Hoi An Chicken Rice Recipe (Cơm Gà Hội An)
Cơm Gà Hội An is Vietnam's bold and herbaceous answer to Hainanese chicken rice. Tender poached chicken is hand-torn into a punchy salad with Vietnamese coriander, fresh lime, and fish sauce, then served over golden turmeric rice cooked in rendered chicken fat. This authentic Hoi An chicken rice recipe is rustic, flavorful, and surprisingly simple to make at home.
Equipment
Ingredients
Chicken & Broth
- 4-5 Bone-in skin-on chicken thighs (or whole free-range chicken, cut up)
- 1/4 cup Chicken fat trimmings
- 2 inch piece Ginger smashed
- 3-4 Scallions
- 1 tbsp Fresh turmeric or ground turmeric
- 1 tsp Salt
- 8-10 cups Water enough to cover chicken
Turmeric Rice
- 2 cups Glutinous rice
- 1 cup Jasmine rice
- 3 cups Reserved chicken broth
- 2 tbsp Rendered chicken fat
- 1 tbsp Garlic minced
- 3 slices Ginger optional
- 1/2 tbsp Ground turmeric
Herb Salad (Gỏi Gà)
- 1 Red onion thinly sliced (soaked in water)
- 1 bunch Vietnamese coriander rau răm
- 2-3 Scallions chopped
- 1/2 bunch Cilantro chopped
- 1 tsp Chicken bouillon powder to taste
- 1/4 tsp Salt to taste
- 1/2 tsp Black pepper to taste
- 2 tbsp Lime juice
- 1 tbsp Nước Chấm Fish sauce
- 2 tbsp Fried shallots
To Serve
- 1/2 cup Pickled carrots and daikon
- 1 Sliced cucumber
- Extra Nước Chấm Fish sauce
Instructions
- Poach the Chicken: Add chicken to a large pot with ginger, scallions, turmeric, and salt. Cover with cold water. Bring slowly to a gentle simmer. Cook 35-40 minutes, skimming impurities for a clean broth. Check doneness by piercing the thickest part - juices should run clear. Remove chicken and let cool. Reserve broth.
- Render the Chicken Fat: Place chicken fat trimmings in a cold pan. Render over medium-low heat until liquid and golden. Remove solids and reserve fat.
- Toast & Cook the Rice: Wash rice thoroughly. Heat rendered chicken fat gently and sauté garlic. Add rice and toast until grains turn slightly opaque. Transfer to rice cooker. Add exactly 3 parts reserved broth (2 parts glutinous: 1 part jasmine). Stir in turmeric for color. Cook until fluffy.
- Optional Chicken "Glow-Up": Mix turmeric with oil and lightly brush over chicken skin for color only. This step is purely aesthetic.
- Tear the Chicken: Once cooled, hand-tear chicken along the grain into bite-sized pieces. Do not slice - tearing gives better texture.
- Make the Herb Salad: Combine onion, herbs, scallions, and cilantro. Season with bouillon, black pepper, lime juice, fish sauce, and fried shallots. Mix with hands. Taste and adjust.
- Serve: Fluff rice and plate with chicken, pickled carrots and daikon, cucumber slices and herb salad. Serve at room temperature. Finish with extra fish sauce and lime if desired.
Notes
- Chicken fat is non-negotiable: It’s the soul of the dish; don’t swap it for plain oil!
- Measure the rice liquid: Sticky rice absorbs water differently—don’t freestyle this one or use the finger test.
- Hand-tear for texture: Tearing creates more surface area for the lime and fish sauce to cling to.
- Ground turmeric color: Use ground turmeric in the rice for that signature neon-yellow glow.
- Room Temp: Serving the chicken salad at room temperature or slightly cooled keeps the meat silky.