Fish sauce, the soul of Vietnamese cuisine, my favorite spice/ingredient ever. And of course, I must start my series of cooking recipes (so far, only baking has featured on this site) with one that uses this gem of Vietnam.
- 4 Chicken wings
- 4 teaspoons of fish sauce
- Minced garlic
- Minced onion
- 1 table spoon of fish sauce
- 2 table spoon of water
- 1 teaspoon of sugar
- Season the wings with 4 teaspoons of fish sauce and half the garlic and onion. You can slice the wings a bit. Season for about 15-20 minutes, mix them every 10 minutes to make sure the sauce cover the wings evenly.
- In a non-stick frying pan, pour in the oil and fry the wings until golden brown and crispy. Remember to remove all the minced garlic and onion before putting them in the pan. The garlic and onion will get burned quickly, leaving ugly dark, smelly bits on the wings. There might be some liquid left with the garlic and onions, keep it.
- While waiting for the wings to turn brown, mix the fish sauce, water, sugar until all resolved. You can add a bit of vinegar (or lime juice, if you want to follow strictly the Vietnamese way 🙂 .
- When the wings are finely fried, take them our of the pan and remove most of the oil.
- Put the wings back in, pour in the fish sauce we just mixed, and the garlic and onion used to season the wings before. Put the pan on low heat and simmer until the sauce becomes thick. Use a spoon to pour the sauce on the wings frequently during the process.
The final product should be golden brown wings coated in a thin layer of sweet, rather sticky fish sauce. The chicken inside is still moist, while the dish overall preserves the natural flavor and fragrance of fish sauce.
The photo looks less nice because I took it with my phone, with no time for decoration. That is how it’s going to be for the “cooking recipes”.