Authentic Vietnamese recipes from the Motherland

Vietnamese Chicken with Coconut Juice - Ga Rim Nuoc Dua

Vietnamese Chicken with Coconut Juice (Ga Rim Nuoc Dua) Recipe

The other day I rummaged through some old papers and found a recipe written down from long ago. The recipe was for the very first dish I made my husband when we got married. I wanted to ensure I started off the marriage on the right foot and, of course, cooking good food was how I was going to achieve that. I remember taking meticulous notes of this recipe from my mother-in-law, who walked me through detailed instructions on how to make the perfect Vietnamese Chicken with Coconut Juice or Ga Rim Nuoc Dua. I remember thinking to myself, "Wow, she's crazy." But I also thought, "Wow, this smells really good." So I hope you all feel the same way after trying the below recipe. Keep in mind that the recipe below doesn't produce a crispy skin. If you want crispy skin, I would suggest, after cooking the chicken in a skillet, put the chicken with skin-side up in a boiler on high heat for a few minutes. 

 Vietnamese Chicken with Coconut Juice (Ga Rim Nuoc Dua)

Vietnamese Chicken with Coconut Juice (Ga Rim Nuoc Dua)


  • 8 chicken thighs
  • 1 tablespoon salt for washing
  • 1/4 cup minced shallots
  • 4 cloves minced garlic
  • 2 teaspoons salt
  • 1 teaspoon pepper
  • 1/2 teaspoon MSG (optional)
  • 2 tablespoons thick soy sauce
  • 2 tablespoons thin soy sauce
  • 4 tablespoons fish sauce
  • 4 tablespoons sugar
  • 2 tablespoons vegetable oil
  • 1/2 can Coconut Juice (Coco Brand)


  1. Thoroughly wash the chicken thighs with a tablespoon of salt. Rinse and pat dry.
  2. Mix together the shallots, garlic, salt, pepper, MSG, thick soy sauce, thin soy sauce, fish sauce and sugar.
  3. Marinade chicken with mixture for at least 1 hour; overnight for best results.
  4. In a large skillet, heat the vegetable oil on high.
  5. Place the chicken skin-side down. You want to hear a nice sizzle. If you do not hear the sizzle, remove the chicken from the skillet. Wait for the skillet to get hotter then place the chicken back in.
  6. Brown all sides of the chicken until golden brown 
  7. Turn the chicken skin-side up and pour in the coconut juice
  8. Let simmer for 45 minutes or when the liquid has reduced to about half
  9. Serve with white rice, sliced cucumbers and tomatoes. 
Vietnamese Chicken with Coconut Juice (Ga Rim Nuoc Dua)
Vietnamese Pan Fried Chicken with Coconut Juice (Ga Rim Nuoc Dua)