Wednesday, July 15, 2009

Ike’s Vietnamese Fish Sauce Wings



http://www.portlandfoodanddrink.com/wp-images//pokpok.jpg

If I lived in Portland, I would eat at PokPok once a week. This 2007 Oregonian Restaurant of the Year and a local favorite has some of the best Thai bites I've ever tried and at prices that cannot be beat.

When I travel, I do my research. So when I read about PokPok in Food and Wine and GQ in the same week, I knew this would have to be a spot we'd check out on our upcoming vacation. Six of us showed up for our reservation ready to eat anything and everything. The menu is comprised of small plates that are meant to be shared so the more people you go with the more you would get to try. And, trust me, you want to try all of it.

The star of the night was the Vietnamese Fish Sauce Wings. In fact, we ended up ordering them twice since the first round disappeared within seconds. We got ours spicy and I would suggest you do too.

Thanks to the folks at F&W, I am able to share the recipe with you and make them for myself at home...yes!

Ike’s Vietnamese Fish Sauce Wings

Ingredients
  1. 1/2 cup Asian fish sauce
  2. 1/2 cup superfine sugar
  3. 4 garlic cloves, 2 crushed and 2 minced
  4. 3 pounds chicken wings, split at the drumettes
  5. 2 tablespoons vegetable oil, plus more for frying
  6. 1 cup cornstarch
  7. 1 tablespoon chopped cilantro
  8. 1 tablespoon chopped mint
  1. In a bowl, whisk the fish sauce, sugar and crushed garlic. Add the wings and toss to coat. Refrigerate for 3 hours, tossing the wings occasionally.
  2. Heat the 2 tablespoons of oil in a small skillet. Add the minced garlic; cook over moderate heat until golden, 3 minutes. Drain on paper towels.
  3. In a large pot, heat 2 inches of oil to 350°. Pat the wings dry on paper towels; reserve the marinade. Put the cornstarch in a shallow bowl, add the wings and turn to coat. Fry the wings in batches until golden and cooked through, about 10 minutes. Drain on paper towels and transfer to a bowl.
  4. In a small saucepan, simmer the marinade over moderately high heat until syrupy, 5 minutes. Strain over the wings and toss. Top with the cilantro, mint and fried garlic and serve.

Share/Save/Bookmark

12 comments:

Term Papers said...

The star of the night was the Vietnamese Fish Sauce Wings. In fact, we ended up ordering them twice since the first round disappeared within seconds. You got yours spicy and You would suggest you do too.


Term papers

Boundlesstech said...

Thats an interesting post. It was worth visiting your blog and I have bookmarked your blog. Hope to visit again.

Web Design | Web Hosting

hs said...

This is truly a great read for me. I have bookmarked it and I am looking forward to reading new articles. Keep up the good work.


Education Agent | Study in UK

H S Consultants said...

A great article indeed and a very detailed, realistic and superb analysis of the current and past scenarios.

UK Education Consultants

H S Consultants said...

You have some interesting thoughts! Perhaps we should contemplate about attempting this myself.


Web Hosting

Boundless Technologies said...

Hi, I have just visited your site and the info you have covered has been of great interest to me.


Web Hosting

CCTVkarachi said...

It's always nice when you can not only be informed, but also get knowledge, from these type of blog, nice entry. Thanks

Security Equipments

CCTVkarachi said...

Thank you for another essential article. Where else could anyone get that kind of information in such a complete way of writing? I have a presentation incoming week, and I am on the lookout for such information.

CCTV Karachi

Boundless Technologies (Pvt) Ltd. said...

I would like to say this is an excellent blog that I have ever come across. Very informative. Please write more so that we can get more details.

karachi online shopping

Boundless Technologies (Pvt) Ltd. said...

It’s glad to see good information being convey. Its a very nice written, and i really like these blog. Thanks for the info.

karachi online shopping

John W said...

Watch Andy make it himself here: http://www.foodnetwork.com/videos/ikes-vietnamese-wings/84052.html

Recipe differs somewhat to what is listed in this post.

John W said...

The owner at Pok Pok makes it slightly different from what is listed here. See him make it himself: http://www.foodnetwork.com/videos/ikes-vietnamese-wings/84052.html