Appliances are no exception.

chickpea flour (besan).4. flaky white buns, such as potato or brioche buns.

Coconut Chutney, store-bought or homemade.Pan-fried serrano chiles (optional).In a saucepan, combine the potatoes and enough water to cover by 3 inches.

Bring to a boil over high heat, reduce the heat to medium, and simmer until tender, 15 to 20 minutes, depending on size of potato.Drain, and let cool enough to handle, about 15 minutes.

Using your fingers, peel off the skin.

Place the potatoes in a medium bowl and mash them with a fork until they are mostly mashed but still slightly chunky (you will need about 1 3/4 cups mashed potatoes)..Vietnamese Chicken Salad (optional).

Marinate the chicken.In a bowl, whisk the fish sauce with the lime juice, sugar, garlic, Thai chiles, and salt.

Put the chicken in a resealable plastic bag with all but 1/4 cup of the marinade.Reserve the remaining marinade for the Vietnamese chicken salad.