Vietnamese · Dinner
Turmeric Chicken Rice with Crispy Shallots
Com Ga Hoi An
Hoi An central-coast plate of poached chicken thigh shredded with lime, mint, and Vietnamese coriander, served over rice tinted with turmeric and cooked in chicken broth, finished with crispy shallot and a small bowl of clear soup.
$$
15 minsPrep
45 minsCook
60 minsTotal
MediumLevel
Nutrition per serving
520Calories
36gProtein
20gFat
48gCarbs
5gSugar
2gFiber
780mgSodium
105mgChol
Goes well with
Sancerre Sauvignon BlancSancerre Sauvignon Blanc — A crisp, dry...
local
Bia Larue SpecialBia Larue Special — A refreshing pairing...
international
Instructions
1
Prep
Halve ginger and shallot lengthwise, mince garlic. Slice red onion into rings, chilli into rings, peel carrot into matchsticks. Pick herb leaves from stems. Rinse rice until water runs clear.
2
Boil
Bring 1500ml water with ginger, shallot, and 1 tsp salt to a boil over high 5 minutes. Drop chicken in, bare simmer over low 30 minutes until juices run clear when pierced at the bone.
3
Build 1
Lift chicken into ice water 3 minutes until skin tightens, drain, then shred meat from bone in long strands. Reserve 400ml stock for rice and 500ml for soup.
4
Build 2
Toss red onion and carrot off heat with rice vinegar, sugar, and pinch of salt 10 minutes until softened and glossy. Whisk fish sauce, lime juice, and chilli into dressing.
5
Boil
Add rinsed rice to pot with 400ml chicken stock, all the garlic, turmeric, oil, and 0.5 tsp salt. Bring to boil over high 3 minutes, cover, reduce to low 15 minutes until tender.
6
Finish
Toss shredded chicken off heat 1 minute with half the dressing, drained pickles, rau ram, mint, and black pepper until evenly coated. Heat reserved stock in small saucepan to simmer.
7
Plate
Mound turmeric rice on plates, pile dressed chicken salad on top, scatter fried shallot, set bowls of clear hot stock alongside as soup, and serve remaining dressing for spooning over.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 640g (22.6 oz) bone-in chicken thigh
- 200g (7.1 oz) jasmine rice
- 80g (2.8 oz) fresh ginger
- 120g (4.2 oz) shallot
- 6 garlic cloves
- 2 tsp ground turmeric
- 1500ml (6 1/2 cup) cold water
- 1.75 tsp fine sea salt
- 2 tbsp neutral oil
- 120g (4.2 oz) red onion
- 120g (4.2 oz) carrot
- 4 tbsp rice vinegar
- 2 tsp granulated sugar
- 4 tbsp fish sauce
- 2 tbsp fresh lime juice
- 2 fresh red bird chilli
- 20g (small handful) rau ram Vietnamese coriander
- 16g (small handful) Vietnamese mint
- 10g (small handful) fried shallot
- 1 tsp ground black pepper