Ginger fish sauce chicken is rich in flavor, a harmonious combination of sweet and soft boiled chicken, lightly chewy fish sauce and spicy fish sauce with ginger scent.
Accordingly, housewives can make chicken pho mixed with ginger fish sauce in a simple, quick and nutritious way, very suitable for enjoying the rainy and stormy days of Wipha.
This dish does not need to be too elaborate in the processing with ingredients including: 300gr chicken (should choose chicken breast or chicken thighs that have been filtered); 300gr fresh cheese cake; 1 fresh ginger root; 3 - 4 cloves of garlic; 2 lemons; 1 - 2 red chili; fish sauce; sugar; Vietnamese coriander, green onions, bean sprouts, cucumbers; dried onions and cooking oil.
Next, prepare the chicken thoroughly and boil it with a few slices of ginger to make it delicious and flavorful. When the chicken is cooked, remove it and let it cool, then divide or slice the fibers.
The banh chung is then thoroughly boiled water and let it dry. Wash Vietnamese coriander, chopped. The Prime Bean sprout is less enthusiastic. Sliced cucumber, sliced dried onions and fried with a little cooking oil. Grated ginger and garlic, chopped chili.
Mix the dipping sauce with 5-6 tablespoons fish sauce, 3 tablespoons sugar, lemon juice (depending on taste) and ginger garlic and chili mixture. Stir constantly until the mixture dissolves. Ginger fish sauce must have a salty, sweet, sour and spicy taste.
Add the rice paper, shredded chicken, bean sprouts, cucumbers and herbs to a large bowl. Drizzle with ginger fish sauce and mix well to let the ingredients absorb the spices. Sprinkle some fried onions, ground pepper and may add some grated roasted peanuts to increase the aroma.
Chicken breast mixed with ginger fish sauce should be used immediately after processing so that the chicken breast does not get too hardened. This is a very suitable dish to change the taste for stormy days.
