Ms Buoi 22 Phan Chau Trinh
Ms Ty 27 Phan Châu Trinh
Ms Thuan 17/4 Nhị trưng
Many chicken rice shops on the street.
Click this video to see how to make Chicken rice
What you might remember most about a trip to central Vietnam is the ubiquitous flavor of savory chicken rice. Hoi An’s chicken rice, with its unique spicy character, tempting smell and its simple yet very appetizing presentation, is just so Vietnamese!
On the night of the old town, across the block, under the roof of the ancient roof moss, under shimmering lantern, you cannot ignore the chicken boiled silk show up on a disk, first fragrance attractive flight from the chicken rice restaurants. Want to make delicious rice and chicken also choose to have that experience.
Hoi An chicken rice is very simple: in it’s most bare form, the recipe includes only rice, chicken, sauce and pickled carrots. But it is not easy to cook an exemplary chicken rice plate. You’ve got to visit the master chefs in Hoi An’s street-side eateries. Hoi An chicken rice houses tear their chicken meat into small pieces and then mash the pieces with crushed onions, Vietnamese coriander and the other spices to the best absorb their flavors. The dish is then served up with very spicy chili sauce, pepper to slow the heart various coating mix chicken liver hard, extremely attractive. The springy chicken pieces and fragrant rice is decorated with peppermint, papaya, and salted onions.
The spicy dish might burn your tongue a little bit, but it’s an essential part of the cultural experience in central Vietnam. The culinary style in this region is different than the sweeter tastes in the south and saltier dishes in the north.
The best cooks use free-range chickens raised in countryside gardens, not the industrial factory-style birds. Poultry raised in the gardens is stronger and more springy, with a far richer flavor than the soggy stuff produced in “industrial agriculture” facilities. While westerners often prefer fattier, more tender chicken meat, Vietnamese birds considered the best for eating are often smaller with dense, muscular meat. The trick of the recipe is to skilfully make the chicken pieces smell fragrant and spicy without loosening the meat.
The towns of Hoi An is the best place to try the dish. Hoi An even has its own cooking style that varies slightly from other central-region styles.
So, if you’re a chicken lover, don’t get so lost in Hoian’s historical and cultural sites that you forget to sit down and enjoy the local cuisine.