Char Grilled Sapa Black Chicken In Galangal Ga Den Nuong Rieng Recipes

CHAR GRILLED PORK NECK WITH VERMICELLI NOODLES: BUN THIT NUONG

Steps:

• In a large mixing bowl, combine the sugar, fish sauce, honey, and pepper. Mix until the sugar has dissolved. Add the bashed spring onion, garlic, and sliced pork neck.
• Coat the pork well then enclose the flavors with the vegetable oil. Let the mixture marinate in the refrigerator for 2 hours or overnight, for a better result.
• Preheat a grill on medium to high heat. Thread the pork onto the skewers and char grill on medium to high heat for 1 to 2 minutes on each side, or until brown and cooked through.
• Divide the cooked vermicelli noodle among 4 to 6 bowls, add the mint, perilla leaves, Vietnamese mint, cucumber, and bean sprouts, then add 1 to 2 pork skewers to each bowl.
• Dress each bowl with 2 tablespoons of dipping fish sauce, a teaspoon of spring onion oil, and sprinkle fried Asian shallots and crushed peanuts on top.
• Combine the fish sauce, vinegar, sugar, and water in a saucepan and place on medium heat. Stir well and cook until just before boiling point is reached, then allow to cool. To serve, finely chop the garlic and chile and stir through with the lime juice.

CHAR GRILLED SAPA BLACK CHICKEN IN GALANGAL: GA DEN NUONG RIENG

Steps:

• Put the Asian shallots, galangal, lemongrass, lemon leaves, sesame seeds, chile powder, 1 teaspoon salt, 1 teaspoon pepper, fish sauce, and honey in a large mixing bowl and mix together well. Add the chicken, rubbing the marinade over and under its skin. Cover and place in the refrigerator to marinate for 2 hours, or overnight for a better result.
• Heat a barbecue grill or char grill pan to medium-high heat.
• Add the chicken and cook for 15 minutes for each side. Once cooked, place the chicken on a cutting board, skin-side up, and chop the leg and breast into a total of eight pieces with a heavy cleaver. Serve the chicken on a platter with some jasmine rice.

CARP CHAR GRILLED IN BETEL LEAVES: CA TRAM NUONG LA LOP

Steps:

• Preheat a charcoal grill.
• For the dressing: Mix the ginger, sugar, garlic, chile, water, fish sauce, and vinegar. Set aside.
• Season both sides of the fish with salt and freshly ground black pepper.
• Now cover the fish with betel leaves, then enclose in the wire rack.
• Char grill each side of the fish for 15 to 20 minutes on medium heat.
• Cover the fish with the fish sauce dressing and garnish with sliced chile and spring onions.