Chicken Braised with Lemongrass and Chili (Gà Kho Sả Ớt)

 One of the most beloved dishes in Vietnamese family meals is chicken braised with lemongrass and chili. Across Vietnam, this dish takes on slightly different flavors depending on the region. In the South, it often has a rich, sweet taste thanks to coconut water or a touch of sugar, while in the North it leans more toward a savory, salty profile.

This is the version my family often makes — simple, flavorful, and easy to adjust to your own taste. The tender chicken, infused with the fragrance of lemongrass and the gentle heat of chili, pairs perfectly with a bowl of hot rice or even crusty bread. Don’t be intimidated — this dish is very easy to prepare!

Ingredients

1 lb (about 4 drumsticks) chicken, cut into bite-sized pieces

2 stalks lemongrass, lightly crushed and cut into 2-inch pieces

2 tablespoons minced lemongrass (you can use pre-made)

2 small red chilies, chopped (adjust to your spice level)

2 shallots, finely chopped

1 ½ inches ginger, minced

2 cloves garlic, minced

To marinate:

2 tablespoons fish sauce

1 teaspoon soy sauce

½ teaspoon sugar

½ teaspoon seasoning powder or salt (to taste)

½ teaspoon ground pepper

1 can  or less (or 1 cup) fresh coconut water

1 tablespoon cooking oil

Instructions

Prepare the chicken:

Cut the chicken into bite-sized pieces.

Marinate:

In a bowl, mix the chicken with fish sauce, soy sauce, sugar, seasoning powder, ground pepper, minced lemongrass, ginger, garlic, and shallots. Let it marinate for at least 30 minutes to 1 hour so the flavors can soak in.

Sear the chicken:

Heat a tablespoon of oil in a pot over medium heat. Add the marinated chicken and stir-fry until fragrant and lightly browned.

Add lemongrass and chili:

Add the lemongrass stalks and chopped chili. Stir well to release the aroma.

Simmer:

Pour in the coconut water, bring to a gentle boil, then lower the heat and simmer until the sauce thickens and coats the chicken (about 15–20 minutes). Adjust seasoning to your taste.

Serve:

Serve hot with steamed rice or crusty bread. The flavor is best when the sauce is slightly caramelized and the chicken is tender with a hint of spice.

Tips:

You can add a small amount of sugar while braising if you prefer a Southern-style sweetness.

For a richer flavor, use chicken thighs or add a splash of coconut milk near the end.