Looking for a quick-to-make Vietnamese dish that pairs perfectly with beer?
Try Vietnamese steamed chicken with coriander (Ga Hap Rau Ram). It’s ideal for sharing with friends while sipping beer, or, in my case, a refreshing glass of sparkling water.
The chicken is lightly seasoned and steamed with plenty of Vietnamese coriander (rau ram). It’s served with fresh coriander and a tangy lemon-salt-pepper dipping sauce on the side.
Vietnamese coriander, also called Vietnamese hot mint or rau ram, has a sharp, spicy flavor that complements the chicken beautifully. If your garden is overflowing with this herb, this is the perfect recipe to use it up.
For an authentic Vietnamese taste and texture, free-range chicken is always preferred, though regular chicken works well too.
I also make use of the organs and feet, often found stuffed in the cavity of free-range birds. Be sure to clean these thoroughly with water. If using chicken feet, trim off the toenails — no one wants those in their food!
Chop the chicken into small pieces with a meat cleaver, rub it generously with seasoning, and place it in a shallow heat-proof bowl. Top with Vietnamese coriander, then steam.
Once done, serve with fresh coriander leaves and a lime-salt-pepper dipping sauce, and enjoy!
Steamed Chicken with Vietnamese Coriander (Ga Hap Rau Ram)
- Total Time: 1 hour
- Yield: 4 1x
Description
A tasty Vietnamese steamed chicken recipe with coriander (Rau Ram), served with a lemon-salt-pepper dipping sauce — perfect for sharing with friends over a glass of beer.
Ingredients
- 1 whole chicken (free-range preferred, cut into small piece)
- 1 tablespoon sea salt
- 1 tablespoon granulated white sugar
- 2 tablespoons chicken or mushroom bouillon powder
- 3 cloves garlic (peel chop finely)
- 1 small shallot (peel chop finely)
- 1 bunch Vietnamese coriander/mint leaves (rau ram)
- Lime, salt and pepper dipping sauce (muoi tieu chanh)
Instructions
- Marinate: In a small bowl, mix together salt, sugar, bouillon stock powder, garlic and shallot. Marinate chicken pieces with seasoning mixture for at least 15 minutes or overnight in fridge for better results.
- Steam: Prepare your steamer and bring it to a rolling boil (about 10 minutes). Place marinated chicken on a shallow heat-proof bowl that will fit your steamer. Make sure to lay the chicken in a single layer. Place half of your Vietnamese coriander on top of the chicken then steam for about 30 minutes. Remove from the steamer carefully.
- Finish: Serve with fresh coriander, dipping sauce and enjoy.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: side dish, appetizer
- Method: Stovetop
- Cuisine: asian, vietnamese
