Vietnamese Every Day (Season 4, Episode 13)

In this episode, we make quick Vietnamese recipes with big flavor. First, Milk Street Cook Lynn Clark shows us how to make Vietnamese Caramel Chicken, demonstrating a Vietnamese technique for caramelizing fish sauce and aromatics to meld sweet and savory flavors. Then, Christopher Kimball makes Vietnamese Scallion Sauce, a versatile topping for vegetables, seafood and meat, and Milk Street Cook Josh Mamaclay makes Vietnamese Chicken Curry, with bold lemongrass and ginger flavor.
Vietnamese Caramel Chicken: bit.ly/35JrNhj
Vietnamese Scallion Sauce: bit.ly/2Kl20DX
Vietnamese Chicken Curry: bit.ly/390NEmB
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[@patriciagrier282]

Every generation updates vintage recipes. That's great.

[@cpp8227]

Love Milk Street recipes; always beautifully presented.

[@stacimorrison4964]

The curry was amazing! I was a little nervous about the texture of the sauce when it came out of the blender but the lemongrass broke down in the skillet with no problems. It took about fifteen minutes for the sauce to reduce for me, but otherwise this dish came out exactly as the video described. I was short on carrots tonight, so I threw in a handful of frozen peas with the lime juice. It turned out great and certainly a dish I will make again.

[@candykrueger8229]

Yum..yum...Iove the recipes!

[@maryanncartwright7773]

Delicious 😋

[@TheDocskibum]

This recipe has not worked for us. The caramelization process doesn’t work. We end up having liquid disappear before caramelization takes place. Could the type of pan have an effect?

[@AbcXyz-wr7me]

Throw that Carmel sauce on some chicken wings

[@idrtsruns]

When I did this the sugar crystalized again. ???

[@cheryldias9015]

Does anyone know the measurements of any ingrediates

[@LT-mz5yc]

The recipes are linked in the description ☺️

[@siaassiaassi9105]

2:32 I like that😍💋 💝💖❤️

[@leckenrod1]

only the guys go overseas. the women stay stateside and cook repetitiously