Sunday, 01/01/2023 12:00

Sous vide grilled chicken with ambarella leave sauce

(Đùi Gà Nướng Xốt Lá Cóc)

With Head Chef Hào Nguyễn of Senté Restaurant

Ambarella leaves are a fantastic spice that are almost forgotten in Vietnamese cuisine nowadays. It is freshly aromatic, slightly sour, and pairs exceptionally well with chicken. Such notes inspired the signature sous-vide grilled chicken thighs with ambarella leaves at Senté.

Head Chef Hào Nguyễn


- Boneless chicken thigh: 300g

- Lemongrass: 1

- Shallot: 20g

- Garlic: 10g

- Mint: 10g

- Oyster sauce: 20g

- Pepper: 3g

- Ambarella leaves: 5

- Fish sauce: 50g

- Sugar: 30g

- Chili: 1

Sous vide grilled chicken with ambarella leave sauce


Marinate sauce:

  • Chicken should be cleaned with light salt water before cleaning it again. Use a tissue to absorb any water left on the chicken.
  • Bruise and mince the lemongrass, garlic, shallot and mint.
  • Mix spices to make the marinade: lemongrass, garlic, shallot, mint, oyster sauce, and pepper.
  • Marinate the chicken with a mix of the above spices for at least 30 minutes.

Grill chicken:

  • Turn on the oven for 15 minutes at 200 degrees Celsius before grilling.
  • Put the chicken tray into the oven and grill for 15-20 minutes.
  • You can grill the chicken in a charcoal oven for a smoky flavour. However, grill at a medium-low temperature to avoid the chicken being burnt outside, and stay juicy inside.

Dipping sauce:

  • Clean the ambarella leaves and chilli with fresh water before slicing them into thin strips.
  • Pour fish sauce, sugar, ambarella leaves, and chilli into a bowl and stir thoroughly.

You can sample the dish at Senté Restaurant and more at 20 Nguyễn Quang Bích Street or 12 Liễu Giai Street, Hà Nội.

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