Authentic Paleo Vietnamese Lemongrass Chicken (Ga Nuong Sa)

Ingredients

For the Chicken & Lemongrass Marinade:

• 2 lbs pasture-raised boneless, skinless chicken thighs (or bone-in, skin-on thighs)
• 3 stalks fresh lemongrass, tender white and pale green bottom parts only, finely minced (approx. 0.33 cup)
• 2 medium French shallots, roughly chopped
• 6 cloves garlic, smashed
• 3 tbsp artisanal fish sauce (such as Red Boat 40°N)
• 2 tbsp organic coconut aminos
• 1.5 tbsp raw unfiltered honey or maple syrup (omit for strict Whole30)
• 2 tbsp unrefined avocado oil
• 1 tsp ground ginger (Chef secret: ground ginger prevents proteolytic enzyme over-tenderizing)
• 1 tsp coarse Celtic sea salt and 0.5 tsp freshly ground black pepper

For the Scratch Paleo Nuoc Cham Dipping Sauce:

• 0.25 cup warm filtered water
• 3 tbsp fresh organic lime juice
• 2.5 tbsp Red Boat fish sauce
• 1.5 tbsp raw honey or coconut sugar (omit for Whole30)
• 2 cloves garlic, finely minced
• 1 Thai bird's eye chili, thinly sliced (optional for heat)

For Serving:

• Fresh cucumber rounds, pickled daikon & carrots
• Fresh cilantro, Thai basil & mint leaves
• Lime wedges & butter lettuce cups

Step-by-Step Instructions

1. Prepare Lemongrass Marinade: In a mini food processor or high-speed blender, combine minced lemongrass, chopped shallots, garlic, Red Boat fish sauce, coconut aminos, honey (or maple syrup), avocado oil, ground ginger, sea salt, and black pepper. Blitz for 30 to 45 seconds until a fragrant, thick paste forms.
2. Marinate Chicken (Flavor Penetration): Place chicken thighs in a wide glass baking dish or sealable silicone bag. Pour the lemongrass paste over the chicken, massaging it thoroughly into all crevices. Cover and marinate in the refrigerator for at least 2 hours (or overnight up to 24 hours for profound flavor depth).
3. Whisk Paleo Nuoc Cham Sauce: In a small glass bowl, dissolve honey into warm water. Whisk in fresh lime juice, fish sauce, minced garlic, and sliced Thai chili. Set aside to allow aromatics to infuse.
4. Grill or Cast-Iron Char (Chef Technique):
   • Outdoor Grill: Preheat grill to MEDIUM-HIGH (400°F / 200°C). Oil the grates. Grill chicken thighs undisturbed for 5 to 6 minutes per side until charred on the edges and cooked through (165°F internal).
   • Cast-Iron Skillet: Heat 1 tbsp avocado oil in a large 12-inch cast-iron skillet over MEDIUM-HIGH until shimmering. Add chicken in a single layer (work in batches). Sear for 5 to 6 minutes per side until deeply caramelized and sizzling.
5. Rest & Slice: Transfer cooked chicken thighs to a cutting board. Let rest for 5 minutes to allow natural juices to redistribute, then slice diagonally into 0.5-inch strips.
6. Plate & Serve: Arrange sliced lemongrass chicken on a platter with crisp cucumber slices, fresh cilantro, mint sprigs, lime wedges, and crisp butter lettuce cups. Serve immediately with individual bowls of scratch Paleo nuoc cham for dipping!

Nutritional Breakdown (Per Serving)

Chef's Paleo Nutritional Science

Fresh lemongrass contains high concentrations of citral, geraniol, and myrcene, monoterpenes with proven antifungal and antimicrobial properties that inhibit gastrointestinal dysbiosis. Traditional fermented fish sauce delivers unadulterated free glutamates, glycine, and essential marine trace minerals without synthetic MSG.

Frequently Asked Questions