Ingredients Jump to Instructions ↓

  1. 4 Cornish game hens -- (14 ounces 1/4 teaspoon black pepper - each)

  2. 1/2 teaspoon five spice powder

  3. 4 garlic cloves

  4. 1 1/2 tablespoons Vietnamese fish sauce - -- (nouc mam)

  5. 2 shallots -- or 3 green onions, - white part only

  6. 1 1/2 tablespoons light soy sauce

  7. 1 1/2 tablespoons sugar

  8. 1 1/2 tablespoons dry sherry

  9. 1/2 teaspoon salt

Instructions Jump to Ingredients ↑

  1. Preparation : This aromatic barbecued game hen can be easily served Western style with rice, coleslaw or a green salad. [But it would be better with Thai cucumber salad or Vietnamese carrot salad. S.C.] Halve the hens through the breast. Flatten with the palm of your hand. In a mortar or food processor, pound or mince garlic, shallots and sugar. Add remaining ingredients and mix thoroughly. Pour mixture over hens; marinate for at least 2 hours or overnight in refrigerator. Set hens, skin-side down, on grill and barbecue over medium coals for 15 minutes. Turn and barbecue 15 minutes longer or until they are thoroughly cooked. Serve with Nuoc Cham dipping sauce.


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