Vietnamese Chicken Floss (Chà Bông Gà)
Savory, fluffy, and slightly salty, chà bông gà is the chicken version of pork floss. It’s basically chicken jerky, but softer and finer. So fine and fluffy, it almost looks like fur.
- 1 lb boneless, skinless chicken breasts
- 2 tablespoons fish sauce
- 1 teaspoon chicken bouillon powder
- 2 teaspoons granulated sugar
- 1 teaspoon ground black pepper
- 2 tablespoons neutral oil
- 1 small shallot (finely diced, about 1/2 cup)
- 1/4 teaspoon salt (or more to taste at end)
- Trim any excess fat from the chicken, if needed. Place the chicken in a pot and add just enough water to cover. Bring to a boil, then reduce to a gentle simmer and cook until just done (about 8-10 minutes).
- Transfer chicken to a bowl of a stand mixture with either a paddle or whisk attachment. Add fish sauce (2 tablespoons), chicken bouillon powder (1 teaspoon), sugar (2 teaspoons), and ground black pepper (1 teaspoon). Mix until chicken is shredded and seasonings evenly mix. You can alternatively do the shredding and fluffing by hand when chicken is cool enough to handle. There’s no need for the floss texture at this point.
- Transfer the seasoned and shredded chicken to a wide non-stick skillet or wok. Add oil (2 tablespoons) and shallot (1/2 cup) and toast until moisture in the shallot is mostly cooked off (about 1 minute). Cook over medium to low heat, stirring constantly to prevent burning. This step can take about 15 minutes. Keep stirring until the chicken is completely dry and lightly browned.
- Transfer back to the mixer and mix until you get a fluffy texture (about 5 minutes on medium speed). Taste and add more salt (about 1/4 teaspoon), if needed.
- as snack, topping for rice, porridge or sticky rice, or as a filling for banh mi.
Cha Bong is a popular snack for Vietnamese kids, except mine. They don’t seem to like the furry texture.
That’s why I like making this at home. I can control the texture by not fluffing it as much and keeping the strands shorter, so it doesn’t get caught in their throats.
Other than that, it’s the same great-tasting flavor you’d find at Vietnamese delis and grocery stores.
What is Cha Bong Ga?
Chà bông gà is Vietnamese dried shredded chicken, often referred to as chicken floss. Its texture is light, soft, fluffy, and fibrous, which is achieved by rubbing cooked chicken meat traditionally against a bamboo basket.
“Chà” means to rub. “Bông” describes the cotton-like texture, and “gà” means chicken.
It’s commonly used as a topping for steamed rice, sticky rice, or porridge, as a filling for Vietnamese sandwiches (bánh mì), or simply enjoyed as a snack.
How is Cha Bong Ga Made?
It starts with lean chicken, usually chicken breast that’s gently poached, then hand-shredded, seasoned then dried in a pan over low heat.
To get the signature fluffy texture, rub the chicken strands together by hand. For a faster method, use the whip or paddle attachment on a stand mixer. A hand mixer or egg beater works well too.
What You Will Need to Make Cha Bong Ga
To make Cha Bong Ga, gather the following ingredients:
- Boneless, skinless chicken breast or tenderloins: You want a piece with little to no fat.
- Fish sauce and salt: Adds umami and the classic Vietnamese flavor. You can replace with soy sauce for a more Chinese version. I also season to taste with a tiny bit of salt at the end.
- Sugar: Balances the saltiness. I’m using granulated cane sugar.
- Shallot: Adds aroma and a subtle sweetness when cooked down.
- Chicken bouillon powder (optional but recommended): boosts the flavor to make it more delicious; can sub with mushroom seasoning powder or a pinch of MSG.
- Ground black pepper: adds mild heat.
- Neutral oil: for toasting and drying out the chicken.
