Fried chicken has found a home in Vietnamese cuisine—but not with the same thick coating found on southern-fried chicken. The Vietnamese version is lightly fried marinated chicken with a coating of five-spice powder and rice flour. The five-spice powder gives the chicken a nice vivid hue, while the rice flour provides a light, crispy crunch. Serve the fried chicken hot from the skillet, with nuoc cham, Ginger Lime Soy Sauce, or just soy sauce. Do not forget the steamed or fried rice and the salad platter. We’re still waiting for a Vietnamese version of potato salad and collard greens.