Vietnamese Chicken and Rice in a Claypot

Vietnamese Chicken and Rice in a Claypot
Posted December 12, 2010 by dbabette

  • Prep Time:
    30 min
  • Cook Time:
    20 min
  • Ready Time:
    50 min


2-3 servings


  • 3 tablespoons EVOO or Vegetable Oil
  • 4 Shallots, minced
  • 6 cloves Garlic, minced
  • 1 1/3 cups Jasmine, New or Basmati White Rice
  • 2 1/2 - 3 cups Low Sodium Chicken Stock
  • 1 1/2 pounds Chicken Breast, boneless, skinless Diced into small cubes, not too thin
  • 2 tablespoons Scallion, chopped
  • 2 ounces Straw Mushrooms
  • 2 teaspoons Nuoc Mam, Fish Sauce
  • 1 teaspoon Sugar
  • 1 teaspoon Sea Salt Optional
  • 1 Carrot, peeled and sliced into thin sections optional
  • 1/2 cup Sugar Snap Peas optional
  • 1/2 cup Broccoli Florets optional
  • 2-3 Thai Chilies, minced optional
  • 1 cup Thai or Sweet Basil, chopped optional, can be added to either chicken, rice, or both



  • To make this dish successfully, there should be no excess liquid in the rice and chicken.  The steaming process protects against the food drying out.
  • The timing of this dish requires that you prepare all ingredients before starting to cook.
  • The cooking of the two parts of this dish should be times so that the chicken and vegetables are ready slightly ahead of the rice.  When this occurs, the chicken and vegetables can be added to the rice for the final few minutes of steaming.
  • Any burnt rice left in the bottom of the clay pot is considered a delicacy in Vietnam.

To Prepare This Dish

Heat the oil in a clay pot or heavy dutch oven

Add the shallots and 1/2 of the garlic and saute until soft.

Add the rice and cook, stirring frequently, until it begins to turn translucent or lightly brown.

Add the chicken stock.  Make sure the rice is evenly distributed along the bottom of the pot.

Bring to a boil and cover the clay pot.  In the case of a dutch oven, place the lid so that it is just slightly ajar, allowing steam to escape from one side.

Lower heat to medium.

Cook uninterrupted for 10-12 minutes, until all the liquid has been absorbed and the rice is tender.  You may begin to smell a hint of burnt rice toward the end of this cooking time.

Once the rice is covered and cooking, heat oil in a separate saute pan.

Saute the remaining garlic until soft.

Add the chicken and saute until white and opaque.

Add one half of the herbs if you have chosen to use them, and all other remaining ingredients.

  • When selecting additional ingredients, be careful to use only enough ingredients to fit easily in saute pan.  It is also important to remember that the contents of the saute pan will be combined with the rice in the clay pot later in the cooking process.  Therefore, consider fit when deciding how many optional ingredients to include.

Cook over medium heat for 5 – 10 minutes, stirring occasionally.  Remove promptly when the chicken is cooked through.

Pile the chicken mixture on top of the rice, which should be just either just finishing its cooking time or within 2 minutes of this finish.

Add the rest of the herbs if you have chosen to include them.

Re-cover the clay pot or dutch oven and cook for another 2-3 minutes.

Serve directly from the clay pot.

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