Ingredients for 3  persons:

1 pound boneless, skinless chicken breasts

1/4 cup minced shallots

1 1/2 ounces of gingerroot, peeled and cut into julienne pieces

1 teaspoon sea salt and 1/4 teaspoon freshly ground pepper

3 tablespoons sugar

1/2 tablespoon cooking oil

2 cups water

1 tablespoon nuoc mam

1 tablespoon cilantro leaves

Cut the chicken into bite-sized pieces and combine with the shallots and ginger pieces.  Toss this mixture with the salt and pepper.

Heat the oil in a deep skillet, add the sugar and cook on medium until the sugar caramelizes.

Add the chicken mixture and saute for 3  minutes to sear the surfaces of the meat.

Add enough water to just cover the ingredients, add the nuoc mam, cover and simmer over low heat for 8 minutes.

Uncover, lift out the chicken pieces and reduce the sauce by half or until it has thickened a bit.

Return the chicken to the pan, reheat for a minute or two.  Adjust seasonings and serve over rice.

This recipe was adapted from one that appeared in the Le Monde from the small Vietnamese restaurant, Chez Sao Mai, on the rue Maubreuge in Paris.