Vietnamese Chicken Skewers With Dipping Sauce Recipes

Steps:

• 1. Mix the brown sugar, rice vinegar, fish sauce, sambal olek, garlic and ginger together. Place the chicken in the mixture and marinate 1 hour.
• 2. Remove the chicken from the marinade and place the marinade into a saucepan. Cook and reduce for 15 minutes.
• 3. Place the chicken on water soaked wooden skewers and grill basting with the reduced marinade until done. Serve garnished with cilantro and reduce marinade for dipping

Steps:

• Combine the garlic, onion, lemongrass, ginger, peppers, cilantro, fish sauce, sugar, and lime in a saucepan.
• Slowly bring to a boil over medium heat, then take off the stove and cool.
• Cut chicken breasts into 1-inch cubes.
• Toss the chicken into the marinade and let it marinate for 1 to 2 hours.
• Soak wooden skewers in cold water for 30 minutes.
• Skewer the chicken cubes and grill them for 3 to 4 minutes a side, until they're firm and lightly charred.

Steps:

• Combine pork belly, 1 red chile pepper, lemongrass, 3 tablespoons fish sauce, 3 cloves garlic, 1 teaspoon MSG, 1 teaspoon white sugar, and five-spice powder in a bowl. Cover with plastic wrap and refrigerate until marinated, 1 to 3 hours.
• Mix 1/4 cup fish sauce, 1/4 cup sugar, 1 red chile pepper, lime juice, 5 cloves garlic, and 1 teaspoon MSG together in a bowl. Let sit until dipping sauce flavors meld, 30 minutes to 1 hour. Pour in water.
• Thread the marinated pork belly onto bamboo skewers.
• Preheat grill for high heat and lightly oil the grate. Cook pork skewers, turning occasionally, until crisp, 8 to 10 minutes. Serve with the dipping sauce.