An Indonesian chicken rice shop has carved out a special place in the hearts of Ho Chi Minh City diners thanks to its unique flavor, distinguishing itself among the many variations of Vietnamese chicken rice.

Near the bustling Dien Bien Phu roundabout in District 1, Ho Chi Minh City, few people notice a restaurant tucked among the houses.

Ayam Penyet Vindo, specializing in Indonesian chicken rice dishes, is run by Lizam, a Malaysian, and Ricoh, an Indonesian.

While the restaurant is not always crowded, perhaps due to its unique foreign specialty, it offers attentive service and staff fluent in English and Vietnamese.

Lizam and Ricoh met while working at the same company in Malaysia and became fast friends. 

After relocating to Vietnam and starting a business together, they navigate friendship, business, and chores as roommates.

They chose to highlight ayam penyet since the aromatic dish consistently impresses friends and family.

Following their decision to bring the dish to Ho Chi Minh City, their diners and reputation continue to grow steadily.

The name comes from the Indonesian words 'ayam,' meaning chicken, and 'penyet,' meaning to smash. 

Hamdan Ramdani, the restaurant’s Indonesian chef, explains that this technique helps reduce steam in the chicken, allowing the sauce to penetrate deeper and enhance the flavor.

Though the dish is named for its cooking method, it has been embraced with a more local moniker in Vietnam: Indo chicken rice.

When asked about the strength of Indonesian chicken rice in a market filled with various versions of chicken rice, chef Ramdani shared that while he finds Vietnamese chicken rice to be quite special, he believes the chicken flavor and sauce from Indonesia are unmatched.

At first glance, Indonesian chicken rice may seem similar to its Vietnamese counterpart, but diners quickly realize that its flavor is distinctly different from what they are used to.

In contrast to Vietnamese chicken rice, where the chicken is often marinated with sweet flavors and served with fish or chili sauce, this dish offers a more subtle taste profile.

The chicken rice dish at the restaurant features rice, quartered chicken thighs, fried tofu, and vegetables, finished with sambal -- a signature Indonesian sauce -- as the standout component.

Made from various types of chili along with garlic, ginger, and green onions, this dipping sauce is known for its significant spiciness, adding a unique element to the dish.

Chef Ramdani noted that he adjusted the spice level for the Vietnamese palate, reducing it by 70 percent to cater to local tastes. 

The restaurant also thoughtfully provides a sweet hoisin sauce for clients unfamiliar with sambal spice. 

Despite its heat, sambal presents a flavor distinct from any sauce found in Vietnam.

While the flavor may be unfamiliar to some Vietnamese diners, the comments on Google Maps reveal a different story, with many praising the authentic Indonesian taste.

“It’s been a long time since we enjoyed a dish with the true Indonesian flavor like when we were in school in 2014” and “The first time we experienced Indonesian cuisine, we were pleasantly surprised by how delicious the dishes were” are just a few of the positive remarks from customers.

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