Vietnamese Fish Sauce Wings Food

POK POK WINGS (VIETNAMESE FISH SAUCE WINGS)

Steps:

• In a bowl, whisk the fish sauce, sugar and crushed garlic. Add the wings and toss to coat. Refrigerate for 3 hours, tossing the wings occasionally.
• Heat the 2 tablespoons of oil in a small skillet. Add the minced garlic; cook over moderate heat until golden, 3 minutes. Drain on paper towels.
• In a large pot, heat 2 inches of oil to 350°. Pat the wings dry on paper towels; reserve the marinade. Put the cornstarch in a shallow bowl, add the wings and turn to coat. Fry the wings in batches until golden and cooked through, about 10 minutes. Drain on paper towels and transfer to a bowl.
• In a small saucepan, simmer the marinade over moderately high heat until syrupy, 5 minutes. Strain over the wings and toss. Top with the cilantro, mint and fried garlic and serve immediately.

VIETNAMESE FISH SAUCE

Steps:

• The 2 towns most noted for their fish sauce are Phu Quoc and Phan Thiet. Check the label when buying your fish sauce, the "nhi" signifies a high quality sauce.
• Mince your 2 cloves of garlic and shred your carrot.
• Combine with the fish sauce, sugar, water, chili paste and lime juice.
• Stir until the sugar dissolves. Makes about 2 cups to serve.