Barbecued Vietnamese 5-Spice Cornish Game Hens

Barbecued Vietnamese 5-Spice Cornish Game Hens created by Tread

The Winning Recipe for 1990 in the San Francisco Chronicle, by Joyce Jue.

Ready In:
50mins
Serves:
Units:

ingredients

directions

  • For Hens: Halve the hens through the breast. Flatten the breasts with the palm of your hand.
  • In a mortar or food processor, pound or mince the garlic, shallots and sugar. Add the salt, pepper, five-spice powder, fish sauce, soy sauce and sherry. Mix thoroughly. Pour the mixture over the hens. Cover and refrigerate for at least 2 hours or overnight.
  • Prepare a fire in a barbecue. Let the coals burn down to medium-hot. Set the hens skin-side down on the rack and grill over medium-hot coals for 15 minutes. Turn and grill for 15 minutes longer, or until they are thoroughly cooked and the skin is crisp and browned. Serve with Nuoc Cham Dipping Sauce.
  • For Dipping Sauce: In a mortar, pound the garlic, chile pepper and sugar into a paste. (Or blend in a food processor or blender.) Transfer the mixture to a bowl and add the fish sauce, lime juice and water; stir to blend. Let the mixture sit for 5 minutes, or until ready to serve. Strain into dipping saucers. Yields about 3/4 cup.
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RECIPE MADE WITH LOVE BY

@evelynathens
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@evelynathens
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"The Winning Recipe for 1990 in the San Francisco Chronicle, by Joyce Jue."

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  1. Tread
    Works great on chicken wings too!
  2. Tread
    Barbecued Vietnamese 5-Spice Cornish Game Hens Created by Tread
  3. Tread
    Barbecued Vietnamese 5-Spice Cornish Game Hens Created by Tread
  4. Tread
    These were great. Grilled them on the BGE and came out fantastic. It's pretty amazing how something that smells as bad as fish sauce can make everything it touches taste so good. A keeper. Thanks evelyn.
  5. Chef Kate
    Catalina has it right! This makes for such juicy chicken (I too used chicken breast -- a whole one, bone in skin on) and the marinade flavors are just right--not too spicy or too sweet. We liked it so much without the sauce that we put it away to use on somethin g else and just devourd the chicken. Thanks, ev!
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