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
Scale
- 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: Appetizer, Side Dish
- Method: Stovetop
- Cuisine: Asian, Vietnamese