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This from scratch Vietnamese Chicken and Rice recipe features fresh and bold flavors, sticky coconut rice, and perfectly cooked chicken thighs. It’s never been easier to make this restaurant-style dish at home!

close up on a bowl of chicken and rice

Vietnamese Chicken and Coconut Rice

Stay in tonight and make this classic Vietnamese recipe in the comforts of your own home! Made with lemongrass, soy sauce, fresh lime juice, and more, you’ll enjoy every bite of this flavorful chicken and rice dinner.

Why You’ll Love this Chicken and Rice Recipe:

  • FRESH: It doesn’t get fresher than this! Marinate chicken thighs in a from scratch sauce featuring garlic, lemongrass, lime juice, and other flavorful ingredients.
  • SWEET AND SAVORY: Serve savory chicken thighs with sweet and sticky coconut rice for the ultimate sweet and savory meal.
  • EASY: While it looks impressive, you’ll be surprised at how quickly and easily this chicken dinner comes together.

This impressive meal will leave your family wondering if you ordered takeout!

marinated chicken thighs in a bowl of rice
Vietnamese chicken and rice in a bowl

How to Make Vietnamese Chicken and Rice

Be sure to see the recipe card below for full ingredients & instructions!

  1. Make the marinade.
  2. Marinate the chicken.
  3. Make the coconut rice.
  4. Cook the chicken.
  5. Serve and enjoy.
step by step photos for how to make vietnamese chicken and rice.
What kind of chicken should I use for Vietnamese chicken and rice?

I love using chicken thighs for this recipe. Be sure to use skin-on chicken thighs!

What is lemongrass?

Lemongrass is an herb with a lemony scent and flavor that adds freshness to this marinade.

Can I make Vietnamese chicken and rice without a blender?

Instead of a blender, use a food processor to make the marinade.

Recipe Tips and Notes

  • Marinate the chicken for at least 30 minutes and up to 8 hours (overnight). The longer it marinates, the more flavor it will have.
  • While the rice cooks, don’t lift off the lid!
  • For the fluffiest rice, use a fork to fluff it up when it’s done cooking.

I love making a batch of this Vietnames-inspired-inspired chicken and rice recipe on the weekend to enjoy for lunches throughout the week!

How do I know when the chicken is cooked through?

Cook the chicken for about 6-7 minutes per side, or until the internal temperature reaches 165°F.

What kind of rice works best?

For best results, use jasmine rice! It’s wonderfully fluffy with a flavor that pairs well with the chicken. Instead of jasmine rice, use the same amount of any long-grain white rice.

How long should I marinate the chicken?

Let the chicken marinate for at least 30 minutes and up to 8 hours.

a bowl filled with Vietnamese marinated chicken, white rice, and thinly-sliced cucumbers

Add this easy, flavorful, and filling Vietnamese chicken and rice recipe to your dinner menu this week!

If you’ve made this recipe, please be sure to let us know by leaving a star rating or a comment below. Enjoy!

Vietnamese chicken and rice

Vietnamese Chicken and Rice Recipe

This from scratch Vietnamese Chicken and Rice recipe features fresh and bold flavors, sticky coconut rice, and perfectly cooked chicken thighs. It’s never been easier to make this restaurant-style dish at home!

Instructions

  • Add the chicken thighs to a bowl. Set aside.

    1 ½ pounds skin-on chicken thighs

  • Add the lemongrass, shallot, garlic, lime juice, fish sauce, soy sauce, brown sugar, and 1 tablespoon of the oil to a blender. Blend until smooth.

    1 stalk lemongrass, 1 shallot, 2 cloves garlic, 2 tablespoons fresh lime juice, 2 tablespoons fish sauce, 1 tablespoon soy sauce, 2 tablespoons brown sugar, 2 tablespoons olive oil

  • Pour the mixture from the blender over the chicken, toss to combine, cover, and marinate in the refrigerator for at least 30 minutes.

  • 5 minutes before cooking the chicken, rinse the jasmine rise under cool water until it runs clear. Place the rinsed rice in a pot with the coconut milk, water, sugar, and salt. Bring to a boil, cover, and simmer on low for about 18-20 minutes. Remove the rice from the heat and let sit for 5 minutes. Fluff the rice with a fork before serving.

    2 cups jasmine rice, 14 ounces coconut milk, 1 cup water, 1 tablespoon granulated sugar, ½ teaspoon salt

  • While the rice cooks, heat the remaining oil in a skillet set over medium heat. Sear the chicken for 6-7 minutes per side, skin-side down, until golden. Serve the chicken over rice with fresh herbs and cucumber slices.

    Fresh mint, cilantro, or basil and thinly sliced cucumbers

Notes

Storage: Store leftover Vietnamese chicken and rice in an airtight container in the refrigerator for up to 3 days.

Nutrition Facts

Vietnamese Chicken and Rice Recipe

Amount Per Serving

Calories 641
Calories from Fat 315

% Daily Value*

Fat 35g54%

Saturated Fat 18g113%

Trans Fat 1g

Polyunsaturated Fat 4g

Monounsaturated Fat 11g

Cholesterol 94mg31%

Sodium 922mg40%

Potassium 473mg14%

Carbohydrates 59g20%

Fiber 1g4%

Sugar 7g8%

Protein 22g44%

Vitamin A 79IU2%

Vitamin C 3mg4%

Calcium 49mg5%

Iron 4mg22%

* Percent Daily Values are based on a 2000 calorie diet.



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