Better Than Takeout: Spicy Lemongrass Chicken

Charles Phan Lemongrass Chicken


We frequently pass by The Slanted Door on our trips to the Saturday morning Ferry Plaza CUESA farmers market. Sarah had also seen The Slanted Door: Modern Vietnamese Food cookbook while she was meandering around a bookstore one day, and really wanted to try it. One Saturday after the market we decided to stop and eat on the patio.

The drinks and food were fantastic. A menu full of modern Vietnamese delights. We ordered several dishes including the spicy lemongrass chicken, crab cellophane noodles, and pho bo (beef soup). Later when we went home, Sarah was searching for information on the chef and found several recipes on Food & Wine that have become staples in our house. We’d much rather make this than get delivery Chinese food. Usually if you don’t normally make ethnic foods, you need to go out and buy all kinds of specific ingredients, but with this you only need a few basic staples like fish sauce and oyster sauce, and you’ll like these recipes so much that you will use them over and over again.

Two of our favorite recipes are the Spicy Lemongrass Chicken and the Caramelized Black Pepper Chicken. We make these with rice in the pressure cooker, and sometimes add vegetables, and pair it with Corazon Gewürztraminer. It’s a fantastic pairing and if you aren’t able to get it, look for a DRY Gewürztraminer.

Get the Recipe: Spicy Lemongrass Chicken by Charles Phan from Food & Wine


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