Lac Son Chicken Rice

It was already dark, the shops were closed, and the mountain town wasn't particularly lively at night.

"Why don't you go eat Lac Son chicken rice?" the guesthouse owner asked when he saw me returning hungry. "They only sell that dish on the sidewalk. Just drive along the road, and wherever you see a place with a bucket and a few oil lamps lit, pull over. You have to try that dish when you're in Quang Binh , I guarantee it's delicious," the owner enthusiastically advised.

So we drove along the road. In front of a small park, a woman had placed a basket on a plastic table and set up a few oil lamps. A few plastic chairs were neatly arranged inside. "Is this where they sell Lac Son chicken rice?" "Yes, it is. Come in and eat," the vendor enthusiastically invited, reaching for a plastic table to set it out for customers.

Lac Son chicken rice is made with ingredients from the family garden and a time-honored recipe.

A large bowl of steaming hot rice; a bowl of braised chicken mixed with eggs, meatballs, pickled vegetables, and braised chili peppers… The chicken is tender and flavorful, perfect for even the pickiest eaters.

Why is it called Lac Son Chicken Rice? Locals told us that this dish originated in Lac Son village, Chau Hoa commune, Tuyen Hoa district, Quang Binh province. People in Lac Son village wake up early, prepare the dish, put everything in baskets, and take the market train to sell to customers. They spread out in all directions, selling throughout the province, but most commonly at train stations and markets… This dish from a small village has now spread throughout the entire province.

Lac Son chicken rice is famous for its delicious, tender meat and unique preparation method. The chicken, the main ingredient, is free-range, raised by the locals. The chickens selected for cooking are neither too old nor too young. All the ingredients include: free-range chicken, eggs, pickled mustard greens, chili peppers, and fresh turmeric… The cooking method is very simple: First, they sauté cooking oil with turmeric powder or fresh turmeric and dried chili peppers, then add a bowl of diluted fish sauce with salt, sugar, pepper, and seasoning. Once the water boils, they add the chopped chicken. The cook needs to carefully monitor the stove, simmering for over an hour until the liquid is reduced to the right consistency, the meat is tender and flavorful, then add scallions, cilantro, and whole fresh chili peppers. When the water has evaporated and the chicken is cooked through, glowing yellow from the turmeric, the cook reduces the heat. The rice is also cooked over a fire. When everything is ready, it's dawn, and they pack the rice into baskets and spread out to sell.

The delicious chicken rice we ate that day cost only 20,000 dong per serving. Almost all the ingredients for the chicken rice are homemade by the locals. No one knows exactly when this Lac Son chicken rice dish originated; they only vaguely remember it being "a very long time ago." The tradition is passed down from generation to generation, and so it continues. Those who are strong carry baskets and travel long distances by train; the elderly sit on the sidewalks selling it. It's a simple, popular dish, so vendors rarely have unsold stock. When it's all gone, those who want to sell more return home, prepare more, and sell it late at night.

If you have the chance to visit Quang Binh, remember to treat yourself to a hearty meal of Lac Son chicken rice.

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