Thursday, April 01, 2010

Ga Ro Ti Xa (Vietnamese Roasted Lemongrass Chicken)

Ga Ro Ti Xa (Vietnamese Roasted Lemongrass Chicken) 1

Since I bought the lemongrass from the little old lady in front of Thanh Tam Bakery - Garden Grove (Little Saigon), I didn't want to use it on just any old recipe.

I've been cooking a bit extra to help out my brother with his new baby. When my parents were in town, I'd bring food over when I took them to visit. It's so sweet to see them both fussing over their first grandchild. On this particular day, my oldest uncle's wife had a get together so there was plenty of food. My brother said he'd come over to pick it up and run errands at the same time. I was in the shower when he came, but I told him I had a chicken in the oven if he wanted to run errands and come back in half an hour. He didn't want to miss out on fresh roast chicken. And garlic fried rice too! They ate my chicken and rice right away, while saving my aunt's food for later. Yes!

In re-doing a lot of the photos for my old recipes, I had been meaning to re-do the one for my Ga Nuong Xa (Vietnamese Grilled Chicken with Lemongrass), but it seems to do alright even with the old pictures. I combined that recipe with my Ga Ro Ti (Vietnamese Roasted Chicken) and incorporated a bit of the methodology for my Baked Chicken with Salt, Pepper, and Lemon. Though I usually dry brine the chicken for an hour, this time I skipped that step to see how much difference it made. While the chicken was still good, I'd have to say it would have been even better had I dry brined it like I usually do. Dry brine or not, depends on how much time you have.

Ga Ro Ti Xa (Vietnamese Roasted Lemongrass Chicken) 2

Ga Ro Ti Xa (Vietnamese Roasted Lemongrass Chicken)
Adapted from my recipes for Ga Nuong Xa (Vietnamese Grilled Chicken with Lemongrass), Ga Ro Ti (Vietnamese Roasted Chicken), and Baked Chicken with Salt, Pepper, and Lemon.

For one 3-lb chicken, you'll need:
1 3 lb. chicken :)
2 tsp salt
2 stalks lemongrass, white parts only, finely minced, and 2 more stalks for stuffing in the bird's cavity if you wish
2 large shallots or 1 small onion, finely minced
6 cloves garlic, finely minced
1 red jalapeno or bird's eye chili pepper
1 tblsp Nuoc Mam (Vietnamese Fish Sauce)
1 tblsp honey
1 tsp sugar
1 tsp ground black pepper

Rub 2 tsp salt all over the inside and outside of the chicken. Set aside and let it dry brine for one hour if you have the time. I usually do 1 tsp of salt per pound of chicken, but adjusted the salt down because I'm adding fish sauce to the marinade.

In a food processor, finely mince 2 stalks lemongrass, 2 large shallots or 1 small onion, 6 cloves garlic, and 1 red jalapeno or bird's eye chili pepper. Then add 1 tblsp fish sauce, 1 tblsp honey, 1 tsp sugar, and 1 tsp ground black pepper. Mix thoroughly.

Ga Ro Ti Xa (Vietnamese Roasted Lemongrass Chicken) 3

Rub the mixture all over the outside and inside of the chicken. If you have extra lemongrass, bruise them and stuff them into the bird's cavity.

Ga Ro Ti Xa (Vietnamese Roasted Lemongrass Chicken) 4

Bake breast side down for half an hour at 425 degrees. Flip breast side up, and bake for another hour at 350 degrees. Oops. Forgot to show you the crispy golden back side. Anyway, after flipping the bird (Hehe!), spoon the extra marinade over the top before popping it back into the oven.

Ga Ro Ti Xa (Vietnamese Roasted Lemongrass Chicken) 5

Oops. A little too golden. I was in the shower, OK? It still tasted good!

Ga Ro Ti Xa (Vietnamese Roasted Lemongrass Chicken) 6

Serve with Com Chien Toi Trung (Vietnamese Garlic Fried Rice with Eggs) if you wish, although ordinary jasmine rice is fine too.

Ga Ro Ti Xa (Vietnamese Roasted Lemongrass Chicken) 7


My similar baked chicken recipes:
Baked Chicken with 40 Cloves of Garlic, Lemon, and Rosemary
Baked Chicken with Citrus Marinade
Baked Chicken with Salt, Pepper, and Lemon
Cuban Lemon Garlic Roast Chicken
Fessenjan (Persian Walnut Pomegranate Cornish Game Hen)
Ga Nuong Xa (Vietnamese Grilled Chicken with Lemongrass)
Ga Ro Ti (Vietnamese Roasted Chicken)
Peruvian Roast Chicken

1 year ago today, Hong Kong cafe fare at Sunday Bistro - Alhambra.
2 years ago today, Meyer Lemon Granita.
3 years ago today, Nem Nuong and Nem Nuong Cuon (Vietnamese Grilled Pork Patties and Grilled Pork Patties Rice Paper Rolls).


  1. One of life's great pleasures. I like doing this with about 4 pounds of drumsticks, and sprinkling on lots of turmeric before grilling on the Weber.

  2. This looks so excellent, and I think I can smell it through the screen! Maybe because the idea of you helping with cooking makes it all seem especially nice. I am sure my sister wishes she could have this sort of help, but the commute between Wyoming and France is a bit long...

    I've been thinking abot your dry brine: I never do that (because I don't usually plan well) but I think I should, because I imagine that you are right, and it must make a real difference. Thanks for reminding me of the difference these little steps can make.

  3. roast chicken!! :D it's a torture to see this before breakfast hehe ... now I can't get lemongrass roast chicken out of my head!

  4. GC,
    Oh! I hadn't even thought of turmeric!

    Haha. Yeah, I just try to make myself sound good online. ;) It's been a month so my brother and his wife are adjusting to the new baby a bit better now. You should try the dry brine if you ever have time. It really makes such a big difference in taste and moistness. Even the breast meat is moist that way.

    I know! More roast chicken recipes to share!

  5. hi wc - i love roasted chicken and can't wait to make this. i still remember the lemongrass roasted chicken i bought at the san gabriel superstore when i visited you....i can just smell it now.... :)

  6. This recipe is even better when using boneless chicken thighs, as how often these days does one roast a whole chicken.It is an excellent recipe.There is also a version by the same name, which does have a Tbs of curry powder, and caramelizes some sugar first, before transferring everything to a wok for a stir-fry.

  7. Yummy! I made this one without boneless chicken breasts (whole chickens are hard to come by currently, since our usual providers have left for a holiday). Tasted great, thanks!

  8. CC,
    For $5, that chicken was such a great deal!

    Fresh & Easy has whole chickens for less than $4 so I roast one at least once a month. :)

    So glad you liked the recipe!

  9. I made this last night for the first time and it was great! A lot of the sugar/honey mixture ran down into the pan and burned, though. Did I do something wrong?

  10. Kristina,
    Glad you liked it! You can add more water if you want a looser sauce, but the sugar burns as it thickens. That's just what happens.


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