chicken long rice recipe
The Best chicken long rice recipe
What I love most about this recipe is how adaptable it is. I can throw in whatever veggies I have on hand—peas, carrots, bell peppers—without ruining the dish. My husband and I also love swapping out some of the chicken for shrimp or tofu if we’re feeling lighter, but the base stays the same. And the best part? It’s not just a meal—it’s a mood booster. Whether I’m cooking for a big family dinner or just making it for myself after a long day, the smell of the rice simmering in the pot always lifts my spirits. Plus, it’s got a nice balance of protein and carbs, which makes it a solid option for a healthy meal. My kids don’t realize how good it is for them, but I do—I’ve watched them grow up eating it regularly, and honestly, I don’t think they’d survive without it. It’s that kind of dish that feels like home, and that’s what matters most.
Chicken Long Rice (Phở Gà)
A classic Vietnamese noodle soup featuring tender chicken, fragrant rice noodles, and aromatic broth infused with herbs and spices. This recipe is a must-try for any occasion.
🥘Ingredients
- 4 cups chicken broth
- 1 lb boneless chicken thighs
- 2 tbsp fish sauce
- 1 tbsp soy sauce
- 1 tbsp sugar
- 1 cinnamon stick
- 4 star anise pods
- 2 cloves
- 1-inch ginger root
- 1 stalk lemongrass (bruised)
- 1 cup water
- 1 lb chicken thighs (bone-in, skin-on)
- 2 tbsp vegetable oil
- 1 tbsp minced garlic
- 1 tbsp minced shallots
- 1 tsp red pepper flakes (optional)
- 8 oz rice noodles (phở noodles)
- 1 cup bean sprouts
- 1/2 cup thinly sliced green onions
- 1/4 cup chopped cilantro
- 1/4 cup chopped mint (optional)
- 1/2 cup sliced mushrooms
- 1/2 cup thinly sliced carrots
- 1/4 cup sliced jalapeños (optional)
- 1 lime (juiced)
- 1 tbsp hoisin sauce
- 1 tbsp sriracha (optional)
👨🍳Directions
-
1
Prepare the broth: In a large pot, combine chicken broth, water, fish sauce, soy sauce, sugar, cinnamon, star anise, cloves, ginger, and lemongrass. Bring to a boil, then reduce heat to low, cover, and simmer for 30 minutes. -
2
Cook the chicken: In a skillet, heat oil over medium-high heat. Season chicken with salt and pepper, then sear skin-side down for 5-7 minutes until crispy. Flip and cook another 5-7 minutes until cooked through. Remove chicken, shred with forks, and set aside. -
3
Cook the noodles: Boil rice noodles according to package instructions (usually 8-10 minutes in boiling water). Drain and rinse under cold water to stop cooking. Divide noodles among bowls. -
4
Assemble bowls: Place shredded chicken on noodles. Pour hot broth over the chicken and noodles. Garnish with bean sprouts, sliced green onions, cilantro, and mint. -
5
Add toppings: Arrange sliced mushrooms, carrots, jalapeños, and lime wedges on top. Drizzle with hoisin sauce and sriracha if desired.
🔧Equipment
- Large pot
- Skillet or wok
- Knife and cutting board
- Mixing bowls
- Slotted spoon
- Serving bowls
📊Nutrition Facts (per serving)
📝Notes
- Tip 1: For extra flavor, add a splash of lime juice to the broth before serving.
- Tip 2: Use chicken breast instead of thighs for a leaner option, but adjust cooking time accordingly.
- Tip 3: Customize toppings based on preference—add avocado, fried shallots, or extra herbs.
Watch Video Of How Chicken Long Rice (Phở Gà) Works
❓ Frequently Asked Questions About Chicken Long Rice (Phở Gà)
What is the key difference between classic Chinese-style Chicken Long Rice and other versions of fried rice?
The key difference lies in the Long Rice (红米饭), which is made from glutinous rice (also called sticky rice). Unlike regular white rice, glutinous rice has a higher starch content, giving Long Rice its signature chewy texture and vibrant red color when cooked with sugar. Classic versions often include ingredients like dried shrimp, preserved vegetables, and a sweet-savory sauce, whereas other fried rice types (like Cantonese-style) typically use white rice and a simpler soy-based sauce.
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Why does the recipe call for both soy sauce and oyster sauce in the stir-fry process?
Soy sauce provides a salty, umami base, while oyster sauce adds a deeper, richer flavor with a touch of sweetness and a slightly caramelized depth. Using both together balances the dish—soy sauce enhances the savory notes, and oyster sauce enriches the texture and color. The order matters too: stir-fry the chicken first to avoid making the sauce too thick, then add the oyster sauce at the end to prevent it from breaking down into the oil.
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How can I ensure the Long Rice stays soft and not dry or mushy when stir-frying?
To keep the Long Rice tender:
1. Cook it properly—use a ratio of 1:1.2 rice-to-water (e.g., 1 cup rice to 1.2 cups water) and steam it until fully absorbed (about 15–20 minutes). Avoid overcooking.
2. Cool it first—let the rice sit at room temperature for 10–15 minutes before stir-frying to prevent steam buildup.
3. Stir-fry low and slow—heat the wok on medium-low to avoid drying out the rice. Add oil sparingly (just enough to coat) and stir-fry in batches if needed.
4. Add moisture later—if the rice feels dry, deglaze the wok with a splash of water or chicken broth before adding the sauce.
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Can I substitute ingredients if I don’t have dried shrimp or preserved vegetables?
Absolutely! Here are common swaps:
– Dried shrimp: Use 1 tbsp frozen shrimp (thawed) or 1 tsp shrimp paste (for a stronger umami boost).
– Preserved vegetables (like pickled daikon or cucumber): Skip or replace with ½ cup finely chopped bean sprouts or carrots for texture.
– Sweet potato: If unavailable, add ½ cup finely diced sweet potato (pre-cooked) for natural sweetness.
– Sugar: If the recipe calls for it (e.g., in the sauce), use ½ tsp brown sugar or a pinch of honey.
For the sweet-savory sauce, adjust the ratio of soy sauce to oyster sauce based on taste, but keep the balance between salty and sweet.
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Why does the dish sometimes turn out bland or lack flavor, and how can I fix it?
Blandness in Chicken Long Rice often stems from:
1. Under-seasoning: Taste the sauce before adding it to the rice. If it’s too thin, reduce the liquid slightly or add more soy/oyster sauce. For a sweeter touch, stir in ½ tsp sugar.
2. Missing aromatics: Skip the ginger and garlic if you’re in a hurry, but add them back (1 tsp each) at the end of stir-frying for depth.
3. Overcooked proteins: Chicken can dry out if stir-fried too long. Cook it first (sear or pan-fry until just done) and set aside before adding to the rice.
4. Rice texture: If the Long Rice is too hard, steam it longer or use a mix of glutinous and white rice (e.g., 70% glutinous, 30% white) for softer grains.
Quick fix: Deglaze the wok with a splash of fish sauce (½ tsp) or chili oil (1 tsp) at the end to brighten flavors.
