South China Morning Post: Com ga Hoi An is a quintessential representative of Central Vietnamese cuisine
WVR - Vietnam's Com ga Hoi An was recently featured on South China Morning Post (SCMP), receiving positive remarks for its flavor, preparation method, and the sophisticated combination of ingredients.
Latest
 |
| Screenshot of the article. |
According to SCMP, Com ga Hoi An shares similarities with Hainanese chicken rice but offers a fresher taste due to the combination of herbs, a distinctive sour and spicy flavor, and a thick chili sauce.
In the article, the author describes a plate of Com ga Hoi An with golden rice, tender shredded chicken, herbs, the characteristic sour and spicy taste, and a thick red chili sauce. The rice is not just a side dish but forms a warm base that blends with the chicken and vegetables, highlighting the dish's diverse flavors and textures.
The article notes that the preparation of Com ga Hoi An has many similarities to the Hainanese chicken rice popular in Singapore, Malaysia, and Thailand. Free-range chicken is boiled in a broth with ginger and shallots until the meat is tender. The chicken is then removed, cooled, and shredded; the broth is reserved for cooking the rice.
The rice is lightly fried with chicken fat before being cooked in the broth, in a suitable ratio to absorb the flavor and aroma. Turmeric is often added during the cooking process, giving Com ga Hoi An its characteristic golden hue.
The accompanying vegetables are also meticulously prepared. Green papaya, shredded carrots, and sliced onions are quickly soaked in ice water to retain their crunch, then mixed with a moderate amount of fish sauce and Vietnamese coriander. The fresh, slightly sour taste of the vegetables balances the richness of the rice and chicken.
When served, the hot rice is scooped into a bowl and then turned out onto a plate. Shredded chicken, onions, Vietnamese coriander, crunchy papaya, and carrots are arranged on top, creating a harmonious color palette. A small bowl of soup, often containing chicken innards and sliced blood pudding, makes the meal more sumptuous.
A notable difference between Com ga Hoi An and Hainanese chicken rice, according to the article, lies in the seasoning and accompanying sauce. While Singaporean or Malaysian chicken rice typically uses a thinner fresh chili sauce, the chili sauce for Com ga Hoi An is thick, resembling a jam.
To make this sauce, chilies are cooked with tomatoes, garlic, cooking oil, sesame, and spices until the mixture is well-blended and thick. Instead of just being used as a dip, the sauce is often mixed directly with the chicken and rice, allowing the flavors to permeate evenly.
The article concludes that Com ga Hoi An is a quintessential representative of Central Vietnamese cuisine, embodying the history of cultural exchanges and migrant communities. Through its preparation and the artful combination of spices, this rustic dish has become a familiar part of life in Hoi An, as well as a favorite choice for many tourists visiting Vietnam.
