Wednesday, July 25, 2007

Vietnamese Chicken - a beginning

When I was little my family 'adopted' a Vietnamese family that had just moved to Red Deer. My mom would make cookies, their mom would make salad rolls. She introduced me to coconut rice and peeled mung beans, something I still make on occasion and eat for breakfast with too much brown sugar.

I think that's where the seed of my growing obsession with Vietnam began.

I've been waiting anxiously for 'In the Vietnamese Kitchen' to arrive from the library and when I finally got it I was excited to try some recipes out. This simple chicken dish was my first foray. And it was so fabulously good and simple, I had to post it.

Grilled Chicken

Chicken Marinade

1/4 t sugar
1/2 t salt
1-1/2 t pepper
1 T fish sauce
1 T lime juice 2 T oil

1/3 c lime juice
1 T rice vinegar
3 T sugar
2/3 lukewarm water
5-6 T fish sauce
2 -3 chilis
2 cloves garlic (optional- I used it but won't the next time...)

Mix everything together.

We ate it over rice noodles with finely sliced baby bok choy and green onions, with the chicken sliced on top and the sweet/sour/salty sauce spooned on top.

Warning: Fish Sauce = salty. I forget this sometimes.
Warning II: The sauce goes a long way - apply with care.

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