Writing 201: A How-To How-To

Yum Yum Vietnamese BBQ Chicken

I first tried this dish when I was in Vietnam on holiday a few years ago, it was and is still my favourite dish to eat (along side banh mi).  Hot, spicy, sour and sweet, you get golden chicken and crisp salad, hmmm (HUNGRY NOW).  To ensure I would know how to make it correctly once home, I took a one day cooking class while in Vietnam and it is now one of my stable weekly meals, even if my wife is sick to death of me making it.

If you haven’t heard of this dish, do you and your tummy a favour, cook it.

Marinade

Chili Sauce 2 x tablespoon
Fish Sauce 3 x tablespoon
Sesame Oil 3 drops
Peanut Oil 4 x tablespoon
Apple Cider Vinegar 2 tablespoons
Garlic 3/4 Gloves
Ginger thumb size piece
Chili fresh 1 medium red chili
Chili dry 1/2 x teaspoon
Juice 1 Lime
Honey 2 x tablespoon
Lemon grass chopped
Lime leaf 3 x small
Coriander stalks large handful

Salad Topping

Grated carrot
Julienne Cucumber
The rest of the coriander leaf, shredded

Noodle Dressing

Juice of 1 lime

Fish Sauce 2 x tablespoon
Garlic 2 Gloves crushed
Chili fresh 1/2 medium red chili
Peanut Oil 3 x tablespoon
Honey 1 x tablespoon

Instructions

Blend all ingredients expect lemongrass and lime leaf. Once blended, add lemongrass and lime leaf.

Marinade 6 chicken thighs for 2 hour’s min (overnight is best).

Cook on BBQ (10-15mins) or under grill (approx 20mins).  Chicken should be dark and golden (remember to remove lemongrass and lime leafs).

Serve with Vermicelli Rice Noodle and salad. Top with dry roasted peanuts and noodle dressing.

Going that extra mile – My Pickled Chili Nuts –

4 tablespoons crushed mixed nuts
1 tablespoon cider vinegar
½ teaspoon dry chili
½ tablespoon fish sauce
1 tablespoon honey
1 clove garlic crushed

Heat slowly in pan for 3-5 minutes, replaced dried roasted peanuts when serving.

Get a big bowl, fork or chop sticks and go to town!

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