We tried this recipe: https://www.vietworldkitchen.com/blog/2014/07/thai-chicken-with-basil-recipe.html For the Thai dark soy, we used Chinese dark soy plus 1 tsp sugar. We skipped the fresh thai chilies and used half of a fresh cayenne instead. To reduce sodium, we increased the amount of minced chicken from 10 to 16 oz (1 lb) without changing the amount of fish sauce and dark soy (but see Note below). We used a mix of Thai holy and purple basil, and we also added 5 oz drained and diced water chestnuts. We added 1 additional tsp sugar to taste. We garnished with a fried egg, mixing the runny yolk into the dish before serving. (Aug. 2018)
Note: We still found this dish salty. The next time, we will reduce the fish sauce from 2 Tbsp to 1 Tbsp.
Source: Andrea Nguyen, author and teacher, Vietworldkitchen.com.
Cooking Adventures 