Randy Mayor; Jan Gautro
Yield
4 servings (serving size: 3/4 cup chicken, about 2 tablespoons dip, and 1/2 cup rice)

This pungent dip is, as the name suggests, salty. Use it in small amounts. The Vietnamese boil chicken with the skin on and chop the bird into bite-sized pieces through the bones. The chicken is then dipped into this fragrant condiment and eaten with rice on the side. Steamed, roasted, or grilled chicken also will work. Here, shredded rotisserie chicken breast makes this a quick and easy dish. You can also drizzle some of the dip over the chicken and serve the rest in a small bowl.

How to Make It

Combine first 4 ingredients in a medium bowl, stirring with a whisk. Arrange chicken over rice; serve with dip.

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