Vietnamese rice plates rank among my favorite dishes in the world, and they come in so many variations. Whether I’m craving com suon nuong with its smoky lemongrass pork chop, com bo luc lac with its sizzling cubes of shaking beef, or com ga Hoi An with its tender shredded chicken and turmeric rice. Each is incredible in its own way. Now, every great Vietnamese rice plate follows a similar formula. Start with flavorful protein, add a bunch of fresh herbs and crisp vegetables, then let a bright, punchy sauce pull everything together and take the whole plate over the top. One of the more underrated dishes in this category is Vietnamese roasted Cornish hen, or com ga con nuong.
Think of it as a close cousin of com ga roti, the beloved roasted chicken rice plate. Instead of five-spice powder, I use a simpler marinade of garlic, soy sauce, oyster sauce, and honey that roasts into glossy, amber, impossibly juicy skin. I swap in Cornish hens because they cook faster than a whole chicken, stay juicy and tender, and look stunning on the plate. Then roast Cornish hens with buttery Vietnamese red rice, or com do, and serve everything with nuoc cham, cool cucumbers, and tangy pickled vegetables. Absolute perfection on a plate that’s well balanced in flavors and textures.
Com ga con nuong (cơm gà con nướng) translates to “roasted young chicken rice.” Vietnamese cooks often call Cornish hens gà con, or young chicken, and the name fits perfectly. A Cornish hen is a small chicken raised for only a few weeks, giving it mild, tender meat and skin that roasts beautifully. My com ga con nuong serves half a hen per person, or a full one if you’re feeling extra hungry, lacquered in a soy-honey-garlic glaze and tinted golden with annatto oil. Buttery red rice replaces plain white rice, so every part of the plate brings flavor. This is a perfect mid-week dish and works just as well for guests you want to impress.
Remove the hens from their packaging and pull out any giblets tucked inside the cavity. Pat them dry inside and out with paper towels. Next, remove the spine. Place a hen breast-side down on a cutting board, with the tail end facing you. Using sturdy kitchen shears, cut along one side of the backbone from tail to neck. Then cut along the other side and lift the spine away. Save the spines in your freezer for your next pot of chicken stock.
Flip the hen skin-side up and open it like a book. Cut straight down through the center of the breastbone to split the hen into two even halves. In a young bird, the breastbone is mostly soft cartilage, so shears or a sharp chef’s knife will glide through. Trim away any loose flaps of fat or skin, then repeat with the second hen to get four halves.
In a small bowl, whisk together the minced garlic, soy sauce, oyster sauce, brown sugar, chicken bouillon, annatto seed oil, and white pepper. Combine until the bouillon dissolves and the honey fully blends in.
Place the hen halves in a large Ziploc bag or a mixing bowl. Pour the marinade over the halves and rub it into the skin and the exposed meat on the underside. Seal the bag or cover the bowl, and let it vibe out in the fridge for at least 2 hours. For best results, refrigerate overnight.
Place the hen halves skin side up on the rack, leaving an inch or two between them. Spoon any remaining marinade from the bag or dish over the Cornish hen. Slide the pan into the oven and roast for 15-20 minutes. Check on the Cornish hens occasionally. The sugar can caramelize quickly, so if the skin already looks deep mahogany, loosely tent the halves with foil to prevent burning. Continue roasting for another 15 to 20 minutes, for 35 to 40 minutes total. Insert an instant-read thermometer into the thickest part of the thigh, without touching the bone. The hens are done at 165F, and the juices should run clear.
While the hens rest, break up any clumps in your cold cooked rice with your hands. Melt butter in a large skillet over medium heat. Add the tomato paste and stir it into the butter for about 1 minute to develop its flavor. Add the cooked rice and toss it with the ketchup. Break up any large clumps and cook for 4 to 5 minutes, until every grain turns evenly red and the rice is heated through.
Pack a mound of red rice onto each plate. Lay a hen half on top, skin side up. Add sliced cucumbers and a generous pile of pickled vegetables to the side. Pour nuoc cham into a small bowl for dipping, or spoon it right over the chicken and rice. Enjoy!
Can I use regular chicken instead of Cornish hens? Absolutely. Bone-in chicken thighs or leg quarters work beautifully with this marinade. Roast thighs at 400F for about 35 to 40 minutes, until they reach 165F.
Can I make this in an air fryer? Yes. Cut the hens in half and air fry at 375F for about 25 to 30 minutes, flipping halfway, until the thighs reach 165F.
Where do I find annatto seeds? Check Asian markets, Latin markets, or the international aisle of larger grocery stores. You can also buy them online. They’re often called achiote seeds.
This post is part of a collaboration with The Asian American Foundation (TAAF). All opinions…
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