Few flavors capture attention like the bright, citrusy punch of lemongrass paired with savory, caramelized chicken. Inspired by the vibrant flavors of Vietnamese street food, this marinade combines minced lemongrass, garlic, ginger, fish sauce, and soy sauce to create a bold, umami-rich base. Often found sizzling on roadside grills in Saigon, this flavor profile transforms ordinary chicken into something smoky, succulent, and deeply aromatic. Perfect for marinating 17.6–21.2 oz of boneless chicken, it’s ideal for bánh mì sandwiches, rice bowls, or noodle salads. The marinade can be made ahead, refrigerated for up to 1 week, or frozen with the chicken for easy meal prep.

Vietnamese Lemongrass Chicken Marinade Recipe

0.0 from 0 votes

Servings

cup

Prep time

minutes

Total time

minutes

Bold and aromatic Vietnamese marinade made with lemongrass, garlic, fish sauce, and spices. Use with chicken and marinate for 2 hours or overnight. Yields about ¾ cup.

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Ingredients

3 stalks Fresh Lemongrass (finely minced white part only)
4 cloves Garlic (minced)
1 tbsp Fresh Ginger (grated)
1 small Shallot (minced)
2 tbsp Fish Sauce
2 tbsp Soy Sauce
1 tbsp Oyster Sauce
1 tbsp Brown Sugar (or palm sugar)
1 tbsp Lime Juice (or rice vinegar)
1½ tbsp Sunflower Oil
½ tsp Ground Black Pepper
1 tsp Red Chili Flakes (optional)

Directions

Add all the ingredients to a large mixing bowl.
Whisk until everything is perfectly combined.
Use immediately, or store any leftover marinade in a tightly sealed glass container in the refrigerator.

Notes

Combine the ingredients in a bowl or blender until smooth and pour over 17-20 oz of boneless chicken thighs or breasts.
Mix well and marinate for at least 2 hours, or preferably overnight. Great for grilling, pan-frying, or oven-roasting.
The marinade can also be made ahead and stored in the fridge for up to 1 week, or frozen with raw chicken for up to 2 months.
Serve with rice, noodles, or in a bánh mì-style bowl for a mouthwatering, restaurant-worthy meal at home.