Stir-fried ginger chicken (Gà xào gùŉg) from The Songs of Sapa: Stories and Recipes from Vietnam by Luke Nguyen

Ingredients

sesame seeds
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soy sauce
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Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

aberne on January 16, 2026

Really loved this dish, and as the others say, don't fret, the flavors harmonize well as they are cooked together. Excellent with some short grain stickier rice to sop up the thin sauce.
joneshayley on March 18, 2019

Delicious chicken dish - the ginger mellows and the sauce is wonderful. I feared the fish sauce would be overpowering, but that proved untrue. Had as part of a Vietnamese feast, if making as a meal alone, it said this serves 2/3.
KarinaFrancis on August 30, 2016

A nice weeknight dish full of flavor. I also thought the ginger would be too much, but as Delys says, it mellows with the cooking. I got really lazy and stirred some noodles in rather than cook rice so it was a 1 wok dinner too. I'm planning on making this again and soon.
Hellyloves2cook on April 15, 2012

Made this prior to going to Vietnam. It was delicious! Doubled the amount to serve our family of 5. All the flavours were well balanced. Definitely one to do again!
Delys77 on October 16, 2011

Pg 35 This is a great little stir fry. The relatively large amounts of fish sauce are very well balanced with the sweetness of the brown sugar. The ginger is mellowed by the cooking so don't worry about the amount. I did actually double the recipe to serve five as the amount he suggests would likely only serve 3.