20 Delicious Vietnamese Chicken Recipes for Every Occasion

Dive into the vibrant flavors of Vietnam with our roundup of 20 Delicious Vietnamese Chicken Recipes perfect for every occasion! Whether you’re craving a quick weeknight dinner, a cozy comfort meal, or something special to spice up your seasonal gatherings, we’ve got you covered. These dishes are not only packed with authentic tastes but also simple enough for any home cook to master. Let’s get cooking!

Vietnamese Lemongrass Chicken

Bring the vibrant flavors of Vietnam to your kitchen with this easy and aromatic Lemongrass Chicken recipe, perfect for a weeknight dinner that feels anything but ordinary.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs
• 3 stalks lemongrass, finely minced (about 1/4 cup)
• 3 cloves garlic, minced
• 2 tbsp fish sauce
• 1 tbsp soy sauce
• 1 tbsp honey
• 1 tbsp vegetable oil
• 1/2 tsp ground black pepper
• 1/4 cup water
• 2 tbsp chopped fresh cilantro for garnish

Instructions

1. In a large bowl, combine 1/4 cup minced lemongrass, 3 cloves minced garlic, 2 tbsp fish sauce, 1 tbsp soy sauce, 1 tbsp honey, and 1/2 tsp ground black pepper. Add the chicken thighs and marinate for at least 30 minutes, or up to 2 hours in the refrigerator.
2. Heat 1 tbsp vegetable oil in a large skillet over medium-high heat. Remove the chicken from the marinade, reserving the marinade, and cook for 5-6 minutes on each side until golden brown and cooked through.
3. Add the reserved marinade and 1/4 cup water to the skillet. Bring to a simmer and cook for 2-3 minutes, until the sauce slightly thickens and coats the chicken.
4. Garnish with 2 tbsp chopped fresh cilantro before serving.

The magic of this dish lies in the lemongrass marinade, which infuses the chicken with a citrusy, herbal depth that’s unmistakably Vietnamese. Serve it over steamed rice to soak up every drop of the flavorful sauce.

Tip: For an extra burst of freshness, add a squeeze of lime juice just before serving.

Vietnamese Chicken Pho

There’s nothing quite like a steaming bowl of Vietnamese Chicken Pho to warm you up from the inside out. This version simplifies the traditional recipe without sacrificing any of its soul-soothing flavors.

Ingredients

• 1 whole chicken (about 3-4 lbs), cut into pieces
• 8 cups chicken broth
• 1 large onion, halved
• 3-inch piece of ginger, sliced
• 2 star anise
• 1 cinnamon stick
• 1 tbsp coriander seeds
• 1 tbsp sugar
• 1 tbsp fish sauce
• 8 oz rice noodles
• 2 cups bean sprouts
• 1/2 cup fresh cilantro, chopped
• 1/2 cup fresh basil leaves
• 2 limes, cut into wedges
• 2 jalapeños, sliced

Instructions

1. In a large pot, combine chicken, chicken broth, onion, ginger, star anise, cinnamon stick, and coriander seeds. Bring to a boil, then reduce heat and simmer for 30 minutes.
2. Remove chicken from the pot and shred the meat. Strain the broth and return it to the pot. Stir in sugar and fish sauce.
3. Cook rice noodles according to package instructions. Drain and divide among bowls.
4. Top noodles with shredded chicken, bean sprouts, cilantro, and basil. Ladle hot broth over the top.
5. Serve with lime wedges and sliced jalapeños on the side.

The magic of this Pho lies in the balance of aromatic spices and fresh herbs, creating a broth that’s both rich and refreshing. Perfect for those days when you need a little extra comfort.

Tip: For an even deeper flavor, char the onion and ginger under a broiler for 5 minutes before adding them to the broth.

Vietnamese Chicken Curry

Dive into the comforting flavors of Vietnam with this aromatic chicken curry, a dish that’s as vibrant in taste as it is in color.

Ingredients

• 1.5 lbs chicken thighs, cut into bite-sized pieces
• 2 tbsp vegetable oil
• 1 large onion, sliced
• 3 cloves garlic, minced
• 1 tbsp ginger, grated
• 2 tbsp curry powder
• 1 can (13.5 oz) coconut milk
• 1 cup chicken broth
• 2 carrots, sliced
• 1 potato, cubed
• 1 tbsp fish sauce
• 1 tbsp sugar
• 1/2 tsp salt
• Fresh cilantro for garnish

Instructions

1. Heat the vegetable oil in a large pot over medium heat. Add the onion, garlic, and ginger, sautéing until fragrant, about 2 minutes.
2. Stir in the curry powder and cook for another minute until the spices are toasted.
3. Add the chicken thighs, browning them lightly on all sides, about 5 minutes.
4. Pour in the coconut milk and chicken broth, bringing the mixture to a simmer.
5. Add the carrots and potato, then stir in the fish sauce, sugar, and salt.
6. Cover and simmer on low heat for 25 minutes, or until the vegetables are tender and the chicken is cooked through.
7. Garnish with fresh cilantro before serving.

This curry stands out with its perfect balance of sweet, savory, and spicy notes, all melded together in a creamy coconut broth.

Tip: For an extra layer of flavor, toast the curry powder in a dry pan before adding it to the dish.

Vietnamese Grilled Chicken with Fish Sauce

Get ready to bring the vibrant flavors of Vietnam to your kitchen with this irresistibly savory Grilled Chicken with Fish Sauce.

Ingredients

• 4 boneless, skinless chicken thighs
• 3 tablespoons fish sauce
• 2 tablespoons sugar
• 1 tablespoon minced garlic
• 1 tablespoon vegetable oil
• 1 teaspoon black pepper
• 1/2 teaspoon chili flakes
• 2 tablespoons lime juice
• 1/4 cup water

Instructions

1. In a bowl, whisk together 3 tablespoons fish sauce, 2 tablespoons sugar, 1 tablespoon minced garlic, 1 tablespoon vegetable oil, 1 teaspoon black pepper, 1/2 teaspoon chili flakes, 2 tablespoons lime juice, and 1/4 cup water until the sugar is dissolved.
2. Add the chicken thighs to the marinade, ensuring they’re fully coated. Cover and refrigerate for at least 1 hour, or overnight for deeper flavor.
3. Preheat your grill to medium-high heat (about 375°F). Grill the chicken for 5-6 minutes per side, or until the internal temperature reaches 165°F and the exterior is caramelized.
4. Let the chicken rest for 5 minutes before serving to allow the juices to redistribute.

The magic of this dish lies in the balance of sweet, salty, and tangy flavors, with a hint of heat that makes each bite unforgettable.

Tip: For an extra layer of flavor, brush the chicken with any remaining marinade during the last few minutes of grilling.

Vietnamese Chicken Salad

This Vietnamese Chicken Salad is a vibrant, crunchy, and refreshing dish that’s perfect for a light lunch or a side at your next barbecue.

Ingredients

• 2 cups shredded cooked chicken
• 4 cups shredded green cabbage
• 1 cup shredded carrots
• 1/2 cup thinly sliced red onion
• 1/4 cup chopped fresh cilantro
• 1/4 cup chopped fresh mint
• 1/4 cup chopped roasted peanuts
• 3 tbsp fish sauce
• 2 tbsp lime juice
• 2 tbsp sugar
• 1 tbsp water
• 1 clove garlic, minced
• 1 small red chili, thinly sliced (optional)

Instructions

1. In a large bowl, combine the shredded chicken, green cabbage, carrots, red onion, cilantro, and mint.
2. In a small bowl, whisk together the fish sauce, lime juice, sugar, water, minced garlic, and red chili (if using) until the sugar is dissolved.
3. Pour the dressing over the salad and toss well to combine.
4. Sprinkle the chopped peanuts on top before serving.

The magic of this salad lies in the balance of flavors—sweet, sour, salty, and spicy—all tied together with the crunch of fresh vegetables and peanuts.

Tip: For an extra crunch, let the salad sit for 10 minutes after adding the dressing to slightly soften the cabbage and carrots.

Vietnamese Chicken Spring Rolls

These Vietnamese Chicken Spring Rolls are a light, refreshing option packed with vibrant flavors and textures, perfect for a quick lunch or a fun appetizer.

Ingredients

• 8 rice paper wrappers
• 2 cups cooked chicken, shredded
• 1 cup carrots, julienned
• 1 cup cucumber, julienned
• 1 cup lettuce, thinly sliced
• 1/4 cup fresh mint leaves
• 1/4 cup fresh cilantro
• 2 tbsp fish sauce
• 2 tbsp lime juice
• 1 tbsp sugar
• 1 clove garlic, minced
• 1/2 tsp red pepper flakes

Instructions

1. In a small bowl, whisk together fish sauce, lime juice, sugar, minced garlic, and red pepper flakes to create the dipping sauce. Set aside.
2. Fill a large bowl with warm water. Dip one rice paper wrapper into the water for about 5 seconds until soft. Lay it flat on a clean surface.
3. On the lower third of the wrapper, layer a small amount of chicken, carrots, cucumber, lettuce, mint, and cilantro.
4. Fold the sides of the wrapper over the filling, then roll tightly from the bottom to enclose the filling completely. Repeat with remaining wrappers and ingredients.
5. Serve the spring rolls immediately with the prepared dipping sauce.

The crisp vegetables and tender chicken wrapped in soft rice paper create a delightful contrast, while the tangy-sweet dipping sauce brings all the flavors together beautifully.

Tip: Keep the rice paper wrappers covered with a damp towel as you work to prevent them from drying out.

Vietnamese Chicken Banh Mi

Bring the vibrant flavors of Vietnam to your kitchen with this easy-to-make Vietnamese Chicken Banh Mi, a perfect blend of savory, sweet, and tangy in every bite.

Ingredients

• 1 lb boneless, skinless chicken thighs
• 1/4 cup soy sauce
• 2 tbsp honey
• 1 tbsp lime juice
• 2 cloves garlic, minced
• 1 tsp ginger, grated
• 1/2 tsp black pepper
• 1 baguette, cut into 4 pieces
• 1/2 cup carrots, julienned
• 1/2 cup cucumber, julienned
• 1/4 cup cilantro leaves
• 2 tbsp mayonnaise
• 1 tbsp sriracha

Instructions

1. In a bowl, mix 1/4 cup soy sauce, 2 tbsp honey, 1 tbsp lime juice, 2 cloves minced garlic, 1 tsp grated ginger, and 1/2 tsp black pepper. Add chicken thighs and marinate for at least 30 minutes.
2. Heat a grill or skillet over medium-high heat. Cook chicken for 5-6 minutes per side until fully cooked and slightly charred. Let rest for 5 minutes, then slice thinly.
3. Split each baguette piece horizontally without cutting all the way through. Spread 1/2 tbsp mayonnaise and 1/4 tbsp sriracha on each.
4. Layer sliced chicken, julienned carrots, cucumber, and cilantro leaves inside each baguette.
5. Serve immediately, enjoying the crunch of fresh veggies against the tender, flavorful chicken.

The magic of this Banh Mi lies in the harmony of textures and the punch of the homemade marinade that makes the chicken irresistibly juicy.

Tip: For an extra crunch, lightly toast the baguette before assembling.

Vietnamese Chicken Congee

Warm up your mornings with this comforting Vietnamese Chicken Congee, a creamy rice porridge that’s both nourishing and flavorful.

Ingredients

• 1 cup jasmine rice
• 6 cups chicken broth
• 1 lb boneless, skinless chicken thighs
• 1 tbsp ginger, minced
• 2 cloves garlic, minced
• 1 tbsp fish sauce
• 1 tsp salt
• 1/2 tsp black pepper
• 2 green onions, thinly sliced
• 1/4 cup cilantro, chopped
• 1 lime, cut into wedges

Instructions

1. Rinse the jasmine rice under cold water until the water runs clear, then drain.
2. In a large pot, combine the rice, chicken broth, chicken thighs, minced ginger, and minced garlic. Bring to a boil over high heat.
3. Reduce the heat to low, cover, and simmer for 45 minutes, stirring occasionally to prevent sticking.
4. Remove the chicken thighs from the pot and shred them using two forks. Return the shredded chicken to the pot.
5. Stir in the fish sauce, salt, and black pepper. Simmer for another 10 minutes to allow the flavors to meld.
6. Serve the congee hot, garnished with sliced green onions, chopped cilantro, and lime wedges on the side for squeezing over.

This congee stands out for its silky texture and the bright, fresh toppings that add a burst of flavor with every bite.

Tip: For an even richer flavor, toast the rice in a dry pan for a few minutes before adding it to the broth.

Vietnamese Chicken Stir Fry with Vegetables

Bring the vibrant flavors of Vietnam to your kitchen with this quick and colorful Vietnamese Chicken Stir Fry with Vegetables, perfect for a weeknight dinner that’s both nutritious and bursting with flavor.

Ingredients

• 1 lb boneless, skinless chicken breasts, thinly sliced
• 2 tbsp vegetable oil
• 2 cloves garlic, minced
• 1 tbsp ginger, grated
• 1 red bell pepper, sliced
• 1 cup broccoli florets
• 1 carrot, julienned
• 2 tbsp soy sauce
• 1 tbsp fish sauce
• 1 tbsp brown sugar
• 1/2 tsp red pepper flakes
• 1/4 cup water
• 2 green onions, sliced
• 1/4 cup fresh cilantro, chopped

Instructions

1. Heat 1 tbsp vegetable oil in a large skillet or wok over medium-high heat. Add the chicken and stir fry for 5-7 minutes until fully cooked. Remove from the skillet and set aside.
2. In the same skillet, heat the remaining 1 tbsp vegetable oil. Add garlic and ginger, stir fry for 30 seconds until fragrant.
3. Add red bell pepper, broccoli, and carrot to the skillet. Stir fry for 3-4 minutes until vegetables are crisp-tender.
4. Return the chicken to the skillet. Add soy sauce, fish sauce, brown sugar, red pepper flakes, and water. Stir well to combine and cook for another 2 minutes until everything is heated through.
5. Remove from heat and garnish with green onions and cilantro before serving.

This stir fry stands out with its perfect balance of savory, sweet, and spicy flavors, all wrapped up in a dish that’s as pleasing to the eye as it is to the palate.

Tip: For an extra crunch, sprinkle some crushed peanuts on top before serving.

Vietnamese Chicken Noodle Soup

Warm up with this comforting bowl of Vietnamese Chicken Noodle Soup, a fragrant and flavorful dish that’s simpler to make at home than you might think.

Ingredients

• 1 tbsp vegetable oil
• 1 small onion, thinly sliced
• 2 cloves garlic, minced
• 1 inch ginger, peeled and sliced
• 4 cups chicken broth
• 2 cups water
• 1 tbsp fish sauce
• 1 tsp sugar
• 1/2 tsp salt
• 2 chicken breasts
• 4 oz rice noodles
• 2 green onions, chopped
• 1/4 cup cilantro, chopped
• 1 lime, cut into wedges

Instructions

1. Heat the vegetable oil in a large pot over medium heat. Add the onion, garlic, and ginger, sautéing for 2 minutes until fragrant.
2. Pour in the chicken broth and water, then stir in the fish sauce, sugar, and salt. Bring to a boil.
3. Add the chicken breasts to the pot, reducing the heat to a simmer. Cover and cook for 20 minutes until the chicken is fully cooked.
4. Remove the chicken from the pot and shred it into bite-sized pieces using two forks.
5. While the chicken cooks, prepare the rice noodles according to package instructions, then drain and set aside.
6. Return the shredded chicken to the pot. Add the cooked noodles, green onions, and cilantro, stirring to combine and heat through for about 2 minutes.
7. Serve hot with lime wedges on the side for squeezing over the soup.

The magic of this soup lies in the balance of tangy lime, savory broth, and fresh herbs, creating a light yet satisfying meal.

Tip: For an extra layer of flavor, char the onion and ginger slightly before adding them to the pot.

Vietnamese Caramelized Chicken

This Vietnamese Caramelized Chicken is a sweet and savory delight that brings a burst of flavor to your dinner table with minimal effort.

Ingredients

• 1.5 lbs chicken thighs, bone-in and skin-on
• 3 tablespoons fish sauce
• 2 tablespoons soy sauce
• 1/4 cup brown sugar
• 3 cloves garlic, minced
• 1 tablespoon vegetable oil
• 1/2 cup water
• 2 green onions, sliced

Instructions

1. In a bowl, combine 3 tablespoons fish sauce, 2 tablespoons soy sauce, and 1/4 cup brown sugar. Add the chicken thighs and let marinate for at least 30 minutes.
2. Heat 1 tablespoon vegetable oil in a large skillet over medium heat. Add the chicken, skin side down, and cook for 5-7 minutes until golden brown. Flip and cook for another 5 minutes.
3. Add the minced garlic and the marinade to the skillet. Pour in 1/2 cup water and bring to a simmer. Cover and cook for 20 minutes, turning the chicken occasionally.
4. Uncover and increase the heat to medium-high. Cook for another 10 minutes, allowing the sauce to reduce and caramelize around the chicken.
5. Garnish with sliced green onions before serving.

The magic of this dish lies in the caramelization process, which creates a sticky, glossy coating that’s packed with umami richness.

Tip: For an extra layer of flavor, add a pinch of red pepper flakes to the marinade.

Vietnamese Chicken with Lime and Chili

This Vietnamese Chicken with Lime and Chili is a vibrant dish that brings a perfect balance of tangy and spicy flavors to your table, ideal for a refreshing weeknight dinner.

Ingredients

• 1.5 lbs chicken thighs, boneless and skinless
• 3 tbsp fish sauce
• 2 tbsp sugar
• 2 tbsp lime juice
• 1 tbsp chili garlic sauce
• 2 cloves garlic, minced
• 1 tbsp vegetable oil
• 1/4 cup cilantro, chopped
• 1 lime, cut into wedges for serving

Instructions

1. In a bowl, whisk together 3 tbsp fish sauce, 2 tbsp sugar, 2 tbsp lime juice, 1 tbsp chili garlic sauce, and 2 cloves minced garlic to create the marinade.
2. Add the chicken thighs to the marinade, ensuring they’re fully coated. Let them marinate for at least 30 minutes in the refrigerator.
3. Heat 1 tbsp vegetable oil in a large skillet over medium-high heat. Remove the chicken from the marinade (reserve the marinade) and cook for 5-6 minutes on each side until golden and cooked through.
4. Pour the reserved marinade into the skillet and simmer for 2 minutes until slightly thickened, coating the chicken evenly.
5. Garnish with 1/4 cup chopped cilantro and serve with lime wedges on the side for an extra zing.

The magic of this dish lies in the marinade’s ability to deeply flavor the chicken while creating a glossy, sticky glaze that’s irresistibly good.

Tip: For an extra kick, add an additional 1/2 tbsp of chili garlic sauce to the marinade.

Vietnamese Chicken and Rice Porridge

Warm up your kitchen with this comforting Vietnamese Chicken and Rice Porridge, a soothing dish that’s perfect for any day of the week.

Ingredients

• 1 cup jasmine rice
• 6 cups chicken broth
• 1 lb chicken breast, thinly sliced
• 1 tbsp ginger, minced
• 2 cloves garlic, minced
• 1 tbsp fish sauce
• 1 tsp sugar
• 1/2 tsp salt
• 2 green onions, chopped
• 1/4 cup cilantro, chopped
• 1 lime, cut into wedges

Instructions

1. Rinse the jasmine rice under cold water until the water runs clear, then drain.
2. In a large pot, bring the chicken broth to a boil over medium-high heat. Add the rice, ginger, and garlic, then reduce the heat to low. Cover and simmer for 20 minutes, stirring occasionally.
3. Add the chicken breast to the pot, stirring to separate the slices. Cook for another 10 minutes, or until the chicken is fully cooked.
4. Stir in the fish sauce, sugar, and salt. Taste and adjust the seasoning if necessary.
5. Remove the pot from the heat. Ladle the porridge into bowls and garnish with green onions, cilantro, and a squeeze of lime juice.

The magic of this porridge lies in its delicate balance of flavors—gingery, savory, and just a hint of sweetness, all brightened up with a splash of lime.

Tip: For an extra layer of flavor, toast the rice in a dry pan for a few minutes before boiling. It adds a subtle nuttiness that’s truly irresistible.

Vietnamese Chicken Skewers

These Vietnamese Chicken Skewers are a perfect blend of sweet, savory, and tangy flavors, grilled to perfection for your next backyard barbecue or weeknight dinner.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 3 tbsp soy sauce
• 2 tbsp fish sauce
• 2 tbsp honey
• 1 tbsp lime juice
• 2 cloves garlic, minced
• 1 tsp grated ginger
• 1 tbsp vegetable oil
• 1/4 cup chopped cilantro for garnish

Instructions

1. In a large bowl, whisk together 3 tbsp soy sauce, 2 tbsp fish sauce, 2 tbsp honey, 1 tbsp lime juice, 2 cloves minced garlic, and 1 tsp grated ginger until well combined.
2. Add the chicken pieces to the marinade, ensuring each piece is well coated. Cover and refrigerate for at least 1 hour, or up to 4 hours for deeper flavor.
3. Preheat your grill to medium-high heat (about 375°F to 400°F). Thread the marinated chicken onto skewers, leaving a little space between each piece.
4. Brush the grill grates with 1 tbsp vegetable oil to prevent sticking. Grill the skewers for 4-5 minutes on each side, or until the chicken is fully cooked and has nice grill marks.
5. Garnish with 1/4 cup chopped cilantro before serving.

The magic of these skewers lies in the marinade—a harmonious mix of honey’s sweetness, lime’s zing, and the umami depth of fish sauce, creating a flavor that’s irresistibly Vietnamese.

Tip: If using wooden skewers, soak them in water for 30 minutes before grilling to prevent burning.

Vietnamese Chicken with Lemongrass and Chili

Bring the vibrant flavors of Vietnam to your kitchen with this easy-to-make Vietnamese Chicken with Lemongrass and Chili, a dish that’s as fragrant as it is flavorful.

Ingredients

• 1.5 lbs chicken thighs, boneless and skinless
• 2 stalks lemongrass, finely minced
• 2 red chilies, thinly sliced (seeds removed for less heat)
• 3 cloves garlic, minced
• 1 tbsp fish sauce
• 1 tbsp soy sauce
• 1 tbsp honey
• 1 tbsp vegetable oil
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/4 cup water
• Fresh cilantro leaves for garnish

Instructions

1. In a large bowl, combine chicken thighs with minced lemongrass, sliced chilies, minced garlic, fish sauce, soy sauce, honey, vegetable oil, salt, and black pepper. Mix well to coat the chicken evenly. Let marinate for at least 30 minutes, or up to 2 hours for deeper flavor.
2. Heat a large skillet over medium-high heat. Add the marinated chicken and cook for 5-6 minutes on each side, until golden brown and cooked through.
3. Add 1/4 cup water to the skillet, scraping up any browned bits from the bottom. Simmer for 2-3 minutes until the sauce slightly thickens.
4. Garnish with fresh cilantro leaves before serving.

The magic of this dish lies in the lemongrass and chili combo, offering a punch of flavor that’s both aromatic and subtly spicy. Perfect for those who love a dish with a bit of kick and a lot of character.

Tip: For an extra burst of freshness, serve with a side of sliced cucumbers or a simple green salad.

Vietnamese Chicken and Glass Noodle Salad

This Vietnamese Chicken and Glass Noodle Salad is a refreshing mix of textures and flavors, perfect for a light lunch or dinner.

Ingredients

• 2 boneless, skinless chicken breasts
• 4 oz glass noodles
• 1 cup shredded carrots
• 1 cup thinly sliced cucumber
• 1/4 cup chopped fresh mint
• 1/4 cup chopped fresh cilantro
• 2 tbsp fish sauce
• 2 tbsp lime juice
• 1 tbsp sugar
• 1 clove garlic, minced
• 1/2 tsp red pepper flakes
• 2 tbsp vegetable oil

Instructions

1. Bring a pot of water to a boil. Add the chicken breasts and simmer for 15 minutes until fully cooked. Remove, let cool, and shred into bite-sized pieces.
2. Soak the glass noodles in hot water for 10 minutes until soft. Drain and rinse under cold water.
3. In a large bowl, combine the shredded chicken, glass noodles, carrots, cucumber, mint, and cilantro.
4. In a small bowl, whisk together the fish sauce, lime juice, sugar, garlic, and red pepper flakes. Slowly drizzle in the vegetable oil while whisking.
5. Pour the dressing over the salad and toss gently to combine. Serve immediately.

The crunch of fresh vegetables against the soft noodles and tender chicken makes every bite a delight.

Tip: For an extra kick, add a splash of sriracha to the dressing.

Vietnamese Chicken with Bamboo Shoots

Bring the vibrant flavors of Vietnam to your kitchen with this easy yet exotic Vietnamese Chicken with Bamboo Shoots recipe, perfect for a weeknight dinner that feels anything but ordinary.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
• 1 cup bamboo shoots, sliced
• 2 tbsp vegetable oil
• 3 cloves garlic, minced
• 1 tbsp ginger, grated
• 2 tbsp soy sauce
• 1 tbsp fish sauce
• 1 tbsp brown sugar
• 1/2 tsp black pepper
• 1/2 cup chicken broth
• 2 green onions, sliced
• 1/4 cup cilantro, chopped

Instructions

1. Heat vegetable oil in a large skillet over medium-high heat. Add chicken and cook until lightly browned, about 5 minutes.
2. Add minced garlic and grated ginger to the skillet, stirring for about 30 seconds until fragrant.
3. Stir in bamboo shoots, soy sauce, fish sauce, brown sugar, and black pepper. Cook for another 2 minutes, allowing the flavors to meld.
4. Pour in chicken broth, reduce heat to medium, and simmer for 10 minutes, or until the chicken is cooked through and the sauce has slightly thickened.
5. Garnish with sliced green onions and chopped cilantro before serving.

The combination of tender chicken and crisp bamboo shoots in a savory-sweet sauce makes this dish a standout, with layers of flavor that deepen as it simmers.

Tip: For an extra crunch, add a handful of bean sprouts just before serving.

Vietnamese Chicken and Eggplant Clay Pot

This Vietnamese Chicken and Eggplant Clay Pot recipe brings a cozy, aromatic dish straight to your dinner table, blending tender chicken with silky eggplant in a rich, savory sauce.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 large eggplant, cut into 1-inch cubes
• 2 tbsp vegetable oil
• 3 cloves garlic, minced
• 1 tbsp ginger, minced
• 2 tbsp fish sauce
• 1 tbsp soy sauce
• 1 tbsp sugar
• 1/2 cup chicken broth
• 1/2 tsp black pepper
• 2 green onions, sliced
• 1 red chili, sliced (optional)

Instructions

1. Heat the vegetable oil in a clay pot or heavy-bottomed skillet over medium heat. Add the garlic and ginger, sautéing for 1 minute until fragrant.
2. Add the chicken pieces, cooking until they’re no longer pink on the outside, about 5 minutes.
3. Stir in the eggplant, fish sauce, soy sauce, sugar, chicken broth, and black pepper. Bring to a simmer, then reduce the heat to low. Cover and cook for 20 minutes, stirring occasionally, until the eggplant is tender and the chicken is cooked through.
4. Garnish with green onions and red chili before serving.

The magic of this dish lies in the clay pot’s ability to meld flavors together, creating a depth that’s hard to achieve with regular cookware.

Tip: For an authentic touch, serve this dish with steamed jasmine rice to soak up all the delicious sauce.

Vietnamese Chicken with Coconut Milk

Dive into the creamy, aromatic world of Vietnamese cuisine with this easy-to-make Chicken with Coconut Milk recipe that brings a touch of exotic flavor to your weeknight dinner.

Ingredients

• 1.5 lbs chicken thighs, boneless and skinless
• 1 tbsp vegetable oil
• 1 onion, thinly sliced
• 3 garlic cloves, minced
• 1 tbsp ginger, grated
• 1 can (13.5 oz) coconut milk
• 2 tbsp fish sauce
• 1 tbsp brown sugar
• 1 tsp turmeric powder
• 1/2 tsp red pepper flakes
• 1/2 cup cilantro, chopped (for garnish)
• 2 cups cooked jasmine rice (for serving)

Instructions

1. Heat the vegetable oil in a large skillet over medium heat. Add the chicken thighs and cook for 5-6 minutes on each side until golden brown. Remove and set aside.
2. In the same skillet, add the onion, garlic, and ginger. Sauté for 2-3 minutes until fragrant.
3. Pour in the coconut milk, then stir in the fish sauce, brown sugar, turmeric powder, and red pepper flakes. Bring to a simmer.
4. Return the chicken to the skillet, cover, and simmer for 20 minutes, turning the chicken halfway through, until the chicken is cooked through and the sauce has thickened slightly.
5. Garnish with chopped cilantro and serve over cooked jasmine rice.

The magic of this dish lies in the balance of creamy coconut milk with the umami depth of fish sauce, creating a sauce that’s irresistibly spoonable over fluffy rice.

Tip: For an extra layer of flavor, toast the spices in the oil before adding the onions and garlic.

Vietnamese Chicken and Mushroom Stir Fry

This Vietnamese Chicken and Mushroom Stir Fry is a quick, flavorful dish that brings a taste of Southeast Asia to your weeknight dinner table.

Ingredients

• 1 lb boneless, skinless chicken thighs, sliced into thin strips
• 2 cups sliced mushrooms (cremini or button)
• 2 tbsp vegetable oil
• 3 cloves garlic, minced
• 1 tbsp fish sauce
• 1 tbsp soy sauce
• 1 tsp sugar
• 1/2 tsp black pepper
• 1/2 cup chicken broth
• 2 green onions, sliced
• 1 tbsp fresh cilantro, chopped

Instructions

1. Heat 1 tbsp vegetable oil in a large skillet over medium-high heat. Add the chicken and stir fry for 5-6 minutes until no longer pink. Remove from skillet and set aside.
2. In the same skillet, heat the remaining 1 tbsp vegetable oil. Add the garlic and mushrooms, stir frying for 3-4 minutes until the mushrooms are tender.
3. Return the chicken to the skillet. Add the fish sauce, soy sauce, sugar, and black pepper, stirring to combine.
4. Pour in the chicken broth and bring to a simmer. Cook for 2-3 minutes until the sauce slightly thickens.
5. Remove from heat and stir in the green onions and cilantro.

The magic of this dish lies in the balance of savory fish sauce and sweet sugar, creating a deeply flavorful sauce that clings to every bite.

Tip: For an extra kick, add a sliced red chili with the garlic and mushrooms.

Conclusion

We hope this roundup of 20 Delicious Vietnamese Chicken Recipes inspires your next meal! From quick weeknight dinners to special occasions, there’s something for everyone. Don’t forget to try these recipes, share your favorites in the comments, and pin this article to your Pinterest board for easy access. Happy cooking!