{"id":13924,"date":"2026-10-17T20:21:27","date_gmt":"2026-10-17T13:21:27","guid":{"rendered":"https:\/\/vietnatur.de\/chan-ga-sa-tac-recipe-vietnamese-lemongrass-chicken-feet\/"},"modified":"2026-10-17T20:29:39","modified_gmt":"2026-10-17T13:29:39","slug":"chan-ga-sa-tac-recipe","status":"publish","type":"post","link":"https:\/\/vietnatur.de\/en\/chan-ga-sa-tac-recipe\/","title":{"rendered":"Chan Ga Sa Tac Recipe \u2013 Vietnamese Lemongrass Chicken Feet"},"content":{"rendered":"

Tangy, sweet, salty and spicy, Ch\u00e2n g\u00e0 s\u1ea3 t\u1eafc combines pleasantly firm chicken feet with a fragrant marinade of fish sauce, lemongrass, ginger, garlic and small citrus fruits.<\/em><\/p>\n

Served cold, this Vietnamese snack makes a distinctive appetiser or sharing dish. This Chan Ga Sa Tac recipe explains how to cook the chicken feet, cool them quickly and marinate them in the fridge for a refreshing balance of flavours.<\/em><\/p>\n

\"\"<\/p>\n

1. Origins and Food Culture<\/h2>\n

Ch\u00e2n g\u00e0 s\u1ea3 t\u1eafc is a popular Vietnamese snack for casual gatherings. It is often enjoyed as a \u201cm\u00f3n nh\u1eadu\u201d: a savoury dish shared over drinks.<\/p>\n

The name describes its main ingredients. \u201cCh\u00e2n g\u00e0\u201d means chicken feet, \u201cs\u1ea3\u201d means lemongrass and \u201ct\u1eafc\u201d refers to the small aromatic citrus fruits used in the marinade.<\/p>\n

Texture is just as important as flavour. The cooked skin and tendons should retain a firm, pleasantly springy bite.<\/p>\n

2. What Does Ch\u00e2n G\u00e0 S\u1ea3 T\u1eafc Taste Like?<\/h2>\n

Chicken feet have a mild flavour and a firm, elastic texture that pairs well with the sweet-and-sour fish sauce marinade.<\/p>\n

Lemongrass and ginger add freshness, while garlic and shallots bring a bold savoury character. Chilli supplies heat, and the citrus juice and peel contribute a bright, fragrant finish.<\/p>\n

The result is a lively combination of sweet, sour, salty and spicy flavours.<\/p>\n

3. Difficulty and Preparation Time<\/h2>\n

Difficulty: Easy<\/strong><\/p>\n

The key steps are cooking the chicken feet thoroughly, cooling them quickly and using a completely cooled marinade.<\/p>\n

Approximate timing:<\/strong><\/p>\n

    \n
  • Preparation: 20\u201325 minutes<\/li>\n
  • Cooking: approximately 10\u201315 minutes, or longer depending on size<\/li>\n
  • Ice bath: approximately 20 minutes<\/li>\n
  • Marinating: at least 1 hour in the fridge<\/li>\n<\/ul>\n

    Prepare the marinade first so it can cool while you work on the other ingredients.<\/p>\n

    4. Ingredients<\/h2>\n

    Makes approximately 3\u20134 small snack portions<\/strong><\/p>\n

    For the Chicken Feet and Cooking Liquid<\/h3>\n
      \n
    • 500 g cleaned, kitchen-ready chicken feet<\/li>\n
    • 10 g shallots, lightly crushed<\/li>\n
    • 20 g ginger, lightly crushed<\/li>\n
    • 20 g lemongrass, cut into pieces and bruised<\/li>\n
    • 5 g seasoning powder or stock granules<\/li>\n
    • 10 g sugar<\/li>\n
    • 20 ml food vinegar with approximately 5% acidity<\/li>\n
    • 20 ml clear rice spirit<\/li>\n
    • Enough water to cook the chicken feet<\/li>\n
    • Drinking water and ice cubes for an ice bath<\/li>\n<\/ul>\n

      For the Marinade<\/h3>\n
        \n
      • 400 ml water<\/li>\n
      • 150 g sugar<\/li>\n
      • 50 ml food vinegar with approximately 5% acidity<\/li>\n
      • 50 ml fish sauce<\/li>\n<\/ul>\n

        For Marinating<\/h3>\n
          \n
        • 50 g shallots, thinly sliced<\/li>\n
        • 50 g ginger, thinly sliced<\/li>\n
        • 50 g lemongrass, preferably the tender lower sections<\/li>\n
        • 50 g calamansi, or kumquats as an alternative<\/li>\n
        • Up to 50 g fresh chillies, adjusted to taste<\/li>\n
        • 50 g garlic, thinly sliced<\/li>\n<\/ul>\n

          Chilli tip:<\/strong> Depending on the variety, 50 g of chillies can make a very hot marinade. Start with considerably less if you prefer a milder dish.<\/p>\n

          To Serve, Optional<\/h3>\n
            \n
          • Lime-pepper salt<\/li>\n
          • Vietnamese green chilli dipping sauce<\/li>\n<\/ul>\n

            5. How to Make Ch\u00e2n G\u00e0 S\u1ea3 T\u1eafc<\/h2>\n

            Step 1: Prepare and Cool the Marinade<\/h3>\n

            Bring 400 ml water and 150 g sugar to a boil in a small saucepan. Stir until the sugar has completely dissolved.<\/p>\n

            Add 50 ml vinegar and 50 ml fish sauce. Bring briefly back to a boil, then remove from the heat.<\/p>\n

            Cool promptly, for example by placing the saucepan in a cold-water bath. The marinade must be completely cool before adding it to the cooked chicken feet and citrus.<\/p>\n

            Step 2: Prepare the Chicken Feet<\/h3>\n

            Use cleaned, kitchen-ready chicken feet. If the claws are still attached, trim them off with suitable kitchen shears.<\/p>\n

            If desired, cut each foot into two pieces at the joint to make marinating and eating easier.<\/p>\n

            Do not rinse raw poultry under running water, as splashes can spread contamination. Clean your hands, utensils and work surfaces thoroughly after handling it.<\/p>\n

            Step 3: Cook the Chicken Feet<\/h3>\n

            Bring a sufficiently large pot of water to a boil with:<\/p>\n

              \n
            • 10 g shallots<\/li>\n
            • 20 g ginger<\/li>\n
            • 20 g lemongrass<\/li>\n
            • 5 g seasoning powder<\/li>\n
            • 10 g sugar<\/li>\n
            • 20 ml vinegar<\/li>\n
            • 20 ml rice spirit<\/li>\n<\/ul>\n

              Add the chicken feet. Once the liquid returns to a simmer, cook gently for approximately 10\u201315 minutes. Larger chicken feet may need longer.<\/p>\n

              Cook thoroughly:<\/strong> All parts must reach at least 70\u00b0C for two minutes. Cooking time alone does not guarantee that this temperature has been reached.<\/p>\n

              Step 4: Cool in an Ice Bath<\/h3>\n

              Prepare a clean bowl with cold drinking water and ice cubes.<\/p>\n

              Using a clean slotted spoon, transfer the cooked chicken feet directly into the ice bath. Cool for approximately 20 minutes, keeping the water cold.<\/p>\n

              Drain thoroughly and refrigerate until ready to marinate.<\/p>\n

              Rapid cooling helps preserve a firm, springy texture.<\/p>\n

              Step 5: Prepare the Aromatics<\/h3>\n

              Thoroughly clean the lemongrass and ginger. Remove the tough outer leaves from the lemongrass and cut the tender sections into short lengths or thin rings.<\/p>\n

              Peel and thinly slice the shallots and garlic. Wash the chillies and cut them into pieces if desired.<\/p>\n

              Wash the citrus fruits thoroughly, then halve or cut them into thick slices. Carefully remove visible seeds without crushing them.<\/p>\n

              Step 6: Combine with the Marinade<\/h3>\n

              Layer the cooled chicken feet, lemongrass, ginger, shallots, garlic, chillies and citrus in a thoroughly cleaned, food-safe container.<\/p>\n

              Pour over the cold marinade. The ingredients should be mostly submerged. Use a smaller container if needed, or prepare additional marinade using the same proportions.<\/p>\n

              Cover and refrigerate immediately.<\/p>\n

              Step 7: Marinate and Serve Cold<\/h3>\n

              Marinate in the fridge for at least one hour. For a stronger flavour, prepare the dish the evening before and serve the following day.<\/p>\n

              Use clean utensils to remove portions. Serve cold, with lime-pepper salt or green chilli dipping sauce if desired.<\/p>\n

              Eating note:<\/strong> This recipe uses bone-in chicken feet. The small bones are not eaten.<\/p>\n

              6. Finding the Ingredients in Germany<\/h2>\n\n\n\n\n\n\n\n\n\n\n\n\n
              Ingredient<\/th>\nName to Look For<\/th>\nShopping Tip<\/th>\n<\/tr>\n
              Chicken feet<\/td>\nH\u00fchnerf\u00fc\u00dfe \/ Chicken Feet \/ Ch\u00e2n g\u00e0<\/td>\nAsk Asian grocery stores for cleaned fresh or frozen chicken feet.<\/td>\n<\/tr>\n
              Lemongrass<\/td>\nZitronengras \/ S\u1ea3<\/td>\nFresh or frozen can be used. Choose the tender lower sections for marinating.<\/td>\n<\/tr>\n
              Calamansi<\/td>\nCalamansi \/ Calamondin \/ T\u1eafc<\/td>\nAsk specialist Asian food retailers.<\/td>\n<\/tr>\n
              Citrus alternative<\/td>\nKumquats<\/td>\nThese work as an alternative but have a different balance of sweetness, acidity and peel flavour.<\/td>\n<\/tr>\n
              Ginger<\/td>\nIngwer<\/td>\nChoose fresh, firm ginger.<\/td>\n<\/tr>\n
              Shallots<\/td>\nSchalotten<\/td>\nA suitable substitute for small Vietnamese shallots.<\/td>\n<\/tr>\n
              Fish sauce<\/td>\nFischsauce \/ N\u01b0\u1edbc m\u1eafm<\/td>\nSaltiness and intensity vary between brands.<\/td>\n<\/tr>\n
              Clear rice spirit<\/td>\nReisbrand \/ R\u01b0\u1ee3u tr\u1eafng<\/td>\nUsed in the cooking liquid.<\/td>\n<\/tr>\n
              Vinegar<\/td>\nSpeiseessig<\/td>\nUse approximately 5% acidity, not undiluted vinegar essence.<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

              Are Calamansi and Kumquats the Same?<\/h3>\n

              No. They are different citrus fruits with distinct flavours.<\/p>\n

              Calamansi has sharply acidic juice and an intense citrus fragrance. Kumquats have a comparatively sweet peel and tart flesh.<\/p>\n

              Kumquats can be used in this recipe, but they change the flavour of the marinade. Choose fruit with peel suitable for consumption.<\/p>\n

              7. Refrigeration and Storage<\/h2>\n

              This is a fresh, refrigerated dish, not a shelf-stable preserve. Fish sauce, sugar and vinegar do not make it reliably preserved.<\/p>\n

              Keep it refrigerated, preferably at 5\u00b0C or below. For this recipe, which includes raw aromatics, prepare it for the same day or consume it by the following day. Germany\u2019s Federal Institute for Risk Assessment recommends eating prepared dishes containing raw components no later than the next day.<\/p>\n

              Always use clean utensils and remove only the portion you intend to serve. A normal smell does not, by itself, confirm that food is safe.<\/p>\n

              8. Frequently Asked Questions<\/h2>\n

              Why Must the Marinade Be Completely Cool?<\/h3>\n

              A cold marinade prevents the chilled chicken feet from warming up again. It also helps the fresh ingredients retain their texture and aroma.<\/p>\n

              Warm liquid and prolonged soaking can extract more bitterness from citrus peel and damaged seeds. Add the fruit only after the marinade has cooled.<\/p>\n

              How Do I Keep the Chicken Feet Firm and Springy?<\/h3>\n

              Cook them thoroughly without unnecessarily extending the cooking time. Transfer them directly into a clean ice bath, then drain well.<\/p>\n

              Their final texture also depends on their size and condition.<\/p>\n

              Do Vinegar and Rice Spirit Disinfect the Chicken Feet?<\/h3>\n

              No. In this recipe, they mainly contribute flavour and aroma to the cooking liquid.<\/p>\n

              Thorough cooking, clean handling, rapid cooling and continuous refrigeration are the important steps.<\/p>\n

              Why Does My Marinade Taste Bitter?<\/h3>\n

              Possible causes include crushed citrus seeds, too much peel or leaving the fruit in the marinade for too long.<\/p>\n

              Remove visible seeds carefully, use a fully cooled marinade and avoid squeezing or crushing the fruit excessively.<\/p>\n

              Can I Reduce the Sugar?<\/h3>\n

              Yes. Reducing the sugar makes the marinade less sweet and allows the acidity to stand out more.<\/p>\n

              Taste the cooled marinade with a clean spoon before adding the chicken feet. Changing the sugar quantity does not make the dish suitable for longer storage.<\/p>\n

              Can I Use Frozen Chicken Feet?<\/h3>\n

              Yes. Thaw them fully in the fridge in a container that catches any liquid, then prepare as directed.<\/p>\n

              Can I Use Boneless Chicken Feet?<\/h3>\n

              Yes. Kitchen-ready boneless chicken feet are also suitable.<\/p>\n

              Check whether the product is raw or already cooked and follow the preparation instructions on the packaging.<\/p>\n

              How Long Should the Chicken Feet Marinate?<\/h3>\n

              They will begin taking on flavour after approximately one hour in the fridge. Several hours produce a stronger flavour.<\/p>\n

              If marinating overnight, prepare them the evening before and serve the following day.<\/p>\n","protected":false},"excerpt":{"rendered":"

              Tangy, sweet, salty and spicy, Ch\u00e2n g\u00e0 s\u1ea3 t\u1eafc combines pleasantly firm chicken feet with a fragrant marinade of fish sauce, lemongrass, ginger, garlic and small citrus fruits. Served cold, this Vietnamese snack makes a distinctive appetiser or sharing dish. This Chan Ga Sa Tac recipe explains how to cook the chicken feet, cool them […]<\/p>\n","protected":false},"author":9,"featured_media":13918,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_post_was_ever_published":false},"categories":[139],"tags":[231],"class_list":["post-13924","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes","tag-calendar-en"],"featured_image_src":{"landsacpe":["https:\/\/vietnatur.de\/wp-content\/uploads\/2026\/10\/chan-ga-sa-tac-huehnerfuesse-mit-zitronengras-und-kumquats-800x445.jpg",800,445,true],"list":["https:\/\/vietnatur.de\/wp-content\/uploads\/2026\/10\/chan-ga-sa-tac-huehnerfuesse-mit-zitronengras-und-kumquats-463x348.jpg",463,348,true],"medium":["https:\/\/vietnatur.de\/wp-content\/uploads\/2026\/10\/chan-ga-sa-tac-huehnerfuesse-mit-zitronengras-und-kumquats-300x182.jpg",300,182,true],"full":["https:\/\/vietnatur.de\/wp-content\/uploads\/2026\/10\/chan-ga-sa-tac-huehnerfuesse-mit-zitronengras-und-kumquats.jpg",800,484,false]},"jetpack_featured_media_url":"https:\/\/vietnatur.de\/wp-content\/uploads\/2026\/10\/chan-ga-sa-tac-huehnerfuesse-mit-zitronengras-und-kumquats.jpg","jetpack_sharing_enabled":true,"jetpack-related-posts":[{"id":13916,"url":"https:\/\/vietnatur.de\/chan-ga-sa-tac-rezept\/","url_meta":{"origin":13924,"position":0},"title":"Chan Ga Sa Tac Rezept \u2013 H\u00fchnerf\u00fc\u00dfe mit Zitronengras","author":"Chau Tran","date":"October 17, 2026","format":false,"excerpt":"S\u00e4uerlich, s\u00fc\u00df, salzig und angenehm scharf: Ch\u00e2n g\u00e0 s\u1ea3 t\u1eafc verbindet bissfeste H\u00fchnerf\u00fc\u00dfe mit einer aromatischen Marinade aus Fischsauce, Zitronengras, Ingwer, Knoblauch und kleinen Zitrusfr\u00fcchten. 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With the detailed measurements and simple\u2026","rel":"","context":"In "Exotic Snacks from Vietnam"","block_context":{"text":"Exotic Snacks from Vietnam","link":"https:\/\/vietnatur.de\/en\/blog\/exotic-snacks\/"},"img":{"alt_text":"Tee aus getrocknetem Ingwer mit Kumquat und Honig: Einfaches Rezept f\u00fcr zu Hause\n","src":"https:\/\/i0.wp.com\/vietnatur.de\/wp-content\/uploads\/2026\/04\/tee-aus-getrocknetem-ingwer-mit-kumquat-und-honig.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/vietnatur.de\/wp-content\/uploads\/2026\/04\/tee-aus-getrocknetem-ingwer-mit-kumquat-und-honig.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/vietnatur.de\/wp-content\/uploads\/2026\/04\/tee-aus-getrocknetem-ingwer-mit-kumquat-und-honig.jpg?resize=525%2C300&ssl=1 1.5x, https:\/\/i0.wp.com\/vietnatur.de\/wp-content\/uploads\/2026\/04\/tee-aus-getrocknetem-ingwer-mit-kumquat-und-honig.jpg?resize=700%2C400&ssl=1 2x"},"classes":[]},{"id":13602,"url":"https:\/\/vietnatur.de\/en\/banh-mi-recipe\/","url_meta":{"origin":13924,"position":5},"title":"B\u00e1nh M\u00ec Recipe: Grilled Pork & P\u00e2t\u00e9","author":"Chau Tran","date":"October 7, 2026","format":false,"excerpt":"Crispy baguettes, juicy lemongrass pork, savoury p\u00e2t\u00e9 and crunchy pickled vegetables: b\u00e1nh m\u00ec brings together everything you could want in a sandwich. Fresh coriander, chilli and creamy Vietnamese mayonnaise complete the flavours. With this recipe, you can recreate Vietnam\u2019s beloved street-food classic at home, using ingredients available in Germany. 1.\u2026","rel":"","context":"Similar post","block_context":{"text":"Similar post","link":""},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/vietnatur.de\/wp-content\/uploads\/2026\/10\/banh-mi-rezept.jpeg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/vietnatur.de\/wp-content\/uploads\/2026\/10\/banh-mi-rezept.jpeg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/vietnatur.de\/wp-content\/uploads\/2026\/10\/banh-mi-rezept.jpeg?resize=525%2C300&ssl=1 1.5x, https:\/\/i0.wp.com\/vietnatur.de\/wp-content\/uploads\/2026\/10\/banh-mi-rezept.jpeg?resize=700%2C400&ssl=1 2x, https:\/\/i0.wp.com\/vietnatur.de\/wp-content\/uploads\/2026\/10\/banh-mi-rezept.jpeg?resize=1050%2C600&ssl=1 3x"},"classes":[]}],"jetpack_shortlink":"https:\/\/wp.me\/ph8IHC-3CA","_links":{"self":[{"href":"https:\/\/vietnatur.de\/en\/wp-json\/wp\/v2\/posts\/13924","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/vietnatur.de\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/vietnatur.de\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/vietnatur.de\/en\/wp-json\/wp\/v2\/users\/9"}],"replies":[{"embeddable":true,"href":"https:\/\/vietnatur.de\/en\/wp-json\/wp\/v2\/comments?post=13924"}],"version-history":[{"count":2,"href":"https:\/\/vietnatur.de\/en\/wp-json\/wp\/v2\/posts\/13924\/revisions"}],"predecessor-version":[{"id":13931,"href":"https:\/\/vietnatur.de\/en\/wp-json\/wp\/v2\/posts\/13924\/revisions\/13931"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/vietnatur.de\/en\/wp-json\/wp\/v2\/media\/13918"}],"wp:attachment":[{"href":"https:\/\/vietnatur.de\/en\/wp-json\/wp\/v2\/media?parent=13924"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/vietnatur.de\/en\/wp-json\/wp\/v2\/categories?post=13924"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/vietnatur.de\/en\/wp-json\/wp\/v2\/tags?post=13924"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}