A Rick Stein recipe from Vietnam. The chicken thigh pieces are marinated in turmeric, lime juice, fish sauce, chilli, shallots and white pepper then wrapped in kaffir lime leaves and threaded onto skewers. The combination of marinating the chicken and wrapping it in the lime leaves makes it very fragrant and moist. 
To serve you remove the chicken from the skewers and dip in a Vietnamese dipping sauce of lime juice, fish sauce, sugar, ginger, garlic and chilli. This would be a wonderful dish to have on a summers night cooked on the BBQ. The flavours were delicious and none of the ingredients were too overpowering ..a perfect balance.
What I am really enjoying about cooking Asian food is that is is simple and full of flavour. Some of the ingredients can be hard to source but once you have them they tend to be used again and again in the various recipes. I am however going to have to find some vegetable recipes as I feel we have been lacking them in our meals.
Rating 8 out of 10.
No comments:
Post a Comment
Note: Only a member of this blog may post a comment.