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Vietnamese

Cơm Gà Hội An (Vietnamese Chicken Rice)

A Hội An-style Vietnamese chicken rice with fragrant yellow rice, tender shredded chicken, herbs, onion, and fish-sauce dressing.

Published and reviewed by Kitchgrow on 7 September 2026Updated

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Cơm Gà Hội An (Vietnamese Chicken Rice)

55 mintotal

45 min hands-on10 min hands-off

Prep 20 min · Cook 35 min

Serves
2
Difficulty
Medium
Spice
Mild
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Ingredients

Quantities are for 2 servings.

You'll need: Stovetop.

About an hour. The chicken poaches while the rice cooks in its stock, so the two stages overlap rather than queue.

Method

  1. Poach the chicken thigh with ginger and salt in gently simmering water until fully cooked through.

  2. Rest the chicken briefly, then shred it into bite-sized pieces. Reserve the cooking liquid if using it as stock.

  3. Heat oil in a pot, cook garlic until aromatic, then add rinsed jasmine rice and turmeric powder.

  4. Add warm chicken stock, cover, and cook until the rice is tender and fluffy.

  5. Mix fish sauce, lemon juice, sugar, green chilli, and a little warm water to make a bright dressing.

  6. Toss the shredded chicken with a little dressing, sliced onion, mint, and coriander.

  7. Serve the yellow rice with the dressed chicken, cucumber slices, and extra dressing on the side.

How to tell it's done

The rice should be fluffy and lightly yellow, while the chicken should be juicy and easy to shred.

Getting it right

Tip

Let the rice rest covered for 5 minutes after cooking so the grains finish steaming evenly.

What to serve it with

Serve with cucumber, herbs, and extra chilli dressing for a complete rice plate.

Common mistakes

The chicken is dry and stringy.
Keep the water at a bare tremble and pull the pot off heat as soon as it is done. A rolling boil tightens chicken thigh and drives the flavour into the water — which you then want for the rice, but not at the cost of the meat.
The rice is bland and pale.
Cook it in the poaching liquid, not water, and fry the garlic and turmeric in oil first. Cơm gà takes its whole character from that stock; made with plain water it is just yellow rice.

Substitutions

  • Use Chicken Breast if Chicken Thigh is unavailable, but avoid overcooking because it dries faster.
  • Use regular rice if Jasmine Rice is unavailable; rinse well and adjust water as needed.
  • Use Chicken Stock made from the poaching liquid for better flavor.
  • Fish Sauce contains fish and gives the dressing its Vietnamese character; replacing it changes flavor and allergen review.

Storing and reheating

Keeps two days in the fridge with the chicken, rice, and dressing in separate boxes. Reheat the rice with a splash of stock. Dress and add the herbs only at serving — dressed chicken goes watery overnight.