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.
1/4 cup minced green onions
2 tablespoons grated peeled fresh ginger
2 1/2 tablespoons vegetable oil
1 1/2 teaspoons kosher salt
3 cups shredded cooked chicken breast
2 cups hot cooked rice
How to Make It
Combine first 4 ingredients in a medium bowl, stirring with a whisk. Arrange chicken over rice; serve with dip.