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Chicken Rice Bowl with Vietnamese Ginger

ByLemongrass Kitchen
chicken rice bowl - vietnamese leaning

A cozy chicken rice bowl inspired by Hainanese chicken rice, but brightened with a distinctly Vietnamese ginger and lemongrass kick. Silky poached chicken, fragrant rice, and a sharp ginger‑scallion sauce come together in a clean, modern bowl that feels familiar and new at the same time.

chicken rice bowl - vietnamese leaning

Chicken Rice Bowl with Vietnamese Ginger

If you're a fan of chicken rice, this is a Vietnamese-leaning take built on silky poached chicken, clean aromatic broth rice, and a bight lemongrass-ginger garlic hot-oil herb sauce. The ultimate comfort food!
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Main Course, Side Dish
Cuisine Vietnamese
Servings 4

Equipment

  • Large stock pot
  • Cutting board & knife
  • Heatproof bowl for hot-oil sauce
  • Small saucepan
  • Rice cooker or medium pot with lid
  • Stock skimmer
  • Tongs
  • Ladle

Ingredients
  

Chicken & Broth

  • 4 chicken breasts 2.5–3 lbs or 4–6 bone‑in thighs
  • 3 stalks lemongrass smashed
  • 1 thumb ginger sliced
  • 3 garlic cloves smashed
  • 2 scallions cut into 3‑inch pieces
  • 1 tsp salt
  • 1 tsp sugar
  • 1 Tbsp fish sauce optional
  • Optional: 1–2 pandan leaves

Rice

  • 2 cups jasmine rice rinsed
  • 2 cups chicken poaching broth top up with water if needed
  • 1 Tbsp neutral oil
  • 1 –2 tsp minced lemongrass optional
  • Pinch of salt

Hot‑Oil Lemongrass Herb Sauce

  • 2 Tbsp finely minced lemongrass white part only
  • 1 Tbsp finely minced ginger
  • 1 Tbsp finely minced garlic
  • 2 –3 Tbsp neutral oil heated until shimmering
  • 1 –2 scallions finely sliced
  • Small handful cilantro finely chopped
  • 1 –2 tsp fish sauce or soy sauce
  • Optional: squeeze of lime pinch of sugar

For the Bowl Assembly

  • Sliced cucumbers
  • Fresh cilantro or mint
  • Crispy shallots optional

Instructions
 

Poach the Chicken

  • Bring a large pot of water to a gentle simmer.
  • Add lemongrass, ginger, garlic, scallions, salt, sugar, and fish sauce.
  • Lower chicken in breast‑side down.
  • Keep heat just below a simmer — tiny bubbles only.
  • Cook 35–45 minutes (whole chicken) or 25–30 minutes (thighs).
  • Turn off heat, cover, and let rest 15 minutes.
  • Remove chicken, pat dry, and brush lightly with neutral or sesame oil.

Cook the Rice

  • Heat neutral oil in a pot or rice cooker.
  • Add minced lemongrass (if using) and sauté until fragrant.
  • Add rinsed jasmine rice and stir to coat.
  • Add 2 cups poaching broth and a pinch of salt.
  • Cook as usual.

Make the Hot‑Oil Herb Sauce

  • Place minced lemongrass, ginger, garlic, scallions, and cilantro in a heatproof bowl.
  • Heat neutral oil until shimmering and just starting to smoke.
  • Pour hot oil over aromatics — it should sizzle.
  • Season with fish sauce or soy sauce.
  • Add lime or sugar if desired.

Assemble the Bowl

  • Slice chicken into clean, even pieces.
  • Add a scoop of broth‑cooked jasmine rice to each bowl.
  • Top with chicken, sliced cucumbers, herbs, and crispy shallots.
  • Spoon the hot‑oil lemongrass herb sauce generously over the chicken.
  • Serve with a small bowl of broth on the side.

Notes

  • Keep the poaching temperature low for the silkiest chicken.
  • Use leftover broth for soups, congee, or more rice.
  • Add Thai chili to the sauce if you want heat.
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