In An Giang Province, ga dot la chuc, also known as ga dot O Thum—a chicken dish grilled with chúc leaves—has become a well-known specialty closely tied to the culinary traditions of the local Khmer community.
The dish has traditionally been prepared as a simple, home-style meal by Khmer families. Over time, it has developed into a signature regional dish known for its unique aroma and flavor.
Local residents say that free-range chickens weighing between 1.3 and 1.8 kilograms are perfect for the recipe. After cleaning, the chicken is marinated with chúc leaves, coarse salt, garlic, lemongrass, chili, and sugar. Chúc leaves are considered the key ingredient of the dish, as they give the chicken its unique aroma and set ga dot O Thum apart from other grilled or roasted chicken dishes.
For cooking, a clay pot is lined with lemongrass, chúc leaves, garlic, and a small amount of oil to keep the chicken moist. The dish is first cooked over high heat, then simmered for 20 to 30 minutes until the skin turns golden and crisp, while the meat remains tender.
The chicken is usually served with cabbage and Vietnamese coriander salad, accompanied by a dipping sauce made from salt, chili, lime, and finely chopped chúc leaves. In some Khmer communities, fresh milk is added to the dipping sauce, giving it a mildly creamy and spicy flavor.
Ga dot O Thum has become a culinary symbol of An Giang Province, reflecting the blend of local mountain ingredients and the Khmer community’s cooking traditions. The dish contributes to the rich food culture of Vietnam’s southern provinces.
