Chicken Rice Recipe

From the north of Vietnam, where fresh herbs play an important role in the cuisine, this refreshing dish can be served very simply, drizzled with nuoc cham, or as part of a celebratory meal that might include fish or chicken, either grilled or roasted whole, and accompanied by pickles and a table salad.

Ingredients : Serves 4

350 g

2-3

1 bunch

2

For stock

2

1

4 cm

15 ml

3

1 bunch

1/2 teaspoon

Long grain rice, rinsed and drained

Shallots, halved and finely sliced

Fresh mint, stalks removed, leaves finely shredded

Spring onions (scallions), finely sliced, for garnishing

Nuoc cham, for serving

Meaty chicken legs

Onion, peeled and quartered

Fresh root ginger, peeled and coarsely chopped

Nuoc mam

Black peppercorns

Fresh mint

Sea salt

• To make the stock, put the chicken legs into a deep pan. Add all the other ingredients, except the salt and pout in 1 liter water.

• Bring the water to the boil, skim off any foam, then reduce the heat and simmer gently with the lid on for 1 hour.

• Remove the lid, increase the heat and simmer for a further 30 minutes to reduce the stock. Skim off any fat, strain the stock and season with salt.

• Measure 750 ml stock. Remove the chicken meat from the bone and shred.

• Put the rice in a heavy pan and stir in the stock. When the rice settles, check that the stock sits roughly 2.5 cm above the rice; if not, top it up.

• Bring the liquid to the boil, cover the pan and cook for about 25 minutes, or until all the water has been absorbed.

• Remove the pan from the heat and, using a fork, add the shredded chicken, shallots and most of the mint. Cover the pan again and leave the flavors to mingle for 10 minutes.

• Tip the rice into bowls, or on to a serving dish, garnish with the remaining mint and spring onions, and serve with nuoc cham.

Making a meal of it

To serve this dish as a meal on its own, stir fry strips of pork, slices of Chinese sausage and a handful of shrimps and toss into the rice along with the shredded chicken.