How to Make: Com Ga Hoi An

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.

Scrub and rinse the chicken quarters with kosher salt to reduce odor.

Add the chicken to a pot with 3 quarts of water and bring to a boil.

Char half an onion and the ginger in a dry pan on medium-high heat.

Add the charred aromatics to the pot, bring to a boil, skim off impurities, and lower the heat to simmer covered for 15 to 30 minutes until the chicken reaches 165°F.

While the chicken is cooking, thinly slice the other half of the onion and soak it in cold water for 5 to 10 minutes to reduce raw bite.

Rinse the Vietnamese coriander (raam) and remove leaves from the stem.

Thinly chop cilantro and green onions for garnish.

Remove the chicken from the pot and submerge it in an ice bath for about 10 minutes to stop cooking and maintain juiciness.

Remove the skin from the chicken and shred it by hand or with a knife.

Reserve 3 cups of the broth to cook the rice in.

Wash 3 cups of jasmine rice 3 to 4 times until water runs mostly clear, then set aside in a fine mesh strainer.

In a pan on medium heat, add a splash of oil and half a tablespoon of turmeric powder, mixing well.

Add the washed rice to the turmeric oil and toast for a few minutes.

In the rice cooker, combine the toasted rice with 3 cups of chicken broth and cook on standard white rice mode.

Prepare a lime sauce by mixing half a teaspoon of salt, half a teaspoon of ground black pepper, and the juice of 1 lime.

Make the fish sauce dipping sauce by combining 1/3 cup sugar, 1/3 cup fish sauce, and 1 and 2/3 cups filtered water, then add lime juice, minced garlic, and sliced Thai chilies to taste.

Season the broth with half an inch of rock sugar, 1 tablespoon of MSG, and a couple tablespoons of fish sauce, adjusting to taste.

Assemble the bowl with thinly sliced white onions, shredded chicken, and fresh herbs.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens