Vietnamese Grilled Chicken with Lemongrass (Gà Nướng Sả)

Craving a taste of Vietnam? Look no further than this incredible recipe for Vietnamese Grilled Chicken with Lemongrass, or Gà Nướng Sả. This dish is a true celebration of flavour, combining tender, juicy chicken with a vibrant and aromatic marinade.

What makes this recipe special?

This isn’t just another grilled chicken recipe. The magic lies in the marinade, a carefully balanced blend of:

• Fresh Lemongrass: The star of the show, providing a zesty and fragrant base.
• Garlic and Shallots: Adding depth and complexity.
• Oyster Sauce, Soy Sauce, and Fish Sauce: Creating a savoury umami richness.
• Honey: Balancing the flavours with a touch of sweetness.

The result? Chicken that’s bursting with flavour, incredibly tender, and perfect for any occasion.

How to serve it

Traditionally, Gà Nướng Sả is served with:

• Steamed Rice or Vermicelli Noodles: The perfect base to soak up all those delicious juices.
• Fresh Herbs and Vegetables: Lettuce, cucumber, tomatoes, and fresh herbs like mint and cilantro add a refreshing contrast.
• Optional Garnishes: Green onion oil and crispy pork greaves take this dish to the next level.

Q&As on Vietnamese Grilled Chicken with Lemongrass

1. Why should I use deboned and skinless chicken for Gà Nướng Sả?

Technically, any cut of chicken can be used for this recipe – even pieces with bones and skin will work and can add extra flavour. However, as a personal preference, I use deboned and skinless chicken, usually chicken breasts, because they result in the most juicy and tender meat after cooking. This cut also makes the marinating and grilling process quicker and more convenient, ensuring every bite is packed with flavour and easy to enjoy.

2. How long should I marinate the chicken?

For the best flavour, I recommend marinating the chicken for at least 3 hours. However, if you have the time, marinating it overnight will yield even better results. The longer the chicken marinates, the more the flavours penetrate the meat, resulting in a more delicious and aromatic dish. If you’re short on time, even a 30-minute marinade will add some flavour, but the difference between 3 hours and overnight is significant!

3. I don’t have honey. Can I substitute it with sugar?

Yes, you can substitute honey with sugar in this recipe. While honey adds a unique flavour and a touch of moisture, sugar will still provide the necessary sweetness to balance the savoury elements of the marinade. Keep in mind that the flavour profile will be slightly different, but it will still be delicious! You can also use other sweeteners like maple syrup or agave nectar as alternatives.

4. What is lemongrass and what is it good for?

Lemongrass is a tall, stalky plant with a citrusy, slightly floral aroma and flavour. It’s a common ingredient in Southeast Asian cuisine, particularly in Vietnamese, Thai, and Indonesian dishes.

As for what it’s good for, lemongrass offers a range of benefits:

• Flavour: It adds a bright, refreshing, and complex flavour to dishes.
• Aroma: Its fragrant aroma enhances the overall sensory experience of a meal.
• Potential Health Benefits: Lemongrass is believed to have antioxidant, anti-inflammatory, and antimicrobial properties. It’s also used in traditional medicine to aid digestion and relieve stress.

In cooking, lemongrass is incredibly versatile. It can be used in marinades, soups, stir-fries, and even teas. Its unique flavour profile makes it a valuable ingredient for adding depth and complexity to a wide variety of dishes.

5. Can I use frozen minced lemongrass?

Yes, you can definitely use frozen minced lemongrass! In fact, I often use frozen minced lemongrass in this recipe to speed up the preparation process. It’s a convenient option that still delivers a good amount of flavour. However, if possible, I would recommend using fresh lemongrass, as its flavour is more intense and vibrant. If you’re using frozen, make sure to thaw it completely before adding it to the marinade.

6. How do you pronounce “Gà Nướng Sả?”

“Gà Nướng Sả” is pronounced roughly as “Gah Nuh-oong Sah.” Here’s a breakdown of each word:

• Gà: Means “chicken” (pronounced like “Gah”).
• Nướng: Means “grilled” or “roasted” (pronounced like “Nuh-oong,” with a slight upward inflection on the “oong”).
• Sả: Means “lemongrass” (pronounced like “Sah,” with a low, flat tone).

So, putting it all together, “Gà Nướng Sả” is “Grilled Lemongrass Chicken!”