How to Make Vietnamese Fragrant Rice with Chicken and Mint Asian Cooking Recipe Cuisine

Vietnam Fragrant Rice with Chicken and Mint

This recipe was taken from centuries old cooking techniques and when possible applied modern cooking methods and/or ingredients.  It uses Asian cooking styles, Asian Spices, Asian Sauces and Asian Ingredients.  The style of cooking may have a slight alteration while still maintaining the dish's overall purpose.  In this blog we touch on recipes that may be predominant for the Chinese Cuisines.  We will also share recipes based upon country, or regions such as: Burma, Cambodia, Indian, Indonesia, Japan, Korea, Laos, Malaysia, Nepal, Philippines, Singapore, Sri Lanka, Taiwan, Thailand, Tibet and Vietnam.  Some cuisines are considered South Asian, South East Asian, Central Asian and/or Middle Eastern and may not be strictly connected to a specific country or culture.

Recipe makes for 4 Servings

12 oz long grain rice, rinsed and drained

2-3 shallots, halved and finely sliced

1 bunch of fresh mint, stalks removed, leaves finely shredded

2 spring onions, finely sliced, to garnish

nuoc cham

STOCK

2 meaty chicken legs

1 onion, peeled and quartered

1 1/2-inch fresh ginger, peeled and coarsely chopped

1 tbsp fish sauce

3 tbsp peppercorns

1 bunch fresh mint

sea salt


Directions:

Make the stock by putting the chicken legs in a deep pan. Add all the other ingredients except the salt and pour in 4 cups of water. 

Bring the water to a boil, skim off any foam, the 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 out 3 cups of stock. Remove the chicken meat from the bones and shred. 

Put the rice in a heavy pan and stir in the stock. When the rice settles, check that the stock sits roughly 1-inch above the rice; if not, top it up. Bring the liquid to a boil, cover the pan and cook for about 25 minutes or until all the water has been absorbed.


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 remaining mint and the spring onions and serve with nuoc cham.

Find Local Asian Markets

For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong.  Discover more about Jaew Bong, check out www.jaewbong.com.

Enjoy..

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