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Vietnamese ginger chicken & rice


  • Wash the rice under cold running water until it runs clear. Then drain very well, spread out on a tray or plate and set aside to dry.
  • When ready, place the chicken on a large plate (that will fit into your steamer) and sprinkle with a little fish sauce and the juice of ½ lime. Steam until the juices run clear when pierced with a skewer and then slice.
  • At the same time, put 3 tbsp oil, 4 crushed garlic cloves, 3 cm grated piece of ginger and the rice in a large heavy-bottomed pot and cook over a high heat for about 3 mins, continually stirring, being careful not to catch on the bottom. Then reduce the heat and add 2 cups stock. Push the rice down from the sides, cover and gently cook for about another 3-4 mins until tender.
  • Finely chop the remaining ginger and garlic, and pound with the chillies using a mortar and pestle. Then add a segmented lime and mix well. Add a generous amount of fish sauce with the sugar and ground pepper and combine. Taste (should be fairly tart), adding more oil if needed.
  • To serve, mound the rice on a platter (or individual plates), top with the sliced chicken and scatter with plenty of the sauce.



  • 3 cups Jasmine rice
  • 4 large boneless, skinless chicken thighs
  • Asian fish sauce
  • 1½ fresh limes
  • 3-4 tbsp vegetable oil
  • 6 plump garlic cloves
  • 5 cm piece ginger
  • 2 cups low-salt chicken stock
  • 2 small red chillies, finely chopped
  • 1 heaped tspn sugar
  • freshly ground pepper
  • fresh coriander sprigs

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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