- 1kg chicken tenderloins
- 1/2 cup plain flour
- vegetable oil, for deep frying
- bao buns
- 250mls vinegar
- 250gms castor sugar
- 500mls warm water
- 1 chilli
- 2 kaffir lime leaves
- 1 small knob of ginger
- 30gms sea salt
- Pinch sugar
- 1.5 litres boiling hot water
Soak tenderloin in cooled brine for 24 hours.
Coat chicken in plain flour and fry until golden brown. Allow the centre to reach 75°C.
Steam bao buns and serve with fried chicken and pickles.
Stir vinegar, sugar and water until sugar has dissolved.
Slice cucumber and allow to sit in pickling liquid for a minimum of two hours.
Bring all ingredients to a boil. Cool before using.
Note: This recipe was demonstrated in Dai’s class “Vibrant Flavours of Vietnam”, May 2019.
Both the recipe and photo are reproduced with permission from Dai Duong.