1.0Marc Winerhttps://marcwiner.com/ja/Marc Winerhttps://marcwiner.com/ja/author/admin2823/本場のコムガー – フーイエン風ベトナムチキンライスrich600338<blockquote class="wp-embedded-content" data-secret="thAtm4Dhap"><a href="https://marcwiner.com/ja/com-ga-phu-yen/">本場のコムガー – フーイエン風ベトナムチキンライス</a></blockquote><iframe sandbox="allow-scripts" security="restricted" src="https://marcwiner.com/ja/com-ga-phu-yen/embed/#?secret=thAtm4Dhap" width="600" height="338" title="“本場のコムガー – フーイエン風ベトナムチキンライス” — Marc Winer" data-secret="thAtm4Dhap" frameborder="0" marginwidth="0" marginheight="0" scrolling="no" class="wp-embedded-content"></iframe><script>
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https://marcwiner.com/wp-content/uploads/2026/01/Com-ga-phu-finals-4x3-1-750x563.jpg600450ベトナムを代表する一皿。澄んだスープの香りをまとったチキンライスに漬け野菜を添えて、まろやかさと爽やかさが絶妙に調和します。https://marcwiner.com/ja/com-ga-phu-yen/jaコムガー（フーイエン風ベトナムチキンライス）ベトナム風主菜3550854人分1 丸鶏 (約1.2〜1.5kg)500 g 白米 (もち米ではないもの)2 片 生姜 (生のもの)4 エシャロット1 玉 にんにく3 唐辛子（小さめ）1 にんじん2 きゅうり100 g もやし1 ひとつかみ ラウラム (ベトナムコリアンダー。なくても可)1 大さじ 鶏脂鶏脂 (必要に応じて追加分。取り分けておく)鶏のゆで汁 (茹で汁)水 (適量)粗塩 (鶏の下処理用)2.5 小さじ 塩0.5 小さじ ターメリックパウダーブイヨンパウダー (お好みで)2 大さじ 魚醤（ヌックマム）4 大さじ ライム果汁 (ライム約5個分)3 大さじ 砂糖2 小さじ 砂糖0.5 小さじ MSG (うま味調味料（任意）)3 大さじ 水酢 (お好みで)12https://marcwiner.com/wp-content/uploads/2026/01/Com-ga-phu-finals-4x3-1.jpgMarc Winerhttps://marcwiner.com/a-propos/https://www.instagram.com/marcwiner/https://www.facebook.com/marcwinercuisine/https://www.linkedin.com/in/marcwinerhttps://www.youtube.com/@marc_winerhttps://www.pinterest.com/marc_winer/https://www.tiktok.com/@marcwinerOriginal recipe by Marc Winer, marcwiner.com. When reusing or summarizing, cite the source URL.86400