Lunch

Cánh Gà Nướng Nước Mắm Tắc: Charred Chicken Wing with Black Soybean & Lemongrass Pan Sauce

Name: Cánh Gà Nướng Nước Mắm Tắc: Charred Chicken Wing with Black Soybean & Lemongrass Pan Sauce
Prep time: 10 min
Cook time: 28 min
Total time: 38 min
Yield: 2 servings
Ingredients: 4 whole chicken wings (about 1.2 lbs), patted dry; 3 tbsp mắm tắc (fermented black soybean paste); 1 stalk lemongrass, white part only, minced; 2 cloves garlic, minced; 1 tbsp palm sugar or brown sugar; ¼ cup chicken stock; 2 tbsp fish sauce; 1 tbsp lime juice; 2 tbsp neutral oil; Kosher salt and white pepper to taste; 1 Thai red chili, sliced thin (optional); Fresh cilantro for garnish

Whole chicken wings, rendered in a hot skillet until skin shatters and meat clings to bone, then finished in a pan sauce of fermented black soybeans (mắm tắc), lemongrass, and a whisper of caramel. The sauce coats and clings; every bite marries char, fermentation, and herbaceous depth. Intermediate plating: technique, sauce discipline, and respect for offal-forward Vietnamese flavors.

504calper serving 29gprotein 11gcarbs 38gfat 10min prep 28min cook 2serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this