This homey Vietnamese dish is simply shredded chicken with fresh herbs and turmeric-scented jasmine rice. Using a rotisserie bird makes speedy work of it.

Anita Lo
Recipe by Food & Wine August 2012

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Credit: Seth Smoot

Recipe Summary

active:
30 mins
total:
40 mins
Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a small saucepan, cook the garlic in the oil over moderate heat for 1 minute. Add the turmeric and rice and cook for 1 minute. Add the broth and bring to a boil. Cover and cook over low heat for 10 minutes. Remove the pan from the heat and let stand for 5 minutes. Fluff the rice, season with salt and pepper and cover.

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  • In a bowl, toss the chicken with the onion, basil, cilantro and 1 tablespoon of fresh lemon juice and transfer to plates. In a small bowl, combine the soy sauce and Sriracha. Serve the chicken with the rice, dipping sauce and lemon wedges.

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