Grand Mercure Hanoi

Carefully served in Lộc-ally Restaurant by Chef Nguyễn Minh Nguyện, this dish reimagines the iconic Chung Cake with a modern twist. Perfectly pan-fried for a crispy outer layer, it is paired with flavorful grilled chicken marinated in Northwest spices, tangy pickles, and two vibrant dipping sauces. A delightful fusion of tradition and innovation, this recipe is a must-try for your Lunar New Year celebrations!

Serves: 4 | Prep Time: 60 minutes | Cooking Time: 45 minutes

Ingredients

For the Grilled Chicken (Northwest Spices):

4 chicken thighs or drumsticks

2 tbsp Tây Bắc spice mix (e.g., mắc khén, hạt dổi, dried chili, and herbs)

1 tsp garlic, minced

1 tsp shallots, minced

1 tbsp fish sauce

1 tbsp soy sauce

1 tbsp honey

1 tbsp lime juice

1 tbsp vegetable oil

For the Pan-Fried Chung Cake:

4 slices of Chung cake (approx. 1.5cm thick)

1 tbsp vegetable oil

For the Pickles:

1 cup green papaya, julienned

1 cup carrot, julienned

2 tbsp vinegar

1 tbsp sugar

1 tsp salt

½ cup water

For the Two Sauces:

Chẩm Chéo Sauce

Green Chili Sauce

Instructions

Marinate the Chicken:

Clean the chicken thighs or drumsticks and pat dry.

Mix the Tây Bắc spice mix, garlic, shallots, fish sauce, soy sauce, honey, lime juice, and oil in a bowl.

Rub the marinade evenly over the chicken. Let it marinate for at least 30 minutes (preferably overnight).

Grill the Chicken:

Preheat the grill or oven to 200°C (400°F).

Grill the chicken for 25-30 minutes, turning occasionally, until golden brown and cooked through.

Prepare the Pickles:

In a bowl, dissolve vinegar, sugar, and salt in water.

Add the julienned green papaya and carrot to the mixture.

Let it pickle for at least 20 minutes. Drain before serving.

Make the Sauces:

Chẩm Chéo Sauce: Mix all ingredients in a small bowl and adjust seasoning to taste.

Green Chili Sauce: Blend green chilies, garlic, sugar, lime juice, and fish sauce until smooth.

Pan-Fry the Chung Cake:

Heat vegetable oil in a non-stick skillet over medium heat.

Fry the Chung cake slices until crispy and golden on both sides.

Plate and Serve:

Place the pan-fried Chung cake on the plate.

Arrange the grilled chicken and pickles alongside.

Serve with Chẩm Chéo sauce and green chili sauce on the side.

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