Hội An turmeric chicken rice (Cơm gà Hội An)

1. Rub the chicken with the salt, then put it in 2 litres of cold water with the sliced ginger and the shallots; bring to the boil, simmer gently for 30-35 minutes, then leave it in the liquid, covered, for another 15 minutes.

2. Lift it out and plunge into iced water so the skin stays firm; strain the stock.

3. Wash and drain the rice; in a pan, fry the garlic and shallots in the oil, add the rice and turmeric and stir for 2 minutes until golden yellow.

4. Pour in 600 ml of the chicken stock and the fish sauce, bring to the boil, then cover and cook gently for 15 minutes and leave to rest for 10 minutes.

5. Pull the chicken meat off the bones and tear into thin strips; thinly slice the onion and mix with the lime juice, sugar, fish sauce, pepper and torn mint and coriander.

6. Mound the yellow rice on plates, top with the shredded chicken and the onion salad, and serve with chilli and a cup of the chicken broth on the side.

Tip: Hội An's legendary simple dish: the rice is cooked in the chicken's own stock with turmeric, so every mouthful is full of flavour. After the iced water the meat stays juicy and the skin silky.