Vietnamese chicken with ginger and turmeric recipe
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telegraph.co.ukI had this dish in Hue, in central Vietnam. It might seem extremely sweet, but it’s balanced by both lime and fish sauce. It’s incredibly quick and probably the one I will cook most of all the recipes I brought back with me.
Over there it is cooked in a clay pot, but a sauté pan or shallow casserole is just fine for it.This version is not as hot as the one I had, but I’d start with this amount of chillies and add more if you want to (or don’t remove all the seeds).Prep time: 15 minutes, plus 2 hours marinating time | Cooking time: 30 minutesFourFor the caramelWe rely on advertising to help fund our award-winning journalism.We urge you to turn off your ad blocker for The Telegraph website so that you can continue to access our quality.
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