{"id":27471,"title":"Lemongrass Chicken Skewers","modified":"2025-02-06T10:31:27+01:00","plain":"A delicious recipe for lemongrass-marinated chicken skewers that will transport you directly to Vietnamese Street Food markets\n\n\n\nKnown as G\u00e0 xi\u00ean n\u01b0\u1edbng s\u1ea3 in Vietnam, you'll find these lemongrass skewers everywhere in the country. With a marinade based on lemongrass (no kidding?), garlic, spring onions, and a few other ingredients that are literally mashed to better penetrate the meat pieces and bring an unparalleled taste, you'll eat a meal worthy of the best restaurants! \n\n\n\nFar from teriyaki skewers, yakitori skewers or even Japanese tsukune, this dish has a truly unique taste\n\n\n\nThe delicious tsukune recipe\n\n\n\nWhat are Vietnamese lemongrass chicken skewers?\n\n\n\nThis dish is part of the broader Vietnamese cuisine category of \"grilled meat skewers\", known as xi\u00ean n\u01b0\u1edbng. G\u00e0 means chicken and s\u1ea3 means lemongrass. This classification is reminiscent of the Moo Ping from Thai cuisine.  \n\n\n\nYou will have immediately noticed the difference: the Thai skewers are much more compact.\n\n\n\nHomemade moo ping, one of my favorite Thai dishes\n\n\n\nMoreover, like Moo Ping, in Vietnam you'll more often find the pork version at night market stalls, which in my opinion is the most flavorful. \n\n\n\nStrangely, it's the chicken version that has made its way into the French collective culinary imagination. To the point that requests for this recipe easily account for 1\/5 of my inbox. I agree, it's delicious, but I admit I prefer the pork version.  \n\n\n\nDiscover the Chinese version of Vietnamese caramel pork\n\n\n\nGenerally, Vietnamese skewers are prepared in two stages, first the marinade which can last up to 24 hours, and then the glazing, directly during cooking: whether it's in the oven, in a pan or on a traditional charcoal grill. \n\n\n\nThe main ingredients for lemongrass chicken skewers\n\n\n\n\n\n\n\nLemongrass: it's hard to make lemongrass skewers without lemongrass. Usually you need to remove the tough outer layers, but since we're blending everything, it's not necessary \n\n\n\nPalm sugar: Take the block form or the one in a jar (much more convenient) called coconut sugar. This sugar brings a little extra in terms of taste, a unique and traditional aftertaste. Generally, if you can't recreate the taste of glazed skewers from Southeast Asia, it's because of this ingredient. You can substitute it with brown or cane sugar and it will be very good, but now you've been warned.   \n\n\n\n\n\n\n\nFish sauce: Let's be clear, having fish sauce at all is already very good. But if you're lucky enough to have an Asian supermarket nearby, try to choose a good quality one. Honestly, you can taste the difference! Personally, I prefer Ph\u00fa Qu\u1ed1c. It's also used to make a delicious homemade nem sauce    \n\n\n\nHoisin sauce: If you're a regular on the site, no need to introduce it. This sauce that you can make at home with my hoisin sauce recipe is often used in Asian barbecues, and even to flavor an authentic Ph\u1edf \n\n\n\n\n\n\tLemongrass Chicken Skewers\n\t\t\n\t\tA delicious recipe for lemongrass-marinated chicken skewers that will transport you directly to Vietnamese Street Food markets\t\n\t\n\t\tBamboo skewers\t\n\t\n\t\t450 g chicken thighs (boneless and skinless, in small pieces)Marinade1 stalk lemongrass (roughly chopped)1 clove garlic (thinly sliced)100 g young onions (roughly chopped)5 leaves of kaffir lime leaves (roughly chopped)1 tablespoon palm sugar0.5 teaspoon salt0.5 teaspoon of paprika0.25 teaspoon of ground turmeric1 teaspoon cornstarch1 tablespoon of fish sauce0.25 teaspoon black pepperGlazing1 teaspoon of honey0.5 teaspoon of hoisin sauce\t\n\t\n\t\tGather the marinade ingredientsPut all the marinade ingredients (yes, all of them) in a blender and mix until you get a smooth pasteMarinate the chicken pieces in a bowl with the marinade for 30 minutes, but ideally overnight.Take out of the fridge 30 minutes before grillingSoak the bamboo skewers in water for 30 minutes. Remove and dry with paper towels Thread the chicken onto the skewers. Protect the wooden ends with aluminum foil Preheat your oven on convection setting to the maximum temperatureMeanwhile, mix the glazing ingredients in a small bowlFor a more flavorful result, you should set up your oven as follows: A grill placed just above a baking sheet, so that the skewers are suspended.Cook for 5 minutesRemove from the oven and using a kitchen brush, quickly glaze the skewers with the honey and hoisin sauce mixturePut back in the oven for 3 to 4 minutes to caramelize the chicken\t\n\t\n\t\tI insist on using chicken thighs for the skewers. Chicken breast doesn't contain enough fat and the skewers might end up dry \n\t\n\t\n\t\tMain course, SkewersVietnameseMa\u00efzena, Poulet, Sauce hoisin, Sauce poisson","_links":{"self":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/27471","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/comments?post=27471"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/27471\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/media\/26661"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/media?parent=27471"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/categories?post=27471"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/tags?post=27471"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}