This dish encapsulates some of the favourite aspects of South East Asian cuisine, that heady combination of salty, sweet, sour, spicy and bitter ingredients brought to life in the form of caramel roast chicken rich in a fish sauce caramel, served alongside a vibrant herb laden fresh cabbage saladwith plenty of bite.
You'll need: 3 tbsp dark brown sugar 8 small chicken thighs, skin on, bone in, trimmed of excess fat 6 garlic cloves, finely sliced 1 thumb sized piece of ginger, julienned 1 red chilli, finely sliced 3 tbsp fish sauce 2 tbsp apple cider vinegar Coriander leaves and thinly sliced spring onion, to serve
For the Vietnamese salad: Juice of 1 lime 3 tbsp fish sauce 1 tsp dark brown sugar ½ head savoy cabbage, thinly sliced on mandolin 100g/ 1 cup bean sprouts 6 spring onions, finely sliced 1 red chilli Small bunch each of coriander, thai basil & mint, leaves picked 100g/ 1 cup of roasted peanuts, crushed in a pestle and mortar
Full recipe here! donalskehan.com/recipes/vietnamese-caramelised-chicken-thighs-with-spicy-cabbage-salad/