Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 whole chicken (3–3.5 lb / 1.4–1.6 kg)
- 2.5 qt (2.4 L) water, 1 small onion, 2-inch ginger, 2 tsp kosher salt, 1 tbsp fish sauce, 1 tsp sugar, 1 tsp whole peppercorns
- 2 cups (400 g) jasmine rice; 2 tbsp chicken fat or neutral oil; 2 garlic cloves; 1 tsp ground turmeric; 2 1/4 cups (540 ml) hot chicken broth; 1 tsp fish sauce; 1/2 tsp salt
- 1 medium red onion; 1/2 cup rice vinegar; 1/2 cup water; 1.5 tbsp sugar; 1 tsp fine salt
- 1 cup thinly sliced scallions; 1/3 cup neutral oil; 1/2 tsp salt
- 1 cup mixed herbs (Vietnamese coriander or cilantro + mint), lime wedges, cucumber slices (optional), white pepper
Do This
- 1. Rinse and soak rice 15 minutes; drain. Slice herbs and onions; set aside.
- 2. Poach chicken in aromatics at 185–195°F (85–90°C) for 25–30 minutes; rest off heat 10–15 minutes. Reserve broth and skim fat.
- 3. Pickle onion: combine vinegar, water, sugar, salt; add onion and sit 15 minutes.
- 4. Cook rice: sauté garlic in chicken fat, bloom turmeric; add rice, then 2 1/4 cups hot broth, fish sauce, salt. Simmer 12 minutes; rest 10.
- 5. Scallion oil: pour 275°F (135°C) hot oil over sliced scallions with salt.
- 6. Shred chicken; toss with some scallion oil and a splash of fish sauce. Season broth; serve rice topped with chicken, scallion oil, herbs, pickled onions, and broth on the side.
Why You’ll Love This Recipe
- Golden, fragrant turmeric rice cooked in chicken broth for deep flavor.
- Ultra-tender poached chicken finished with aromatic scallion oil.
- Bright pickled onions and fresh herbs balance richness with tang and crunch.
- Comforting, clear chicken broth served alongside—light yet satisfying.
Grocery List
- Produce: 1 small yellow onion, 1 medium red onion, 2-inch ginger, 8–10 scallions, 2 garlic cloves, 1 small cucumber (optional), 1 bunch Vietnamese coriander or cilantro + mint, limes
- Dairy: None
- Pantry: Jasmine rice, fish sauce, kosher salt, sugar, whole black peppercorns, ground turmeric, neutral oil (canola/peanut), rice vinegar, white pepper (optional)
Full Ingredients
Poached Chicken & Broth
- 1 whole chicken (3–3.5 lb / 1.4–1.6 kg)
- 2.5 qt (2.4 L) water, or enough to cover by 2.5 cm
- 1 small yellow onion, halved
- 2-inch piece fresh ginger, sliced
- 2 tsp kosher salt
- 1 tbsp fish sauce
- 1 tsp rock sugar or granulated sugar
- 1 tsp whole black peppercorns
Turmeric Rice
- 2 cups (400 g) jasmine rice, rinsed and soaked 15 minutes
- 2 tbsp rendered chicken fat (skimmed from broth) or neutral oil
- 2 garlic cloves, minced
- 1 tsp ground turmeric (or 2 tsp freshly grated turmeric)
- 2 1/4 cups (540 ml) hot chicken broth (from poaching)
- 1 tsp fish sauce
- 1/2 tsp kosher salt
Scallion Oil (Mỡ Hành)
- 1 cup thinly sliced scallions (about 6–8 scallions)
- 1/3 cup (80 ml) neutral oil
- 1/2 tsp kosher salt
Quick Pickled Onions
- 1 medium red onion, thinly sliced
- 1/2 cup (120 ml) rice vinegar
- 1/2 cup (120 ml) water
- 1.5 tbsp sugar
- 1 tsp fine salt
- Optional: a few thin slices of red chili
To Serve
- 1 cup mixed herbs: Vietnamese coriander (rau răm) if available; otherwise cilantro and mint, torn
- 1 small cucumber, thinly sliced (optional)
- Lime wedges
- White or black pepper, to taste
- Optional: crispy shallots for garnish
Step-by-Step Instructions
Step 1: Rinse rice and prep aromatics
Rinse the jasmine rice under cold water until the water runs mostly clear. Soak the rice in fresh water for 15 minutes, then drain well. Halve the yellow onion and slice the ginger. Thinly slice the red onion for pickling and set aside. Rinse and dry the herbs; tear them just before serving for best fragrance.
Step 2: Poach the chicken gently
In a large pot, add the chicken, 2.5 qt (2.4 L) water, halved onion, sliced ginger, kosher salt, fish sauce, sugar, and peppercorns. Bring to a bare simmer over medium heat. Maintain the water at 185–195°F (85–90°C)—there should be gentle movement and tiny bubbles, not a rolling boil. Poach for 25–30 minutes, until the thickest part of the breast reaches 150–155°F (66–68°C). Turn off the heat and let the chicken rest in the hot liquid for 10–15 minutes to finish gently to 160–165°F (71–74°C). Transfer the chicken to a tray. Skim 2–3 tablespoons of fat from the broth and reserve for the rice. Strain the broth and keep it hot.
Step 3: Make quick pickled onions
In a small bowl, whisk together rice vinegar, water, sugar, and fine salt until dissolved. Add the sliced red onion (and chili, if using). Let sit at room temperature for at least 15 minutes, stirring once or twice. The onions will turn lightly pink and crisp-tender.
Step 4: Cook golden turmeric rice
In a medium saucepan over medium heat, warm 2 tablespoons chicken fat (or neutral oil). Add the minced garlic and cook 30–45 seconds until fragrant but not browned. Stir in the turmeric and cook 15 seconds to bloom the spice. Add the drained rice and stir for 1–2 minutes to coat every grain. Pour in 2 1/4 cups (540 ml) hot chicken broth, fish sauce, and salt. Bring to a gentle simmer, cover, reduce heat to low, and cook for 12 minutes. Turn off the heat and rest, covered, for 10 minutes. Fluff with a fork.
Step 5: Make scallion oil
Place the sliced scallions and 1/2 teaspoon salt in a heatproof bowl. Heat the neutral oil in a small pan to about 275°F (135°C), or until it looks shimmery and a test scallion sizzles lightly. Carefully pour the hot oil over the scallions and stir. The scallions will wilt, turn vibrant green, and smell wonderfully oniony.
Step 6: Shred chicken and finish the side broth
When cool enough to handle, remove skin and bones (save bones for extra broth if desired). Shred or slice the chicken into bite-sized pieces. Toss the meat with 2–3 tablespoons scallion oil and a splash of fish sauce to season. To finish the side broth, taste the strained poaching liquid and adjust with fish sauce and a pinch of white pepper. Keep hot for serving.
Step 7: Plate and serve Hoi An–style
Pack the turmeric rice into a small bowl and invert onto each plate for a tidy mound. Top with the shredded chicken and drizzle with more scallion oil. Add a generous handful of herbs, a tangle of pickled onions, and cucumber slices if using. Sprinkle with crispy shallots and a pinch of pepper. Serve immediately with a small bowl of the hot clear chicken broth on the side and lime wedges to squeeze over the rice and chicken.
Pro Tips
- Keep poaching below a simmer. Gentle heat yields silky, juicy chicken. If you do not have a thermometer, look for tiny lazy bubbles and no agitation.
- Bloom turmeric in fat to unlock color and flavor and avoid a raw, chalky taste.
- Use hot broth for the rice so the pot returns to a simmer quickly and cooks evenly.
- Skim and save chicken fat—it gives the rice authentic savor and shine.
- Turmeric stains: use a wooden spoon you do not mind tinting and wipe spills promptly.
Variations
- Annatto-tinted rice: Infuse 1 tsp annatto seeds in 2 tbsp oil over low heat for 2–3 minutes, strain, and use in place of some chicken fat for a deeper golden hue alongside the turmeric.
- Instant Pot method: Cook the whole chicken on High Pressure for 18 minutes with aromatics, then natural release 15 minutes. Proceed with rice and scallion oil as written.
- Lemongrass broth: Add 2 lightly crushed lemongrass stalks to the poaching liquid for a citrusy aroma.
Storage & Make-Ahead
Refrigerate components separately in airtight containers: chicken and broth up to 4 days, turmeric rice up to 3 days, scallion oil up to 1 week, and pickled onions up to 2 weeks. Freeze broth up to 3 months. Reheat rice with a sprinkle of water, covered, in the microwave or in a steamer until hot and fluffy. Rewarm chicken gently in a covered skillet with a splash of broth so it stays juicy; refresh with a little more scallion oil before serving.
Nutrition (per serving)
Approximate values: 820 calories; 34 g protein; 35 g fat; 78 g carbohydrates; 2 g fiber; 1,500 mg sodium. Values will vary based on exact ingredients and seasoning.
Capture an intimate 45-degree close-up of Com Ga Hoi An that celebrates texture and sheen. Focus on the top of the rice mound where individual turmeric-stained jasmine grains glisten lightly with chicken fat, transitioning to tender strands of shredded poached chicken. Show the scallion oil as tiny, glossy droplets catching the light on the chicken fibers. Frame vivid details: emerald scallion slices, feathery mint and cilantro leaves, and a tangle of translucent magenta-pink pickled onions with faintly curled edges. Include the tip of a vintage fork resting near the rice for scale. In the softly blurred background, hint at a small bowl of clear broth with a few floating scallions and a curl of steam. Use natural side lighting to highlight moisture and shine, with a shallow depth of field that keeps the front third tack-sharp and the rest gently falls off. Color palette should emphasize warm yellows and greens contrasted with the cool pinks of the pickles, all on a matte, speckled ceramic plate for visual contrast.
