boiled chicken with nuoc mam sauce

INDIVIDUAL DIPS *(Thit Ga Luoc Voi Nuoc Mam).

Tear off the fat from the chicken cavity and discard. Cut off the tail end and rinse the chicken in cold water. Bring a large pot of water to a boil over high heat and plunge in the chicken. When the water comes to a boil again, let the chicken coo 2. Bring the measured amount of water to a boil with the ginger slices and Nuoc Mam sauce in a deep pot into which the chicken will fit snugly. Add the chicken and, when the water boils again, turn the heat down to a simmer. Cover and simmer for 1½ 3. In the meantime, soak the black mushrooms in some warm water for about 20 minutes. Squeeze them dry and rinse in cold water, repeating this a couple of times. Cut off and didcard the stems and add the mushrooms to the soup about 30 minutes into the 4. Serve the chicken whole in the soup and the dips in individual saucers. Guests tear off pieces of the meat with a fork or chopsticks and put it in their bowls with a little broth and mushrooms. Leftover chicken can be used for a variety of dishes.

Recipe Source: VIETNAMESE COOKING - EXOTIC DELIGHTS FROM INDO-CHINA by Paulette Do Van. Published by Chartwell Books, Inc. Copyright (c) 1993. Recipe formatted by Olivia Liebermann RDSE68B on May, 1995.

Recipe By : "Vietnamese Cooking" by Paulette Do Van, Chartwell Books