Blog Posts

Vietnamese Chicken with Vinegar and Lemongrass

Vietnamese Chicken with Vinegar and Lemongrass is quickly stir fried and can be served over rice, in a bowl or with lettuce. This peppery, tangy garlic chicken is so good I wouldn’t be surprised if it ended up in your regular rotation!
Vietnamese Chicken with Vinegar and Lemongrass is quickly stir fried and can be served over rice, in a bowl or with lettuce. This peppery, tangy garlic chicken is so good! #vietnamesefood #vietnameserecipes #vietnamesechicken #chicken

Passover still has a few days to go but I’m already thinking ahead. I think we’ve had enough matzo recipes, don’t you? Well this Vietnamese chicken is not only quick to make, it is full of flavor and can be served in a lettuce wrap, on rice, or in a bowl. For that matter one could also use this to fill a tortilla and create some Asian fusion! This stir fried chicken almost tastes like it has butter in it which is due to stir frying and steaming. Yes, you do need a lid to cook this chicken and adding in a cornstarch slurry gives it a velvety texture. I like to add a lot of fresh pepper, but that is up to you.

I love this chicken and I love that one can make it with ground meat of any variety or chicken thighs or skinless boneless breast meat diced into pieces. It works every which way so choose whatever you have on hand. Lemongrass always seems to be the hardest item to find but my Kroger has been stocking it on a regular basis. To be on the safe side though I always keep a tube of lemongrass paste in my fridge which can be used interchangeably and can be found in the refrigerated produce section.

As you can see I served this over rice noodles with Bibb lettuce leaves on the side. That way you can roll it all up if you’d like. I also made some quick Vietnamese Pickles and also served this with nuoc cham, a Vietnamese dipping sauce. If you serve this over rice, I don’t think it is necessary. Either way you choose I know you will love this chicken!

Vietnamese Chicken with Vinegar and Lemongrass is quickly stir fried and can be served over rice, in a bowl or with lettuce. This peppery, tangy garlic chicken is so good! #vietnamesefood #vietnameserecipes #vietnamesechicken #chicken

I had a great time with Zoe and as usual, am sorry to see her go. Unfortunately Geordie is too! He gets extra attention when she is around! In the span of a week we attended a wedding in Texas, ate lots of seafood, came back to Denver and made the rounds of the latest food halls, attended a Passover Seder, watched several movies and somehow she still skied with her dad.

I’m now playing catch up and figuring out what to cook this month. Any suggestions would be great! My brain is kind of fried! But in a good way!

Vietnamese Chicken with Vinegar and Lemongrass is quickly stir fried and can be served over rice, in a bowl or with lettuce. This peppery, tangy garlic chicken is so good! #vietnamesefood #vietnameserecipes #vietnamesechicken #chicken

If I can’t think of anything to cook feel free to try some of these from my friends. I’m sure I’ll think of something but just in case!

Slow Cooker Vietnamese Pork from Foodie with Family
How To Make a Hot Pot from FoodieCrush
Vietnamese Beef with Garlic, Pepper and Lime from The Noble Pig

A Few Of My Favorite Vietnamese Recipes:

This beer batter makes a perfectly crunchy and light crust on these Vietnamese soft shell crabs. I love this recipe and use it every time I can get my hands on these! #softshellcrabs #seafood #Vietnameserecipes
Now don’t lose this recipe! Please Pin and Share!

Vietnamese Chicken with Vinegar and Lemongrass is quickly stir fried and can be served over rice, in a bowl or with lettuce. This peppery, tangy garlic chicken is so good! #vietnamesefood #vietnameserecipes #vietnamesechicken #chicken

Vietnamese Chicken with Vinegar and Lemongrass

Prep Time 10 MINS
Cook Time 15 MINS
Total Time 25 mins
Yields Yield: 4

Vietnamese Chicken with Vinegar and Lemongrass is quickly stir fried and can be served over rice, in a bowl or with lettuce. This peppery, tangy garlic chicken is so good!


  • 1 T lemongrass paste or 1 stalk chopped
  • 2 T ginger paste or peeled, shredded fresh ginger
  • 2 T white vinegar
  • 3 chicken thighs, 1 lb ground chicken OR 1 lb diced skinless, boneless chicken breast
  • 2 T fish sauce
  • Ground Black Pepper (I use this liberally over the top of the mix and mix it in)
  • 1 t cornstarch
  • 6 T water
  • 1/2 t sugar
  • 1 T canola oil
  • 3 cloves chopped garlic
  • 1 onion sliced into wedges and seperated
  • 3 scallions, cut diagonally into large pieces


    1. Cover the ginger with 2 T vinegar and set aside.
    2. Season chicken with 1 T fish sauce and sprinkle well with pepper. Stir in the lemon grass.
    3. Mix cornstarch, water, 1 T fish sauce and sugar together.
    4. Heat oil over medium high heat and fry the garlic until lightly colored. Add onion and stir briefly, then add chicken and scallions. Fry, stirring constantly, for about 5 minutes, then cover and cook over medium heat for about 5 minutes. Uncover and add the vinegar and ginger, and the cornstarch mixture. Stir well. Cover again and cook for about 5 minutes or until done.
    5. Serve with rice or rice noodles. 


    0.0 rating

    .recipe-inner{text-align:left;max-width:620px;border:6px double #009BFF;padding:20px;background:#f2f2f2;margin: 40px auto;font-family:Lato, sans-serif;}.recipe-inner a{color: #4193f0;}#recipe .recipe-name{font-size: 21px;}#recipe .info{position:relative;font-size:13px;text-transform:capitalize;border-bottom:2px solid #000;padding-bottom:7px;margin-bottom:20px}.info:after{content:”;display:table;clear:both}#recipe .info span:first-child{margin-right:30px}#printbutton{border:0;margin:0;color:#fff;float:right;background:#555; padding:5px;border-radius:3px;cursor:pointer}#recipe .time{text-transform:uppercase;font-size:12px;text-align:center;background:#fff;padding:15px 0;margin-bottom:20px}#recipe .time span:not(:last-child){margin-right:12px}#recipe .time span:not(:last-child):after{content:”;display:inline-block;height:10px;width:1px;background:#000;vertical-align:middle;margin-left:12px}#recipe .summary{line-height:1.7;font-style:italic;font-size: 15px !important;font-family:Lato, sans-serif !important;}.ingredients,.instructions{line-height:1.7;clear:both;font-size: 15px !important;font-family: ‘Roboto’,’Open Sans’, Lato, sans-serif;}.ingredients *, .instructions * { font-size: inherit !important; font-family: inherit !important; }.ingredients h3,.instructions h3,.notes h3{font-size:20px !important;font-weight:400 !important;margin-bottom:0;color:#000;text-transform: uppercase;}.ingredients ul{margin:0!important;margin-top:5px !important;}.instructions li{margin-bottom:15px !important;line-height:1.6;text-align:left;}.ingredients li{text-align:left}#recipe .instructions{margin-top: 30px;}#recipe .instructions ol,#recipe .instructions ol li {list-style:decimal !important;}#recipe .instructions ol{padding-left:39px;margin:0!important;margin-top:6px !important;}.posturl{border-top:1px solid #ccc;padding-top:10px;}.ing-section{padding-left:20px;margin: 10px 0;}.ing-section > span{font-weight:700}.recipe-credit{font-size:13px;border-top: 1px solid #ccc;padding:10px;text-align:center;background:#ffffff;margin:-20px;margin-top:15px;}.recipe-credit a{color:blue;text-decoration:none;}.copyright-statement{font-size: 13px;font-style:italic;border-top: 1px solid #ccc;margin-top:15px;padding-top:15px;line-height:1.6;}.notes pre{font-size: 15px;margin: 10px 0;padding-left: 20px;font-family: inherit;line-height: 1.7;white-space: pre-line;}.notes h3{margin: 0}.nutrition-info{font-size: 0;margin: 20px 0;padding: 10px;background: #fff;}.nutrition-info>div {display: inline-block;font-size: 14px;width: 20%;text-align: center;}.nutrition-info>div:nth-child(5) ~ div{margin-top: 20px;}.nutrition-info>div p{margin-top: 0;margin-bottom: 7px;}.print-options {display:none;position: absolute; top: 0; right: 0; background: #fff; border: 1px solid #ccc;z-index: 1;}.show-print-options{display:block}.print-options button { display: block; background: transparent; border: 0; cursor: pointer; padding: 10px; width: 100%; text-align: left; } .print-options button:hover { background: #555; color: #fff;}#recipe .image{width:auto;text-align:center;margin-bottom:25px;margin-right:20px;float:left}#recipe .image img{max-width:250px}#recipe .recipe-name{margin-bottom:10px;line-height:1.6;text-transform:uppercase;margin-top:0;letter-spacing:1px;text-align:left}#recipe .summary{line-height:1.7;font-style:italic}#recipe .time{background:#fff;clear:both;border:1px solid #d7d7d7}function printDiv(a,printOption){if(printOption === ‘printWithOptions’ || printOption === ‘printWithImage’) {document.querySelector(‘.print-options’).className=’print-options’;}var b=document.getElementById(a);”,’printwin’);var c=newWin.document.createElement(‘style’);c.innerHTML=’html{font-family:sans-serif}.print-options{display:none}img{visibility:hidden;display:none;}#recipe-pinit,#printbutton,.recipe-credit{visibility:hidden;display:none;}.info{text-align:center;text-transform:capitalize}.recipe-name{text-align:center}.info span{margin-right:20px}.time{text-align:center;padding:10px;border-top:1px dashed #000;border-bottom:1px dashed #000;}.time span{margin-right:20px}.adunit,.adunitlabel,.adunitwrapper,.adunitwrapper,.chicory-order-ingredients{display:none!important}.nutrition-info{font-size: 0;margin: 20px 0;padding: 10px;background: #fff;}.nutrition-info>div {display: inline-block;font-size: 14px;width: 20%;text-align: center;}.nutrition-info>div p{margin-top: 0;margin-bottom: 7px;}.ingredients h3, .instructions h3{text-transform:uppercase !important;}’;if(printOption === ‘printWithImage’) {c.innerHTML = c.innerHTML.replace(‘img{visibility:hidden;display:none;}’, ‘img{display:block;margin: 20px auto;width: auto;max-width:100%;}’);}newWin.document.getElementsByTagName(‘head’)[0].appendChild(c);newWin.document.getElementsByTagName(‘body’)[0].innerHTML = b.innerHTML;newWin.print();}


    You Might Also Like


  1. Reply
    Kitchen Riffs
    April 3, 2018 at 11:52 pm

    Lemongrass is so good, isn't it? We were lucky in that we could grow it when we lived in Florida. Now I have to hunt in the supermarket, too, to find any. I usually can, thank goodness. Anyway, this looks like a terrific dish! Just loaded with flavor — my kind of stuff. Thanks!

    • Reply
      Abbe Odenwalder
      April 4, 2018 at 4:26 pm

      Thanks John. It really is loaded with flavor and I love the peppery goodness!

  2. Reply
    Liz Berg
    April 4, 2018 at 3:07 am

    Oh, how fabulous! I don’t think I’ve made anything Vietnamese since I dragged the family to the Slanted Door in San Francisco years ago. All your dishes look amazing and I love hearing and seeing what you’ve been up to!! Xo

    • Reply
      Abbe Odenwalder
      April 4, 2018 at 4:25 pm

      Thanks Liz! Denver has such great Vietnamese food and we've been eating it for years! As you can see I do love it!

  3. Reply
    Angie Schneider
    April 4, 2018 at 4:25 am

    What a beautiful family! You look gorgeous with that black dress, Abbe. The vietnamese chicken looks authentic and very tasty!

  4. Reply
    Tricia @ Saving Room for Dessert
    April 4, 2018 at 1:26 pm

    I need to explore more Vietnamese recipes – I love the flavor profile but haven't tried very many. This one looks like a keeper, especially served wrapped in lettuce. Hi Zoe! I know you all enjoyed your visit. Have a terrific week Abbe!

    • Reply
      Abbe Odenwalder
      April 4, 2018 at 4:28 pm

      You should. It helps that we've eaten so much Vietnamese food over they years that I have a good feeling what they should taste like! Could eat it every day. We did enjoy our visit very much. Thanks!

  5. Reply
    April 4, 2018 at 4:13 pm

    Great chicken, it looks delicious! I love Vietnamese food but have never cooked it so this is a good recipe to try! Sounds like you had a great visit with Zoe, good photo of you all!

    • Reply
      Abbe Odenwalder
      April 4, 2018 at 4:30 pm

      Thanks Pam. This is a super simple recipe to try, as are most Vietnamese recipes, as long as you have your fridge stocked with fresh stuff and have fish sauce in the pantry, you are good to go!

  6. Reply
    Lavender and Lime (
    April 5, 2018 at 7:10 am

    My cousins and I were having a long discussion about what you can and cannot eat for Pesach. This year it seems quinoa was on the yes list. I hope you can hold out a few more days for your noodles. And family time is so special. We were 17 cousins together over the weekend 🙂

  7. Reply
    GiGi Eats
    April 5, 2018 at 12:34 pm

    Abbe, I think you know exactly what I am going to recommend for cooking this month, he he he he!!
    ALL. THE. SALMON… Pull a GiGi 😉 You can also wrap it in lettuce like these chicken wraps, he he!
    PS: When I was in Vietnam, we actually took a cooking class and MADE THESE!

  8. Reply
    Gerlinde de Broekert
    April 5, 2018 at 2:42 pm

    This looks good Abbe, I have never cooked with lemon grass. I enjoyed the photos of your family and dog.

  9. Reply
    SavoringTime in the Kitchen
    April 5, 2018 at 5:12 pm

    What a whirlwind you've been in, Abbe! Sounds like great times, though. Love the wedding pic and your dress and shoes are fabulous. I've never made a Vietnamese dish but the flavors sound amazing. Gotta give it a try, soon!

  10. Leave a Reply