Hoi An chicken rice
com ga hoi an da nang

I’ve been obsessed with this dish recently. Given Hoi An’s historical Chinese influence, com ga Hoi An is somewhat similar to Hainanese chicken rice. However, to me it is much bolder, spicier and tastier.

The chicken is shredded and mixed with chopped herbs, sliced onions and spices, while the rice is cooked with the chicken broth which gives it a lovely scent and taste. This dish can’t go without toppings of peppermint, shredded green papaya, and pickled vegetable and the central region’s distinctive chili jam.

What a sensational harmony of flavors and colors! No wonder why Com ga Hoi An has become such a food icon of not only Hoi An but also the surrounding central region. In Da Nang, you can find this delicious dish at Hoai Pho restaurant (255 Nguyen Chi Thanh). This eatery specializes in Hoi An dishes such as cao lau, com ga, banh bao banh vac (white rose dumplings)… If you don’t have time to travel to Hoi An from Da Nang, be sure to give this place a try!

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Where: 255 Nguyen Chi Thanh, Da Nang

Post By Summer Le (139 Posts)

Summer created Danangcuisine.com in 2010 to share her eating experience in her hometown Da Nang. Follow her on Instagram, Facebook and Youtube @danangcuisine for daily updates. If you're in Danang, sign up for her popular street food tours www.summer.com/foodtour

Website: → Summer's Danang Food Tour

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  • Nomadik B

    Thanks for the article and letting us know where we can try these dishes! Your site is quickly becoming THE goto resource for food in Da Nang! Great job!

  • Irene T

    do you have the recipe for this dish?

    • Helen Le

      coming up some time soon ^^

    • beduke

      from a recent Saveur article: a full description of the meal that might allow you to re-create it:
      The mix-and-eat com ga platter is built in layers, starting with a mound of soft, yellow-tinted rice, sometimes cooked in chicken broth and fat to double down on the flavor. Next comes slivers of white chicken meat—typically the whole bird’s been boiled with green onions, ginger, turmeric, and salt and shredded by hand—splashed in a light dressing of fish sauce, sugar, and lime juice. For crunch, the plate’s crowned with the usual bundle of aromatic herbs including rau ram, or Vietnamese coriander, as well as raw onions quick-pickled in vinegar and sugar. When jumbled up together, it makes for a combination at once soft and crunchy, spicy and cooling, filling but refreshing.

      The rice is yellow-tinted because after you boil the chicken, you add turmeric to the broth. Here’s another recipe link, from vietnam online.com: https://goo.gl/Mp9Vbg

      Between the Saveur description and the vietnamonline.com recipe, you should be good to go.

      Happy Cooking!

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