Vietnamese Steamed Whole Chicken with Turmeric and Coriander (Gà Hấp Bột Nghệ Rau Răm)

This steamed chicken recipe is great for when you have an abundance of overgrown Vietnamese coriander (rau ram) in the garden. If left unpicked, Vietnamese coriander become woody and tasteless. However, the aroma is still there. Harness the power of the aroma by steaming the tough stems and leaves of the coriander. And reserve the tender tips of the coriander for garnish or a side salad. The peppery and spicy taste of Vietnamese coriander is the perfect chaser to Vietnamese steamed chicken.

Vietnamese Steamed Whole Chicken with Turmeric and Coriander (Gà Hấp Bột Nghệ Rau Răm)

In a previous steamed chicken with Vietnamese coriander recipe, I cut up the chicken into bite-size pieces and steamed the chicken on a plate. I found that it was better and simpler to steam the whole chicken on a bed of aromatics directly in the steamer. I also found that you have to generously season the chicken for the flavors to stick during the steaming process. What looked like a lot of seasonings at the beginning, was just perfect once cooked.

Although its seasoning is generous, it’s also very simple. The seasoning in this steamed chicken recipe is a mixture of chicken bouillon powder (the ultimate Vietnamese home cooking hack), sugar and salt.

Turmeric powder is rub on the skin of the chicken mainly for color.

Serve this alongside a dipping sauce of lemon juice, salt and pepper for an extra last minute burst of flavor.

Recipe below. Enjoy!

Vietnamese Steamed Whole Chicken with Turmeric and Coriander (Ga Hap Bot Nghe Rau Ram)

Serves 4

Ingredients

Chicken

• 1 whole chicken
• 1 tablespoon sea salt
• 1 tablespoon granulated white sugar
• 2 tablespoons chicken bouillon powder
• 1/4 teaspoon turmeric powder
• 3 cloves garlic (peel)
• 1 yellow onion (peel)
• Vietnamese coriander/mint leaves (rau ram)

Dipping Sauce

• 1 teaspoon sea salt
• 1/4 teaspoon ground black pepper
• 1 large lemon

Equipment Needed

• Large steamer

Instructions

1. Butterfly chicken so it lays flat for faster cooking.
2. In a small bowl, mix together salt (remaining 1 tablespoon), sugar, and chicken/mushroom bouillon stock powder
3. Coat chicken all over with seasoning mixture. Marinate for at least 30 minutes or overnight in the fridge covered for better results.
4. When you are ready to steam your chicken, rub turmeric powder on the outside of your chicken to give it a beautiful color. Add water to the bottom of your steamer and heat up the steamer. Once you get good steam going, add a bed of Vietnamese coriander (reserve the other half for garnish if desired), onion and garlic. Lay chicken on top of vegetables with the open side facing down. Steam with a lid for about 45 minutes. To test for doneness, pierce a chopstick at the thigh joint. If the chopstick goes in smoothly and water runs clear, chicken is done.
5. Make the dipping sauce. In a small bowl, juice the lemon. Add salt and pepper to taste.
6. Serve chicken with remaining coriander and the dipping sauce on the side.