Whole chicken I went to seven times last month, and my family's rules

The whole chicken I discovered in Ho Chi Minh City seems to be climbing up the ranks as one of the best I've ever had, personally. To make reservations with the owner, I ended up making a dedicated calendar just for it — and found that I'd already booked it 7 times in April.

It's not that we've gone every single time — sometimes it's just booking a table to recommend it to an acquaintance, or getting takeout for a party at a friend's house. But basically, either my husband or I show up at the restaurant fairly often, so both of us as a couple are really indebted to them. We've finally gotten to be on familiar terms with the staff there too, and one day, a staff member who was shelling steamed mantis shrimp held some out to me and said, "This is delicious — try it!

I got to share in some staff snacks. The shako (mantis shrimp) was so carefully peeled, and the meat was so plump and delicious. They let me get away with a lot, saying I'm a "special customer." I'm so grateful~ Now, whenever I go to this restaurant, my family has our own rules — things we bring along. A paring knife. Soy sauce and wasabi. Tomato and lettuce. And lately, seaweed too.

The flavor of a whole roast chicken comes with the attraction included. It all starts with taking it apart. The shop kindly lends you scissors, which is convenient, but a knife is more fun — you can really feel the bones and different parts. Press the blade in, slide it smoothly, and cut through the skin and meat. When you hit a joint, turn the knife around in a circle, shift it slightly, and while pressing firmly with the knife, pull the meat apart. Thigh, breast, wings. Tail, cartilage, neck meat... I've gone and memorized it. Every time I move my hands, the chicken's shape comes undone. Where the fat has gathered, where it's nice and firm — it gets lively and exciting, doesn't it~. It takes more time than just eating it, but this little attraction is irresistible. (I might be getting a bit annoying now, sorry.) If you set the sticky rice at the feet of the whole chicken, it soaks up the juices that gush out when you carve it. Add just a tiny bit of soy sauce here, and squeeze out some wasabi with a squish. (It's only ever tube wasabi here, since this is Vietnam.) Any Japanese person would totally get this combination — rice coated in fresh chicken fat, topped with soy sauce and wasabi... it's a championship-winning set. And on top of that, some thinly sliced tomato too. Since the restaurant only has sliced cucumber and herbs, I end up craving a bit of sourness. This is perfect for refreshing your mouth once it's coated with oil. And also the lettuce, torn into large pieces. That was the preparation so far, but taking it even further... is nori seaweed. Spread the sticky rice onto nori cut to hand-roll size. Add wasabi and soy sauce to taste as well. Place the lettuce on top, and then place the chicken as well. This could be complete just like this, but it's also nice to add a slice of tomato on top. Once the ingredients are ready, we'll roll it up tightly. Yes, just like temaki sushi.

And then, when you take a big bite, welcome~~~ the biggest smile ever! As the chicken and wasabi rice mix together, and just as you start to notice the subtle crunch of the vegetables, the aroma of nori comes chasing after, layering right on top. It's less like a hand-rolled sushi and more like a hand-rolled chicken rice ball, really. By adopting this style, questions come up like which part of the chicken to use, how much skin to include or leave out, and whether to add the tomato or leave it out. You can enjoy various combinations. Even though it's chicken, the flavor is a little different every time. How many times will I end up ordering this month? I just love it, no matter what. 📍 Shop Info Gà Quay Than Lệ Chi Hương Việt 👉 https://www.google.com/maps/place/G%C3%A0+Quay+Than+L%E1%BB%87+Chi+H%C6%B0%C6%A1ng+Vi%E1%BB%87t/@10.7896877,106.7079511,18.93z/data=!4m6!3m5!1s0x317529ad0f6ee4a3:0x18991bdf3acfe232!8m2!3d10.7896417!4d106.7078755!16s%2Fg%2F11ydmvy1t0?authuser=0&entry=ttu 📝 Previous article (the story of when we first encountered whole chicken) 👉 https://vietnam2519.livedoor.blog/archives/46598330.html Immigration life ranking