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Vietnamese culture has lots of recipes using pork. Oh how wonderful the pork always tasted! But I have chosen not to eat pork a while ago. I have to stop ordering this favorite dish named "Bi" with broken rice in Vietnamese restaurants. The original recipe has boiled shredded pork, roasted rice, and fried pork skin. I have changed the recipe, and made it into a healthier and chicken friendly version.
I hope you will enjoy this dish as much as I do!
* you can fry chicken skin and add it into this dish.
* most ingredients can be found at a Vietnamese or Chinese supermarket
*I make a lot and freeze them, so I can eat over the week. :)
Serves: 6-8 people
1 lb chicken breast or thigh
1 small jicama
2 cups fried tofu (you can buy hard tofu and fry it yourself)
1 bag yam noodles
1 cup pickled radish (preferably sweet pickled radish, but if it is salted, you can rinse with water and squeeze dry to reduce the salty flavor; and add 2 tsp sugars)
2 - 3 garlic cloves (minced)
1 bag of roasted rice
1 tsp black pepper
Salt and sugar to taste
Prep:
Peeled and cut jicama into 2 inches long thin sticks.
Cut fried tofu into long thin sticks and set aside.
Drained yam noodles dry
Minced garlics
Cook:
Stir fried Jicama with oil until soft.
Stir fried pickled radish. Add 2 tsp sugar if it is salted radish.
Boiled or stir fried chicken then shredded it into long thin pieces.
Combine all the ingredients: chicken, tofu, jicama, yam noodles, garlics, pickled radish, black pepper, and whole bag of roasted rice. Mix them by hand.
Mix until roasted rice has coasted all the ingredients.
Add salt and sugar to taste.
Serve with rice, fish sauce and veggies.
Enjoy!
Fish Sauce Recipe
5 tbsp fish sauce
9 tbsp water (cooked/filtered water) (please not use tap water)
3 tbsp lime juice
3 tsp sugar
1 tsp sambal oelek
1 garlic
