• Cooking Time: 2 HOURS
  • Servings: 10 MINUTES
  • Preparation Time: 1 HOUR
  • Whole chicken or chicken parts with bones.
  • You will also need long grain rice (preferably Jasmine rice), onion, Vietnamese coriander (Rau răm), limes, and turmeric powder.
  • Vietnamese coriander (also called hot mint, Vietnamese mint, laksa leaf)
  • If you have time, I strongly recommend making this dish from scratch because the rice will taste the best with homemade chicken stock. The store-bought stock just doesn’t have the same amount of flavors as well as a richness from chicken fat.
  1. The first step is to cook the chicken. Once it is fully cooked, take it out, remove the meat from the bones and then add the bones back to the stock to continue extracting flavors. Don’t overcook the meat or it will not be juicy.
  2. Once the chicken stock is ready, we will lightly sauté the rice with oil and turmeric powder. Then transfer the rice to the rice cooker and add as much chicken stock as required by your rice cooker. Hit the start button just like how you usually cook rice with your rice cooker.
  3. While waiting for the rice, slice the onion as thinly as you can. Then soak it in iced cold water with some lime juice added for at least 15 minutes. This helps keep the onion slices white as well as remove the raw onion taste.
  4. The dressing is super simple, just fresh lime juice, salt, black pepper and a pinch of sugar (optional) to round out the flavors. Feel free to tweak the ratio of these ingredients to your liking. Toss shredded chicken, onion slices with the dressing and give it a few minutes to let the flavors meld.
The best chicken rice in Hoi An Vietnam!