Vietnamese Rice Bowls Recipe
This Vietnamese Rice Bowl, also known as Com Ga Nuong, is a delicious and vibrant meal featuring grilled chicken, pickled vegetables, and a tangy Nuoc Cham sauce. Perfect for a flavorful weeknight dinner or a special meal!
Ingredients
For the Chicken Marinade:
- 2 large Shallots minced
- 3 cloves Garlic minced
- ¼ cup White sugar
- ½ tbsp Pepper
- 1 tbsp Dark soy sauce the thick one!
- 1 tbsp Fish sauce
- ¼ cup Grapeseed oil or another neutral oil
- 1.5 lbs Chicken breast cut into chunks
For the Nuoc Cham Dipping Sauce:
- ⅓ cup Lukewarm water
- 2 tbsp Sugar
- Juice from ½ fresh lime
- 2 tbsp Fish sauce
- 1 Garlic clove finely minced
- 1 tsp Sambal or sriracha or a few slices of bird’s eye chili if available
For the Pickled Carrots and Daikon:
- 1 tsp Salt divided
- ½ cup grated Carrots
- ½ cup grated Daikon radish
- ¼ cup Warm water
- 2 tbsp Sugar
- ¼ cup white Vinegar
For the Bowls:
- 5 cups Brown rice
- ¼ cup Fresh mint
- ¼ cup fresh Cilantro
- 2 Scallions diced
- 2 tbsp Crispy fried garlic or onion for garnish
- ½ cup sliced English cucumbers
- Quick pickled daikon and carrots prepared above
Instructions
Marinate the Chicken:
- In a small bowl, whisk together shallots, garlic, sugar, pepper, soy sauce, fish sauce, and oil until combined and sugar starts to dissolve.
- Add the chicken chunks and stir to coat. Refrigerate overnight or for at least 4 hours.
- Soak wooden skewers in water for at least an hour.
- Preheat the grill. Thread chicken onto skewers and grill until cooked through and charred. Set aside.
Prepare Nuoc Cham Dipping Sauce:
- In a bowl, mix water and sugar until dissolved.
- Add lime juice, fish sauce, garlic, and sambal. Adjust seasoning with more fish sauce or sambal to taste.
Make the Pickled Carrots and Daikon:
- Toss grated carrots and daikon with ½ teaspoon salt and place in a strainer. Let sit for 15 minutes, then rinse and pat dry.
- In a bowl, whisk together warm water and sugar until dissolved. Add vinegar and stir.
- Combine the pickling liquid with the vegetables and let sit for at least 20 minutes.
Assemble the Bowls:
- Place 2.5 cups of rice on one side of each bowl.
- Add cucumbers, pickled daikon and carrots, cilantro, and mint to the other side.
- Top with 2-3 chicken skewers per bowl, and sprinkle with chopped scallions and crispy fried shallots.
- Serve with Nuoc Cham and enjoy!
Notes
- Marinate Longer: For the best flavor, marinate the chicken overnight to let the spices fully infuse.
- Grill on High: Make sure your grill is hot before adding the chicken. This will give the chicken a nice char and keep it juicy.
- Make Extra Nuoc Cham: This versatile sauce can be used as a dip or dressing for other dishes, so consider making a bit extra to keep on hand.