Vietnamese Recipes & Cuisines (Poultry)

Boiled Chicken with Nuoc Mam Sauce Recipe

(Thit Ga Luoc Voi Nuoc Mam)

Ingredients : Serves 4-5


2.5 liters

1 inch

30 ml


15 ml

1/4 teaspoon


Individual dips

15 ml

15 ml

15 ml

Large chicken, either corn-fed or free-range


Sliced peeled root ginger, about 5 mm thick

Nuoc Mam sauce or light soy sauce

Dried black Chinese mushrooms

Dry sherry




Light soy sauce

Sesame seed oil

Nuoc Mam sauce

Method :
  • Tear off the fat from the chicken cavity and discard. Cut off the parson's nose and rinse the chicken in cold water. Bring a large pot of water to the boil over high heat and plunge in the chicken. When the water comes to the boil again, let the chicken cook for 1 minute to firm the skin. Remove it and rinse it briefly with running warm water to get rid of any scum.

  • Bring the measured amount of water to the boil with the ginger slices and Nuoc Mam sauce in a deep pot into which the chicken will fit snugly.

  • Add the chicken and, when the water boils again, turn the heat down to a simmer.

  • Cover and simmer for 1 1/2 hours, turning the chicken from time to time to ensure that it cooks evenly.

  • In the meantime, soak the black mushrooms in some warm water for about 20 minutes. Squeeze them dry and rinse in cold water, repeating this a couple of times. Cut off and discard the stems and add the mushrooms to the soup about 30- minutes into the cooking time. Add the sherry when the chicken is cooked and season with salt to taste.

  • Serve the chicken whole in the soup and dips in individual saucers. Guests tear off pieces of the meat with a fork or chopsticks and put it in their bowls with a little broth and mushrooms.

  • Leftover chicken can be used for a variety of dishes.

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