Việt Nam’s four chicken dishes listed among most tasty dishes of Asia by TasteAtlas

Four of Việt Nam’s chicken dishes have recently been listed among the 65 most tasty dishes of Asia by TasteAtlas. The dishes include boiled chicken, curry chicken, shredded chicken salad and lemongrass chili chicken.

These dishes are not only symbols of Việt Nam’s cuisine, but also traditional popular dishes in the country’s north, south and central regions, according to TasteAtlas.

Boiled chicken brings symbolism and taste to the Vietnamese meal table. It is not only an essential dish for all important occasions such as Tết (Lunar New Year holiday), wedding or death anniversary, but also reflects solemnity and spiritual significance in the country’s culture, said professional chef Phạm Tuấn Hải, who had been a judge of the Việt Nam Master Chef programme.

Boiled chicken is popular traditional dish of Vietnamese. — Photo tcdulichtphcm.vn

From past to present, all Vietnamese families believe that using boiled chicken for worship at year end or new year will bring them a good start and everything will go as expected.

“A plate of a golden boiled chicken decorated with fragrant threads of lemon leaves is not only a simple dish, but also a symbol of a thriving new year with good fortune, it helps to enhance national cultural beauty at important festivals,” Hải said.

The dish has won the interest of the people because the chicken, boiled just right, retains its savoury flavour, firm skin and pristine meat. Dipping it in a sauce of lemon juice, fish sauce and chili topped with threads of lemon leaves makes it a genuine experience, Hải said.

Distinct from curry chicken dishes of other countries, Vietnamese curry chicken does not use fresh milk but coconut juice, which creates the rich, aromatic characteristic of the dish. — Photo saigoneer.com

Curry chicken, although a famous traditional dish of India and a number of other countries, is also a favourite in Việt Nam, with the local version originated from cooks in the southern province of Sóc Trăng.

Main ingredients include chicken and curry powder. It is stewed until it is soft and enriched with aromatic and attractive flavour, said local cook Lê Thu Hường.

Unlike curry chicken of other countries, Vietnamese curry chicken does not use fresh milk but coconut juice which creates the characteristic rich, fragrant flavour, said Hường, noting that the curry powder is made from anise, curry leaves, clove and chili, creating a dedicate mixture to attract foodies.

Chicken salad (gà xé phay) is a dish famous for its fragrant chicken, fresh herbs, and pungent onion and chili, which help to create an unforgettable aromatic taste. — Photo bachhoaxanh.com

Asked how to cook the dish, Hường said chicken is soaked with curry powder, cashew oil stew with potato, carrot, onion and coconut juice. It is eaten with bread, vermicelli or rice.

Hường said she also often makes shredded chicken salad (locally known as gỏi gà or gà xé phay) which is a light and tasty dish, easy to cook.

Boiled chicken is torn into pieces and mixed with cut fresh vegetables such as cabbage, carrot, onion, coriander, laksa leaves, basil, fish sauce, lemon juice, sugar, garlic and chili. The dish is a harmonic mix of sour, sweet, spice and salt, which is very suitable to enjoy in severe summer heat.

Hường said the dish is famous for its fragrant chicken, fresh herbs, and pungent onion and chili, which help to create an unforgettable aromatic taste.

“It is an indispensable dish for many Hanoians to worship their ancestors at a big party,” she said, adding that it is also an ideal dish for those wishing to reduce their weight.

Lemongrass chili chicken is a traditional dish, particularly popular in the Mekong River Delta, said Hường.

Lemongrass chili chicken (gà kho sả ớt) is a traditional dish particularly popular in the Mekong River Delta provinces of Long An and Tiền Giang. — Photo giadinh.suckhoedoisong.vn

Chicken is soaked with lemongrass, turmeric, shallot, garlic, sugar, salt, chili and fish sauce for half an hour before frying it in oil for 10 minutes and then stewing it with a bowl of coconut juice until it becomes soft, said Hường, adding that the dish is eaten with hot rice or noodle.

“The dish is flaky and savoury. It greatly stimulates the appetite,” she said.

These chicken dishes have helped to bring Việt Nam’s cuisine onto the world culinary map. “These dishes are also our pride, so we have tried to develop and preserve them,” chef Tuấn Hải told Việt Nam News.