This dish uses the classic Vietnamese braising method that uses caramelized sugar as the base for the braising liquid. If you can find Chinese brown sugar (check out its Ingredient Discovery profile to learn more), it will give the braise a deep, complex flavor.
Serve with jasmine rice and sautéed broccoli.
Love this preparation and have made it many times.
Excellent! My Viet husband makes something similar to this once in a while, using a whole chicken that he hacks up into small pieces. I never knew how to make it until coming across this recipe. It tastes just a little different than my husband's dish, and I can't put my finger on what small element is missing. But it's delicious nonetheless.
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