Grilled chicken with tamarind sauce
- Preparation time: 50 minutes
- Cook time: 40 minutes
What can be tastier than the crisp from the grilled chicken and the soft and saucy from the tamarind paste. Go get your apron!
Photo: @minmilasheshouse
Ingredients
- 1 Chicken
- 1 Cup tamarind
- 1 Tbsp shredded eryngium leaves
- 1 Tbsp onion
- 1 Tsp of grinded garlic
- 2 Tsp of chilly sauce
- 2 Tbsp of fish sauce
- 2 Tbsp of sugar or honey
- 1 Tsp of pepper
- 3 Tbsp of sugar
- Some wine, cooking oil, coconut liquor
Preparation
- Clean the chicken thoroughly and chop it into pieces. Marinate the chicken with ginger, onion, garlic, and pepper for 30 minutes.
- Wash the tamarind, then boil it and strain to extract the tamarind juice.
- Steam the marinated chicken for 15 minutes.
- To prepare the tamarind sauce, heat cooking oil in a pan and sauté ginger, onion, garlic, and green onion. Once fragrant, pour in some rice wine and let it evaporate. Then, add the tamarind juice, chili sauce, fish sauce, pepper, sugar, coconut liquor, hot chili, and shredded erygium leaves. Heat the mixture until it thickens.
- Coat the steamed chicken with the tamarind sauce and let it marinate for an additional 10 minutes. Afterwards, grill the chicken at 200 degrees Celsius until cooked through and slightly charred.
Serving suggestion: Serve hot with vermicelli or steamed rice.
Óc trần lá ngải
Óc trần lá ngải is listed among the most horror foods for foreign visitors in Vietnam.
Grilled beef wrapped in wild betel leaf
Riding along the crowded streets of Saigon in the afternoon, people can often be attracted by a fragrant and spicy smell of seasoned grilled rolls of beef, stemming from moving-stalls blurred in the smoke from charcoal flame. This dish, wrapped up in wild betel leaf, has become a favorite snack of Vietnamese, particularly Saigonese, to serve with beer or wine.
Snakehead Congee
Snakehead fish congee can appear as a normal dish of the commoners, but to those who first taste, that dish served in hotpot style is quite a surprise.
