One of my favorite Vietnamese braised dishes is ginger chicken or Ga Kho Gung. It’s a simple dish of bite-size pieces of chicken, braised and caramelized in a clay pot with ginger, garlic, shallots and fish sauce. It is typically served family-style with steamed rice and a vegetable dish.
For this pork and beef bulgogi marinade recipe, I utilize a store-bought Korean BBQ sauce as a base and add a few extra ingredients to liven it up. I usually like to make my marinades from scratch. However, this particular brand is really delicious so why reinvent the wheel? This is a great Korean product to use when you are in a rush and need something tasty for a Korean BBQ.
When the fridge is running empty or I just don’t feel like cooking, it’s an omelette with all the fixings to the rescue. This is a quick recipe of a Vietnamese-style omelette with dried salted shrimp and chayote squash. Protein and vegetables … all in one pan.
This recipe is an update of my popular deli-style Vietnamese roast chicken. I simplified the recipe to use less ingredients yet still maintained that same great flavor. This modified recipe only utilizes pantry items so it’s quick to toss together. All the ingredients for the marinade can be found in your typical Asian pantry.