Com Ga Xoi Mo (Vietnamese Chicken Rice)
Silky chicken poached in aromatics, shredded and served over fragrant rice with a ginger-scallion oil. A Vietnamese comfort classic that's light yet deeply satisfying.
- Total time
- 45 min
- Servings
- 4
- Calories
- 595
- Protein
- 42g
Ingredients
7 items — tap to check off
Missing one? Custrd suggests a swap that works.
Open the appInstructions
Step 1
Bring 8 cups water to a boil in a large pot. Add chicken, half the ginger (smashed), 3 scallions (whole), and 1 tbsp fish sauce.
Step 2
Reduce heat and simmer 12–15 minutes until chicken is cooked through. Remove chicken and set aside; strain broth into a measuring cup.
Step 3
Measure 4 cups broth back into the pot. Bring to a boil and stir in rice. Reduce heat, cover, and cook 18 minutes until tender.
Step 4
Shred the cooled chicken into bite-sized pieces with two forks.
Step 5
Mince remaining ginger and remaining 3 scallions. Heat oil in a small skillet over medium until shimmering, ~2 minutes.
Step 6
Add ginger and scallions; cook 1 minute until fragrant. Remove from heat and stir in remaining 2 tbsp fish sauce.
Step 7
Fluff rice with a fork. Divide rice among bowls and top with shredded chicken.
Step 8
Drizzle ginger-scallion oil over each bowl. Season with salt and pepper to taste. Serve immediately.
Tools you’ll need
- large pot with lid (6+ quart)
- small skillet
- measuring cups and spoons
- two forks (for shredding)
- spoon or ladle
Cook smarter
Get matched recipes for what’s in your fridge
Custrd is an iPhone and Android app that finds real recipes from the ingredients you already have. No more grocery-list aspirations. Try it free for 7 days.
