Vietnamese Fish Sauce Wings Recipes
POK POK WINGS (VIETNAMESE FISH SAUCE WINGS)
Make and share this Pok Pok Wings (Vietnamese Fish Sauce Wings) recipe from Food.com.
Provided by Lavender Lynn
Categories Chicken
Time 30m
Yield 3-4 serving(s)
Number Of Ingredients 8
Steps:
- 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.
- 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.
- 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.
- 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 and fried garlic and serve immediately.
VIETNAMESE FISH SAUCE
This is the dipping sauce you get in Vietnamese restaurants when you order Imperial rolls or vermicelli salad bowls.
Provided by Chef Farmer
Categories Sauces
Time 5m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- The 2 towns most noted for their fish sauce are Phu Quoc and Phan Thiet. Check the label when buying your fish sauce, the "nhi" signifies a high quality sauce.
- Mince your 2 cloves of garlic and shred your carrot.
- Combine with the fish sauce, sugar, water, chili paste and lime juice.
- Stir until the sugar dissolves. Makes about 2 cups to serve.
Nutrition Facts : Calories 117.5, Fat 0.1, Sodium 2203.6, Carbohydrate 28.8, Fiber 0.5, Sugar 26.9, Protein 1.7
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- 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.
- 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.
- In a large pot, heat 2 inches of oil to 350°F (176°C). 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.
- 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 and fried garlic and serve immediately.
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- 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.
- 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.
- 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.
- 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 and fried garlic and serve.
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