Rinse the white rice until the water runs clear, then drain well.

Prepare the vegetables: grate the carrot, peel and slice the cucumbers, clean the bean sprouts, and rinse the rau răm.

Thinly slice half of the shallots, crush the other half, then mince the garlic.

Bring a large pot of water to a boil, plunge the chicken in for 2 minutes to blanch, then rinse and drain.

Place the chicken in a pot of cold water with the salt, turmeric, ginger, and crushed shallots. Bring to a boil and cook for 15 minutes, then turn off the heat and let poach for 15 minutes.

Remove the chicken from the broth, let cool, then cut or shred the meat.

Melt the chicken fat in a skillet, then sauté the minced garlic and sliced shallots until fragrant.

Add the rice and stir-fry for 3–5 minutes; transfer to a rice cooker, cover with chicken broth, and cook until the rice is just dry.

Pound the garlic and chilies in a mortar, then add the lime juice, fish sauce, sugar, and MSG; mix until combined.

In a bowl, toss the cucumbers, carrot, bean sprouts, and rau răm with the lemon juice or vinegar, water, sugar, and salt. Marinate for 15 minutes; add chili to taste, if desired.

Divide the hot rice among plates, arrange the chicken and pickled vegetables around it, and serve with nuoc mam sauce.