Traditional Hội An Chicken Rice (Cơm gà Hội An truyền thống)

Toss the green papaya and carrot with the rice vinegar, 10 g sugar and 3 g salt. Leave for 15 minutes, then drain well.

Put the chicken in a stockpot with the cold water, ginger, bruised lemongrass, shallots, 10 g salt and 15 ml fish sauce. Bring slowly to a gentle simmer, skim the surface, then poach until the thickest meat reaches 74°C / 165°F when measured away from the bone. Lift out the chicken and strain the broth.

Measure 700 ml hot broth for the rice and reserve about 600 ml for four small soup cups. Keep any remaining broth for another use or to adjust the rice liquid if your cooker requires it.

Heat the oil or chicken fat in the rice pot. Gently fry the garlic until fragrant, then stir in the drained rice and turmeric for 1–2 minutes. Add 700 ml broth and cook covered using the rice-cooker or saucepan method until tender. Rest covered for 10 minutes, then fluff.

When the chicken is cool enough to handle, remove the meat from the bones and tear it into bite-size pieces. Discard bones safely and keep the cooked meat away from raw-poultry tools and surfaces.

Toss the chicken with the red onion, rau răm, mint, lime juice, remaining 15 ml fish sauce, 8 g sugar, black pepper and 30 ml water.

Serve the rice with the dressed chicken, drained pickle, cucumber and herbs. Pour the reserved hot broth into four cups and garnish with scallions and optional chili. Serve promptly. Cool leftover rice rapidly in shallow containers within 1 hour, refrigerate at or below 4°C / 40°F, use within 24 hours and reheat only once to 74°C / 165°F. Refrigerate other leftovers within 2 hours.