Viet cooks prepare this chao in several ways, and I prefer the easy northern approach of sauteing seasoned chicken and adding it to the hot soup. Traditionally, a chicken would be boned, its carcass cooked with the rice to make the soup, and the boneless meat sauteed and added later on. This old-fashioned approach saves fuel costs and time, but the residue from the bones ends up suspended in the soup. I prefer to use stock, either homemade or a blend of purchased broth and water. The final sprinkle of chopped Vietnamese coriander (rau ram) and sliced scallion adds contrasting color and flavor.
Recipe information
Yield
serves 4 as a light lunch, or 6 with 2 or 3 other dishes
Ingredients
Preparation
Step 1
In a bowl, toss the chicken with the fish sauce and set aside to marinate for 15 minutes.
Step 2
In a skillet, heat the oil over medium-high heat. Add the onion and cook gently, stirring occasionally, for about 3 minutes, or until fragrant and soft. Or, you may cook it longer until it is even a little caramelized, if you like. Add the chicken and saute for about 4 minutes, or until cooked through.
Step 3
Add the chicken mixture and any juices that have accumulated in the pan to the saucepan holding the rice soup. Place over medium heat and bring almost to a boil, stirring frequently to prevent scorching. Taste and add extra salt, as necessary. Ladle into individual soup bowls or a large serving bowl. Top with the Vietnamese coriander and scallion and serve immediately.
