This Vietnamese dish creates the most delicious chicken curry. It's slightly spicy and very aromatic. The lemon grass is key to all of the flavour. Serve over freshly cooked rice.
I'm the recipe owner the the ingredient list was printed wrong. ONLY use about 1-3 tablespoons Fish Sauce - NOT 1/4 cup. Measure based on your personal preference. You can also use boneless/skinless chicken thighs for this. I forgot to put in the ingredient list to add a few pinches of brown sugar. It rounds out the flavor wonderfully. *Dark meat is the usual choice for this traditional dish. - 27 Oct 2009 (Review from Allrecipes US | Canada)
I've also found this dish to be extraordinarily salty with the amount of fish sauce recommended. It was inedible until I added a bit of vinegar and brown sugar. I would imagine it is a delicious recipe if you use the fish sauce sparingly. - 30 Nov 2009 (Review from Allrecipes US | Canada)
My family (including my 5 and 7 yr olds) Loved this recipe. I did make sure to read the owners warning about the error with the fish sauce amount and it all turned out fantastic. I served it over white rice. - 17 Feb 2010 (Review from Allrecipes US | Canada)