Rating: 5 stars
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

Recipe by Cooking Light August 2004

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Credit: Randy Mayor; Jan Gautro

Recipe Summary test

Yield:
4 servings (serving size: 3/4 cup chicken, about 2 tablespoons dip, and 1/2 cup rice)
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Ingredients

Ingredient Checklist

Directions

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

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Nutrition Facts

374 calories; calories from fat 30%; fat 12.5g; saturated fat 2.3g; mono fat 3.3g; poly fat 5.8g; protein 34.8g; carbohydrates 27.7g; fiber 1.3g; cholesterol 89mg; iron 2.5mg; sodium 785mg; calcium 17mg.
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