Cơm tấm is Vietnamese broken rice, and one of the most iconic and beloved dishes in Vietnamese cuisine. It is one of my childhood favorites and it is SO GOOD, and lemongrass chicken is one of my FAVORITE ways to enjoy it. Get ready to dive into the heart of Vietnamese comfort food with a dish that’s as satisfying as it is flavorful. It’s typically served with some marinated protein, some side of fresh vegetables, pickled vegetable (Đồ Chua), and of course fish sauce (Nước Mắm – see my recipe here). Imagine a plate piled high with fluffy, uniquely textured broken rice, perfectly complemented by a vibrant array of toppings.
This recipe is a simplified version of the dish without the thinly sliced pork skin and steamed egg (Bì Chả Trứng Hấp). Even this simplified recipe takes some time to prepare. I wouldn’t recommend making this dish on a week night unless you have all the ingredients, have the meat pre-marinated, and have already made fish sauce.
While the classic often features grilled pork chop, we’re taking a healthier detour by showcasing a succulent, aromatic grilled lemongrass chicken that has some smokiness and promises to tantalize your taste buds with every bite. I like using both chicken thighs and chicken breast meat. This recipe uses breast which is healthier and less fatty than thigh, but can be a bit drier.
Grilled Lemongrass Chicken Chicken Breast Skewers
Ingredients
Chicken and marinade
- 1 lbs chicken breast
- 2 tbsp Concentrated fish sauce
- 1 tbsp Lime juice (or lemon juice)
- ½ tbsp brown sugar
- 1 cloves chopped garlic
- 1 stalk lemongrass
- 1 Thai chili
- 1 tbsp neutral oil
Rice and sides
- 1 cup broken rice
- 1 cup water
- 1 cup Đồ Chua (Vietnamese pickled carrots and daikon)
- 2-3 tbsp fish sauce
- 1 cucumber
- 1 tomato (optional)
- 3 leafs lettuce (optional)
- 1 Scallion
- 1 tbsp neutral oil (for scallions)
Instructions
Marinate meat
- Chop 1 cloves chopped garlic and 1 Thai chili. Mince 1 stalk lemongrass.
- In a medium bowl, combine the garlic, Thai chili, 2 tbsp Concentrated fish sauce, 1 tbsp Lime juice, and ½ tbsp brown sugar and mix the marinade together until blended.
- Clean and wash 1 lbs chicken breast. Use a dry paper towel to soak up the excess water. Cut chicken into even bite size pieces.
- Pour the marinade and the lemongrass over the chicken in a large bowl. Mix together well and allow to marinate for at least one hour.
Cook rice and prepare vegetables
- Rinse 1 cup broken rice with water two to three times. Pour out excess rice water. Add 1 cup water to the washed rice and cook in your rice cooker.
- While rice is cooking and meat is marinating, wash and cut 1 cucumber into thin slices. Wash and cut 1 tomato (optional) into thin slices. Wash 3 leafs lettuce (optional) depending on how many vegetables you'd like on the side.
- Prepare 1 cup Đồ Chua and 2-3 tbsp fish sauce (see other recipes).
- Dice the 1 Scallion. Heat up a small frying pan then add 1 tbsp neutral oil (for scallions). Once the oil is hot enough, add the diced scallions and cook for 30 seconds to 1 minute. Remove the scallion oil from the heat.
Skewer, grill, and serve chicken
- Once the chicken is sufficiently marinated, add 1 tbsp neutral oil and give the chicken one more stir. (Alternatively, you can use a cooking oil spray if you wish prior to grilling). Prepare a sheet of aluminum foil and skewers. Skewer the chicken chunks.
- Turn on the grill and wait for the grill to heat up. Add a layer of aluminum foil on the grill and place the chicken skewers on top of the foil and cook for 15-20 minutes. Turn often until all sides are browned and a bit charred.
- Add cooked broken rice and cut vegetables on a dish. Add scallion oil, Đồ Chua, and fish sauce on top of the rice. Add chicken to the dish and enjoy with more fish sauce.
Usefeul Tips
- if you want to be safe with the marinade the first time you try this dish, err on the side of less marinade so the chicken doesn’t come out over-salty. You can always add more Nước Mắm to adjust for taste
- Vietnamese cuisine is all about fresh ingredients, especially fresh vegetables and herbs. The crunchier the cucumber and the sharper the garlic, the better balanced the whole dish will be.
- I listed 1 Thai chili in the recipe, but feel free to add more to adjust for spiciness!
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