Com Tam Ga Nuong (Vietnamese Broken Rice Bowl with Lemongrass Grilled Chicken)

Name: Com Tam Ga Nuong (Vietnamese Broken Rice Bowl with Lemongrass Grilled Chicken)
Prep time: 40 min
Cook time: 25 min
Total time: 1 h 5 min
Yield: 4 servings
Cuisine: Vietnamese
Ingredients: 1½ lb (680 g) boneless, skinless chicken thighs, trimmed of excess fat, patted dry; 3 stalks (45 g) lemongrass stalks, tender bottom 4–5 inches only, very finely minced (about 3 tablespoons); 4 cloves (15 g) garlic, finely minced; 2 medium (60 g) shallots, finely minced; 3 tbsp (45 ml) fish sauce; 2 tbsp (25 g) granulated sugar; 1 tbsp (15 ml) oyster sauce; 1 tbsp (15 ml) soy sauce; ½ tsp (1 g) freshly ground black pepper; 2 tbsp (30 ml) neutral oil (such as canola or vegetable), plus a little extra for oiling the grill grates; 2 cups (380 g) broken rice (com tam), rinsed in several changes of water until mostly clear, then drained well; 2¼ cups (530 ml) water; 1 medium (100 g) carrot, peeled, cut into thin matchsticks; 5 oz (150 g) daikon radish, peeled, cut into thin matchsticks; ¼ cup (60 ml) unseasoned rice vinegar; ½ cup (120 ml) warm water, warm tap water; 3 tbsp (38 g) granulated sugar; 1 tsp (6 g) kosher salt; ¼ cup (60 ml) fish sauce; ¼ cup (50 g) granulated sugar; ½ cup (120 ml) warm water; 2 tbsp (30 ml) fresh lime juice, from about 1 large lime; 1 clove (4 g) garlic, finely minced; 1 small (3 g) Thai bird's eye chile, thinly sliced (optional); 4 scallions (50 g) scallions, green parts only, thinly sliced; 3 tbsp (45 ml) neutral oil (such as canola or vegetable); ¼ tsp (1½ g) kosher salt; 2 small (200 g) Persian or small cucumbers, sliced into thin half-moons; 2 small (200 g) ripe tomatoes, cut into thin wedges

From the MyKitchenBank Kitchen

Smoky, lemongrass-and-garlic grilled chicken thighs over tender broken rice, finished with glossy scallion oil, quick-pickled carrot and daikon, fresh cucumber and tomato, and a sweet-salty-sour nuoc cham for spooning over everything.

Prep: 40 min
Cook: 25 min
Wait: 2 hr 5 min
Total: 3 hr 10 min
Makes: 4 generous rice bowls

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Ingredients

4 servings

For the chicken
1½ lb (680 g) boneless, skinless chicken thighs, trimmed of excess fat, patted dry
3 stalks (45 g) lemongrass stalks, tender bottom 4–5 inches only, very finely minced (about 3 tablespoons)
4 cloves (15 g) garlic, finely minced
2 medium (60 g) shallots, finely minced
3 tbsp (45 ml) fish sauce
2 tbsp (25 g) granulated sugar
1 tbsp (15 ml) oyster sauce
1 tbsp (15 ml) soy sauce
½ tsp (1 g) freshly ground black pepper
2 tbsp (30 ml) neutral oil (such as canola or vegetable), plus a little extra for oiling the grill grates
For the rice
2 cups (380 g) broken rice (com tam), rinsed in several changes of water until mostly clear, then drained well
2¼ cups (530 ml) water
For the quick pickles
1 medium (100 g) carrot, peeled, cut into thin matchsticks
5 oz (150 g) daikon radish, peeled, cut into thin matchsticks
¼ cup (60 ml) unseasoned rice vinegar
½ cup (120 ml) warm water, warm tap water
3 tbsp (38 g) granulated sugar
1 tsp (6 g) kosher salt
For the nuoc cham
¼ cup (60 ml) fish sauce
¼ cup (50 g) granulated sugar
½ cup (120 ml) warm water
2 tbsp (30 ml) fresh lime juice, from about 1 large lime
1 clove (4 g) garlic, finely minced
1 small (3 g) Thai bird's eye chile, thinly sliced (optional)
For the scallion oil
4 scallions (50 g) scallions, green parts only, thinly sliced
3 tbsp (45 ml) neutral oil (such as canola or vegetable)
¼ tsp (1.5 g) kosher salt
To serve
2 small (200 g) Persian or small cucumbers, sliced into thin half-moons
2 small (200 g) ripe tomatoes, cut into thin wedges

Equipment (8)

Outdoor grill or cast-iron grill pan (or a broiler with a rack and rimmed baking sheet)
Instant-read thermometer
Medium saucepan with tight-fitting lid (3-quart / 2.8 L)
Fine-mesh strainer
Small heavy saucepan or skillet for heating oil
Heatproof small bowl
Mixing bowls and a large zip-top bag or shallow dish
Sharp knife and cutting board

Steps

Before you start

Plan ahead: the chicken needs at least 2 hours in the marinade (up to 8 hours in the fridge for deeper flavor).
Broken rice (com tam) is sold in Asian markets; it cooks faster and comes out softer than whole-grain rice, so follow the water amount here rather than a package for whole-grain rice.
Trim the lemongrass by removing the dry outer layers and green tops; you want only the pale, tender bottom 4–5 inches of each stalk.
Have an instant-read thermometer ready. Chicken is done at 165°F (74°C), and thighs stay juicy at that temperature.

1
Make quick pickles
- In a medium bowl, stir the warm water, rice vinegar, 3 tablespoons sugar and 1 teaspoon salt for about 1 minute until the sugar and salt fully dissolve.
- Add the carrot and daikon matchsticks and press them down so they are submerged.
- Leave at room temperature while the chicken marinates (at least 30 minutes).
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Ready when: Vegetables bend without snapping and taste pleasantly sweet-tart.
Tip: Pickles keep improving for a day; refrigerate in the liquid if you make them early.
2
Marinate the chicken
- In a large bowl, stir together the minced lemongrass, garlic, shallots, 3 tablespoons fish sauce, 2 tablespoons sugar, oyster sauce, soy sauce, black pepper and 2 tablespoons oil until the sugar dissolves.
- Add the chicken thighs and turn and massage until every piece is coated.
- Cover (or transfer to a zip-top bag) and refrigerate for at least 2 hours and up to 8 hours.
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Ready when: Chicken is evenly coated and the marinade smells strongly of lemongrass and garlic.
Tip: Mince the lemongrass as fine as you can; coarse pieces are woody and will burn on the grill.
3
Mix the nuoc cham
- In a small bowl, stir 1/4 cup fish sauce, 1/4 cup sugar and 1/2 cup warm water until the sugar dissolves completely.
- Stir in the lime juice, minced garlic and the sliced chile, if using.
- Taste: it should be balanced sweet, salty and sour.
- Add a splash of water if too strong.
- Set aside.
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Ready when: No sugar granules remain at the bottom of the bowl.
Tip: Make the sauce slightly stronger than you think you need; the rice dilutes it.
4
Cook the broken rice
- About 40 minutes before serving, put the drained rice and 2 1/4 cups water in a 3-quart saucepan.
- Bring to a boil over high heat (about 3 minutes), stir once, then cover tightly, reduce to low and cook for 15 minutes without lifting the lid.
- Turn off the heat and let the rice steam, covered, for 10 minutes.
- Fluff gently with a fork.
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Ready when: Rice is tender, plump and slightly sticky with no hard centers and no standing water.
Tip: Broken rice turns mushy if over-stirred, so stir only once at the boil.
5
Heat the grillOven 450°F / 230°C
- While the rice cooks, preheat a grill or grill pan over medium-high heat to about 450°F (230°C) for 10 minutes.
- Scrape the grates clean, then wipe with a folded paper towel dipped in a little neutral oil, held with tongs.
- If using the broiler instead, set the rack 6 inches from the element, heat to broil (about 500°F / 260°C) and line a rimmed sheet with foil and a rack.
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Ready when: Hand held 5 inches above the grates feels too hot to keep there for more than 3–4 seconds.
Tip: Remove the chicken from the marinade, letting excess drip off, and leave any clumps of lemongrass on; they add flavor but scrape off any large wet pieces to limit flare-ups.
6
Grill the chickenOven 165°F / 75°C
- Lift the thighs from the marinade, letting excess drip off.
- Place on the grill and cook, undisturbed, 5–6 minutes until well-charred grill marks form and the meat releases easily.
- Flip and cook another 4–6 minutes.
- Check the thickest part with a thermometer: it must read 165°F (74°C).
- (Under the broiler: cook 6–7 minutes per side.)
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Ready when: Deep golden-brown with charred edges; thermometer reads 165°F (74°C) in the thickest part and juices run clear.
Tip: The sugar in the marinade burns fast. If it blackens before the center is done, move the chicken to a cooler part of the grill and cover.
7
Rest and slice chicken
- Transfer the chicken to a cutting board and rest for 5 minutes so the juices redistribute.
- Slice across the grain into 1/2-inch (1.25 cm) strips.
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Ready when: Slices hold together and release only a little juice.
8
Make scallion oil
- Put the sliced scallion greens and 1/4 teaspoon salt in a heatproof bowl.
- In a small saucepan, heat 3 tablespoons oil over medium-high heat for 1–2 minutes until it shimmers and a scallion piece sizzles immediately when dipped in.
- Carefully pour the hot oil over the scallions and stir.
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Ready when: Scallions sizzle loudly, turn bright green and the oil smells sweet and fragrant.
Tip: Do not let the oil smoke; smoking oil will make the scallions bitter. Pour carefully as it will spatter.
9
Assemble the bowls
- Drain the pickles.
- Divide the rice among 4 bowls and spoon a little scallion oil over each portion.
- Top with sliced chicken, then arrange cucumber, tomato wedges and pickled vegetables alongside.
- Serve with the nuoc cham on the side, or spoon about 2 tablespoons over each bowl.
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Ready when: Rice is glossy with scallion oil and everything is warm or cool as intended.
Tip: Serve right away while the chicken and rice are still hot.

Good to know

Tips

Don't skip rinsing the broken rice; the excess starch otherwise makes it gluey.
Thighs are far more forgiving than breasts here, staying juicy even with the sugary char.
Pound thicker thighs gently to an even 3/4-inch thickness so they cook at the same rate.
For an authentic touch, top each bowl with a fried egg (cooked until whites are set) or a few slices of Chinese sausage.

Make ahead

"Marinate the chicken up to 8 hours ahead. Pickles and nuoc cham can be made up to 5 days ahead and refrigerated. Scallion oil is best the day it's made but can be made up to 1 day ahead."

Storage & reheating

Room temperature: serve within 2 hours. Fridge: store components separately in airtight containers for up to 3 days (pickles and nuoc cham up to 5 days). Freezer: cooked chicken and rice freeze up to 2 months. Reheat rice with a splash of water covered in the microwave until steaming; reheat chicken in a 350°F (175°C) oven for 8–10 minutes or until hot (165°F / 74°C).

Substitutions

broken rice (com tam) → jasmine rice. Use 2 cups jasmine rice with 2 1/4 cups water; texture will be a little firmer.
lemongrass stalks → jarred or frozen minced lemongrass. Use about 3 tablespoons; flavor is milder, so add an extra 1/2 teaspoon of lime zest if you like.
boneless, skinless chicken thighs → boneless pork chops or pork shoulder slices. Grill pork to 145°F (63°C) with a 3-minute rest; thin slices cook in about the same time.
fish sauce → soy sauce plus a pinch of salt. Use 2 tablespoons soy sauce; the flavor will be less funky and the chicken darker.