Ike’s Vietnamese Fish Sauce Wings

I got very curious when I read about these wings on this Blog 

I had to try to make it so I googled the recipe, I have never been to the Restaurant in Portland Oregon that serves them and never had them roadside from a stall in Saigon, so I do not know if they taste the same. But I can tell you that we love them, even picky eater MiniMe loves them.

I found the recipe HERE The story is that Ike carried this recipe around with him until he opened his restaurant Pok PokI have made these wings a few times since I first posted them on my norwegian blog back in October 31. 2011, and I have even made the dish with pork.

I tried the wings with just the syrup and it was very sweet and salty, and then I tasted a wing with the syrup, crispy garlic, chopped cilantro, mint and chili. WOW what a flavor bomb and I highly recommended that you try to make these.

Dan: Mum, it is so strange, that dish really stinks, but it is really yummy. I knew that you were making this dish, I could smell it outside.

We eat this with plain jasmine rice and a salad of shredded cucumber, mango (sour / sweet), chopped green onion and a little salt and pepper, to balance the salty wings.

I doubled the coriander and mint,and added chili.

  • 1/2 cup Asian fish sauce
  • 1/2 cup superfine sugar
  • 4 garlic cloves, 2 crushed and 2 minced
  • 3 pounds chicken wings, split at the drumettes
  • 2 tablespoons vegetable oil, plus more for frying
  • 1 cup cornstarch
  • 2 tablespoon chopped fresh coriander
  • 2 tablespoon chopped mint
  • 1 tablespoon chopped chili
  1. In a bowl, whisk the fish sauce, sugar and crushed garlic. Add the wings and toss to coat. Refrigerate for 3 hours, tossing the wings occasionally.
  2. Heat the 2 tablespoons of oil in a small skillet. Add the minced garlic; cook over moderate heat until golden, 3 minutes. Drain on paper towels.
  3. In a large pot, heat 2 inches of oil to 350°. Pat the wings dry on paper towels; reserve the marinade. Put the cornstarch in a shallow bowl, add the wings and turn to coat. Fry the wings in batches until golden and cooked through, about 10 minutes. Drain on paper towels and transfer to a bowl.
  4. In a small saucepan, simmer the marinade over moderately high heat until syrupy, 5 minutes. Strain over the wings and toss. Top with the cilantro, mint, fried garlic and chili.

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