Ingredients

Serves 6

2 quarts Homemade Vegetable Stock
2 stalk lemongrass, trimmed, outer leaves removed, cut into thin slices
2 to 3 fresh red bird’s eye chiles, seeded, thinly slices on the diagonal
Red Boat 40°N Fish Sauce, to taste
2 cups long-grain jasmine rice
1 1/2 pounds, boneless, skinless chicken breast, cut into bite-sized
pieces
1/2 cup Vietnamese Dipping Sauce
1/2 cup fresh cilantro leaves
Fine sea salt
Freshly group black pepper
Sprigs fresh cilantro, for garnish
1 lime, sliced into 6 equal wedges, for serving

Preparation

1. Pour the stock into a large stock pot and bring to a boil over high
heat. Reduce the heat to medium-low, add the lemongrass and
chiles, and simmer for 30 minutes. Season with fish sauce to taste.

2. Add the rice to the stock and simmer, partially covered until
cooked through, 7 to 10 minutes, depending upon the variety of
rice used. While the rice is cooking, marinate the chicken in the
dipping sauce. Add the chicken and marinade to the rice, tossing
to evenly distribute the poultry with the rice. Cook for an
additional 10 minutes. Taste for seasoning. Serve the porridge in
individual bowls, scattered with the cilantro and lime.

Note: All the ingredients for this dish can be measured in advance but cook at the last moment. The results should be porridge-like, not firm.

Recipe Source:                                                                                     Adapted from Patricia Wells' Salad as a Meal