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Vietnamese-Style Caramel-Braised Chicken recipe To learn more, read the article:
Not your ordinary chicken dinner

Vietnamese-Style Caramel-Braised Chicken

by Adam Ried
One Star Two Stars Three Stars Four Stars Five Stars read reviews (4)

Use a heavy-duty pan with a light-color surface, which will make it easy to monitor the color of the caramel as it darkens. Nonstick or other pans with dark finishes make it difficult to see what’s going on.Serves four.

From Fine Cooking 92, pp. 90a
March 12, 2008

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user reviews

Rate this Recipe
Star Star Star Star Star by nandupuy, 7/11/2009Excellent dish - easy to make on a weeknight and all my guests love it each time I prepare it!
Star Star Star Star Star by Bella, 7/7/2008Sweet and very delicious! Not too long to make - I'll do this one again.
Star Star Star Star Star by Roadrider18, 4/30/2008I must agree, the smell from adding the fish sauce to the caramelized sugar was extremely unpleasant. Further, the family teens did not like the taste imparted upon the chicken from the fish sauce concoction.
Star Star Star Star Star by Amy, 3/22/2008I have to admit that I liked the flavor of the finished dish. But I could not get past the smell of the fish sauce when it hit the hot caramel, so I doubt I'll ever make it again. p.s. That photo doesn't look like cilantro. Does it?
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