In a pot, add 1 tablespoon chicken bouillon, 1 shallot (smashed), and 1/3 teaspoon turmeric powder to give the chicken skin and broth a light yellow color. Heat the water until almost boiling, then slowly lower the chicken in, letting the skin tighten as you go. Once the whole chicken is in, keep the water just below boiling (do not let it boil), cover, and poach for 20 minutes until just cooked. Turn off the heat and leave the chicken in the pot with the lid on.

You can poach the whole chicken or cut it into pieces to fit your pot.

While the chicken is poaching, prepare the vegetables. Thinly slice half the onion lengthwise and soak in ice water to make it crisp and milder. Drain just before mixing.

Pick the leaves from the cilantro and mint, wash, and drain well.

Rinse the rice thoroughly and drain well. In a pan, add 1 tablespoon chicken fat, sauté some minced garlic until golden, then add the rice and stir over low heat until the grains are firm but not broken. Transfer to a rice cooker.

Use the chicken broth to cook the rice, making it a bit drier than usual. When the rice is almost done, skim some chicken fat from the broth and add it to the rice for extra aroma and shine.

Clean the chicken giblets with salt and lime, then slice thinly. Marinate with fish sauce, pepper, minced shallot, and a pinch of turmeric powder. Slice the remaining half onion lengthwise into thick strips.

Heat oil in a pan, sauté the onion until fragrant, then add the giblets and stir-fry until firm. Add enough chicken broth to cover, season with chicken bouillon to taste, then add green onions and turn off the heat. This saucy giblet stir-fry is called "nước mạ".

Shred the chicken into bite-sized pieces, discarding large bones. Shred the skin as well. Add 1 teaspoon salt and 1/2 teaspoon pepper and mix well.

Just before serving, mix in the cilantro, mint, carrot, papaya, and onion. Add sautéed onion (without the fat) from earlier. Squeeze in 1 tablespoon lime juice and toss everything together.

Scoop the rice onto plates and top with shredded chicken. Add the herbs, onion, papaya, carrot, and shallot on top.

Serve the giblet stir-fry (nước mạ) in a small bowl. Add Hoi An chili sauce to the rice. When eating, drizzle some fish sauce and nước mạ over the rice, then mix the rice, chicken, and vegetables together.

How to make Hoi An chili sauce: https://cookpad.wasmer.app/vn/cong-thuc/835688-t%C6%B0%C6%A1ng-%E1%BB%9Bt-h%E1%BB%99i-an?invite_token=avYTGDTkTFYcVrXSzunFFZpd