This pungent dip is, as the name suggests, salty. Use it in small amouts. The Vietnameses boil chicken with the skin on and chop the bird into bite-sized pieces through the bones. The chicken is dipped intp the fragrant condiment and eaten with rice on the side. (Cooking Light magazine 8-04)
1. Combine first 4 ingredients in a medium bowl, stirring with a whisk. Arrange chicken over rice; serve with dip.
Steamed, roasted, or grilled chicken also will work. Here, shredded rostisserie 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.
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Serving Size: 1 Serving (228g) | ||
Recipe Makes: 4 | ||
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Calories: 372 | ||
Calories from Fat: 87 (23%) | ||
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Amt Per Serving | % DV | |
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Total Fat 9.7g | 13 % | |
Saturated Fat 1.5g | 8 % | |
Monounsaturated Fat 5g | ||
Polyunsanturated Fat 2.5g | ||
Cholesterol 89.2mg | 27 % | |
Sodium 514.3mg | 18 % | |
Potassium 313mg | 8 % | |
Total Carbohydrate 32.8g | 10 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 32.7g | ||
Protein 35.3g | 50 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 372
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