With executive chef  Nguyễn Đức Vân Vũ from Dì Mai Vietnamese Cuisine Restaurant in HCM City

             This dish is a favourite of Chef Vũ , who began his cooking career at the age of .  

              Prior to joining  Dì Mai,  he worked as an executive chef at HCM City restaurants well known for their Vietnamese and international cuisine, such as Nhà Hàng Món Việt and Seoul Garden.

           Thanks to its perfectly made tamarind sauce, the delicacy is one of the most popular orders at Dì Mai. The dish can be served as an appetizer or as a main course. 

Ingredients:

270g chicken wings

30g onion

10g spring onion

5g chilli

10g coriander

10g salt

1g  seasoning

5ml fish sauce

15g sugar

5g chili sauce

1 litre cooking oil

20g garlic

10g  tamarind

 Method Clean chicken wings, chop into smaller pieces

• Clean vegetables, cut small pieces
• Boil tamarind with 40 ml of water, set aside sour water and remove the seeds
• Fry garlic, then add tamarind juice,  seasoning, sugar, fish sauce and chili sauce
• Fry chicken wings until crunchy, then drain on paper.
• Fry garlic, scallion, onion, chili and tamarind sauce together, and then sauté the chicken wings with the sauce
• Serve with a plate of coriander, salt and pepper
• You can enjoy the dish at Dì Mai Vietnamese Cuisine Restaurant, 136-138 Lê Thị Hồng Gấm St,  Dist 1. Tel:  (08) 38217786. — VNS