The Vietnamese chicken rice you've probably never made before | Hoi An Chicken Rice Marion’s Kitchen

jasmine rice

🥗Healthier: brown rice

💰Cheaper: white rice

Brown rice adds fiber and nutrients.

whole chicken

🥗Healthier: skinless chicken breast

💰Cheaper: chicken thighs

Thighs are often more affordable and flavorful.

fish sauce

🥗Healthier: soy sauce

💰Cheaper: Worcestershire sauce

Soy sauce is easier to find and lower in sodium.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil offers health benefits and is versatile.

Remove the excess fat from around the opening of the chicken and dice into small pieces.

Place the chicken trimmings into a saucepan over medium heat and gently cook for about 10 minutes or until you have a couple of tablespoons of fat and the chicken trimmings are golden brown.

Meanwhile, place the chicken in a stockpot and cover with chicken stock. Add the onion, ginger, and turmeric. Bring to a simmer over medium heat.

Reduce heat to low and simmer for 1 hour.

Remove and discard the golden chicken trimmings from the saucepan.

Add the rice to the chicken fat and stir to get all those lovely chicken flavors over the rice.

Ladle over 2½ cups of the chicken stock that your chicken is cooking in (top up the cooking liquid with some water).

Cook for 10 minutes or until the rice is just tender but still a little firm.

Cover with a lid, turn the heat off and rest for 10 minutes to allow the steam to finish cooking the rice.

Use a fork to fluff up the rice before serving.

For the pickled vegetables, place the onion, carrot, and daikon in a bowl. Stir in the vinegar, sugar, and salt. Set aside until required.

To make the nuoc cham dressing, whisk the ingredients together until the sugar dissolves. Set aside for later.

When the chicken is cooked, remove it from the broth and set aside until cool enough to handle.

Remove the leg and thigh pieces and set aside.

Shred the chicken breasts and place on a serving plate, then top with the pickled veg and Vietnamese mint. Toss to combine.

Taste and season the broth with sea salt, if needed.

To serve, spoon the rice onto a plate. Top with a chicken leg. Serve with the pickled salad, a bowl of the broth, and the nuoc cham.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens