Every now and then I have mad cravings for Vietnamese food, and the only way to get authentic Vietnamese that tastes like how mom makes it, is to cook it myself. Since my mom thinks cooking takes away from study time (It does), she is still semi-vague with her recipes (there is hope though, she’s starting to share some recipes with me), I have found some stellar Vietnamese recipes online.
I shared the Xiu Mai recipe and the Nem Nuong Recipe that were WINNERS. The sad part is that their website has been down for a while, so I wasn’t able to access the recipes anymore, but luckily I posted them here. I don’t want to have that sinking, “OMG I lost another great recipe” feeling again. FYI: The Ravenous Couple also has spot on, authentic Vietnamese recipes also if you’re looking for some.
This Ga Nuong recipe is one from Hungry Huy. It is meant to be used with pork so you can have a delicious pork chop with your broken rice dishes. I was lazy and didn’t have pork so I used what I had — chicken thighs. I also didn’t have shallots, so I used onion instead. It wasn’t the same. It was tasty, but not the same. Stick to the OG recipe.
Original Pork Chop marinade from Hungry Huy
- 1 lb Chicken thighs – Mine were boneless and I trimmed them. I probably should have tenderized them a bit before putting them into the marinade.
- 3 Tbs Minced shallots – I used 1/4 of an onion, it was ok, but not as flavorful
- 1.5 Tbs Minced garlic – Lets be real, I used more than this because I love garlic
- 1/4 cups Granulated sugar
- 1 Tbs Fish Sauce
- 1/2 Tbs Thick Soy Sauce – I don’t have this/ know what it is so I used dark soy sauce instead.
- 1/2 Tbs Pepper
- 3 Tbs Neutral Cooking Oil
What To Do
- Trim and tenderize the chicken.
- In a separate bowl, mix all of the other ingredients together until the sugar is dissolved. Since I used sliced onions, it didn’t look like a lot of marinade, but don’t worry it will be enough/fine.
- Add in the chicken and let marinate for a few hours. I let it marinate for about 4-6 hours, but if you can give it more time, that’s even better.
- I don’t have a grill, so I used a Lodge cast iron grill pan instead. Heat up the pan then grill the thighs for about 3-5 minutes per side depending on how thick the pieces are.
- Rest & enjoy with some rice and veggies!