Created by lazyme on September 19, 2020
Step 1: Put the rice in a bowl with a few cups of water.
Step 2: Gently swirl your fingers in the bowl to allow the starch to separate from the grains.
Step 3: Once the water becomes white, drain and repeat this process twice more.
Step 4: With each time, the water will get less cloudy.
Step 5: The idea is not to get rid of all the starch, just enough so that the rice will not be too sticky or too dry when cooked.
Step 6: Put the rice in a sieve and drain until the rice is fairly dry.
Step 7: Put the rice and chicken stock in a medium clay pot or heavy-bottomed pot and stir to level the rice.
Step 8: Cover the pot and cook the rice over medium heat until it has absorbed all the stock, about 25 minutes.
Step 9: Turn off the heat and with a wooden spoon stir in shallots, mint, and chicken until evenly mixed. Allow to rest covered for 5 to 10 minutes.
Step 10: Drizzle nuoc cham over each serving.