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.
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
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
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.