How to make Vietnamese Cơm Gà (Chicken Rice)

If you’ve ever had Vietnamese cơm gà, you know how comforting this dish is—fragrant, turmeric-infused rice, tender poached chicken, and a bold ginger fish sauce that brings everything together. It’s simple, satisfying, and packed with flavor.

This recipe uses just two chicken thighs, so it’s perfect for a small meal or meal prepping. Plus, the rice cooker does all the work, making this an easy and foolproof recipe that anyone can make!

Why You’ll Love This Recipe

✔️ One-Pot Wonder – The rice is cooked in chicken broth and aromatics, giving it extra depth of flavor.
✔️ Perfectly Tender Chicken – Poached thighs stay juicy and flavorful.
✔️ That Ginger Fish Sauce – The real star of the dish! It’s sweet, savory, and slightly spicy.
✔️ Easy & Minimal Cleanup – With everything done in a rice cooker, it’s almost effortless!

Ingredients

For the Chicken & Broth:

• 2 bone-in, skin-on chicken thighs
• 3 cups water
• 1-inch piece ginger, sliced
• 2 stalks green onion, cut into 2-inch pieces
• ½ tsp salt
• ¼ tsp turmeric powder (optional)

For the Rice:

• 1 cup jasmine rice, rinsed
• 1 cup chicken broth (from cooking the chicken)
• ½ tsp turmeric powder (for color)
• 1 clove garlic, minced
• 1 tbsp chicken fat (skimmed from broth or substitute with oil)

For the Ginger Fish Sauce:

• 2 tbsp fish sauce
• 1 tbsp sugar
• 1 tbsp lime juice
• 1 tbsp warm water
• 1-inch piece ginger, finely minced
• 1 clove garlic, minced
• 1-2 red thai chilies

Servings, Prep & Cook Time

• Servings: 2
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour

How to Make Vietnamese Cơm Gà

Step 1: Poach the Chicken

1. In a pot, add chicken thighs, water, ginger, green onions, turmeric powder and salt.
2. Bring to a gentle simmer over medium heat, then reduce to low. Cover and cook for 25-30 minutes, until the chicken is fully cooked.
3. Remove chicken and let rest. Save the broth for the rice and soup!

📝 Tip: To get glossy chicken skin, immediately submerge the cooked thighs in an ice bath for 5 minutes before slicing.

Step 2: Cook the Rice in a Rice Cooker

1. Rinse the jasmine rice under cold water until the water runs clear.
2. Add the rice to the rice cooker with chicken broth, turmeric powder, minced garlic, and chicken fat.
3. Stir, then cook using the normal rice setting.

📝 Tip: Chicken fat makes the rice extra flavorful—skim it off the poaching broth and use it instead of oil!

Step 3: Make the Ginger Fish Sauce

1. In a bowl, mix fish sauce, sugar, lime juice, and warm water until dissolved.
2. Stir in minced ginger, garlic, and chilies. Set aside for the flavors to meld.

📝 Tip: Want a stronger ginger kick? Add more minced ginger or chilies!

Step 4: Assemble & Serve

1. Slice the poached chicken and place it on a plate.
2. Fluff the rice and scoop it alongside the chicken.
3. Drizzle ginger fish sauce over the chicken.
4. Optional: Garnish with cucumber slices, fresh herbs, and fried shallots.

Enjoy with extra fish sauce on the side and maybe a light broth from the poaching liquid!

Troubleshooting & Tips

1. My Chicken is Dry!

• The key is low and slow poaching. Keep the broth at a gentle simmer, not a rolling boil.
• Rest the chicken before slicing to retain juices.

2. The Rice is Too Mushy or Too Dry!

• Too mushy? Use a little less broth next time.
• Too dry? Add a bit more broth before cooking.

3. My Fish Sauce is Too Strong!

• Adjust with more lime juice and sugar to balance out the saltiness.

4. Can I Use a Different Cut of Chicken?

• Yes! Bone-in chicken breast works, but thighs stay juicier.

Variations & Add-Ons

✨ Grilled Chicken Cơm Gà – Instead of poaching, marinate the thighs in fish sauce, garlic, and sugar, then grill them.

✨ Cơm Gà Hải Nam (Hainanese Style) – Serve with a clear chicken broth and a side of chili sauce.

✨ Spicy Version – Add chopped Thai chilies to the fish sauce for a kick.

Final Thoughts

This Vietnamese Cơm Gà is simple but packed with flavor. The fragrant turmeric rice, tender poached chicken, and that sweet-savory ginger fish sauce make for an unforgettable meal.

Best part? The rice cooker does most of the work, so it’s easy to make any day of the week!

Give it a try and let me know how it turns out—happy cooking! 🍚🐓

How to make Vietnamese Cơm Gà (Chicken Rice)

Recipe by Jen H. DaoCourse: lunch, dinnerCuisine: viet, vietnamese, asianDifficulty: easy

Servings

2

servings

Prep time

15

minutes

Cooking time

45

minutes

Ingredients

• For the Chicken & Broth:

• 2 bone-in, skin-on chicken thighs

• 3 cups water

• 1-inch piece ginger, sliced

• 2 stalks green onion, cut into 2-inch pieces

• ½ tsp salt

• ¼ tsp turmeric powder (optional)

• For the Rice:

• 1 cup jasmine rice, rinsed

• 1 cup chicken broth (from cooking the chicken)

• ½ tsp turmeric powder (for color)

• 1 clove garlic, minced

• 1 tbsp chicken fat (skimmed from broth or substitute with oil)

• For the Ginger Fish Sauce:

• 2 tbsp fish sauce

• 1 tbsp sugar

• 1 tbsp lime juice

• 1 tbsp warm water

• 1-inch piece ginger, finely minced

• 1 clove garlic, minced

• 1-2 red thai chilies

Directions

• Poach the Chicken
  In a pot, add chicken thighs, water, ginger, green onions, turmeric powder and salt.
  
  Bring to a gentle simmer over medium heat, then reduce to low. Cover and cook for 25-30 minutes, until the chicken is fully cooked.
  
  Remove chicken and let rest. Save the broth for the rice and soup!
  
  📝 Tip: To get glossy chicken skin, immediately submerge the cooked thighs in an ice bath for 5 minutes before slicing.
• Cook the Rice in a Rice Cooker
  Rinse the jasmine rice under cold water until the water runs clear.
  
  Add the rice to the rice cooker with chicken broth, turmeric powder, minced garlic, and chicken fat.
  
  Stir, then cook using the normal rice setting.
  
  📝 Tip: Chicken fat makes the rice extra flavorful—skim it off the poaching broth and use it instead of oil!
• Make the Ginger Fish Sauce
  In a bowl, mix fish sauce, sugar, lime juice, and warm water until dissolved.
  
  Stir in minced ginger, garlic, and chilies. Set aside for the flavors to meld.
  📝 Tip: Want a stronger ginger kick? Add more minced ginger or chilies!
• Assemble & Serve
  Slice the poached chicken and place it on a plate.
  
  Fluff the rice and scoop it alongside the chicken.
  
  Drizzle ginger fish sauce over the chicken.
  
  Optional: Garnish with cucumber slices, fresh herbs, and fried shallots.

Notes

• Enjoy with extra fish sauce on the side and maybe a light broth from the poaching liquid!