Vietnamese-Inspired Lemongrass Chicken Grain Bowl

A fragrant, Vietnamese-inspired take on a grain bowl, utilizing nutty farro instead of rice. Topped with seared chicken thighs, a bright lime-fish sauce vinaigrette, and fresh aromatics, this dish delivers bold savory depth with a satisfying textural contrast.

Prep: 20 min · Cook: 35 min · Yield: 4 · Method: Stovetop

Ingredients

• 1.5 lb chicken thighs, bone-in, skin-on
• 1.5 cups farro
• 2 stalks lemongrass
• 4 tbsp fish sauce
• 1 tbsp brown sugar
• 3 cloves garlic
• 3 tbsp lime juice
• 2 tbsp fish sauce
• 2 tbsp water
• 1 tsp sugar
• 1 cup cucumber
• 0.5 cup cilantro
• 2 tbsp vegetable oil

Cooking instructions

1. Mince the lemongrass, garlic, and ginger. Combine with fish sauce and brown sugar in a bowl. Place chicken thighs in the marinade, ensuring they are coated, and refrigerate for at least 30 minutes. (about 30 min)
2. Rinse the farro and add to a pot with 4 cups of water and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer until tender. (about 25 min)
3. Whisk together lime juice, fish sauce, water, and sugar for the dressing. Set aside.
4. Remove chicken from the marinade, discarding excess liquid. Heat oil in a skillet over medium-high heat. Add chicken, skin-side down, and sear until skin is crispy and golden brown. (about 10 min)
5. Flip chicken and continue to cook until the internal temperature reaches 165°F. (about 10 min)
6. Slice the cucumber and chop the cilantro. Serve the chicken over the cooked farro, topped with cucumber and cilantro, drizzled with the dressing.