Zucchini Side: Wash and cut the courgettes into thin slices. Peel, degerm, and crush the garlic. Peel and finely chop the spring onions and shallot.
In a frying pan, heat a little olive oil. Add the garlic, shallot, and spring onions. Once softened, add the zucchini and cook for 15 minutes. Stir in nuoc-mâm, season lightly with salt and pepper. Finish with finely chopped flat-leaf parsley, give it a quick stir, and serve as a vibrant accompaniment to the seared Gers chicken supremes with their rich tomato-garlic fondue.
A speedy "minute" recipe from acclaimed Chef Hubert, showcasing premium Gers poultry and fresh Provençal flavors with a Thai-inspired twist.
