How to Make It
In a small bowl, combine the sugar, fish sauce, water, rice vinegar, garlic, ginger, pepper and chiles.
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.
NotesBecause fish sauces vary in their saltiness, Phan advises adding the fish sauce to taste.
Serve with steamed jasmine rice.
From Food and Wine Magazine