Hello lovely viewers! Here are the tools I used in the video: Weber grill: amzn.to/3oByJGu (affiliate) Mortar & pestle: krokcraft.com/ (this was a gift, but not sponsored) WRITTEN RECIPE: hot-thai-kitchen.com/lemongrass-chicken/ SUPPORT THE SHOW and watch my videos AD-FREE and get bonus content by joining us on Patreon! www.patreon.com/pailinskitchen IF YOU HAVE QUESTIONS about this recipe be sure to first watch the whole video and read the blog post on the website with lots of extra info. hot-thai-kitchen.com/lemongrass-chicken/ If you still have questions you can post it here for the community to answer, or tweet me on Twitter @hotthaikitchen, or refer to the contact page on my website. If you leave questions in the comments I may not see them due to the large volume of comments. As always, thank you for watching! - Pai
I can't wait to try this! Here is a little tip to help prevent your meat from sticking to the grill. Cut a potato in half and rub it over your heated grill bars. The starch from the potato will bind to grill and make it a nice slippery non-stick surface naturally 🙂
Hello from France, we do have lots of vietnamese restaurants and rhey serve this kind of chicken very often. Thank you Pailin for all your videos, you explain so well. Please keep on going.
Totally authentic! It's more of a street food over charcoal grill thing in Vietnam, but still definitely legit the way it's served over here. It's also a close cousin to gà xào sả ớt - basically the same ingredients but it's stir fried in chunks and becomes a much more homey, saucy, over-rice dish. Thanks so much for another Viet dish, Pai! :)
But I haven't tried this dish. Gà xào sả ớt, yes. Gà nướng sả, no. I think it's a dish popular somewhere outside of the southern Việt Nam (which is where I live), maybe.
Q: Do you brush off the chunks of lemongrass before grilling? It was SO GOOD! We have four lemongrass bushes in the front years here in LA - been trying to figure out forever what to cook with them!
Vietnamese here (Saigon to be exact). If boneless chicken thigh was more accessible in Vietnam, this would be authentic. If I can have boneless chicken thigh, I would store them like Pai suggest. The flavour is spot on. Vietnamese would marinade minced lemon grass with also most everything: pork, beef, chicken, fish, even tofu. Grill, Stir fry, Pan Fry, Stew. This chicken dish can be found at some higher end banh mi seller, not our everyday stuff. Again, I wish I could find boneless chicken thigh more easily so I can create this dish 😭
The closest thing I managed to find is skin-on chicken thigh (only one central bone is left) so you can easily debone them and you have a whole piece to make chicken steak. I would buy like 4 packs like that, debone them myself, just two mins per thigh, and I have like a bunch of boneless skinon chicken thighs for curry, katsu, karaage, whatever you can think of. In some supermarkets that carries the “Le boucher” brand, sometines you can find boneless chicken quarters.
Thanks for sharing this! I think your problem will be solved after watching a few youtube videos of how to debone chicken thighs, plus a good sharp boning knife . Think of all the bones you'll have for some nice chicken stock!
@@PailinsKitchen I do just that. Bone in chicken is cheaper and having the bones for stock or broth is a bonus. Sure, my time is money, but cooking is cathartic so it's worth the effort. Thank you for the informative videos!
I made this tonight on my grill. It came out sooooo good. I marinated the chicken overnight.I should have taken a picture. I love getting this out and now can make it at home!
How our Vietnamese household makes it is : Lemongrass Oyster Sauce Fish Sauce Sesame Oil Ketchup Sugar/and or Honey ABC Sauce (optional, helps with colour) Salt (not too much as we have lots of salty elements) Black Pepper Garlic (optional) Marinate for a minimum of an hour - whenever you want Grill, Cast Iron Pan, Air Fry or the Oven (slowest method) This is a great marinade to do with Chicken Wings as well for family barbecues. Typically eaten with Vermicelli, veggies and Vietnamese fish sauce .
@@hn9382 oh, ok, sweet soy sauce. I got confused because I'm Indonesian and ABC is a famous brand in Indonesia, they got wide varieties of sauce (sambal sauce, soy sauce, sweet soy sauce or kecap manis, spicy sweet soy sauce, tomato sauce, etc.) so if it's only stated as abc sauce, I really didn't know which one. Anyway thx for your clarification.
Should have chili in paste as well. Garlic + chili + Lemon grass.. Can have honey +oyster sauce+ water , mix well for brushing on top when grilling. That will provide shiny and inviting aroma for the whole neighbor to come !!!!
I'm making it today! Grill lemongrass pork or chicken brings back a lot of good memories for me and wife. We often frequent a Vietnamese restaurant near our campus (U of WIndsor) some 30+ years ago, just for the grill protein with cold noodles. Thanks Pailin! I always enjoy your video. Your cheerful demeanor always cheer me up after watching your excellently produced videos.
Even if you are eating it with rice, I like pairing it with banh mi toppings, cilantro, cucumber, do chua, chili pepper slices, and I use lettuce wraps instead of rice to reduce the carbs.
Pai, a quick tip for making vietnamese "nuoc mam" next time, skip the water and add in some coconut water instead! Also, it takes 2 seconds to whip up "mo hanh" which is just chopped up scallion (and a bit of garlic), sauteed in lard or oil with some salt. Spoon this on top of the chicken and you'll essentially get a version of our "com tam". Happy cooking! :)
You are absolutely a delight to watch, and the recipes are fabulous. Sometimes when I wake up in the night I watch your show for a while and then make a fab meal for breakfast with Thai influence. Thank you graciously.
A warm hello from Switzerland! There are not that many Vietnamese restaurants over here. My Vietnamese mother-in-law makes something similar with thin sliced pork belly, but she adds some sesame seeds to the marinade. She serves it with salad, rice vermicellies, sliced cucumber, mint, basil and cilantro together with the sauce. I don't even know if it's a Vietnamese dish, maybe it's Viet-Lao hybrid cousine, because she was born in Laos by Vietnamese parents. Anyway, I like it a lot!
@@jzfvos4038 perhaps ...? She calls it just bun. But that's of course just the name of the noodles because she calls an other dish bun too, with a rich red curry like broth 🤷🏽♀️.
Several months ago a video about growing lemongrass turned up in my TH-cam feed. I was intrigued and went to my Asian market and picked up some stalks of lemongrass, cut off the leaves leaving about 6" at the bottom and sat them in about 1.5" of water. I had no experience with lemongrass and didn't know what type of stalks to buy, but lucked out because three of the four stalks I had bought began growing from the middle - just the way green onions do! In a few short weeks it was warm enough to plant them outside and I put them in large pots. We live in western North Carolina and I know that I will have to bring the pots into the garage during the winter. (If anyone is going to try to grow lemongrass remember the blades can give you nasty cuts - wear gloves when working with them.) Just a couple of weeks ago I cut off some grass and made lemongrass tea - excellent, and then this video came up in my feed and I decided to try it. OHMYGOSH! Deliciousness to the max! Probably one of the most enjoyable flavors I've had in 84 years! Today I decided to put together a banh mi featuring this chicken sliced thinly. The crispy hoagie roll contents were what I had in the fridge, shredded lettuce, thinly sliced onion, pickled daikon and carrots, and cilantro, plus the Vietnamese chicken which I had broiled in my air fryer. The bun was slathered with mayonnaise enhanced with a little bit of Maggi, fish sauce and sriracha. As we had almost finished our sandwiches I forgot that I had the nuoc cham in the fridge. Thank you, thank for another winner from your channel...too many to remember but I must say I always have your universal sauce in my fridge!
For us Vietnamese, we don’t actually make the lemongrass chicken as the Westerners would. I think it’s an adaptation of gà xào/kho xả ớt, a stir-fry version with lots of lemongrass bits and chillies. Its also like a basic, unnamed marinate for us if you do like Pai’s recipe, usually for pork chops/cutlets that goes super well with rice.
I love that you said it about chicken thighs. Especially with bone-in thighs, I never like recipes that have you roast them until they’re 165. They always taste a bit tough and it’s just not as good as thighs where the meat easily comes off the bone.
Bahn mi sold this recipe. Thanks for the video. I have a chicken tip, for marinades. FDA says, "don't wash your chicken". I think it's because of splashing, idk. So I have to say this first I guess. Wash your chicken in a cup or two of white vinegar before you proceed with your planned recipe. I BBQ two to three times per week, rain or snow. Even just wash, dry rub, and a touch of oil makes an instant marinade. Good luck!
Yes, most food safety authorities advise against washing chicken. It's because washing won't kill dangerous bacteria like campylobacter, but instead the water droplets can spread the bacteria more than 50cm in every direction contaminating work surfaces, clothing, hands, other ingredients, utensils etc.
@@juandenz2008 thanks! LOL I'm just not that paranoid at home. Plus the acid kills bacteria. I use a UV light for scorpions around the house, but if you want to see something real scary...take the light into a bathroom.
Looks amazing. I need to make this tomorrow. Moved to Israel and there isn’t and good Thai or Vietnamese restaurants. So I got to do it myself. Thanks for this easy recipe.
Pai you must be a psychic, I haven’t had lemongrass chicken in ages and was thinking about it so much lately!! Some Vietnamese restaurants in Hawaii made it as a stir fry, so it had this delicious sauce that was soooo perfect with rice. I’ll try this recipe both ways, it looks too delicious to try only once! 🍽
I've tasted this this but never tried making it, not having any idea what go into the marinade or the dip. So thanks for this; this goes into my Pailin Library. Love the hairdo, btw.
With that chicken on the rice with the Nuoc cham, that makes it close to what I know as Com Bi, which is usually pork but sometimes beef(which I think makes it Com Bo technically but not sure). Truly a great dish.
Can't wait to try this recipe. Thank you very much for making this video. Love the mortar you used in this video. Would you mind sharing with me where you got it from please? Thank you.
I think it is thai. I remember eating them as a kid in nonthaburi with sticky rice and papaya salad ( in the 70s). I still make it using split whole chicken at all my BBQ.
I love your recipes, this one's so easy and it very much got me in the mood for grilling! Over charcoal! lol. I was also wondering, though, since i recently saw a video for and made Japanese "Karaage" Chicken, which is chicken thigh marinated in garlic and ginger etc. and then coated with potato or corn starch that is left to dry onto the chicken before it is -deep fried- to a lovely golden. I would think this lemongrass marinade would lend itself very well to the coating-and-frying treatment also, but the grilled chicken plate you showed at the end looks like something i want in front of me very soon lol. Thank you for your videos.
Haha it was funny with the carrots at the end. Pailin was thinking it’s totally unnecessary but I might as well, why not? Exactly what I think about carrots in nuoc cham. 😅
Can't wait to make this tonight! My chicken has been marinating since yesterday heheh. I just dont have a grill though 😅 I love your mortar and pestle btw, its gorgeous! Thanks for linking it!
your recipe is quite good, in the restaurant they add a lot of sugar, i omit it and substitute with chicken powder, i serve with tom yum fried rice, yes am Vietnamese but i discovered by accident that it goes well with Thai fried rice, my college children share with international friends and this fusion was a success
I’ve made something like this before w my Vietnamese friend. She explained to me before that the sauce is actually a syrup consistency. And there’s an order for which ingredient goes in first for the sauce. When garlic is added in the syrup, it’s supposed to float
This is such a simple recipe. Makes me want to try it right away. I've never had a dish like this but who knows it could be from a different region in Vietnam than where I'm from. But it looks delicious!
I love this, I love all your videos!!! I miss the words you used to put up, I would practice saying them with you, but I appreciate the fact that it was probably more trouble than it was worth. XOXO TFS
Hi Adam and Pailin, in the past, she would use a oven mitten to "soften" the blow of the mortar. What is that brown circular thing as the base? Where can I buy it?
Hello lovely viewers! Here are the tools I used in the video:
Weber grill: amzn.to/3oByJGu (affiliate)
Mortar & pestle: krokcraft.com/ (this was a gift, but not sponsored)
WRITTEN RECIPE: hot-thai-kitchen.com/lemongrass-chicken/
SUPPORT THE SHOW and watch my videos AD-FREE and get bonus content by joining us on Patreon! www.patreon.com/pailinskitchen
IF YOU HAVE QUESTIONS about this recipe be sure to first watch the whole video and read the blog post on the website with lots of extra info. hot-thai-kitchen.com/lemongrass-chicken/
If you still have questions you can post it here for the community to answer, or tweet me on Twitter @hotthaikitchen, or refer to the contact page on my website. If you leave questions in the comments I may not see them due to the large volume of comments.
As always, thank you for watching! - Pai
Thank you for sharing ! Kob Khun Kharp ! 🙏
Hi!😊Pailin I'm from Pakistan,I'm big fan of your cooking....
I can't wait to try this! Here is a little tip to help prevent your meat from sticking to the grill. Cut a potato in half and rub it over your heated grill bars. The starch from the potato will bind to grill and make it a nice slippery non-stick surface naturally 🙂
Hello from France, we do have lots of vietnamese restaurants and rhey serve this kind of chicken very often. Thank you Pailin for all your videos, you explain so well. Please keep on going.
Totally authentic! It's more of a street food over charcoal grill thing in Vietnam, but still definitely legit the way it's served over here. It's also a close cousin to gà xào sả ớt - basically the same ingredients but it's stir fried in chunks and becomes a much more homey, saucy, over-rice dish. Thanks so much for another Viet dish, Pai! :)
Ooooo I was thinking of doing a saucey version. I need so much protein that I prefer not to taste anything but the spices lol
Pailin's😉 beautiful
But I haven't tried this dish. Gà xào sả ớt, yes. Gà nướng sả, no. I think it's a dish popular somewhere outside of the southern Việt Nam (which is where I live), maybe.
Q: Do you brush off the chunks of lemongrass before grilling?
It was SO GOOD! We have four lemongrass bushes in the front years here in LA - been trying to figure out forever what to cook with them!
Vietnamese here (Saigon to be exact). If boneless chicken thigh was more accessible in Vietnam, this would be authentic. If I can have boneless chicken thigh, I would store them like Pai suggest.
The flavour is spot on. Vietnamese would marinade minced lemon grass with also most everything: pork, beef, chicken, fish, even tofu. Grill, Stir fry, Pan Fry, Stew.
This chicken dish can be found at some higher end banh mi seller, not our everyday stuff.
Again, I wish I could find boneless chicken thigh more easily so I can create this dish 😭
The closest thing I managed to find is skin-on chicken thigh (only one central bone is left) so you can easily debone them and you have a whole piece to make chicken steak. I would buy like 4 packs like that, debone them myself, just two mins per thigh, and I have like a bunch of boneless skinon chicken thighs for curry, katsu, karaage, whatever you can think of.
In some supermarkets that carries the “Le boucher” brand, sometines you can find boneless chicken quarters.
Thanks for sharing this! I think your problem will be solved after watching a few youtube videos of how to debone chicken thighs, plus a good sharp boning knife . Think of all the bones you'll have for some nice chicken stock!
@@PailinsKitchen I do just that. Bone in chicken is cheaper and having the bones for stock or broth is a bonus. Sure, my time is money, but cooking is cathartic so it's worth the effort. Thank you for the informative videos!
banh mi is a noodle dish? ill just google it.
@@eduardochavacano no, banh mi is a sandwich.
Your husband must be the luckiest man on Earth! The recipe looks incredible, much love from London
Forget husband. She can cook for herself to enjoy. That's most important.
I made this tonight on my grill. It came out sooooo good. I marinated the chicken overnight.I should have taken a picture. I love getting this out and now can make it at home!
How our Vietnamese household makes it is :
Lemongrass
Oyster Sauce
Fish Sauce
Sesame Oil
Ketchup
Sugar/and or Honey
ABC Sauce (optional, helps with colour)
Salt (not too much as we have lots of salty elements)
Black Pepper
Garlic (optional)
Marinate for a minimum of an hour - whenever you want
Grill, Cast Iron Pan, Air Fry or the Oven (slowest method)
This is a great marinade to do with Chicken Wings as well for family barbecues. Typically eaten with Vermicelli, veggies and Vietnamese fish sauce .
What is ABC sauce?
@@rossy3lo prolly chilli sauce under the ABC brand.
@@rossy3lo I think they're referring to kecap manis?
@@rossy3lo it’s like a sweet dark soy stir fry sauce
@@hn9382 oh, ok, sweet soy sauce. I got confused because I'm Indonesian and ABC is a famous brand in Indonesia, they got wide varieties of sauce (sambal sauce, soy sauce, sweet soy sauce or kecap manis, spicy sweet soy sauce, tomato sauce, etc.) so if it's only stated as abc sauce, I really didn't know which one. Anyway thx for your clarification.
Should have chili in paste as well. Garlic + chili + Lemon grass.. Can have honey +oyster sauce+ water , mix well for brushing on top when grilling. That will provide shiny and inviting aroma for the whole neighbor to come !!!!
It’s really amazing how you use mortar and pestle to prepare the ingredients.Thanks Pailin for sharing this yummy chicken recipe.
I'm making it today! Grill lemongrass pork or chicken brings back a lot of good memories for me and wife. We often frequent a Vietnamese restaurant near our campus (U of WIndsor) some 30+ years ago, just for the grill protein with cold noodles. Thanks Pailin! I always enjoy your video. Your cheerful demeanor always cheer me up after watching your excellently produced videos.
Even if you are eating it with rice, I like pairing it with banh mi toppings, cilantro, cucumber, do chua, chili pepper slices, and I use lettuce wraps instead of rice to reduce the carbs.
Pai, a quick tip for making vietnamese "nuoc mam" next time, skip the water and add in some coconut water instead!
Also, it takes 2 seconds to whip up "mo hanh" which is just chopped up scallion (and a bit of garlic), sauteed in lard or oil with some salt. Spoon this on top of the chicken and you'll essentially get a version of our "com tam".
Happy cooking! :)
I am Vietnamese and I love putting lemongrass in everything that marinated. Hehe
Thanks Pailin, your presentation is always clear and precise.
from Singapore here. I think I could roast a whole chicken with this marinade. Yay. Thank you.
You are absolutely a delight to watch, and the recipes are fabulous. Sometimes when I wake up in the night I watch your show for a while and then make a fab meal for breakfast with Thai influence. Thank you graciously.
A warm hello from Switzerland!
There are not that many Vietnamese restaurants over here. My Vietnamese mother-in-law makes something similar with thin sliced pork belly, but she adds some sesame seeds to the marinade. She serves it with salad, rice vermicellies, sliced cucumber, mint, basil and cilantro together with the sauce. I don't even know if it's a Vietnamese dish, maybe it's Viet-Lao hybrid cousine, because she was born in Laos by Vietnamese parents. Anyway, I like it a lot!
Bún Thịt Nướng?
Oh, that sounds like it tastes marvelous... 🤤
@@jzfvos4038 perhaps ...? She calls it just bun. But that's of course just the name of the noodles because she calls an other dish bun too, with a rich red curry like broth 🤷🏽♀️.
Hello from Geneva! I struggle finding awesome asian food here... so this video is a lifesaver!
Several months ago a video about growing lemongrass turned up in my TH-cam feed. I was intrigued and went to my Asian market and picked up some stalks of lemongrass, cut off the leaves leaving about 6" at the bottom and sat them in about 1.5" of water. I had no experience with lemongrass and didn't know what type of stalks to buy, but lucked out because three of the four stalks I had bought began growing from the middle - just the way green onions do! In a few short weeks it was warm enough to plant them outside and I put them in large pots. We live in western North Carolina and I know that I will have to bring the pots into the garage during the winter. (If anyone is going to try to grow lemongrass remember the blades can give you nasty cuts - wear gloves when working with them.)
Just a couple of weeks ago I cut off some grass and made lemongrass tea - excellent, and then this video came up in my feed and I decided to try it. OHMYGOSH! Deliciousness to the max! Probably one of the most enjoyable flavors I've had in 84 years!
Today I decided to put together a banh mi featuring this chicken sliced thinly. The crispy hoagie roll contents were what I had in the fridge, shredded lettuce, thinly sliced onion, pickled daikon and carrots, and cilantro, plus the Vietnamese chicken which I had broiled in my air fryer. The bun was slathered with mayonnaise enhanced with a little bit of Maggi, fish sauce and sriracha.
As we had almost finished our sandwiches I forgot that I had the nuoc cham in the fridge.
Thank you, thank for another winner from your channel...too many to remember but I must say I always have your universal sauce in my fridge!
Made this the other night. Super easy and delicious! There were no leftovers! I love this channel!
I make a version of this on a regular basis for banh mi and salads. It never gets old! I add a shallot to the marinade.
My mom makes a similar dish, she uses bone in thighs and sometimes fry it on the stove. Total comfort food 🤗
Chicken looks amazing, will definitely try making it.
But something else stood out. Your hair is so luscious, voluminous and smooth! 😍
Absolutely authentic chicken lemongrass recipe!!It looks easy and savoury dish..
Well done Pallins and keep it up..
I’m Vietnamese. We don’t make nước mắm chua/nước chấm in a mortar and pestal. We cook it over a small pot in low heat.
For us Vietnamese, we don’t actually make the lemongrass chicken as the Westerners would. I think it’s an adaptation of gà xào/kho xả ớt, a stir-fry version with lots of lemongrass bits and chillies. Its also like a basic, unnamed marinate for us if you do like Pai’s recipe, usually for pork chops/cutlets that goes super well with rice.
I was going to say the same thing.
Thank you!
I love grill.🐯🐯🐯🐯🐯🐯🐯🐯🔴
For us Filipino lemon grass chicken is popular... very delicious
I def. have to try this. We have some lemongrass in the garden before the season ends. Thank you.
Beautiful dish!!! The whole family loved it!
Of course it's authentic. Not only chicken, you can do similar marinate with Beef and other protein as well
I love that you said it about chicken thighs. Especially with bone-in thighs, I never like recipes that have you roast them until they’re 165. They always taste a bit tough and it’s just not as good as thighs where the meat easily comes off the bone.
Best lemongrass chicken recipe!!!! I made it yesterday and everyone loved it!!! Thank you for sharing your recipe 😊
Thanks so much Pailin! Your recipes are always great & authentic!
You can cook any dish you want. You are such a versatile chef.👍👍👍
Bahn mi sold this recipe. Thanks for the video.
I have a chicken tip, for marinades. FDA says, "don't wash your chicken". I think it's because of splashing, idk. So I have to say this first I guess.
Wash your chicken in a cup or two of white vinegar before you proceed with your planned recipe. I BBQ two to three times per week, rain or snow. Even just wash, dry rub, and a touch of oil makes an instant marinade. Good luck!
Yes, most food safety authorities advise against washing chicken. It's because washing won't kill dangerous bacteria like campylobacter, but instead the water droplets can spread the bacteria more than 50cm in every direction contaminating work surfaces, clothing, hands, other ingredients, utensils etc.
@@juandenz2008 thanks! LOL
I'm just not that paranoid at home. Plus the acid kills bacteria.
I use a UV light for scorpions around the house, but if you want to see something real scary...take the light into a bathroom.
Made this yesterday, Stir-fried in smaller pieces in a wok with some veggies and rice. YUM!
Going to try this as a satay this summer, can't wait! 😍
Why are you waiting for summer??
Love this recipe! I have eaten a lot in vietnamese restaurants, and I feel like this recipe has a much freshier taste!
Looks amazing. I need to make this tomorrow. Moved to Israel and there isn’t and good Thai or Vietnamese restaurants. So I got to do it myself. Thanks for this easy recipe.
Thank you, I haven’t seen you for a while, I’m very happy to see you on the TH-cam again 😁
Pai you must be a psychic, I haven’t had lemongrass chicken in ages and was thinking about it so much lately!! Some Vietnamese restaurants in Hawaii made it as a stir fry, so it had this delicious sauce that was soooo perfect with rice. I’ll try this recipe both ways, it looks too delicious to try only once! 🍽
Thank you for sharing all these recipes. 👍
Love all of your recipes. Very creative. Please make it healthy. THanks.
This looks delicious and easy. I have some lemongrass growing in the backyard but never use it. now i can put it to good use. Thanks Pailin!
@sandy shore how do you grow lemon grass in backyard from scratch? seeds or plant bulbs?
That looks so great I'm going to run out to the grocery store right now and buy some chicken. :) Pailin your new kitchen is beautiful.
Looks soo delicious ! Try out tomorrow, think marinating over night still okay.
overnight is preferred!
I've tasted this this but never tried making it, not having any idea what go into the marinade or the dip. So thanks for this; this goes into my Pailin Library. Love the hairdo, btw.
Thanks! Was a good hair day...haven't been able to do it again though 😂
With that chicken on the rice with the Nuoc cham, that makes it close to what I know as Com Bi, which is usually pork but sometimes beef(which I think makes it Com Bo technically but not sure). Truly a great dish.
Good morning!!! 💕👍🏻 I can’t wait to see this and try!! Thanks for sharing stay safe and blessed always 💕
Can't wait to try this recipe. Thank you very much for making this video. Love the mortar you used in this video. Would you mind sharing with me where you got it from please? Thank you.
I was given it as a gift from krokcraft.com/
Pailin only words I can say Yummy 😋 the chicken very tasty with the marinade
we both enjoyed our lunch with grilled chicken and the sauce. Thank you 😊
Happiness is hot fried chicken on a cold day!
The most beautiful of all cooks… I won’t hold her Canadianism against her 😂 I hope she gets a ton followers
สวัสดีค่ะไพลิน you have made me hungry for this dish yummy
Thank you much dear บ้ายบาย
Thanks for tip, Joguertin.
Lighting and compose in this video is perfect. Keep this for reference in future video
Whether or not this is authentic Vietnamese, it looks AMAZING! I can't wait to try this on the grill with a touch of smoke. My mouth is watering!
How’s the little guy? I have lemon grass in my freezer so I’ll make this next week. A good recipe and tutorial. 👏👏👏👏
He's great, thank you!
Leamongrass chicken is soooooo good! I am definitely going to try to make it!
I think it is thai. I remember eating them as a kid in nonthaburi with sticky rice and papaya salad ( in the 70s). I still make it using split whole chicken at all my BBQ.
Very authentic dish
I love your recipes, this one's so easy and it very much got me in the mood for grilling! Over charcoal! lol. I was also wondering, though, since i recently saw a video for and made Japanese "Karaage" Chicken, which is chicken thigh marinated in garlic and ginger etc. and then coated with potato or corn starch that is left to dry onto the chicken before it is -deep fried- to a lovely golden. I would think this lemongrass marinade would lend itself very well to the coating-and-frying treatment also, but the grilled chicken plate you showed at the end looks like something i want in front of me very soon lol. Thank you for your videos.
Your all recipes are amazing 👏
Pailin putting business down, 1 recipe at a time 😂 jokes aside, I can't wait to try this recipe!!
Just discovered your Channel. Love your presentation.
Authentic or not, flavour is great. I used bone in and skin on and it turned out great in my oven. Thank you!😋😁
*07:00* Now that’s a very Asian thing to be able to summon a rice out of nowhere 😂🍚😂🍚😂
I made this dish. Wow! I am my own worst critic, but I was pleased. That you for sharing.
Thank you* correction on the auto spelling.
ลองทำแกงจืดลูกเงาะมั้ยคะ น่าสนใจดีนะคะ
チキン料理大好き レモングラス🍗作ってみます。
Thank yon "Pai" ・・・ごちそうさまでした😋
Ohh thanks! Next recipe I need to try. I’ll take into account other Vietnamese commenter’s advice too
Great recipe, the flavours just leap off the screen ! I've seen some vietnamese restaurants drizzle a lemon grass type sauce on top of the chicken.
I love lemongrass chicken too but I think it tastes better with ginger fish sauce. You should try it Pailin. It’s bomb. 😄
Looks easy and delicious! I’m making this!
Mmmmm agree this goes well on anything. Vermicelli noodles for a lighter meal, summer rolls, and ofc a banging banh mi :)
Amazing recipe, I must try that, sound simple and delicious 👏👏
Hahaha you are totally adorable and thank you for Thai cooking lessens. Thai living in Texas here 🙌🏼
Haha it was funny with the carrots at the end. Pailin was thinking it’s totally unnecessary but I might as well, why not? Exactly what I think about carrots in nuoc cham. 😅
So yummy! Thanks for the recipe!
Can't wait to make this tonight! My chicken has been marinating since yesterday heheh. I just dont have a grill though 😅 I love your mortar and pestle btw, its gorgeous! Thanks for linking it!
Thank you, Pai.
your recipe is quite good, in the restaurant they add a lot of sugar, i omit it and substitute with chicken powder, i serve with tom yum fried rice, yes am Vietnamese but i discovered by accident that it goes well with Thai fried rice, my college children share with international friends and this fusion was a success
I just tried this, it's so good!
I’ve made something like this before w my Vietnamese friend. She explained to me before that the sauce is actually a syrup consistency. And there’s an order for which ingredient goes in first for the sauce. When garlic is added in the syrup, it’s supposed to float
Your cooking style is very good also you explain things very well 👌
Thank you for leaving in the little "mistakes", minor flaws are what make things better. No one want's a man made diamond... they're too perfect!! 😻😹
This is such a simple recipe. Makes me want to try it right away. I've never had a dish like this but who knows it could be from a different region in Vietnam than where I'm from. But it looks delicious!
Looks good
This looks so delicious 😋 thanks for ur wonderful recipes
Iove lemon grass.. your subscriber from philippines...❤❤❤
I love this, I love all your videos!!! I miss the words you used to put up, I would practice saying them with you, but I appreciate the fact that it was probably more trouble than it was worth. XOXO TFS
I can def bring it back!
I have no doubt that this tastes a thousand times better than takeout! 😋
New favorite channel
Holy Smokes this looks soooooo good. Thank you for sharing this with us.
Hi Adam and Pailin, in the past, she would use a oven mitten to "soften" the blow of the mortar. What is that brown circular thing as the base? Where can I buy it?
Hi Wendy! Adam here and it's actually part of the mortar itself :) - see krokcraft.com/ Cheers!
I love iherb as an Australian is really handy
It's my first vedio what I've watched . Subscribed your channel. From Bangladesh.🇧🇩
totally authenic, we do it with pork chops , shrimp and beef too
Looks so delicious, thanks for sharing🙏
This is so amazing, big like for you my friend 👍✨
I like VIETCONG FOOD especially beef noodles soup with lots of NAMS mung sprout beans
Must try this recipes looks delicious 🤤