: Don’t overcrowd the pan to ensure each piece gets nicely browned.
- Toss in the garlic and ginger, stirring for about 30 seconds until fragrant. Tip: Keep the ingredients moving to prevent burning.
- Add the bell pepper and snap peas, cooking for another 3 minutes until they’re just tender but still crisp.
- Pour in the fish sauce, soy sauce, and sprinkle the sugar over everything. Stir well to coat. Tip: The sugar balances the saltiness of the sauces, so don’t skip it.
- Finally, throw in the basil leaves, give it one last stir, and remove from heat.
Every bite of this stir fry is a burst of freshness, with the crisp veggies and tender chicken mingling perfectly. I love serving it over a bed of steaming jasmine rice or even wrapping it in lettuce leaves for a low-carb option.
Five Spice Chicken
Today, I stumbled upon a recipe that brought back memories of my first attempt at Chinese cooking—Five Spice Chicken. It’s a dish that balances warmth, sweetness, and a hint of spice, perfect for those evenings when you’re craving something different yet comforting.
Ingredients
- 2 chicken breasts, because who doesn’t love a good lean protein?
- A couple of tablespoons of soy sauce, for that umami kick.
- A splash of honey, to sweeten the deal.
- 1 teaspoon of five-spice powder, the star of the show.
- A drizzle of olive oil, to keep things from sticking.
- A pinch of salt, because seasoning is key.
Instructions
- Preheat your oven to 375°F (190°C), because we’re baking this beauty.
- In a bowl, mix the soy sauce, honey, five-spice powder, and a pinch of salt. Tip: Taste the marinade before adding the chicken to adjust the flavors to your liking.
- Add the chicken breasts to the marinade, ensuring they’re fully coated. Let them sit for at least 15 minutes; longer if you have time, for maximum flavor.
- Heat a drizzle of olive oil in an oven-safe pan over medium-high heat. Once hot, add the chicken, searing each side for about 2 minutes until golden. Tip: Don’t move the chicken around too much to get a good sear.
- Transfer the pan to the preheated oven and bake for 15-20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C). Tip: Use a meat thermometer to avoid overcooking.
- Let the chicken rest for 5 minutes before slicing. This keeps it juicy.
Mmm, the aroma of five-spice powder fills the kitchen as the chicken comes out perfectly caramelized and tender. Serve it over a bed of steamed rice or slice it up for a vibrant salad topping—either way, it’s a winner.
Vietnamese Chicken Skewers
First off, let me tell you, these Vietnamese Chicken Skewers are a game-changer for weeknight dinners. I stumbled upon this recipe during a lazy Sunday scroll and it’s been on repeat ever since, especially when I’m craving something light yet packed with flavor.
Ingredients
- 1.5 lbs of chicken thighs, cut into bite-sized pieces
- A couple of tablespoons of fish sauce
- A splash of lime juice
- 2 cloves of garlic, minced
- A tablespoon of honey
- A pinch of black pepper
- Skewers, soaked in water for 30 minutes if wooden
Instructions
- In a bowl, mix together the fish sauce, lime juice, minced garlic, honey, and black pepper. This is your marinade.
- Add the chicken pieces to the marinade, ensuring each piece is well coated. Let it sit for at least 30 minutes in the fridge, though an hour is better for deeper flavor.
- While the chicken marinates, soak your skewers in water to prevent them from burning during cooking.
- Thread the marinated chicken onto the skewers, leaving a little space between each piece for even cooking.
- Heat your grill or grill pan over medium-high heat (about 375°F) and cook the skewers for about 4-5 minutes on each side, or until the chicken is golden brown and cooked through.
- Tip: Don’t overcrowd the grill to ensure each skewer cooks evenly. Another tip: Baste the skewers with any leftover marinade halfway through cooking for extra flavor. And lastly, let the skewers rest for a couple of minutes before serving to keep them juicy.
What makes these skewers stand out is the perfect balance of tangy and sweet, with a slight char that adds depth. Serve them over a bed of vermicelli noodles or with a side of fresh spring rolls for a complete meal that’s sure to impress.
Chicken and Coconut Milk Soup
Most evenings, when I’m craving something comforting yet light, I turn to this Chicken and Coconut Milk Soup. It’s a bowl of warmth that reminds me of the time I first tried it at a tiny beachside cafe, and now, it’s a staple in my kitchen.
Ingredients
- 2 boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 can (13.5 oz) of coconut milk
- 4 cups of chicken broth
- A couple of garlic cloves, minced
- A thumb-sized piece of ginger, sliced
- A splash of fish sauce
- 1 tbsp of lime juice
- A handful of fresh cilantro, chopped
- 1 red chili, sliced (optional for heat)
Instructions
- In a large pot, bring the chicken broth to a gentle boil over medium heat.
- Add the chicken pieces, garlic, and ginger to the pot. Let it simmer for about 10 minutes, or until the chicken is cooked through. Tip: Don’t let it boil too hard, or the chicken will toughen.
- Stir in the coconut milk, fish sauce, and lime juice. Reduce the heat to low and let it simmer for another 5 minutes to blend the flavors. Tip: Taste as you go; you might want to add a bit more lime for tang.
- Throw in the cilantro and chili right before serving for a fresh kick. Tip: The cilantro adds a bright contrast to the rich soup, so don’t skip it!
You’ll love how the creamy coconut milk balances the savory broth, with just the right hint of spice. Serve it with a side of steamed rice or enjoy it as is for a lighter meal.
Vietnamese Chicken Pancakes
Now, let me tell you about these Vietnamese Chicken Pancakes that have become a staple in my kitchen. They’re the perfect blend of crispy, savory, and a tad bit sweet, making them an irresistible dish for any meal of the day. I stumbled upon this recipe during a food festival last summer, and it’s been a game-changer ever since.
Ingredients
- 2 cups of rice flour (for that perfect crispiness)
- 1 cup of coconut milk (a splash more if the batter feels too thick)
- 1 cup of water (just to get the right consistency)
- 2 eggs (because everything’s better with eggs, right?)
- 1 lb of chicken breast, thinly sliced (a couple of pieces per pancake)
- 1 tbsp of turmeric powder (for that gorgeous golden color)
- 1/2 cup of green onions, chopped (a handful for some freshness)
- 1/4 cup of fish sauce (just enough to season)
- 2 tbsp of sugar (a little sweetness to balance the flavors)
- Oil for frying (enough to coat your pan)
Instructions
- In a large bowl, whisk together the rice flour, coconut milk, water, and turmeric powder until smooth. Let it sit for 10 minutes; this resting time makes the batter even better.
- Heat a non-stick pan over medium heat and add a thin layer of oil. Tip: The pan’s ready when a drop of water sizzles.
- Pour a ladle of batter into the pan, swirling it to cover the bottom. Sprinkle some chicken slices and green onions on top.
- Crack an egg over the pancake, spreading it gently. Cook for about 3 minutes until the edges crisp up.
- Carefully flip the pancake and cook for another 2 minutes. Tip: A wide spatula is your best friend here.
- Mix fish sauce and sugar in a small bowl for dipping. Tip: Adjust the sugar if you like it sweeter.
- Serve hot with the dipping sauce on the side. The pancakes should be crispy on the outside, tender inside, with a beautiful contrast of flavors.
Just imagine biting into these pancakes, the crispiness giving way to the tender chicken and the rich egg, all tied together with that sweet and savory sauce. They’re fantastic on their own, but for an extra kick, serve them with a side of pickled vegetables.
Chicken and Glass Noodle Soup
Craving something comforting yet light? I recently stumbled upon this Chicken and Glass Noodle Soup during a chilly evening, and it’s been my go-to ever since. It’s the perfect blend of hearty and refreshing, with a story behind every sip.
Ingredients
- A couple of chicken thighs, bone-in for extra flavor
- 4 cups of chicken broth, homemade if you’ve got it
- A splash of soy sauce, just to deepen the color
- 2 cloves of garlic, minced because fresh is best
- A handful of glass noodles, soaked until they’re just soft
- A sprinkle of green onions, chopped for that fresh finish
Instructions
- Start by browning the chicken thighs in a pot over medium heat, about 5 minutes each side, to lock in those juices.
- Pour in the chicken broth and bring to a boil, then lower the heat to simmer. Tip: Skim off any foam for a clearer soup.
- Add the soy sauce and minced garlic, letting the soup simmer for another 20 minutes. The aroma should be irresistible by now.
- While the soup simmers, soak the glass noodles in warm water for about 10 minutes. They should be pliable but not mushy.
- Remove the chicken thighs, shred the meat, and return it to the pot. Tip: Discard the bones unless you’re making stock later.
- Drain the noodles and add them to the soup, cooking for just 2 more minutes. Tip: Overcooking makes them soggy, so keep an eye out.
- Garnish with green onions right before serving for a pop of color and freshness.
Final thoughts: The noodles should be silky, sliding smoothly with each spoonful, while the chicken remains tender. Try serving it with a wedge of lime for an extra zing that cuts through the richness beautifully.
Vietnamese Chicken with Lime Leaves
Back when I first stumbled upon this Vietnamese Chicken with Lime Leaves recipe, I was skeptical about how such simple ingredients could create such a burst of flavor. But trust me, this dish is a game-changer for weeknight dinners, offering a perfect balance of tangy, sweet, and savory notes that’ll have everyone asking for seconds.
Ingredients
- 2 lbs of chicken thighs, because thighs stay juicier than breasts
- A splash of fish sauce, for that umami kick
- A couple of tablespoons of sugar, to balance the tang
- 3 garlic cloves, minced, because garlic makes everything better
- A handful of lime leaves, thinly sliced, for that citrusy aroma
- A glug of vegetable oil, for frying
Instructions
- Start by marinating the chicken thighs in fish sauce and sugar for at least 30 minutes. This not only flavors the chicken but also tenderizes it.
- Heat a glug of vegetable oil in a pan over medium-high heat. Once hot, add the minced garlic and sauté until golden, about 1 minute. Tip: Keep the garlic moving to prevent burning.
- Add the marinated chicken to the pan. Cook for about 5 minutes on each side, until you get a nice golden crust. Tip: Don’t overcrowd the pan; cook in batches if necessary.
- Toss in the sliced lime leaves and stir everything together for another 2 minutes, allowing the leaves to release their fragrance. Tip: The lime leaves are edible, so don’t worry about removing them.
- Serve hot. The chicken should be succulent with a slightly crispy exterior, and the lime leaves add a refreshing zing that’s just irresistible. Try serving it over steamed rice with a side of pickled vegetables for a complete meal.
The texture of this dish is wonderfully contrasting—crispy on the outside, tender on the inside, with the lime leaves adding a subtle crunch. The flavors are bold yet balanced, making it a standout dish that’s as enjoyable to eat as it is to prepare.
Chicken and Sweet Potato Curry
Remember that time you craved something hearty, flavorful, and just a tad spicy to shake up your dinner routine? That’s exactly where I found myself last week, which led me to whip up this comforting Chicken and Sweet Potato Curry. It’s the kind of dish that fills your kitchen with aromas so inviting, your neighbors might just knock on your door asking what’s cooking.
Ingredients
- A couple of boneless, skinless chicken breasts, cut into bite-sized pieces
- One large sweet potato, peeled and diced into 1-inch cubes
- A splash of olive oil
- One onion, finely chopped
- Two cloves of garlic, minced
- A tablespoon of curry powder
- A can (13.5 oz) of coconut milk
- A cup of chicken broth
- A handful of fresh cilantro, chopped
Instructions
- Heat a splash of olive oil in a large pot over medium heat. Tip: Make sure the pot is big enough to hold all the ingredients comfortably.
- Add the chopped onion and minced garlic, sautéing until they’re soft and fragrant, about 3 minutes.
- Toss in the chicken pieces, cooking until they’re no longer pink on the outside, roughly 5 minutes. Tip: Don’t overcrowd the pot to ensure each piece gets a nice sear.
- Sprinkle the curry powder over the chicken, stirring well to coat every piece evenly.
- Pour in the coconut milk and chicken broth, bringing the mixture to a gentle simmer.
- Add the diced sweet potato, reducing the heat to low, and let everything simmer uncovered for 20 minutes. Tip: The sweet potato should be tender but not mushy, so keep an eye on it.
- Once done, stir in the chopped cilantro right before serving.
Now, this curry is a beautiful harmony of creamy coconut milk, tender chicken, and the subtle sweetness of potatoes, all brought together with a warm curry spice. Serve it over a bed of fluffy rice or with some naan bread to scoop up every last bit of that delicious sauce.
Vietnamese Chicken with Fish Sauce Caramel
Last summer, I stumbled upon this incredible Vietnamese Chicken with Fish Sauce Caramel at a tiny street food stall in Hanoi, and it was love at first bite. The perfect balance of sweet, salty, and umami flavors had me hooked, and I knew I had to recreate it at home. Here’s my take on this unforgettable dish, with a few personal tweaks to make it even more irresistible.
Ingredients
- 2 chicken thighs, bone-in and skin-on for that juicy goodness
- A generous splash of fish sauce, about 2 tbsp
- 1/2 cup of sugar for the caramel
- A couple of garlic cloves, minced
- 1 tbsp of vegetable oil
- A pinch of black pepper to finish
Instructions
- Heat the vegetable oil in a pan over medium heat. Once hot, add the chicken thighs, skin side down, and cook until the skin is golden and crispy, about 5 minutes. Flip and cook the other side for another 3 minutes. Tip: Don’t overcrowd the pan to ensure each piece gets perfectly crispy.
- Remove the chicken and set aside. In the same pan, add the sugar and let it melt slowly, stirring occasionally until it turns a deep amber color, about 3 minutes. Tip: Keep an eye on the sugar to prevent burning.
- Quickly stir in the minced garlic and fish sauce—be careful, it might splatter. Return the chicken to the pan, coating each piece well with the caramel sauce. Lower the heat and simmer for 10 minutes, flipping halfway through. Tip: The sauce should thicken and cling to the chicken beautifully.
- Sprinkle with black pepper before serving. How the caramelized exterior gives way to tender, flavorful meat is nothing short of magic. Serve it over steamed rice with a side of pickled vegetables for a meal that’s bursting with contrast and harmony.
Chicken and Mango Salad
Perfect for those sweltering summer days when turning on the oven feels like a crime, this Chicken and Mango Salad is my go-to for a refreshing yet satisfying meal. I stumbled upon this combo during a picnic last summer, and it’s been a staple in my kitchen ever since.
Ingredients
- 2 cups of shredded cooked chicken (I usually grab a rotisserie chicken to save time)
- 1 ripe mango, diced into bite-sized pieces
- A couple of cups of mixed greens (whatever you have on hand works)
- A handful of chopped cilantro (trust me, it makes a difference)
- A splash of lime juice (about 2 tbsp)
- A drizzle of olive oil (around 1 tbsp)
- A pinch of salt and pepper to bring it all together
Instructions
- In a large bowl, toss the mixed greens with a drizzle of olive oil and a splash of lime juice. This little dressing trick coats the greens lightly without overpowering them.
- Add the shredded chicken and diced mango to the bowl. The sweetness of the mango pairs perfectly with the savory chicken, creating a balance that’s just right.
- Sprinkle in the chopped cilantro, then give everything a gentle toss. Cilantro adds a fresh kick, but if you’re not a fan, a little mint works wonders too.
- Season with a pinch of salt and pepper, then toss one last time. Taste as you go here; sometimes I find myself adding an extra squeeze of lime for that zesty punch.
Now, the texture is everything—crisp greens, juicy mango, and tender chicken all mingling together. I love serving this salad in a hollowed-out mango half for an extra tropical vibe. Never fails to impress at summer gatherings!
Conclusion
These 20 Delicious Vietnamese Chicken Recipes Authentic offer a treasure trove of flavors waiting to elevate your home cooking. From savory soups to grilled delights, each dish brings a piece of Vietnam to your table. We’d love to hear which recipe stole your heart—drop a comment below! Don’t forget to share your culinary adventures with friends by pinning this article on Pinterest. Happy cooking!
