Thursday, April 14, 2005

Canh Thơm

1/2 pineapple, sliced
1/2 chicken breast, sliced
2 red hot chili pepper, thinly sliced
1 T. rice paddy herb (ngò om) minced
2 T. fish sauce
2 t. sugar
salt and pepper to taste

Put 4 cups water in a medium pot, add chicken, bring to boil over high heat. Skim off scum, turn heat to medium cook chicken for 5 minutes, add pinapple, turn heat on high to bring back to boil. Add fish sauce, sugar, salt and pepper to taste. Cook for 3 more minutes, turn off heat, add rice paddy herb and hot chili pepper, serve.

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