This recipe has been passed down from my grandmother in Vietnam and makes a great aromatic, slightly spicy chicken curry. Fresh lemongrass is the secret!
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 USA and 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 USA and 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 USA and Canada)