Vietnamese Braised Chicken Thighs -

Vietnamese Braised Chicken Thighs

Course Main Course
Cuisine Vietnamese
Servings 6


  • 6 chicken thighs - skin on
  • 1 tablespoon plus 1 teaspoon Kosher salt - divided
  • 2 tablespoons vegetable oil
  • 2 tablespoons fish sauce
  • 2 tablespoons lemongrass - minced
  • 2 tablespoons ginger - minced
  • 2 tablespoons cilantro - chopped, plus more for garnish
  • 4 cloves garlic - sliced
  • 1 teaspoon red chili pepper - such as bird's eye, minced, plus more for garnish
  • 2 cups water
  • 3 tablespoons light brown sugar
  • 1 small Savoy cabbage - cut into wedges
  • 2 tablespoons lime juice


  1. Preheat oven to 350 degrees Fahrenheit.
  2. Heat a large cast iron skillet over medium heat.
  3. Season the thighs on both sides with 1 tablespoon of Kosher salt.
  4. When the pan is hot, add the oil and brown the thighs, skin-side down, in two batches. Remove the thighs and set aside.
  5. Reduce heat to medium low. Add the fish sauce and reduce by half.
  6. Add the lemongrass, ginger, cilantro, garlic, chili pepper and 1 teaspoon Kosher salt and saute for about 30 seconds until fragrant. Do not let the garlic burn.
  7. Add the water and sugar and stir.
  8. Arrange the thighs, skin-side down, in the pan and nestle the Savoy cabbage wedges between the thighs.
  9. Cover and put in the oven for 30 minutes.
  10. After 30 minutes, remove cover, flip the thighs skin-side up, increase heat to 400 degrees Fahrenheit and cook, uncovered, for an additional 30 minutes.
  11. Remove chicken and cabbage from pan and set aside. Strain sauce with mesh strainer into a 4 cup Pyrex measuring cup or a gravy boat or a bowl. Add lime juice and stir to combine.
  12. Serve chicken over a bed of white rice and spoon the sauce over the chicken and the rice. Garnish with cilantro and red chili peppers.