Rice is on the table at every Vietnamese meal, and cơm gà nướng ngũ vị hương is one way to make it the centre of a plate: chicken thighs marinated overnight with five-spice powder (ngũ vị hương) and grilled, served with rice cooked in the broth from poaching the chicken. It’s a good one to cook at the weekend. Plan ahead: the chicken marinates overnight in the fridge, then grills for 45–50 minutes. Ingredients For the chicken 2 big chicken thighs 1 small packet (5 g) five-spice powder (ngũ vị hương), sold at Vietnamese markets Garlic and shallots 1 teaspoon salt 1 tablespoon fish sauce 1 teaspoon honey 1 tablespoon sugar 1 teaspoon soy sauce Oyster sauce and sesame oil For the rice and plate 2 bowls rice A little fried shallot Cucumber and tomato Soy sauce, to serve How to make cơm gà nướng ngũ vị hương 1. Poach the chicken and keep the broth Clean the chicken thighs, soak them in hot water for 1–2 minutes, then clean them again. Bring a pot of water to the boil and boil the thighs for 5 minutes. Lift them into a basket and pat them dry with paper towels. Don’t throw away the broth; the rice cooks in it later. 2. Marinate overnight Peel the garlic and shallots and mince them finely. Cut a few shallow lines across the surface of each thigh so the marinade can get in. Mix the marinade: the garlic and shallots, 1 teaspoon salt, oyster sauce, sesame oil, 1 tablespoon fish sauce, 1 teaspoon honey, 1 tablespoon sugar and 1 teaspoon soy sauce. Rub the marinade all over the chicken with your hands. Cover well and leave it in the fridge overnight. 3. Cook the rice in the chicken broth Wash the rice 2–3 times. Put it in the pot with enough of the chicken broth from step 1 to cover it, and a little fried shallot. Cook the rice, stirring it now and then with wooden chopsticks. 4. Grill the chicken Once the chicken has had its night in the fridge, grill the thighs at 180 degrees for 45–50 minutes, brushing them with the marinade from time to time, until the skin turns golden brown. 5. Plate it Scoop 2–3 tablespoons of rice into a bowl, press it down firmly and turn it out onto a plate. Add a grilled thigh, sliced cucumber and tomato, and some soy sauce. Eat it while it’s hot. Share:
