Try Vietnamese stir-fry for a change

By Linda Gassenheimer, The Star

Nuoc Mam makes all the difference to this dish.

Savour the sweet and sour flavours of Vietnamese cooking with this simple chicken stir-fry. – MCT

Savour the sweet and sour flavours of Vietnamese cooking with this simple chicken stir-fry. An important ingredient in Vietnamese cooking is Nuoc Mam, a fish sauce made from fermented anchovies. It is used in many Pacific Rim countries much as we use salt. The sauce adds a depth of flavour to the dish. It can be found in many supermarkets in the Asian food section. It can also be found in Asian or specialty stores. More soya sauce or dry sherry can be used instead. The flavours won’t be the same, but the meal will be tasty.

A Daikon or white radish is used in the dish. It can be found in some supermarkets. As a substitute, regular radishes work well.

To speed up cooking in a wok, place all of the ingredients on a plate or cutting board in the order of use. You won’t have to look back at the recipe to see what goes in next.

Helpful hints

Make sure the wok or skillet is very hot before adding the ingredients. The oil should be smoking.

Slice vegetables in a food processor fitted with a thin-slicing blade.

Dried Chinese noodles or Angel hair pasta can be used instead of the steamed Chinese noodles.

CLICK HERE FOR THE RECIPE!!!!!