Vietnamese Chicken Rice with Crispy Pork Skin
A quick and satisfying bowl of shredded chicken over rice, topped with crispy pork skin, fresh veggies, and a savory broth. Ready in about 20 minutes.
- Total time
- 20 min
- Servings
- 2
- Calories
- 450
- Protein
- 30g
Ingredients
- 2 cups cooked rice
- 1 cup cooked chicken breast
- 1 cup pork skin
- 1 cup chicken broth
- ½ medium cucumber
- 2 tbsp red chili sauce
Instructions
- 1
In a small pot, bring the 1 cup chicken broth to a simmer over medium heat. Keep warm while you prepare the rest.
- 2
In a dry skillet over medium-high heat, add the 1 cup pork skin and cook until crispy and golden, about 5 minutes. Stir occasionally to prevent burning.
- 3
Slice the 0.5 cucumber into thin rounds. Place the 2 cups cooked rice in a bowl, top with the 1 cup shredded chicken, cucumber slices, and crispy pork skin.
- 4
Pour the warm broth over the rice and chicken. Drizzle with the 2 tbsp red chili sauce and serve immediately.
- 5
Optional: add sliced onion or fresh herbs like cilantro if you have them.
Tools you’ll need
- small pot
- skillet
- knife
- cutting board
- bowl
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