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|
|Calories from Fat: 87 (23%)|
|Amt Per Serving||% DV|
|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 %|
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Calories per serving: 372
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