Delicious Salt-Steamed Chicken with Lemongrass: A Complete Guide

Nothing beats a plate of hot, fragrant salt-steamed chicken. The glossy golden skin shines appetizingly, and every bite is tender, juicy, and rich in aroma.

Ingredients for Salt-Steamed Chicken

• 1 whole cleaned chicken (about 1.5 kg)

• 500 g coarse salt

• Lemongrass, chili, shallots, kaffir lime leaves, garlic, ginger, Vietnamese coriander (rau răm)

• Seasonings: Sugar, seasoning powder, fish sauce, ground pepper, MSG
  
  

How to Choose the Best Chicken

1. Choosing Pre-Cleaned Vietnamese Free-Range Chicken (Gà ta)

A good free-range chicken should have:

• Light yellow skin, thin, smooth, and naturally elastic, with darker patches only on the breast, wings, and back.

• A small, firm, compact body with a narrow breast — typical of real free-range chickens.

• Fresh-looking meat with no foul odor. Avoid chickens with bruises or dark patches under the skin.

Press the breast or thighs gently:

• If the meat is firm and springy, it is fresh.

• If it feels mushy, overly soft, or watery, the chicken may have been injected with water or chemicals such as borax — absolutely avoid for health reasons.
  
  

2. Choosing Live Chickens

For Roosters (Gà trống)

A good rooster typically has:

• A bright red comb, clear and lively eyes

• Smooth feathers lying close to the body

• A sharp, clean beak with no mucus

• Slim legs with bright yellow skin and short spurs
  Roosters are often recommended because they have firm meat, little fat, and small bones.

For Hens (Gà mái)

Choose hens with:

• A fresh red comb, bright yellow legs, smooth shiny feathers

• Full and soft breast area; when pressing below the breastbone, it should feel flexible — indicating a young hen

Avoid:

• Hens with rough skin, large scales on the legs, dull feathers, pale skin, or a large anus — these are usually old hens that have laid many eggs.

You can also check the chicken’s armpits or vent area:

• A good chicken has a dry, pink vent with no abnormal discharge.

• If you see small red injection marks or swelling, the chicken may have been pumped with water.

How to Make Salt-Steamed Chicken with Lemongrass

1. Prepare the Chicken

If you bought pre-cleaned chicken, rinse it thoroughly inside and out.
To remove any unpleasant smell:

• Rub the chicken with coarse salt

• Rinse several times until clean

Tip: You can also rub the chicken with a mixture of salt and vinegar or salt and lime juice, then let it sit for 3–5 minutes.

2. Prepare the Aromatics

• Lemongrass: Cut off the roots, wash clean. Crush 2 stalks and cut them into 3–4 cm pieces; finely chop the remaining stalks.

• Shallots: Peel. Finely chop two and slice the other two.

• Ginger: Peel and cut into thin strips.

• Chili: Remove stems; finely chop one chili and slice another.

• Rau răm: Remove wilted leaves, wash, and drain.

• Kaffir lime leaves: Slice thinly.

• Lime: Juice one lime and slice the rind into thin strips.

3. Season the Chicken

In a bowl, combine:

• ½ tbsp sugar

• 1 tsp ground pepper

• ½ tbsp seasoning powder

• ½ tbsp fish sauce

• Chopped lemongrass, shallots, and chili

Mix well and rub over the chicken.
Make a few shallow cuts on the chicken so the flavors absorb better, then let marinate for 30 minutes.

4. Steam the Chicken

• Heat 400 g of coarse salt in a large pot for 6–7 minutes.

• Add the crushed lemongrass stalks on top of the salt.

• Place the chicken into the pot, followed by rau răm, sliced shallots, sliced chili, ginger, and lime peel.

• Cover and steam over medium heat for about 30 minutes, until the chicken is fully cooked and fragrant.

To enhance flavor, you can occasionally spoon the aromatic steam inside the pot over the chicken for a more even aroma.

5. Make the Dipping Salt

In a mortar, mix:

• ½ tbsp coarse salt

• ½ tsp MSG

• 1 tbsp sugar

• 1 tsp ground pepper

• Minced chili and thinly sliced kaffir lime leaves

Crush lightly to blend the flavors, then add lime juice and mix again.
This dipping sauce is essential — salty, spicy, tangy, and intensely aromatic.

Final Dish

Your salt-steamed lemongrass chicken is ready! The hot, golden skin shines beautifully, and the meat is tender, juicy, and deeply infused with herbal fragrance. This dish pairs perfectly with the spicy lime-chili dipping salt.

Tip: Instead of chopping the chicken, tear it into strips to fully experience the natural sweetness and texture of each fiber of meat.

This dish is ideal for family meals, gatherings, or holidays — simple to make yet incredibly satisfying.