Meals Matter

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Contributed By: rhartford
Food & Wine Mag

At the Slanted Door in San Francisco, chef Charles Phan prepares spectacular Vietnamese specialties like this intensely sweet and savory peppered chicken.

Ingredients

1/2 cup Dark brown sugar

about 1/4 cup Fish sauce (nam pla)

1/4 cup Water

3 tablespoons Rice vinegar

1 teaspoon Minced garlic

1 teaspoon Finely grated fresh ginger

1 teaspoon Coarsely ground pepper

2 Fresh Thai chiles, halved, or dried red chiles

1 tablespoon Canola oil

1 Shallot, thinly sliced

1 pound Skinless, boneless chicken thighs, cut into 1-inch pieces

4 Cilantro sprigs

Preparation

In a small bowl, combine the sugar, fish sauce, water, rice vinegar, garlic, ginger, pepper and chiles.

Heat the oil in a large deep skillet.

Add the shallot and cook over moderate heat until softened, about 4 minutes.

Add the fish sauce mixture and the chicken and simmer over high heat until the chicken is cooked through, about 10 minutes.

Transfer to a serving bowl, garnish with the cilantro and serve.

Serve With: Seamed jasmine rice

Cook's Notes

Because fish sauces vary in their saltiness, Phan advises adding the fish sauce to taste.

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