GOURMET TRAVELLER 143CO’M GÁ HÔI AN
Hoi An chicken rice
SERVES 4
“This dish is similar to Chinese-style Hainanese chicken rice,
but the result is closer to a salad,” says Jerry Mai. “I love it.”
1 chicken(about1.8kg),
atroomtemperature
1 tbspgroundturmeric
400 gm(2cups)jasminerice
50 gm(⁄cup)whiteglutinous
rice(seenote)
Nuocmamdippingsauce
(seerecipep145),toserve
PAPAYASALAD
200 gmshreddedgreenpapaya
1 smallonion,thinlysliced
1 bunchVietnamesemint,
leavespicked
100 gmpickledcarrotand
daikon(seerecipep145)
1 Rinsechickenandpatdry
withpapertowels.Bringalarge
saucepanofwatertotheboil,
thenaddchicken,turmeric
and 1 tbspseasalt,andpoach,
reducingheatifnecessary,for
15 minutes.Turnoheatand
leavechickenintheliquidfora
further 25 minutes,thenremove
chickenandcoolonawirerack.
Reservepoachingliquid.
600 gmbonelesspork
shoulder,thinlysliced
200 gmricevermicelli
1 butterlettuce(optional),
shredded
2 Lebanesecucumbers,
cutintojulienne
150 gmpickledcarrotand
daikon(seerecipep145)
2 tbspfriedshallots
(seerecipep145)
1 bunchmint,leaves
picked
1 bunchVietnamesemint,
leavespicked
BÚNTHT NU’Ó’NG
Grilled pork and
vermicelli noodle salad
SERVES 4
“Vermicelli noodle salads make a fantastic quick meal
and are perfect in the hotter months,” says Mai.
2 Combine rice and glutinous
rice and rinse under cold water
for 2 minutes, moving rice the
whole time to ensure each grain
is well rinsed. Drain, transfer to
a saucepan and pour in enough
poaching liquid to cover rice by
about 2cm. Bring to the boil over
medium heat, then reduce heat
to a simmer and cook until liquid
has been absorbed and rice is
tender (15 minutes).
3 Remove thighs from the
chicken and chop into small
pieces. Remove breast meat
from the bone and thickly
slice. Place thighs, breast and
wings on a serving platter.
4 For salad, combine
ingredients in a bowl.
5 Divide nuoc mam among
individual serving bowls. To
serve, spoon rice and salad onto
plates. Invite guests to add their
own chicken and nuoc mam.
Note Glutinous rice is available
from select supermarkets.100 gm roasted peanuts (see
recipe p145), to serve
Nuoc mam dipping sauce
(see recipe p145), to serve
MARINADE
2 red shallots, finely chopped
2 garlic cloves, finely chopped
1 tbsp honey
60 ml (⁄ cup) fish sauce
60 ml (⁄ cup) vegetable oil
1 tbsp caster sugar
SPRING ONION OIL
3 spring onions, thinly
sliced
100 ml vegetable oil1 For marinade, combine
ingredients in a large bowl
and stir until sugar and honey
have dissolved. Add pork and
mix well to coat. Refrigerate
to marinate (at least 4 hours
or overnight).
2 For spring onion oil, place
spring onion and a pinch of
salt in a bowl. Heat oil in a small
saucepan to 150°C, then pour
oil over spring onion and stir.
Leave to infuse until ready
to use. Makes 125ml.
3 Prepare a charcoal grill
or preheat a barbecue to
medium-high. When the grill
is ready (the embers should
be glowing red with a small
flame on the charcoal), grill
pork, turning frequently, until
golden brown (8-10 minutes).
Transfer to a plate.
4 Meanwhile, cook vermicelli
according to packet instructions.Drain, run under cold water
until cool and drain again.
5 Divide noodles among bowls
and add lettuce, cucumber and
pickles. Top with pork and fried
shallots and drizzle over 80ml
spring onion oil. Garnish with
a handful of the herbs and
serve with peanuts and nuoc
mam on the side.