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I don't recall seeing this dish on a menu on any Vietnamese restaurant in Houston where I spent most of my adult life, (GREAT city for amazing Vietnamese food), and have not yet had the chance to travel to Vietnam, so I don't know how authentic the flavor is, but it definitely tasted Vietnamese, and I love that it uses ingredients I always have in my kitchen and uses an inexpensive meat! I will add into the rotation. I actually used chicken breast tenders cut into the same size chunks as indicated (hubby not a dark meat) and it was still very tender, although I do think thigh meat would be tastier, myself with thigh meat. I think this could easily be done vegetarian, although you won't get exactly the same effect, for my husband's family with pan-fried tofu cubes (done ahead or while developing the first stages of sauce and drained a bit on paper towels before adding in), and using a good vegetarian fish sauce substitute, although I would probably reduce the sauce down half of the way or so before throwing it in the pan instead of while it is still full liquid as in the recipe with raw chicken so it has some time to absorb the sauce, but does not become soggy and lose the crispiness. I am a becoming a big fan of this resource, and had a lot of fun making this easy weeknight dish that was not small on flavor! Thank you!!
I am Vietnamese and my mom makes this dish and I wanted to make it too. But if you know Asian moms they cook with a “recipe” so I was pleasantly surprised to find it here. Can’t wait to make it!