This is a recipe I kind of made up, trying to imagine Vietnamese ingredients. You should garnish this with chopped scallions, cilantro, and wedges of lime. Use big Ziploc bags for marinating.
Serves two hungry people, with leftovers for salad.
2 chicken breasts
2 chicken thighs
2 Tbsp. minced ginger
2 Tbsp. minced garlic
1 tsp. crushed red pepper flakes
1/4 cup soy sauce
1 Tbsp. Asian fish sauce
I moved recently from East Hampton Village to Sag Harbor. All of my friends think I should miss my oceanfront childhood home but I really don’t. I now have my dream kitchen. It’s big enough for a table that will seat six, it has a fireplace, and there’s a six-burner Garland stove, a dishwasher (a small luxury I have been living without for two years), and windows galore.