HOW TO MAKE VIETNAMESE COLD CHICKEN WITH STICKY RICE AND PAPAYA SALAD | GÀ LẠNH XÔI ĐU ĐỦ TRỘN MẮM
Vietnamese cold chicken with sticky rice and papaya salad is a 3-dish meal. All three dishes in this meal come from different parts of Asia. The cold chicken is from the Chinese. The papaya salad is inspired by Laos, and sticky rice is a common side plate in Viet Nam—although most Asian countries also have sticky rice.
Apart from the sticky rice, everything in this meal is eaten cold. I know you’re probably thinking: “Cold fat from chicken? No thanks.” Do not worry—the chicken, if you get the right kind, should produce very little fat. The chicken is actually called empress chicken in Vietnamese. This is because the chicken is nourished in gardens instead of hen-coops—treated like royalty chickens—resulting in a rich quality of meat and skin. Another name often used to describe the chicken is walking chicken. You should be able to find empress or walking chicken in most Asian supermarkets.
There are many brands of fish sauce to choose from. The brand I commonly use is Viet Huong Three Crabs. You will be able to find it at any Asian supermarket—even some American markets such as Walmart or Target might carry it as well.
You will also need an automatic rice cooker to make the sticky rice. I’ve been using one from Zojirushi for so many years. I prefer automatic rice cookers because they’re reliable. If there are brave souls who feel they can achieve the same result on a stove—you are my personal heroes.
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