A weeknight favourite that’s big on flavour
Vietnamese Garlic Braised Chicken (Gà Rim Mắm Tỏi) is one of those dishes that proves just how rewarding simple home cooking can be. Chicken thigh fillet is a regular on my weekly shopping list. I don’t always have a plan for it, but I know something delicious will come to mind. This week, I fancied something rich, savoury and quick – and this dish fits the bill perfectly. It’s ideal for busy weekday evening when you want something warm and comforting without spending hours in the kitchen.
A little prep goes a long way
While the cooking time is quick, this dish does benefit from a bit of advance planning. If you’re pressed for time, even an hour of marinating will do the trick. But if you can spare a few minutes during your lunch break, I recommend tossing the chicken with the marinade then leaving it in the fridge until dinner time. The flavour payoff is absolutely worth it.
What I love most is that Vietnamese Garlic Braised Chicken doesn’t call for any hard-to-find ingredients. You’ll likely have everything you need already in your kitchen.
Ingredients you’ll need
For the best texture and flavour, I highly recommend using chicken thigh fillets. They’re juicy, tender and not too fatty, just right for braising.
Here’s what goes into the marinade:
- Garlic granules
- Onion granules
- Ground pepper
- Smoked paprika powder
- Fish sauce
- Oyster sauce
- Honey
If you’re like me and enjoy a bit of heat, add a generous squeeze of siracha.
When it’s time to braise, you’ll need around 200ml of coconut water, or plain water if that’s what you have. I prefer coconut water as it brings a subtle sweetness that balances the savoury richness of the sauces. You’ll also need a bit more fish sauce for that signature umami hit.
To finish, I like to fry some minced garlic until golden and crispy, it makes the perfect garnish.
How to make Vietnamese Garlic Braised Chicken
Once the chicken has had time to marinate, heat a couple of tablespoons of olive oil in a large frying pan. Add the chicken fillets and sear them until golden – about 3 to 4 minutes per side.
Next, pour in the coconut water and a bit more fish sauce. Bring the pan to a gentle boil then lower the heat to simmer. Let the chicken braise for 15-20 minutes, flipping the fillets once or twice to ensure they’re well coated. The sauce should reduce down to a glossy, flavourful glaze.
While the chicken simmers, heat another tablespoon of olive oil in a small pan and fry your minced garlic until crispy and golden. This adds a lovely crunch and an extra punch of garlic aroma that really elevates the dish.
How to serve it
Once the chicken is done, transfer it to a serving bowl and spoon the thickened sauce over the top. Scatter the fried garlic generously, it’s the final flourish that makes all the difference.
Vietnamese Garlic Braised Chicken pairs beautifully with a bowl of freshly steamed jasmine rice. Make sure to drizzle some of the sauce over the rice, it’s too good to waste! I usually serve it with steamed broccoli and cauliflower and that sauce turns into a brilliant dipping sauce for the veg. It makes for a well-rounded, satisfying meal.
A must-try for Vietnamese food fans
If you love Vietnamese food or are looking to try something new, I really encourage you to give this Vietnamese Garlic Braised Chicken a go. It’s one of those humble dishes that may not look fancy but delivers incredible flavour in every bite. It’s savoury, slightly sweet, and garlicky – truly moreish.
Let me know how it turns out for you – I’d love to hear your thoughts!
Fancy more chicken dish inspo? Why not explore the Chicken section on my blog? It’s packed with easy, flavourful recipes that are perfect for busy weeknights or leisurely weekend cooking.
Vietnamese Garlic Braised Chicken (Gà Rim Mắm Tỏi)
Description
This Vietnamese Garlic Braised Chicken (Gà Rim Mắm Tỏi) is a quick and easy weeknight dish made with tender chicken thigh fillets, garlic, fish sauce, and a touch of sweetness from coconut water. Rich, savoury, and packed with umami, it’s perfect served over steamed rice with a side of vegetables – a comforting and satisfying meal that’s full of authentic Vietnamese flavour.
Ingredients
For the chicken & marinade
For braising
For garnish
Instructions
-
Marinate the Chicken
- In a large bowl, mix the chicken fillets with all marinade ingredients.
- Cover and refrigerate for at least 1 hour, or up to 4 hours for deeper flavour.
-
Sear the Chicken
- Heat 2 tablespoons of olive oil in a large frying pan over medium heat.
- Sear the chicken fillets for 3-4 minutes on each side until golden.
-
Braise the Chicken
- Add 200ml coconut water and 1 tablespoon of fish sauce to the pan.
- Bring to a boil then reduce heat and simmer uncovered for 15-20 minutes.
- Flip the chicken occasionally, letting the sauce reduce and thicken.
-
Prepare the Garlic Garnish
- In a small saucepan, heat 1 tablespoon of olive oil and fry the minced garlic until golden and crispy.
- Set aside.
-
Serve
- Transfer the chicken to serving bowl, spoon over the sauce and sprinkle with crispy garlic.
- Best served with steamed rice and vegetables like broccoli or cauliflower, don't forget to drizzle the sauce over your rice.
Nutrition Facts
Servings 5
- Amount Per Serving
- Calories 502.48kcal
- % Daily Value *
- Total Fat 38.15g59%
- Saturated Fat 9.34g47%
- Trans Fat 0.15g
- Cholesterol 176.4mg59%
- Sodium 1043.55mg44%
- Potassium 526.93mg16%
- Total Carbohydrate 7.8g3%
- Dietary Fiber 0.77g4%
- Sugars 4.94g
- Protein 30.82g62%
- Vitamin A 53.15 mcg
- Vitamin C 2.02 mg
- Calcium 36.11 mg
- Iron 1.66 mg
- Vitamin D 0.18 mcg
- Vitamin E 1.68 mg
- Vitamin K 9.55 mcg
- Thiamin 0.15 mg
- Riboflavin 0.3 mg
- Niacin 8.71 mg
- Vitamin B6 0.72 mg
- Folate 12.59 mcg
- Vitamin B12 1.18 mcg
- Phosphorus 299.32 mg
- Magnesium 60.71 mg
- Zinc 2.45 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
