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    Vietnamese Caramel Chicken

    Posts: 19,136
    in EggHead Forum
    Recipe from Lisa Fetterman's "Sous Vide at Home". Shout out to @JohnInCarolina for recommending this book. 

    Fish sauce, brown sugar, and chicken went in a bag. Sous vide  150°F for 90 mins.

    Grilled the chix direct at 400°F to get some char.



    Put the wok on to make the sauce with ginger, garlic, lemongrass, and the bag juice.  Rice vinegar, lime juice, and Thai basil added at the end to finish it.  


    Bok choy and egg fried rice on the BS.





    Turned out to be a great meal. It wasn't too sweet, and the flavors really worked well together. Will probably add it to the rotation. 


    Finished the day with some bread. It was underproofed because I've had to modify my bread protocol for summer. 75% whole wheat from Flour Water Salt Yeast.


    Hope everyone else had a fun weekend of cooking as well :)

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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    Comments

    • Posts: 11,354
      Looks amazing---I've now opted out of posting my boring cook =)
      Visalia, Ca @lkapigian
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    • Posts: 340
      Looks great. Always looking for new ways to use the wok!
      EggMcMcc
      Central Illinois
      First L BGE July 2016, RecTec, Traeger, Weber, Campchef
      Second BGE, a MMX, February 2017
      Third BGE, another large, May, 2017
      Added another griddle (BassPro) December 2017
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    • Posts: 19,636
      Damn!  What a feast.  Great cook and use of different techniques man!
      Sandy Springs & Dawsonville Ga
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    • Posts: 3,932
      Whoa!  Looks like you used every tool in the arsenal.  nicely done
      XL & MM BGE, 36" Blackstone - Newport News, VA
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    • Posts: 2,342
      I'm doing that chicken thing, looks fantastic.
      -----------------------------------------------------------------------
      | Cooking and blogging with a Large and Minimax in deepest, darkest England-shire
      | My food blog ... BGE and other stuff ... http://www.thecooksdigest.com
      -----------------------------------------------------------------------


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    • Posts: 424
      Very impressive indeed!
      XL and Medium.  Dallas, Texas.
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    • Posts: 12,623
      Nice, bookmarked. Speaking of fish sauce I discovered Red Boat 40*N recently, what a difference!
      canuckland
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    • Posts: 10,458
      Damn Cali!!    That's all 

      -----------------------------------------

      analyze adapt overcome

      2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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    • Posts: 786
      Another amazing meal coming out of the Calipalace!!  I haven't heard of that sous vide book.  Sounds like I might need to add that one to the "library".

      Kelley 
      Egging with No Joke Smoke (Bruce), enjoying small town life in Brenham, TX., the home of Blue Bell Ice Cream.  BGEs: XL, Medium,  1 MiniMax. 36" CookRite Commercial Griddle, and a Shirley Smoker.
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    • Posts: 2,654
      It all looks wonderful, and sounds scrumptious!

      I didn't see in the steps where the caramel came in.  Did I miss it?  Vietnamese caramel sauce always sounds so good, but I've never made caramel, and making the caramel and then putting more liquid stuff into a super-hot caramel sounds sort of scary, somehow, so I've never made it.
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    • Posts: 19,136
      johnnyp said:
      Whoa!  Looks like you used every tool in the arsenal.  nicely done
      Not quite. But I didn't realize how gizmos were in play until you mentioned it  :)

      #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
      A happy BGE family in Houston, TX.
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    • Posts: 19,136
      @EggObsessed I'm digging this book a lot. Picked it up from the library and then bought it. JIC has cooked a bunch of the recipes too, and seems to like it as well. 

      Made ginger syrup and fennel liqueur from it too. Ginger margaritas were a real winner. 

      #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
      A happy BGE family in Houston, TX.
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    • Posts: 19,136
      Canugghead said:
      Nice, bookmarked. Speaking of fish sauce I discovered Red Boat 40*N recently, what a difference!
      Great minds think alike! That's exactly the fish sauce I have in my pantry now. It does taste much better than the one I used to have. 

      The chix was cooked sous vide with 1 cup of fish sauce and 1-2 cup of brown sugar. I was almost certain the fish sauce would dominate all of the other ingredients, but was surprised  that it didn't. 

      #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
      A happy BGE family in Houston, TX.
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    • Posts: 12,623
      Wow, I'd be hesitant to use 1/2 cup of fish sauce, let alone one!
      canuckland
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    • Posts: 19,136
      Theophan said:
      It all looks wonderful, and sounds scrumptious!

      I didn't see in the steps where the caramel came in.  Did I miss it?  Vietnamese caramel sauce always sounds so good, but I've never made caramel, and making the caramel and then putting more liquid stuff into a super-hot caramel sounds sort of scary, somehow, so I've never made it.
      I don't have much experience with Asian caramel sauces, but do know that I like them. I think the caramel refers to cooking the juice (chicken drippings, brown sugar, fish sauce) until thickened and bubbly. That's probably when the sugar caramelizes, though not quite the way we think of it. 

      #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
      A happy BGE family in Houston, TX.
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    • Posts: 19,136
      Canugghead said:
      Wow, I'd be hesitant to use 1/2 cup of fish sauce, let alone one!
      I totally agree with you. I got the proportions a bit mixed up though - 1/2 cup fish sauce and 1 cup brown sugar for a 5lb chicken.  Still way more fish sauce than I have ever used in a recipe. 

      The author is Asian (at least partly) , so I figured she probably knows how to use fish sauce, and decided to trust her. 

      #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
      A happy BGE family in Houston, TX.
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    • Posts: 2,654
      caliking said:
      I don't have much experience with Asian caramel sauces, but do know that I like them. I think the caramel refers to cooking the juice (chicken drippings, brown sugar, fish sauce) until thickened and bubbly. That's probably when the sugar caramelizes, though not quite the way we think of it. 
      You may be right -- I know nothing about Vietnamese cooking, and very little about Asian cooking in general.  But I have a couple of recipes for Vietnamese or Asian caramel sauces, and no kidding, you make caramel!  Here's a brief snip from one of them:
      Make sauce:
      Cook sugar in a dry 1- to 1 1/2-quart heavy saucepan over moderate heat, undisturbed, until it melts around edges and begins to turn golden, then continue to cook, stirring, until all of sugar is melted and turns a golden caramel.

      Add reserved chopped shallots (use caution; caramel will bubble up and steam vigorously) and cook, stirring, until shallots shrink and are very fragrant, about 45 seconds. Add garlic and ginger and cook, stirring, 30 seconds. Stir in soy sauce, vinegar, and 1 1/3 cups water and simmer, stirring, until any hardened caramel is dissolved, about 1 minute.
      Yeah, that "use caution; caramel will bubble up and steam vigorously..." made me kinda nervous.

      Maybe there are "caramel sauces" that don't involve actually making caramel and other ones that do?
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    • Posts: 15,578
      Amazing - such a different recipe, very cool.
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    • Posts: 19,136
      @Theophan now my  interest is piqued. I'm going to do some research and try this again.

      #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
      A happy BGE family in Houston, TX.
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    • Posts: 2,342
      @caliking the bread, was that baked in a Dutch oven?
      -----------------------------------------------------------------------
      | Cooking and blogging with a Large and Minimax in deepest, darkest England-shire
      | My food blog ... BGE and other stuff ... http://www.thecooksdigest.com
      -----------------------------------------------------------------------


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    • Posts: 17,125
      What a tremendous cook. If I say the word  "caramel" to My Beautiful Wife about anything, it is a big win for me. Big Win. Saving this for a future cook. Thank you for sharing, excellent presentation.
      "Knowledge is Good" - Emil Faber

      XL and MM
      Louisville, Kentucky
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    • Posts: 87
      edited August 2017
      Great post!! I love it.
      Everyone posting their meals :o
      Im torn what to cook this weekend :s
      LBGE with 76" Challenger Cooking Island
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    • Posts: 19,136
      Stormbringer said:
      @caliking the bread, was that baked in a Dutch oven?
      Yes. I use this one:

      I usually bake a 1lb loaf and this works perfectly. There is another Lodge combo cooker with longer handles, but I got this one so that the lid could be easily used on the eggs.

      #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
      A happy BGE family in Houston, TX.
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    • Posts: 12,623
      edited August 2017
      Red Boat is scarce here so I use it sparingly for finishing and dipping, still use 3 crabs for bulk marinating  :)  One cup of Red Boat costs more than the chicken, lol!
      canuckland
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    • Posts: 2,095
      Fantastic!!
      LBGE & SBGE.  Central Texas.  
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    • Posts: 191
      Oh yum! Looks amazing. In stark contrast, I ate Hebrew National hotdogs rolled in DP pineapple head. 
      Ex LBGE owner and current BGE liker 
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