Vietnamese food is spicier than Chinese. Dishes vary throughout the country due to climate: less spicy in the north with pork, beef, chicken and fish, becoming spicier further south with more fruits, vegetables, and seafood, plus sweeter with use of coconut milk.
gà nướng (Vietnamese)
Preheat oven 350℉ (190℃)
organic boneless chicken
1/3 cup (80 ml) organic honey
1/4 to 1/2 cup (60-120 ml) sliced lemongrass
1/4 cup (60 ml) fish sauce
2 Tbs. (30 ml) each: chopped garlic, minced shallots or onions, chopped ginger, olive oil, and organic lime juice
optional: chopped cilantro or parsley
hai 2. Cut chicken into bite size pieces.
ba 3. To marinade, combine honey, lemongrass, fish sauce, garlic, shallots/onions, ginger, lime juice, and oil in a food processor or blender. Process until smooth.
bốn 4. Place chicken in a bowl. Marinate about 15 minutes.
năm 5. Remove the chicken, save the marinade.
sáu 6. Grill or in a skillet cook over medium-heat for about 10 minutes, turning and basting often.
bảy 7. Arrange the chicken in single layer on a baking sheet. Bake about 20 more minutes or until cooked through and not a pink color in the middle.
tám 8. Serve with sprinkle of cilantro or parsley on top, with rice or noodles, with some vegetables and a salad.
Thưởng thức thịt gà.
Enjoy the children.
