Ingredients

• Ingredients
  1. 1/2 cup dark brown sugar
  2. About 1/4 cup fish sauce (nam pla)
  3. 1/4 cup water
  4. 3 tablespoons rice vinegar
  5. 1 teaspoon minced garlic
  6. 1 teaspoon finely grated fresh ginger
  7. 1 teaspoon coarsely ground pepper
  8. 2 fresh Thai chiles, halved, or dried red chiles
  9. 1 tablespoon canola oil
  10. 1 shallot, thinly sliced
  11. 1 pound skinless, boneless chicken thighs, cut into 1-inch pieces
  12. 4 cilantro sprigs

Directions

1. In a small bowl, combine the sugar, fish sauce, water, rice vinegar, garlic, ginger, pepper and chiles.
2. Heat the oil in a large deep skillet. Add the shallot and cook over moderate heat until softened, about 4 minutes. Add the fish sauce mixture and the chicken and simmer over high heat until the chicken is cooked through, about 10 minutes. Transfer to a serving bowl, garnish with the cilantro and serve.

Notes

Because fish sauces vary in their saltiness, Phan advises adding the fish sauce to taste.

Serve With

Steamed jasmine rice.