According to Luke Nguyen of Sydney restaurant The Red Lantern, this is a classic of southern Vietnam. I can understand why. Easy to make, nice fresh flavours - what more could you want? Other than to be Hugh Heffner. Or an English cricketer right now. The chicken is marinated in sugar, lemongrass, garlic, fish sauce and pickled chilli, then flash cooked in a wok with onion, a little peanut oil, fresh chilli and finished with a little chicken stock. It would normally be decorated with coriander. However, I did not feel like battling local floods, so I made do with Vietnamese mint from the garden. Jasmine rice and a cabbage & ginger salad kept the gai xao xa ot company.
GAI XAO XA OT
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