Vietnamese Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Cơm Gà Hội An (Hội An Chicken Rice)
Fragrant turmeric-stained rice cooked in chicken broth and topped with hand-shredded poached chicken and a tangy onion herb salad.
Contains common allergens
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Instructions
5 steps- 1
Place the chicken and ginger in a pot, cover with 5 cups water, bring to a boil, then reduce to a bare simmer and poach for 25 minutes until cooked through.
- 2
Remove the chicken, reserving the broth, let it cool slightly, then hand-shred the meat into bite-size strips and discard the bones.
- 3
Cook the rinsed jasmine rice with the turmeric and 2.5 cups of the reserved chicken broth in a rice cooker or covered pot until tender and golden, about 18 minutes, then fluff with a fork.
- 4
Toss the sliced onion, torn herbs, fish sauce, and lime juice together in a bowl to make a bright, tangy salad.
- 5
Mound the turmeric rice on plates, top generously with shredded chicken, and pile the onion herb salad alongside, then serve with extra broth and chili sauce on the side.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
64/100
Works for many families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving370
Calories
8 g
Protein
80 g
Carbs
2 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Com ga Hoi An is the central Vietnamese answer to Hainanese chicken rice, shaped by centuries of Chinese merchant influence in the port town of Hội An and refined into something distinctly local. Where Hainanese chicken rice uses rendered chicken fat and aromatics, the Hội An version gains its golden color from turmeric and its brightness from Vietnamese coriander (rau răm), an herb with a peppery, slightly lemony character unavailable in Chinese or other Southeast Asian variants. The dish is served at every com ga stall in Hội An's old town, often piled with shredded poached chicken on top of the yellow rice and finished with a lime-fish sauce dressing that ties the elements together.
Listahan note
This version poaches the chicken gently in seasoned stock, cooks the rice in that same enriched liquid for cohesion, and builds the dressing around fish sauce and lime — prioritizing the turmeric-herb character that defines the Hội An version over a generic chicken-rice approach.
Technique cues
- The key technique is using the poaching liquid to cook the rice immediately after the chicken is done — the stock, now enriched with chicken gelatin and turmeric, is absorbed into the rice and gives it flavor far beyond what any separate seasoning could achieve.
- Chicken should be poached at a bare simmer (180F / 82C), never boiled; aggressive boiling produces dry, stringy breast meat, while a gentle poach leaves the chicken moist enough to tear into long, silky strands that sit beautifully on top of the rice.
- Rau răm (Vietnamese coriander) is the irreplaceable herb here — its peppery, slightly soapy edge (milder than cilantro but more complex than mint) is what makes the dish taste specifically of Hội An; use it generously and add it raw at the end, never cooking it.
Kitchen flow
- Parallel prep
- While the chicken poaches, prepare herbs, slice the white onion for the salad, and have the rice rinsed and ready so you can start it in the strained poaching liquid the moment the chicken is removed.
- Make-ahead
- Poach the chicken and make the stock up to 2 days ahead; refrigerate separately. On the day of serving, bring stock to a simmer, cook the rice fresh, and warm the shredded chicken gently in a splash of stock.
- Leftover move
- Leftover chicken and rice combined with extra stock and rau răm makes an excellent simple congee the next morning — add the stock, simmer until the rice breaks down, and finish with a soft-boiled egg.
- Cleanup rhythm
- The single-pot approach (poach chicken, strain stock, cook rice in same pot) means minimal cleanup; wash the pot while the rice steams off-heat with the lid on after absorbing all liquid.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
jasmine rice, rinsed
base and broth absorber
Purpose: Jasmine rice cooked in the turmeric-poaching liquid becomes the dish's defining element — its fragrant quality and slightly sticky texture hold the seasoned liquid and show off the golden color.
Handling: Rinse thoroughly until the water runs clear to remove excess starch, then toast briefly in the pot before adding liquid for an extra layer of nutty flavor.
Adaptation: Long-grain white rice works acceptably; avoid short-grain or sushi rice, which becomes too sticky and clumpy for this application.
bone-in chicken thighs and breasts
primary protein and stock builder
Purpose: Bone-in pieces release gelatin and collagen into the poaching liquid that enriches the rice-cooking broth; using boneless pieces produces a noticeably thinner, less flavorful result.
Handling: Start in cold water with ginger and onion, bring slowly to a simmer — do not add to boiling water — and maintain a gentle bubble for 20-25 minutes before removing and shredding.
Adaptation: A whole small chicken (3-3.5 lbs) can be used for the most flavorful stock; increase poaching time to 45-50 minutes.
ground turmeric
color and mild earthy flavor
Purpose: Turmeric is what visually and culinarily distinguishes com ga Hoi An from Hainanese or other chicken rice variants, giving the rice its gold color and contributing a faint earthy warmth.
Handling: Add to the poaching liquid early so it disperses evenly through the broth that will later cook the rice.
Adaptation: Fresh turmeric grated into the poaching liquid gives a brighter yellow; use 2-3 teaspoons fresh for 1 teaspoon ground.
fresh mint and Vietnamese coriander (rau răm), torn
fresh aromatic finish
Purpose: Rau răm's unique peppery-lemony note is what makes this dish identifiably Hội An rather than generically Vietnamese; it is used raw and in meaningful quantity, not as a token garnish.
Handling: Tear by hand rather than cutting with a knife to avoid bruising and oxidation; add at the last possible moment before serving.
Adaptation: If rau răm is unavailable, combine fresh mint with flat-leaf parsley and a small amount of fresh lemon basil — it does not replicate rau răm but provides comparable freshness and complexity.
fish sauce
primary seasoning in dressing
Purpose: Fish sauce in the dressing provides the umami depth that connects the mild poached chicken to the fragrant turmeric rice, and is used more restrained here than in southern Vietnamese cooking.
Handling: Combine with lime juice and a small amount of sugar to make a balanced dressing; taste as you go since fish sauce varies significantly in salinity between brands.
Adaptation: Light soy sauce can substitute for a gluten-free direction if paired with a small amount of seaweed flakes to approximate the oceanic quality.
Technique notes
- The shredded chicken should be pulled while still warm — cold poached chicken tears into thicker, less elegant shreds; use two forks or clean hands to pull along the grain into long strands, then immediately toss with a small amount of the dressing to keep it moist.
- Rest the rice off-heat for 10 minutes with a clean towel placed between the pot and lid to absorb excess steam — this is the technique that produces separate, fluffy grains rather than a dense, sticky mass.
- The thinly sliced white onion served on the side is traditional and important — its sharp bite and crunch offset the soft chicken and rice; soak sliced rings in ice water for 10 minutes to mellow their pungency while keeping the crunch.
Ingredient swaps
- Gluten-free direction
- The dish is naturally gluten-free; use coconut aminos or a certified gluten-free fish sauce to verify the dressing is safe.
- Lower-sodium adjustment
- Reduce the fish sauce by half and substitute lime zest and an extra squeeze of lime juice to maintain brightness; add a pinch of MSG to preserve savory depth without as much sodium.
- Vegetarian direction
- Replace chicken with firm tofu slabs poached in vegetable broth seasoned with turmeric, soy sauce, and ginger; the rice cooked in this broth will have a lighter but still fragrant quality.
Serve alongside
- simple cucumber salad with rice vinegar, sesame oil, and sliced chili
- Vietnamese chicken broth (from the poaching liquid) served in a small cup alongside
- quick-pickled green papaya with fish sauce and lime
- fresh lime soda with a pinch of salt (soda chanh muoi)
- cold chrysanthemum tea, traditional with light rice dishes in central Vietnam
- light jasmine tea served hot
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Store shredded chicken and rice separately in the fridge for up to 3 days; combined, the rice absorbs moisture from the chicken and becomes gummy.
- Reheat rice in a covered pan with 1-2 tablespoons water or stock over low heat, stirring gently; microwave with a damp paper towel over the bowl works for single portions.
- The poaching/rice stock freezes well for 3 months and is excellent as a base for soups or other rice dishes.
Equipment
- large heavy-bottomed pot or Dutch oven that fits the chicken pieces in a single layer
- fine-mesh strainer for straining the poaching liquid before cooking rice
- clean kitchen towel for steaming the rice off-heat
- two forks or a stand mixer with the paddle attachment for shredding large quantities of chicken quickly
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