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This dish is probably the result of Chinese influence but the gentle touch of nuoc mam, or Cambodian fish sauce, changes everything completely.
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| What You Need: |
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2 quarts Chicken Stock or use canned
½ pound boneless chicken breast or thighs, (fish sauce) julienned
1 cup cored and chopped pineapple (Canned unsweetened is fine, but fresh and ripe is better.)
1 medium tomato, cut into wedges
1½ cups zucchini (cut in half lengthwise and sliced ¼ inch thick)
3 tablespoons distilled white vinegar
3 tablespoon nuoc mam
1 teaspoo sugar
Salt to taste
½ pound medium prawns, peeled
¼ pound shelled crabmeat
Pinch of ground white pepper (optional)
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| How To Cook: |
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1. Place all ingredients, except the prawns, crab, and white pepper, in a 4-quart kettle.
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2. Cover and simmer for 1 hour.
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3. Add the remaining ingredients and bring just up to serving temperature.
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4. Serve immediately.
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