Ideally you make this dish as part of several Vietnamese dishes to share but I made it as a one dish TV dinner.
It works perfectly with chicken thights, just take the skin off and either leave the bone in or take out. I like to do a bit of both. I skin and cut them in half leaving the bone in one side. The kids don’t like to mess about with the bones so we all get what we want.
Marinade the chicken in a mixture of fish sauce, oyster sauce, sugar and grated fresh ginger and cover for 30 minutes.
In a large frying pan or wok add vegetable oil and lots of chopped garlic and fry for about 1 minute before adding the chicken. Sear well and add the rest of the marinade and some chicken stock and cook for about 20 minutes. I like to top a one dish meal with some green veg, I used thinly sliced courguette here and I added this with some spring onion and fresh coriander.