We had something very similar to this in French Guyana in the open air market. This recipe was very easy and a big hit. The only thing I changed was that I skinned the chicken.
This has become a favorite in my family and I have repeated it already a few times over the last 6 months.
This is a very traditional Vietnamese recipe and always impresses. The taste should be sweet, but not overpoweringly so. You should be able to taste all the flavours distinctly - fishy, salty and sweet. In the version I have, there is only cilantro included, the basil and mint doesn't feature. There are no chillies in it either. You can make it more authentic by substituting Thai palm sugar (which is pale in colour - do not use the dark coloured palm sugar)and using less - maybe 1/2 a cup with a couple of tabsp of water. Also, the sugar/water mix should be reduced to a thick syrup but not a deep coloured caramel.
This recipe was wonderful. Perfect proportions. The fresh herbs at the end were a divine touch. We replaced the jalapenos with green chile to suit dinner guests with digestive issues. For those with acid reflux, IBS, and chronic gas, spicy foods can irritate. Rest assured. Nothing is lost by using the mild green chile. We also decided to add some homegrown kumquats and thinly sliced red peppers ten minutes before baking was done. The tartness of the kumquats and the crispness of the peppers were perfect accents to this already phenomenal recipe. Perfection was achieved. Thank you!
This was tasty, quite easy to make with great directions. Absolutely loved the taste of the fresh herbs thrown in at the end. Thanks Chef Smith, looking forward to seeing more recipes from you.