There is quite a bit of prep for this recipe, as you can see.
I recommend using waaayyyy more bok choy than they advise, it shrinks up to amazing tiny bits no matter how much you throw in there.
Also, use extra fish sauce and curry! And make sure you add enough salt. And squeeze some lemon over it at some point instead of just squeezing it over at the end.
I've made this twice in the last week. The combo of fish sauce and curry is a dynamite flavor bomb. I made it without chicken the second time because it didn't add a lot. The next thing I want to do is grill the chicken thighs and then add them. I used both bunh noodles and vermicelli and they were both good.
Delicious! I'm having the leftovers for lunch. Also, it costs about 4 bucks to make a big pot once you have the fish sauce and spices.
Speaking of southeast asia, Dengue Fever was on Fresh Air!