When I first moved to the UK, I couldn’t find Vietnamese coriander, the herb traditionally used in this Vietnamese Chicken Rice dish. Determined to recreate the flavours of home, I experimented with ingredients readily available in supermarkets. Surprisingly, my version became such a hit that even now, with Vietnamese coriander growing in our garden, I still stick to this recipe. It’s a favourite for family dinners and never fails to impress friends when they visit.
A bowl of yellow chicken rice is more than just a food – it’s a balanced, flavourful meal that ticks all the right boxes. The golden rice, infused with turmeric and cooked in rich chicken broth, is wonderfully fragrant. The shredded chicken, lightly seasoned, is tender and juicy. And the slaw? A fresh, zesty contrast that ties the dish together.
Why you will love this recipe?
- Quick and simple: Follow the steps in order, and you’ll have a sophisticated dinner on the table in no longer than 1.5 hours.
- Easily customisable: This dish is versatile. My boys don’t like salads, so their bowls get an extra serving of chicken instead. My daughter loves salads without dressing, and that’s easy to accommodate too.
- Family favourite: This meal was once a weekly dinner request in our house. It’s hearty, nutritious, and an instant mood-lifter.
What makes this dish special?
The beauty of this recipe lies in its simplicity. You only need a few main components: chicken, rice and slaw. Each part is flavoured carefully to compliment the others, creating a wholesome dish that’s full of texture and taste.
- The chicken: Whether you prefer dark meat or a mix of breast and thigh, this dish works equally well with a whole chicken or just the legs. Simmering the chicken with aromatics like turmeric, onion, and star anise infuses it with delicate, savoury flavour.
- The rice: Jasmine rice is the star here. You can mix it with glutinous rice for a slightly stickier texture (my personal preference), but plain jasmine rice works as well. Cooking it in the chicken broth elevates the flavour, making every grain deliciously golden and fragrant.
- The slaw: Crisp, refreshing, and vibrant, the slaw adds a tangy crunch to balance the richness of the chicken and rice. With shredded carrot, cucumber and lettuce, it’s dressed in a quick garlic-fish sauce dressing that’s sweet, savoury and just a little spicy.
How to make it work for weeknight dinners
One of the best things about this recipe is how seamlessly it fits into a busy schedule. The trick is to multitask. While the chicken simmers, you can start preparing the rice and slaw. If you have a rice cooker, it’s even easier – set it and forget it while you prepare the other components.
The recipe is forgiving too. Don’t have glutinous rice? Skip it. Not a fan of onion in your slaw? Leave it out. The dressing can be adjusted to suit your taste – add more chilli flakes if you love spice, or tone it down for kids.
Let’s make it together
Whether you’re a fan of Vietnamese food or just looking for a comforting dinner idea, this Vietnamese yellow chicken rice with slaw is bound to become a regular on your menu. It’s quick, easy and made with ingredients you can find in any supermarkets.
If you’ve never tried cooking jasmine rice in chicken broth, you’re in for a treat. And trust me, the slaw’s tangy dressing with a touch of chilli is a game-changer. Ready to give it a go? Let’s crack on and make some yummy food in your kitchen!
For the chicken
As I mentioned above, you can use a whole chicken or just the legs, depending on your preference. My kids are partial to dark meat, so I typically go for four chicken legs (with bones on).
Start by placing the chicken in a pot of cold water, just enough to cover it. Add star anise, turmeric, onion halves, and salt. Bring it to a boil, then reduce the heat and let it simmer for about 15 minutes. Check the chicken by piercing with a skewer – the juices should run clear. Once cooked, remove the chicken and set it aside to cool. Don’t discard the broth – we’ll use it to cook the rice!
For the rice
Jasmine rice has become widely available in supermarkets, so no need to hunt down a specialty shop like I had to years ago. My personal touch is to mix a small portion of glutinous rice with jasmine rice for a slightly stickier texture. It’s entirely optional.
If you have a rice cooker, it’ll save you a lot of time and effort. I can’t recommend investing in a good one enough, especially if you eat rice regularly. My Toshiba rice cooker, for example, has a fantastic insert that cooks rice perfectly every time.
Strain the broth through the sieve first to remove any bits. While the rice cooks, you’ll have plenty of time to prepare the slaw and chicken.
For the slaw
The slaw is a refreshing combination of shredded cucumber, carrot and chopped gem lettuce. Thinly sliced onion is optional, but if you’re not a fan of its raw flavour, there’s a quick trick to tone it down: soak the sliced onion in boiling water for 2 minutes, then transfer it into ice water for 5-10 minutes.
The key to this slaw is the dressing. It’s sweet, savoury, tangy mix with a hint of heat. Start by frying minced garlic in olive oil until golden. Remove the pan from the heat, then quickly stir in fish sauce, sugar and chilli flakes. Return the pan to the heat briefly to let everything dissolve and thicken slightly. Once cooled, pour the dressing over the salad, add a squeeze of lemon, and mix well.
For the chicken seasoning
Shred the cooked chicken, keeping a bit of skin for extra flavour (or remove it entirely if it’s not your thing). Mix the shredded meat with fish sauce, sugar, lemon juice and a sprinkle of ground pepper to enhance the flavour.
Bringing it all together
By the time the rice is ready, you’ll have everything else prepared and waiting. Assemble your bowl by layering the fragrant yellow rice at the bottom, topping it with seasoned chicken, and finishing with a generous helping of slaw.
This dish is as visually appealing as it is delicious, with its vibrant colours and fresh, aromatic ingredients. And voila! Dinner is served.
Give it a try, and I hope this recipe brings as much joy to your table as it does to ours. let me know how you personalise it for your family – I’d love to hear your take on this Vietnamese yellow chicken rice.
Vietnamese Yellow Chicken Rice with Slaw: My Take on a Classic
Description
This Vietnamese yellow chicken rice with slaw is my twist on the classic Hoi An chicken rice. Fragrant turmeric-infused rice, tender shredded chicken, and a tangy, refreshing slaw come together in this simple yet flavourful-packed dish. Perfect for a family dinner, it's easy to customise and sure to be a favourite on your table!
Vietnamese Yellow Chicken with Slaw
For the chicken
For the rice
For the slaw
Slaw dressing
For the chicken (from cooked chicken legs)
Instructions
-
Cook the chicken
- Place the chicken legs in a pot and cover with cold water. Add star anise, turmeric, onion and salt.
- Bring to a boil, then simmer for 15 minutes. Check that the chicken is cooked (juices should run clear when use a skewer).
- Remove chicken and set aside to cool. Strain and reserve the broth for the rice.Â
As the broth approaches boiling point, use a flat spoon to skim off the froth to ensure a clear broth.
-
Prepare the rice
- Mix the jasmine rice with glutinous rice (if use).
- Cook the rice with the reserved chicken broth in a rice cooker or on the stove until tender.Â
Glutinous rice is entirely optional. It's my own preference for a slightly stickier texture. The dish works perfectly with or without it.
-
Make the slaw
- Combine shredded cucumber, carrot, and chopped lettuce in a bowl. Add thinly sliced onion if desired (optional: soak onion in hot water for 2 minutes, then transfer to ice water to mellow the flavour).
- Heat olive oil in a pan, fry garlic until golden, and remove from heat. Add fish sauce, sugar, and chilli flakes, stir and let cool.
- Pour dressing over the slaw, squeeze in lemon juice, and mix to combine.Â
If you'd prefer to skip the sugar, you can always use honey instead. A friend of mine tried it that way and said it turned out beautifully.
-
Season the chicken
- Shred the cooked chicken, leaving some skin for flavour if preferred.Â
- Mix with fish sauce, sugar, lemon juice, and ground pepper.Â
I usually season the chicken just before serving to keep it fresh, but any leftovers still taste delicious when reheated the next day.
-
Assemble the dish
- Serve warm rice in bowls, topped with seasoned chicken and slaw. Garnish with extra chilli flakes or lime wedges if desired.Â
Here's a little presentation trick: i use a small bowl to shape the rice. Spoon the rice into the bowl, gently press it down with a flat spoon, and then turn it upside down onto the serving dish. This creates a beatiful dome of rice (as in the picture).
Nutrition Facts
Servings 5
- Amount Per Serving
- Calories 1123.24kcal
- % Daily Value *
- Total Fat 48.17g75%
- Saturated Fat 12.72g64%
- Trans Fat 0.16g
- Cholesterol 255.93mg86%
- Sodium 1414.48mg59%
- Potassium 1132.53mg33%
- Total Carbohydrate 113.34g38%
- Dietary Fiber 4.56g19%
- Sugars 13.5g
- Protein 56.35g113%
- Vitamin A 241.18 IU
- Vitamin C 14.63 mg
- Calcium 128.72 mg
- Iron 8.41 mg
- Vitamin D 0.27 IU
- Vitamin E 1.39 IU
- Vitamin K 56.38 mcg
- Thiamin 0.84 mg
- Riboflavin 0.53 mg
- Niacin 18.05 mg
- Vitamin B6 1.32 mg
- Folate 74.86 mcg
- Vitamin B12 1.61 mcg
- Phosphorus 625.53 mg
- Magnesium 138.28 mg
- Zinc 5.85 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
User Reviews
looks delicious !