Full recipe at (Xem cong thuc day du tai) http://danangcuisine.com/?p=516<br />► GET MY COOKBOOK here: http://danangcuisine.com/cookbook/<br />► Items in my kitchen and pantry http://danangcuisine.com/store/<br /><br />Subscribe for more videos: http://goo.gl/upfRRU<br /><br />Join me on other social media<br />● Instagram: http://instagram.com/helenrecipes/<br />● Google+ https://plus.google.com/+HelenRecipes/posts<br />● Facebook: https://www.facebook.com/danangcuisine<br />● Twitter https://twitter.com/HelenRecipes<br /><br />If you recreate any of my recipes, please share a photo of your food on social media by inserting #HelenRecipes. Your food will be featured in my video someday ;)<br /><br />Ingredients (serves 3-4)<br />For sticky rice:<br />2 cups sticky/glutinous/sweet rice (Gao Nep)<br />1 cup water (or chicken broth)<br />1/2 tsp salt<br />1 tsp vegetable oil<br />1/4 tsp tumeric powder<br />For chicken salad:<br />1 cup cooked shredded chicken<br />1 medium yellow onion, paper-thin sliced and soaked in cold water<br />1 cup Vietnamese mint (rau ram), chopped<br />salt, pepper to taste<br />For scallion oil:<br />4 spring onion stems, white part detached<br />3 tbsp vegetable oil<br /><br />Music by Josh Woodward http://www.joshwoodward.com<br />"Don't close your eyes"
