Hey everyone!
Today, I’m excited to share two fantastic recipes developed by the incredibly talented Andrea Nguyen. Andrea’s culinary genius shines through in her Substack, Pass The Fish Sauce, and her cookbooks, which are absolute treasure troves of simplified Vietnamese recipes. Her focus on fresh, healthy meals really resonates with me. I’m not trying to be snobby about avoiding processed foods, but it feels good to make an effort at my own pace and style. I want to share easier versions of complex recipes that fit into our weekly dinners without too much fuss.
One recipe I’ve been loving, recommended on The Cookbook Club podcast, is Char Siu Chicken from Andrea’s expertly written cookbook, Vietnamese Food Any Day. The savory-sweet and garlicky flavor of char siu, traditionally made with pork, translates beautifully to chicken thighs, making it perfect for weeknight dinners. You can use a stovetop grill pan or a preheated outdoor grill to cook the chicken for 10 to 12 minutes, basting during the last few minutes to lock in the flavor.
I always make a double batch of this recipe, which is my only adaptation to Andrea’s original. If you don’t want to make extra, just halve the amounts. The leftovers are great for wraps, sandwiches, noodle soup, or fried rice. This recipe is all about enjoying fresh, healthy food without overcomplicating things.
I’ve paired char siu chicken with a vibrant turmeric coconut rice that’s bright, fragrant, and super easy to make. Unlike my creamier Nigerian Coconut Rice, which has a rich coconut flavor from coconut milk, this version uses coconut water for a lighter, delicately sweet tropical taste. Freshly grated turmeric adds a burst of color, and coconut oil provides a rich finishing touch. This quick and cheery rice pairs wonderfully with grilled meats, seafood, and veggies. Both recipes are great; the lighter version is just quicker and offers a subtle coconut flavor that complements the char siu without overpowering it. I encourage you to try both!
Boost your char siu chicken and rice with a zingy Crisp Cabbage, Carrot, and Apple Salad or a tangy Zippy Carrot Slaw. These vibrant, crunchy sides bring a burst of freshness and flavor, making your meal even more irresistible.
Char Siu Chicken
Ingredients
Equipment
Method
- Pat the chicken dry with paper towels to remove excess moisture. If your thighs are fine as they are, you can skip trimming and cutting. However, if they need trimming or butterflying for even cooking, lay the thigh smooth-side down and horizontally slice the thickest part to create a flap, without cutting all the way through. Fold back the flap to even out the thickness. Set aside.
- In a large bowl, stir together the garlic, five-spice powder, honey, hoisin, soy sauce, ketchup, and sesame oil. Remove about half (or ⅓ cup) of the marinade and set it aside for glazing the chicken. Add the chicken to the bowl, coating the pieces well. Cover with plastic wrap and marinate at room temperature for 30 minutes or refrigerate for up to 24 hours (return to room temperature before cooking).
- Lightly oil a cast iron stovetop grill pan and set it over medium-high heat. Alternatively, prepare a medium charcoal fire or preheat a gas grill to medium. Add the chicken and cook for 6 to 10 minutes on the stovetop or 10 to 12 minutes on the grill, turning several times. To test for doneness, pierce the flesh with the tip of a knife; the chicken is cooked when clear juices flow out. During the last 3 minutes, when the chicken feels firm, baste with the reserved marinade to freshen the flavor and add sheen.
- Transfer to a platter and let rest 5 minutes before serving.
Notes
Enjoy these two delightful recipes adapted from Andrea’s cookbook, which I absolutely love for fresh and healthy meal planning!
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Vibrant Turmeric Coconut Rice
Ingredients
Method
- Wash the rice in several changes of water and drain well.
- In a medium saucepan over high heat, combine the rice, coconut water, turmeric, and salt. Bring to a boil, stirring occasionally to loosen the grains. Reduce the heat slightly and let it bubble for a few minutes, stirring occasionally. When the rice appears glossy on top, turn the heat to low, cover, and cook for 10 minutes.
- Turn off the heat and let the rice sit for 10 minutes. Uncover, add the coconut oil, and fluff with chopsticks or a fork to combine and circulate the grains. Re-cover and let it rest for 10 to 30 minutes to finish cooking. Before serving, fluff the rice again.
- Transfer the rice to a serving bowl or platter, and let your guests help themselves.
If you enjoyed this recipe and would love to see more, join me on YouTube and Instagram! Please comment, like, and share. It really helps! I would love to hear from you 🙂 And if you made any of these recipes, how did it go for you?
5 responses to “Char Siu Chicken & Vibrant Turmeric Coconut Rice”
This recipe sounds great, definitely a great addition to my diverse collection of recipes. I’m looking forward to enjoying the vibrant flavors of Viet Nam. Thank you for sharing this before summer ends.
You’re welcome, Laura! I love the fresh flavors of Viet Nam too! Please, pass the fish sauce!
Char Siu Chicken is one of the best, sweet and tender and always be my favourite.
That’s why this is a doubled recipe! Plenty of chicken for everyone and leftovers!
This looks amazingly yummy 😋