Savor the sweet and sour flavors 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 to deepen flavors. It can be found in many supermarkets in the Asian food section, or in Asian specialty stores. If you substitute more soy sauce or dry sherry, the flavors won’t be the same, but the meal will be tasty.
Daikon or white radish can be found in some supermarkets, or substitute regular radishes.
To speed up cooking in a wok, place the prepared 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.