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Vietnamese-Style Lemongrass Chicken

Vietnamese-Style Lemongrass Chicken

4rating out of 5

(430 reviews from our customers)

Prep Time

40 min



For this dish you'll make a punchy marinade with lemongrass, ginger, garlic, onion, lime and fish sauce. Coat chicken pieces, then grill (Or BBQ!) until nicely charred. Served with pickled radishes, fluffy basmati rice & a delicious dipping sauce to the side. It's a street food sensation! (Dairy-free: see our FAQs for details.)

Prep Time

40 min



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What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

For 2 people (double for 4)
1 brown onion
1 lime
2 garlic cloves
15g fresh root ginger
1 fresh lemongrass
British Chicken thigh fillets x4 2
320g British chicken thighs
5g mint
125g radishes
130g basmati rice
Sriracha hot chilli sauce
1 Sriracha hot chilli sauce sachet (8ml)
1 fish sauce sachet (15ml) †
1 soy sauce sachet (15ml) †
1 rice vinegar sachet (30ml)
You Will Need
Food processor, tin foil, pepper, sugar, vegetable oil

Nutritional Information*

Percentages are based on an adult's daily intake

  • 1 brown onion
  • 1 lime
  • 1 garlic clove
  • 15g fresh root ginger
  • 1 fresh lemongrass
  • 320g British chicken thighs
  • 5g mint
  • 125g seasonal radishes
  • 130g basmati rice
  • 1 sriracha hot chilli sauce sachet (8ml)
  • 1 fish sauce sachet (15ml)<span class="strong">†</span>
  • 1 soy sauce sachet (15ml)<span class="strong">†</span>
  • 1 rice vinegar sachet (30ml)
Typical Values per 100g per serving
Energy 521 kJ
123 kcal
2226 kJ
527 kcal
of which saturates
3.3 g
0.9 g
14.1 g
3.7 g
of which sugars
13.8 g
1.4 g
59 g
6.2 g
Fibre 0.9 g 3.9 g
Protein 9.6 g 41 g
Salt 0.8 g 3.41 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
1 brown onion
brown onion
1 lime
1 garlic clove
15g fresh root ginger
Ginger (100%) Keep the Ginger chilled.
1 fresh lemongrass
fresh lemongrass
320g British chicken thighs
chicken thigh meat (100%)
5g mint
mint (100%)
125g seasonal radishes
130g basmati rice
basmati rice (100%)
1 sriracha hot chilli sauce sachet (8ml)
chilli, sugar, garlic, salt, water, acidity regulator: acetic acid, citric acid, stabilizer: xanthan gum, preservative: potassium sorbate. May contain peanut
1 fish sauce sachet (15ml)
anchovy (fish) 75%, salt, sugar. Produced in a factory that handles nuts, peanut, soya, mustard, sesame, and celery.
1 soy sauce sachet (15ml)
water, soya bean, wheat (gluten), salt, alcohol (ethanol)
1 rice vinegar sachet (30ml)
rice vinegar, salt
  • Allergens highlighted by † (fish, gluten, soya)

In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.

Cooking Instructions
Instructions for 2 people (double for 4)
1 Vietnamese-Style Lemongrass Chicken

Preheat the grill to high

Slice the radishes (as finely as you can)

Add the sliced radish to a bowl with the rice vinegar and a small splash of cold water

Mix it together and set aside to pickle


2 Vietnamese-Style Lemongrass Chicken

Remove the tough outer layer[s] of the lemongrass and set aside for later

Chop the softer inner core roughly

Peel (scrape the skin off with a teaspoon) and roughly chop the ginger

Peel and roughly chop the garlic

Peel and roughly chop the brown onion[s]

3 Vietnamese-Style Lemongrass Chicken

Add the chopped lemongrass, ginger, garlic and onion to a food processor with the fish sauce, 1/2 tbsp [1 tbsp] sugar, the juice of 1/2 [1] lime and a very generous grind of pepper

Add 2 tbsp [4 tbsp] vegetable oil and whizz until a paste has formed – this is your marinade


4 Vietnamese-Style Lemongrass Chicken

Cut the chicken thighs into large pieces

Combine the chicken with the marinade and set aside

5 Vietnamese-Style Lemongrass Chicken

Add the basmati rice, outer lemongrass layer[s] and 300ml [600ml] cold water to a pot with a lid and bring to the boil over a high heat

Once boiling, reduce the heat to very low and cook, covered, for 10-12 min or until all the water has been absorbed and the rice is cooked

Once cooked, remove from the heat and keep covered until serving


6 Vietnamese-Style Lemongrass Chicken

Add the chicken and any remaining marinade to a baking tray (use tin foil to avoid mess!)

Put the tray under the grill for 10 min, turning the tray once half way, until cooked through (no pink meat!) – this is your Vietnamese-style lemongrass chicken

7 Vietnamese-Style Lemongrass Chicken

Meanwhile, combine the Sriracha hot chilli sauce (can't handle the heat? Go easy!) with the soy sauce, remaining lime juice, 1 tsp [2 tsp] sugar and 2 tbsp [4 tbsp] vegetable oil – this is your dipping sauce

Pick the mint leaves from their stalks and chop them roughly, discard the stalks

Tip: Once the chicken is cooked, add any juices from the tray to the dipping sauce!


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Serve the Vietnamese-style lemongrass chicken with the pickled radishes, cooked rice and dipping sauce to the side

Tip: For fancy presentation, press the rice into small bowls and turn out

Garnish with the chopped mint


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