This homey Vietnamese dish is simply shredded chicken with fresh herbs and turmeric-scented jasmine rice. Using a rotisserie bird makes speedy work of it.
1 clove garlic, minced
1/2 tablespoon oil
1/8 teaspoon turmeric
1 cup jasmine rice, rinsed
1 cup chicken broth
3 cups chicken, cooked, shredded
1/2 (small) white onion, thinly sliced
1/2 cup torn Thai basil
1/2 cup cilantro leaves
1/4 cup soy sauce
1 tablespoon Sriracha chile sauce
How to Make It
In a small saucepan, cook the garlic in the oil over moderate heat for 1 minute. Add the turmeric and rice and cook for 1 minute. Add the broth and bring to a boil. Cover and cook over low heat for 10 minutes. Remove the pan from the heat and let stand for 5 minutes. Fluff the rice, season with salt and pepper and cover.
In a bowl, toss the chicken with the onion, basil, cilantro and 1 tablespoon of fresh lemon juice and transfer to plates. In a small bowl, combine the soy sauce and Sriracha. Serve the chicken with the rice, dipping sauce and lemon wedges.