Put the rice in a bowl with a few cups of water. Gently swirl your fingers in the bowl to allow the starch to separate from the grains. Once the water becomes white, drain and repeat this process twice more. With each time, the water will get less cloudy. 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. Three times has always given me the best results. Put the rice in a sieve and drain until the rice is fairly dry.

Put the rice and chicken stock in a medium clay pot or heavy-bottomed pot and stir to level the rice. Cover the pot and cook the rice over medium heat until it has absorbed all the stock, about 25 minutes. 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. Drizzle nuoc cham over each serving.

This recipe yields 4 to 6 servings.

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