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Vietnamese Hoi An Chicken Rice

groups4 servingsspeedMediumcountertopsPrep: 10 minsskilletCook: 60 minsscheduleTotal: 70 minsoutdoor_grillStewedlocal_fire_departmentMild
Allergens:warningFish

Allergen labels are AI-generated and may be incomplete or wrong. If you have a food allergy, always verify every ingredient yourself.

Recipe details are AI-generated from the video and may contain errors — for reference only.

skilletInstruction

11 Steps Total
01
Preparation
00:00:21
warningStay safe

Handle raw poultry carefully and wash hands thoroughly afterwards to avoid cross-contamination.

  • Inspect the whole raw chicken and use a chef's knife to trim off excess fatty skin pieces near the cavity and wings
  • Reserve the trimmed fat and skin pieces on a cutting board
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Watch out

Keep fingers tucked when trimming close to joints otherwise the knife may slip.

Ingredients:whole chicken (1.2 kg)
Tools:chopping boardchef knife
02
Preparation
00:00:30
  • Take the trimmed chicken fat and skin pieces on the chopping board
  • Use a chef's knife to finely dice the fat and skin into small, even pieces so the fat renders out efficiently during cooking
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Watch out

Keep fingers tucked in while dicing slippery fat pieces otherwise the knife may slip.

Ingredients:chicken fat (30 g)
Tools:chopping boardchef knife
03
Active Cooking
00:01:00
  • Turn on the gas stove burner and place a saucepan over it
  • Add 1 tbsp of vegetable oil and the 30g of diced chicken fat into the saucepan
  • Stir gently with a wooden spoon over medium heat until the fat pieces sizzle and turn golden brown
  • Continue until fat is rendered and pieces are golden and crispy
local_fire_departmentmedium heat
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Watch out

Stir frequently during rendering otherwise the fat pieces will stick to the bottom and burn.

Ingredients:chicken fat (30 g)vegetable oil (1 tbsp)
Tools:saucepanwooden spoon
04
Active Cooking
00:01:21
warningStay safe

Lower the chicken gently into boiling liquid using tongs to prevent hot water splashes.

  • Submerge the 1.2kg whole chicken into a large pot filled with 2500ml of boiling water and stock
  • Add 1 halved onion and 30g of sliced ginger into the pot
  • Add 1 tsp of ground turmeric into the boiling broth and stir thoroughly until dissolved
  • Bring the liquid to a simmer and let it gently cook for about an hour until the chicken is fully cooked through and tender
local_fire_departmentsimmer
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Watch out

Keep the heat at a gentle simmer otherwise the chicken skin will break apart from boiling too aggressively.

Ingredients:whole chicken (1.2 kg)water (2500 ml)Onion (1 piece)ginger (30 g)ground turmeric (1 tsp)
Tools:large pot
05
Active Cooking
00:01:50
  • Check the saucepan where chicken fat was rendered until fat pieces are golden brown and crispy
  • Use a spoon to remove and discard the crispy chicken fat bits from the saucepan, leaving the flavoured oil behind
  • Pour 400g of uncooked jasmine rice directly into the hot chicken-infused oil in the saucepan
  • Stir and toss the rice grains around with a wooden spatula for 60 seconds until they absorb the chicken flavour and glisten
local_fire_departmentmedium heat
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Watch out

Stir the rice constantly while toasting otherwise the bottom grains will scorch before absorbing the fat.

Ingredients:chicken fatJasmine rice (400 g)
Tools:wooden spatulasaucepan
06
Active Cooking
00:02:19
warningStay safe

Handle boiling hot broth with care when ladling to prevent scalding.

  • Use a ladle to scoop 625ml (about 2.5 cups) of the hot golden chicken broth from the large pot
  • Pour the 625ml of chicken broth into the saucepan with the toasted jasmine rice
  • Turn down the heat, cover with a lid, and let the rice simmer until the liquid is fully absorbed and the rice is steamed through
local_fire_departmentlow heat
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Watch out

Cover the pot tightly with the lid otherwise steam escapes and the rice will remain hard in the center.

Ingredients:Jasmine ricechicken fat
Tools:pot lidsaucepanladle
07
Preparation
00:02:40
  • Place 50g of sliced white onion and 50g of julienned carrot into a glass bowl
  • Add 50g of finely julienned daikon radish into the bowl with the onion and carrot
  • Add 2 tbsp of white sugar, 3 tbsp of white vinegar, and 1 tsp of salt into the vegetable bowl
  • Use two spoons to mix and toss the vegetables thoroughly with the seasonings, then let them pickle while the chicken cooks
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Watch out

Mix the vegetables gently otherwise the delicate julienned strips will break and turn mushy.

Ingredients:Onion (50 g)Carrot (50 g)daikon radish (50 g)white sugar (2 tbsp)white vinegar (3 tbsp)Salt (1 tsp)
Tools:glass bowlspoon
08
Preparation
00:03:01
  • Combine 3 tbsp of fish sauce, 2 tbsp of white sugar, 2 tbsp of lime juice, and 3 tbsp of water in a small bowl
  • Add 2 cloves of finely chopped garlic and 1 chopped chili into the bowl
  • Stir the mixture well with a spoon until the sugar completely dissolves and a sweet-tangy nuoc cham sauce is formed
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Watch out

Dissolve the sugar completely otherwise the sauce will remain watery and lack the sweet-tangy balance.

Ingredients:fish sauce (3 tbsp)white sugar (2 tbsp)fresh lime juice (2 tbsp)water (3 tbsp)Garlic (2 clove)diced bird's eye chili (1 piece)
Tools:small bowlspoon
09
Active Cooking
00:03:24
warningStay safe

Let the cooked chicken cool slightly before handling with hands to prevent severe burns.

  • Use a slotted spoon and tongs to lift the cooked whole chicken out of the broth and onto a wooden board
  • Cut off both chicken legs and set them aside on a plate
  • Shred the remaining chicken breast meat into fine strips with clean hands
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Watch out

Cut the joints carefully otherwise the knife may slip on the slippery chicken skin.

Ingredients:whole chicken
Tools:chopping boardslotted spoontongs
10
Active Cooking
00:03:35
warningStay safe

Wash hands thoroughly before handling ready-to-eat salad ingredients to prevent foodborne illness.

  • Add the shredded chicken breast into a gray bowl
  • Add the tangy pickled vegetables on top of the shredded chicken in the bowl
  • Pluck and add 20g of fresh Vietnamese mint leaves onto the salad mixture
  • Mix all the ingredients thoroughly with clean hands to combine the chicken, pickled vegetables, and herbs
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Watch out

Toss the salad gently otherwise the tender shredded chicken will clump and crush the herbs.

Ingredients:whole chicken (0.3 kg)OnionCarrotdaikon radishwhite sugarwhite vinegarSaltVietnamese mint (20 g)
Tools:gray bowl
11
Active Cooking
00:04:04
warningStay safe

Handle bowls containing hot broth carefully to prevent burns from hot liquid.

  • Ladle 500ml of the chicken broth into a small white serving bowl
  • Pour the nuoc cham dressing into a small dipping bowl
  • Spoon the cooked yellow jasmine rice onto a rectangular serving plate
  • Place the cooked chicken leg on top of the rice, and add a portion of the chicken salad alongside
  • Garnish with 15g of crispy fried shallots on top of the chicken leg and rice
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Watch out

Arrange the plating carefully on a stable surface otherwise the bowls may slip and spill.

Ingredients:water (500 ml)fish sauceJasmine ricewhole chicken (0.9 kg)fried shallots (15 g)
Tools:serving plateladle

groceryAll Ingredients

whole chicken1.2 kg
chicken fat30 g
Jasmine rice400 g
water2500 ml
Onion1 piece
ginger30 g
ground turmeric1 tsp
Carrot50 g
daikon radish50 g
white sugar4 tbsp
white vinegar3 tbsp
Salt1 tsp
fish sauce3 tbsp
fresh lime juice2 tbsp
Garlic2 clove
diced bird's eye chili1 piece
Vietnamese mint20 g
fried shallots15 g
vegetable oil1 tbsp

blenderAll Tools Needed

chopping boardchef knifesaucepanwooden spoonlarge potwooden spatulapot lidladleglass bowlspoonsmall bowlslotted spoontongsgray bowlserving plate