• Vietnam Food Safari

Traditional Vietnamese Recipe - CƠM GÀ XÉ (VIETNAMESE CHICKEN RICE – HOI AN STYLE)

One of the signature dishes of Hoi An, a small ancient town in Central Vietnam. It features shredded chicken tossed with Vietnamese coriander, onions, and lime juice dressing. The chicken salad is then served with turmeric rice cooked directly in chicken stock. So tasty and refreshing!


For The Chicken:

1.5 kg chicken whole

3 slices ginger

2 scallion

3 shallots

1 tsp salt

1 tsp chicken stock.

3 minced garlic, shallot and ginger

2 tsp of Turmeric

For The Rice:

450 g white rice rinsed a few times and soaked in water for at least 1 hour.

1l of stock from Chicken Pot – run through a fine mesh strainer

1 tsp of Turmeric powder

2 lemongrass stalks – crushed and tied in a knot.

Chicken Seasoning Ingredients:

1 white onion, thinly sliced, marinate with 1 tsp sugar, 1tsp fish sauce and 1 tsp vinegar.

Vietnamese mint (rau dam) leaves removed from stalks – 2 cups

Juice of 1/2 lime

Salt and pepper to taste

Condiments for Serving:

Coriander (cilantro)

2 Tomatoes Thinly sliced

1 Cucumber Thinly sliced

Pickled carrot and green papaya - 100 g carrot, shredded

100 g green papaya, shredded

1 tablespoon salt

2 tablespoon of sugar

¼ cup rice wine vinegar

(Rub salt onto carrot and papaya let sit 10min.Then rinse and drain. Combine vegetables, sugar and vinegar into a bowl and marinate 2hrs)

Soy Sauce to serve.

Chili Jam to serve.


Rub chicken with salt inside and out. Then rinse well and pat it dry. Into its cavity, add 3 slices ginger, 2 scallion, 3 shallots. These will infuse the chicken with a pleasant aroma as it boils.

Place Chicken in a large pot. Add 1 tsp salt, 2 tsp of turmeric and 1 tsp chicken stock. Add water to just cover the chicken, and bring to the boil. Allow water to boil for 6-8 minute. Skim off any foam that may form. Remove from heat and cover pot with lid cover the lid, and leave for 45 minutes. Remove the chicken from pot and place on a rack to cool.

Add the rice 1 teaspoon of turmeric powder, crushed lemongrass stalks and 1 litre of stock to a medium pot. Bring to the boil, then reduce to simmer for 2 mins. Remove from the heat, cover then pan with lid. Leave for 8 mins, then drain off any excess liquid. Remove lemongrass.

Use your fingers to tear the chicken into strips and place in a bowl. Add the chicken seasoning ingredients and toss to combine well.

To Serve

Place a 2 Heaped serving spoons of rice onto plate, decorate the tomato and cucumber slices around the plate. Place a good handful of the chicken on top of the rice. Decorate with sprigs of coriander and 2 tablespoon of pickled carrot and papaya.

Serve with a small dish of soy sauce. And Chili Jam