Fish sauce can be divisive to some palettes not used to its flavour but it’s impossible to imagine a meal in Vietnam without fish sauce featuring prominently. And like most things, there are good versions and bad. But on the island of Phu Quoc, famous for its fish sauce and pepper, you will find the makers of what is, undoubtedly, the finest fish sauce in the world. Made using a traditional fermentation process and only two ingredients, black anchovies and salt, the flavour is deeply rich but without any of the courseness found in cheaper varieties. This dish is all about the fish sauce, so we highly recommend tracking down a bottle of Red Boat.

Until recently, it was quite hard to find in Australia but now it can be found in most good Asian food stores and even some major supermarkets. It is courtesy of Red Boat, that we bring you this month’s fantastic recipe as part of a recent collaboration with YouTube cooking sensation Twaydabae.

1kg chicken wings
200ml Red Boat Fish Sauce
200g sugar
12 garlic cloves, peeled and smashed
1/2 cup potato starch
2 spring onions, thinly sliced on an angle
1 tablespoon fried shallots
1 red chilli, thinly sliced (optional)
Canola oil or other non-flavoured oil for deep frying

In a mixing bowl, whisk the fish sauce and sugar together until the sugar dissolves.

Place the chicken wings and garlic in a plastic zipper bag or large bowl and pour the fish sauce marinade over the chicken. Massage or toss the chicken to make sure every piece is coated. Seal the bag or cover the bowl and marinate for at least 2 hours in the fridge, but I recommend doing it overnight!

Heat the canola oil in a Dutch oven over medium heat or a deep fryer to 180°C. Drain the marinade from the wings. Add the potato starch to a shallow bowl or large tray. Coat the wings thoroughly on both sides in the potato starch, tap off any excess, and set them on a rack in a baking tray.

Working in batches, carefully add a single layer of wings to the hot oil until the chicken flesh turns opaque and the starch no longer looks dry and powdery - about 5-6 minutes. Carefully remove the wings and place them back on the rack. Bring the oil back up to temperature and repeat with the remaining wings.

Raise the oil temperature to medium-high or 200ºC. Again, working in batches, carefully add the wings back to the hot oil in a single layer until the skin crisps up and toasts to a nice brown - about an additional 4-5 minutes. Drain the wings on a clean rack in a baking tray. Bring the oil back up to temperature and repeat with the remaining wings.

Transfer the wings to a platter and garnish with the scallions, fried shallots and chilli.

Serve with icy cold beer and serviettes.

Vietnamese Chicken Wings