Not from Vietnam but from a stop along the spice trail, this
aromatic recipe for oven or grill can be made with bone-in or boneless
chicken pieces, and makes a great picnic dish with a cabbage- or
rice-based salad. Adapted from Sandeep Chatterjee's classic The Spice Trail: One Hundred Hot Dishes from India to Indonesia, the recipe serves 6.
4 Tbsp soy sauce
2 Tbsp minced garlic
3 Tbsp minced fresh ginger
2 Tbsp soft brown sugar
2 tsp ground white pepper
1 Tbsp ground coriander
1 Tbsp red chile powder, mild or hot to taste
2 lb chicken parts, bone-in, skin-on (or 2 lbs boneless, skinless chicken thighs)
Add all ingredients except the chicken to a large bowl, and whisk to combine. Add the chicken, stir to coat each piece, and marinate at room temperature for 3-4 hours (not longer!). Remove the chicken from the marinade and cook over medium heat on the grill, or under the broiler, turning occasionally, until done.