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Vietnamese fish sauce wings
Karen Hughes

Vietnamese Pok Pok Style Sauce

From Andy Ricker and Ike Truong's famous Pok Pok, comes a sticky-salty-sweet, umami-rich, fish sauce glaze, that's like a flavor bomb in your mouth. A true "foodie" chicken wing!
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Course: Sauce
Cuisine: Vietnamese
Ingredients Equipment Method Video Notes

Ingredients
  

  • 1/4 cup fish sauce
  • 1/4 cup superfine sugar
  • 8 cloves garlic 5 crushed and 3 minced
  • 2 tbsps vegetable oil plus more for frying
  • 1/3 cup cornstarch
  • 1 tbsp chopped cilantro
  • 1 tbsp chopped mint

Equipment

  • Measuring cups
  • Measuring spoons
  • saucepan
  • mixing bowl
  • Spoon or whisk

Method
 

  1. Heat saucepan over medium.
  2. Sprinkle in a layer of sugar, let melt, then add another layer (no stirring necessary). 
  3. Repeat until all sugar is melted into a syrup. 
  4. Cook the syrup until it turns a deep amber in color and smells nutty (2–3 minutes). 
  5. Remove from heat and add to bowl.
  6. Slowly stir in garlic and fish sauce until smooth.
  7. Add wings and toss until well coated.

Video

Notes

https://www.pdxmonthly.com/eat-and-drink/2013/10/make-pok-poks-famous-wings-at-home-october-2013