The Ultimate Vietnamese Cookbook: 111 Dishes From Vietnam To Cook Right Now (World Cuisines Book 55) by Bodic Slavka

Author:Bodic, Slavka
Language: eng
Format: epub
Published: 2023-04-07T00:00:00+00:00

Vietnamese Pulled Chicken

Preparation time: 3 hours

Cook time: 30 minutes

Nutrition facts (per serving): 157 Cal (3g fat, 24g protein, 1g fiber)

Coming up on a busy week, huh? On Sunday, use your slow cooker to make these simple poached chicken breasts flavored with the tastes of the ubiquitous Vietnamese sauce nuoc cham. The chicken breasts should be poached in chicken broth. Then, in the following days, you can eat the leftover chicken in three different ways: piled with veggies on a sandwich; combined with mayonnaise to form a creamy chicken salad; and ladled with the broth over rice noodles.

Ingredients (12 servings)

3 cups low-sodium chicken broth

3 shallots, very thinly sliced

¼ cup fish sauce

2 tablespoons packed light brown sugar

2-4 Thai chiles, very thinly sliced

1 teaspoon crushed red pepper

2 teaspoons lime zest

4 lbs. skin-on, bone-in chicken breasts

2 cups julienned or grated carrots

½ cup lime juice

⅓ cup sliced fresh mint

⅓ cup sliced fresh basil

Preparation

In a slow cooker with a capacity of 6 quarts, combine the chicken broth, shallots, fish sauce, brown sugar, chilies (or crushed red pepper), and lime zest. Place the chicken pieces, flesh side down, into the liquid. Prepare the food by either simmering it on High for 3 hours or Low for 6 hours. Place the chicken on a chopping board that has been well cleaned.

To prepare the meat, first remove the skin and then shred it. Place the chicken back into the slow cooker, then add the carrots, lime juice, mint, and basil and mix everything together.

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