About six months ago, one of my readers in Canada (Hi, Jonathan!) emailed to ask me for some Vietnamese cookbook recommendations.
I told him I had more than a hundred Vietnamese recipes on the blog.
To which he replied that he needed a cookbook since he was trying to replicate a Ga Ro Ti (Vietnamese Roasted Chicken) recipe from a local restaurant. And while he had tried and liked several of my recipes, I didn't have the roast chicken recipe in my index.
He apologized since his poor attempt at reverse psychology went over my head and obviously didn't net him the recipe.
I told him the best method for actually getting a recipe from me was detailed and regular feedback. Not just compliments (Although, I surely love those.), but descriptions of what he did, adjustments he made, and how the recipe turned out.
Then I quickly made up a recipe on the spot.
He promptly thanked me. But even better, several weeks later after he had made the recipe, he wrote back to tell me how the chicken turned out and thanked me again.
And even better than that, a month later, he wrote again to tell me that he got over his fear of rice paper and made my Nem Nuong and Nem Nuong Cuon (Vietnamese Grilled Pork Patties and Vietnamese Grilled Pork Patty Salad Rolls) recipe for his sister's family with awesome (His words, not mine.) results.
Here's my recipe for ga ro ti for the blog.
And here's how to get me to respond to a recipe request: ask nicely, give detailed and regular feedback, and thank me.
This blog is still a one-woman show. I'm only human after all.
Ga Ro Ti (Vietnamese Roasted Chicken)
For 1 Cornish game hen cut in half, or 2 pieces of chicken thigh and drumstick, or 2 pieces of breast meat, you'll need:
1 Cornish game hen cut in half, or 2 pieces of chicken thigh and drumstick, or 2 pieces of breast meat
1 tblsp soy sauce
1 tblsp honey or 2 tsp sugar
2 tsp Nuoc Mam (Vietnamese Fish Sauce)
1 tsp Chinese 5-spice powder
1/2 tsp salt
1/2 tsp ground black pepper
1/4 tsp ground cumin
4 cloves garlic, finely minced
Mix all of the ingredients together to form a thick paste. Rub marinade all over the chicken.
Ideally, you can let the chicken marinate for about an hour if you wish, but it's not necessary.
Bake in shallow pan, skin side down at 425 degrees for 15 minutes.
Flip so the chicken is skin side up and bake at 325 for 25 minutes.
Serve with Com Do Ca Chua (Vietnamese Tomato Paste Red Rice) and garnish with sliced tomatoes, cucumbers, and Hanh Dam (Vietnamese Vinegared Onions).
Other baked chicken recipes you might like:
Baked Chicken with 40 Cloves of Garlic, Lemon, and Rosemary
Baked Chicken with Citrus Marinade
Baked Chicken with Salt, Pepper, and Lemon
Cuban Lemon Garlic Roast Chicken
Ga Ro Ti Xa (Vietnamese Roasted Lemongrass Chicken)
Peruvian Roast Chicken
1 year ago today, a primer on Nuoc Mam (Vietnamese Fish Sauce).
2 years ago today, Carne Asada (Mexican Grilled Meat) and Ga Nuong Xa (Vietnamese Grilled Chicken with Lemongrass) for a Memorial Day barbecue.