Vietnamese Chicken Rice (Cơm Gà)

Cơm Gà is a Vietnamese chicken rice dish made with tender poached chicken, golden turmeric rice cooked with chicken broth, fresh herbs, sweet-sour salad, and fish sauce dipping sauce. This Central Vietnamese-inspired recipe combines flavorful chicken, aromatic rice, crunchy vegetables, and savory condiments into a complete one-plate meal. The chicken broth provides the base for the turmeric rice, while rendered chicken fat adds richness and aroma. The finished plate is balanced with shredded chicken, pickled vegetables, herbs, fried shallots, and a sweet-savory dipping sauce.

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Step 1

Rub the chicken skin and cavity with salt and lime juice, then rinse thoroughly and pat dry. Remove excess fat from the cavity and reserve it for making chicken fat.

Step 2

Cut reserved chicken fat into small pieces and cook over medium heat until the fat melts and the solids become golden. Reserve the rendered fat for cooking rice and optional gizzard stir-fry.

Step 3

Heat water until warm, then dip the whole chicken several times to tighten the skin. Add turmeric, ginger, shallots, onion, salt, seasoning powder, and rock sugar. Simmer until cooked, then rest the chicken in the broth.

Step 4

Clean and slice chicken gizzards, then stir-fry them with rendered chicken fat, shallots, garlic, seasoning, and broth until tender.

Step 5

Rinse rice and sauté it with chicken fat, shallots, and turmeric until fragrant. Add chicken seasoning powder, then cook the rice using chicken poaching broth.

Step 6

Remove chicken from the broth after resting. Shred the meat into bite-sized pieces and season with salt, sugar, pepper, and lime juice.

Step 7

Combine shredded papaya, carrots, and onions with sugar, fish sauce, and lime juice. Add Vietnamese coriander and chili before serving.

Step 8

Mix fish sauce, sugar, and lime juice until the sugar dissolves. Add minced garlic and chili to complete the dipping sauce.

Step 9

Whisk egg yolks with salt, sugar, lime juice, and vanilla. Slowly add sunflower oil while mixing until the sauce becomes smooth and creamy.

Step 10

Slice shallots thinly and fry until golden and crispy. Drain and reserve for topping.

Step 11

Place turmeric rice in the center of the plate. Arrange shredded chicken, salad, optional gizzards, fried shallots, dipping sauce, and egg-yolk sauce around the rice before serving.

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