Vietnamese Chicken Satay & Fried Rice
So hey, it turns out I can cook Vietnamese. Who knew?
There are some things that I have a ton of interest in eating, but none whatsoever in making. Vietnamese food falls into this category. So does Chinese food, Korean food; anything I feel like I have no authority to create. I mean besides the basics. I attempted homemade ginger beef once and for all the effort that went into it I’d rather call up the place down the street and slap down a 10 spot for them to do it for me.
Besides, the mystique is taken away when you make something yourself. Do you ever get that sense that everything you make tastes like slightly different versions of the same thing? You know what went in there, and you’re intimately familiar with the process that made it taste the way it does. I’d rather focus my energies elsewhere and leave some things up to the pros.
But then recently I had the occasion to try, and I’m so glad I was shoved out of my comfort zone. Because that’s how you learn – when you expand your horizons beyond what you already know. (Whether voluntarily or by force.)
Satay aren’t really out of my comfort zone – they’d be more accurately classified as a staple around here. But the marinade is different from my usual. I kind of winged it; using about a pound of skinless chicken thighs and cutting them across into half strips, half chunks, and then mashing them more closely together than my usual slightly graceful (if anything about me could be described as such) “S” shape. I liked it this way.
(recipe not found or in draft status)
Fried rice is one of those things I tend to go about on my own. Even when I find a recipe I’m one to ignore it, thinking I know what I’m doing, and right here is a perfect example of something I make that always comes out tasting the same, with the occasional fluctuation depending on how heavy-handed I am with the soy sauce, or whether or not I opted to add curry paste.
But this. It elicited as many oohs and aahs as I’ve received for anything that has come out of my kitchen. The first time I made it, the recipient (who shall remain anonymous to protect his reputation as a mostly generous person) didn’t even share. I think it was the seasoning – the rice vinegar and sugar and fish sauce – but wow. It’s like fried rice that really means it.
Remember – you need leftover cold rice to make a good fried rice – the time in the fridge gives the grains a chance to separate, so that they won’t clump together and get all sticky in the pan.
(recipe not found or in draft status)
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13 comments on “Vietnamese Chicken Satay & Fried Rice”
You make it sound so easy that I’m willing to try making the Chicken Satay. I grew up in a Canadian Korean family and watched my mother and aunts cook Korean and Japanese food. But, I don’t know how to cook Korean and Japanese cuisine, maybe it’s because I’ll be disappointed if it doesn’t taste as good as theirs.
Cheers for the recipe and the beautiful photos!
Hello Julie, food looks great!
I have to know, what is FISH sauce? You see, I don’t like fish at all, and I want to know what is fish sauce as I’ve been avoiding it because of its name.
Hope you guys are feeling better. Here it’s getting worse, as it started with myself and my daughter, and now it’s one of the twins and the entire school!
Have a great day 🙂
Manon – fish sauce is a thin, translucent sauce made from fermented fish, usually anchovies. Sounds disgusting, I know! it tastes better than it smells…
I totally agree with you about things tasting the same – I have that problem with stir fries. No matter what I do, they all taste the same. I think it’s because I also am reluctant to try fish sauce. My husband can’t eat most types of fish, but is a huge fan of caesar salad, so I am pretty sure he has eaten his share of anchovies and just doesn’t realize it!
This sounds easy, and we love satay. I am going to give it a try.
Don’t be afraid of fish sauce folks! It doesn’t taste like fish at all but it adds a remarkable flavour. Sort of like adding lemon for a burst at the end of cooking something, but without that acidity.
Disclaimer: if you’re pregnant, you probably won’t like the smell. I almost lost my lunch on City Cooks when I poured some into a hot pan on the air!
I LOVE to cook with fish sauce in Asian recipes. It seems to add that “extra something” that makes the food zing. Just don’t smell the contents when you open the bottle!
This looks good and uncomplicated for a try. Does anyone know how long fish sauce lasts in the refrigerator?
My daughter left some here but by the time I discovered it, it smelled so bad I thought it must be spoiled. Wasn’t in the fridge that long, so judging by these comments… it just stinks!
Donna Hay’s one pan (really!) Sticky Chicken is another good reason to keep fish sauce around.
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