In some cuisines, recipes often instruct you to leave the cooking juices behind while you serve the finished product, but this is not the Vietnamese way of doing things. Here’s an easy recipe where the chicken is cooked in the marinade and then served with the pan juices instead of with nuoc cham or Maggi sauce. You marinate the chicken overnight to achieve a full, robust flavor, but because the marinade is so potent, you can get away with just 4 hours. Choose breasts or thighs—any part of the chicken you want to cook with. The dish is versatile, so you can grill or bake the marinated chicken, but pan-frying certainly gives it a nice, crispy finish.