Viet Nam News
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.
270g chicken wings
10g spring onion
5ml fish sauce
5g chili sauce
1 litre cooking oil
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