A simple and tasty dish, adapted from a recipe in Authentic Vietnamese Cooking by Corinne Trang (my favorite from this month’s cookbooks).
Mint Rice with Chicken (Rau Thom Com Ga)
1 1/2 c. long-grain white rice
2 c. chicken broth (or 1 can, plus enough water to bring it to 2 c.)
2 shallots, minced
1 c. mint leaves, chopped
2 cooked chicken breasts
Nuoc cham sauce, to taste
Rinse the uncooked rice a few times under cold water, and set aside to drain until almost dry. Removing some of the starch in this way keeps the rice from being too sticky in the end. Cook the rice in the chicken broth on a low simmer in a covered pot, for about 20 minutes or until liquid is absorbed.
Shred the cooked chicken breasts. Mix the rice with the shallots, mint, and shredded chicken. Serve it up and allow each person to season with a drizzle of nuoc cham sauce to their own liking. If you don’t have nuoc cham, or don’t want to have the fish sauce with it, you can season it with some lime juice and black pepper. Having a bit of sourness with the dish makes all the difference in flavor.