The glaze that forms on the chicken makes the skin crunchy and delicious.  You can modify the segment of chicken to make this more of a party app or a more substantial main dish.

Looking for something a little different for the barbecue?

These tasty little stuffed grape leaves are sold all over southeast Asia from little hawker stalls that are often no more than a small clay pot grill with an umbrella hanging over it. I got addicted to these snacks over the years, many times making my first stop ‘in country’ at a small market where I knew they would be sold, sometimes even before heading to the hotel! Nicole Routhier, a Vietnamese chef friend, once gave me a complex and tedious recipe years ago, which I subsequently adapted into this foolproof version of the classic dish. Pair it with other dishes for a light supper or serve it as the perfect party treat, since it can be rolled hours ahead of grilling, takes five minutes to cook, and makes for great finger food.

Make sure to serve it with nuoc cham... perfection!

SKILLS USED:

Deveining Shrimp

Toasting Nuts and Seeds

Vietnamese cooking is not about complicated technique. It is about finding the best fresh ingredients and with a minimal amount of handling, showcase their simple natural goodness. As opposed to the European approach of blending and harmonizing ingredients via a braising or sauce technique, Vietnamese food is a series of layers of flavor, temperature and texture. In this way the true nature of the ingredients remain distinct but the whole is truly greater than the sum of its parts. For the cook, the ultimate aim is to present the diner with a feast of contrasts across the entire meal, and bite by bite.
This salad is one of my favorite examples of this wonderful cuisine.

SKILLS USED:
Toasted Rice Powder