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Ga Kho Sa (Vietnamese Caramelized Lemongrass Chicken)

A classic Vietnamese comfort dish featuring tender chicken braised in a savory, sweet, and spicy caramelized fish sauce glaze, heavily aromatic with fresh lemongrass and fiery chilies.

Prep 20 min Cook 35 min Total 70 min Level Intermediate

Serves 4

Ingredients

Chicken & Marinade

1.5 lbs Chicken thighs, boneless skinless (or bone-in, chopped) — Cut into bite-sized pieces
1 tablespoon Fish sauce — High quality (e.g., Red Boat)
1 teaspoon Sugar
0.5 teaspoon Black pepper — Freshly ground
2 tablespoons Lemongrass — Finely minced, tender bottom parts only

Caramel Sauce (Nuoc Mau) & Aromatics

3 tablespoons Granulated sugar — For the caramel
2 tablespoons Cooking oil — Neutral oil like canola or peanut
0.33 cup Lemongrass — Finely minced, tender bottom parts only
4 cloves Garlic — Minced
1 medium Shallot — Finely diced
2 whole Bird's eye chilies — Minced (adjust to heat preference)

Braising Liquid

2 tablespoons Fish sauce
0.5 cup Coconut water or chicken broth

Instructions

In a mixing bowl, combine the chicken pieces with 1 tablespoon fish sauce, 1 teaspoon sugar, black pepper, and 2 tablespoons of minced lemongrass. Mix well and let marinate for at least 15 minutes.
~15 min
For deeper flavor, marinate in the refrigerator for up to 2 hours.
In a cold, large heavy-bottomed skillet or wok, add 3 tablespoons of sugar and 1 tablespoon of oil. Turn the heat to medium. Let the sugar melt and bubble without stirring. Swirl the pan occasionally until the sugar turns a deep amber/mahogany color (about 4-5 minutes).
~5 min
Watch the caramel very closely; it can burn in seconds. As soon as it hits a dark reddish-brown, proceed immediately to the next step.
Carefully add the remaining 1 tablespoon of oil to the pan, followed immediately by the minced lemongrass, shallots, garlic, and chilies. Stir constantly for about 30 seconds until highly fragrant. The aromatics will stop the caramel from burning.
~1 min
Stand back slightly as the oil and caramel may splatter when the moisture from the aromatics hits the pan.
Add the marinated chicken to the skillet. Toss continuously to coat the chicken in the caramel and aromatics. Cook until the chicken is browned on the outside and no longer pink on the surface, about 5 minutes.
~5 min
Keep the heat at medium-high to get a good sear.
Pour in the coconut water (or chicken broth) and the remaining 2 tablespoons of fish sauce. Bring to a vigorous simmer, then lower the heat to medium-low. Cover and simmer for 10 minutes.
~10 min
Using coconut water adds a natural, subtle sweetness authentic to Southern Vietnamese cooking.
Remove the lid and increase the heat to medium-high. Let the liquid rapidly simmer and reduce, stirring occasionally, until it thickens into a glossy, sticky glaze that coats the chicken beautifully (about 10-12 minutes).
~12 min
If using bone-in chicken, you may need an extra 5-10 minutes of covered simmering before reducing the sauce.
Turn off the heat. Serve hot, garnished with extra sliced chilies or cilantro if desired, alongside steamed jasmine rice.
~2 min

Nutrition

385

Calories

Protein (g)

Carbs (g)

Fat (g)

Sat. Fat (g)

Fiber (g)

Sugar (g)

1100

Sodium (mg)

110

Cholesterol (mg)

Equipment

Large skillet or wok with lid
Chef's knife
Cutting board
Mixing bowl

Tips & Storage

To easily mince lemongrass, peel away the tough, woody outer layers until you reach the pale, tender core. Only use the bottom 4-5 inches of the stalk.
If you are short on time, you can substitute the homemade caramel sauce with 1 tablespoon of pre-made Vietnamese caramel sauce (nuoc mau), adding it during step 4.
Bone-in chicken chops provide an exceptionally rich flavor and gelatinous texture to the sauce, highly recommended if you don't mind eating around the bones.
Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. The flavor often deepens the next day. Reheat gently on the stovetop or in the microwave.