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Gà Chiên Nước Mắm

Caramelized Fish Sauce Chicken

Pan-fried chicken thighs glazed in a caramelized fish sauce reduction. The sauce balances salty, sweet, spicy, and umami — a core Vietnamese flavor pattern built on fish sauce, garlic, chili, and sugar.

Ingredients

• 4 bone-in, skin-on chicken thighs
• 3 tbsp fish sauce
• 2 tbsp sugar (or coconut soda for a lighter caramel)
• 4 cloves garlic, minced
• 2 Thai chilis, sliced
• 1 tbsp neutral oil
• 1 tsp black pepper
• Steamed rice, for serving

Method

1. Pat chicken dry and season with black pepper.
2. Heat oil in a skillet over medium-high heat. Sear chicken skin-side down until golden and crisp, about 6–7 minutes. Flip and cook until done through, another 5–6 minutes. Remove and set aside.
3. In the same pan, reduce heat to medium. Add garlic and chilis, stir until fragrant (30 seconds).
4. Add fish sauce and sugar. Stir until the sugar dissolves and the sauce begins to bubble and darken into a caramel, about 2 minutes.
5. Return chicken to the pan. Toss to coat evenly in the glaze, cooking 1–2 more minutes until sticky and lacquered.
6. Serve over steamed rice.

Notes

• The caramel can go from perfect to burnt quickly — keep the heat moderate and watch it closely once it starts darkening.
• Coconut soda (nước dừa) gives a lighter, more aromatic sweetness than plain sugar.
• This technique applies to pork chops, shrimp, or fried tofu equally well.

This recipe uses the Vietnamese Savory-Sweet-Pungent flavor pattern. Query the knowledge graph to explore related recipes and patterns.