Steamed chicken with tomatoes and Nuoc Cham
Vietnamese food has such character and a flavour of its own. Unlike Chinese food which relies upon Soy sauce, Vietnamese is all about Fish sauce (Nuoc Nam) which has a pungency of its own. This is their condiment of choice when mixed with chilli, garlic, vinegar, sugar & lemon (Nuoc Cham) and accompanies all meals and is great poured over white rice. This recipe is quick to prepare, needs little cooking as the main ingredients are steamed and tastes incredible. Seriously it’s so simple to prepare you will be truly amazed by the results.
Servings: people
Ingredients
- 450 grams Chicken breasts skinned & diced (£1.58)
- 2 Whole Tomatoes cut into wedges
- 3 whole Spring onions sliced (£0.21)
- 5 grams ginger peeled & sliced (£0.01)
- 13 ml Fish sauce Tablespoon (£0.11)
- 2.5 grams Salt Half a teaspoon (£0.00)
- 2.5 grams Sugar Half a teaspoon (£0.00)
- 13 ml Sesame oil Tablespoon (£0.08)
- 2.5 grams Black pepper Half a teaspoon (£0.08)
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Prep Time: 5 minutes
Cook Time: 25 minutes
- Cut the chicken breasts into bite sized pieces. Chop the tomatoes into wedges and finely slice the ginger & spring onions.
- Add all the above to an ovenproof bowl or deep dish then introduce the oils and seasoning mixing everything together.
- Put the dish in a pan of water and steam for 25 minutes or until the chicken is tender. Serve with white rice & Nuoc Cham
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