A vision of Vietnam
Olive|May 2021
These exquisite recipes from Uyen Luu bring the distinct flavours of this Southeast Asian cuisine to your table

Baked ginger and lemon chicken (gà nuong) (pictured on p46)

One of my favourite midweek meals takes minutes to prepare – sometimes things just have to be that simple. Ginger, tangy lemon, hot chillies and sticky honey are a great combo, and you should have a supply of them in the kitchen to turn simple chicken into something special for those lazy, cosy evenings. You can also use chicken wings or pork ribs but the cooking times will vary.


dried chilli flakes 1 tbsp, plus extra to serve (optional)

ginger 21/2cm piece, finely chopped

soy sauce 6 tbsp

whole chicken thighs and drumsticks 1kg

red onions 2, quartered

lemon 1, zested, then sliced into rings

butter 1 tbsp

runny honey 2 tbsp

vegetable oil ½ tbsp

shallot 1 long, sliced

garlic 3 cloves, sliced


steamed rice greens 320g (such as kale, broccoli and fine green beans)

chilli oil

1 Heat the oven to 220C/fan 200C/gas 7. In a small bowl, mix the chilli, if using, with the ginger and soy. Tip the chicken into a roasting pan large enough that there is a two-finger width space between each piece. Pour in the marinade and stir to coat. Add the onion quarters, then arrange the lemon slices in between the pieces of chicken. Roast for 35 minutes, basting halfway through until the chicken is tender.

2 Remove from the oven, pour any juices into a small pan, then return the chicken and onions to the oven. Add the butter to the juices with the honey and lemon zest, and cook for a few minutes until it has reduced by a third.

3 Remove the chicken from the oven and evenly pour over the honey sauce, then cook for a further 5-10 minutes or until the juices run clear when the chicken is pierced at the thickest point. Remove from the oven and rest for 5 minutes before serving.

4 While the chicken rests, heat the oil in a medium pan over a medium heat and fry the shallots for 2-3 minutes until golden. Add the garlic, stirring to keep it from burning, then tip in the greens with a splash of water to help them cook. Season and stir-fry for 5 minutes.

5 Serve with extra chilli flakes or chilli oil, if you like, and the steamed rice and green vegetables on the side.

PER SERVING 502 kcals | fat 26G

saturates 8.3G | carbs 18.5G | sugars 16.4G

fibre 2.1G | protein 47.5G | salt 3.7G

Sizzling crêpes with prawns (bánh xèo tôm) (pictured on p47)

Bánh xèo is a light savoury crêpe, eaten with an abundance of salad leaves and herbs. There’s a knack to eating these: gather a handful of leaves and herbs in your hand, break off some crêpe onto the leaves, then roll it up and dip it into the sauce. You can vary the filling.


rice flour (non-glutinous) 100g

ground turmeric 1 heaped tsp

coconut milk 200ml

spring onion 1, thinly sliced

sea salt flakes ½ tsp

caster sugar a pinch


vegetable or coconut oil for frying

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