Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 2 \N | Limes |
| \N \N | OR |
| 3 \N | Lemons |
| ½ tablespoon | Chopped giner root |
| 2 tablespoons | Chopped lemon grass |
| ¼ teaspoon | Crushed red pepper flakes |
| 1 tablespoon | Nuoc Mam sauce |
| 1 large | Chicken, preferabley |
| \N \N | Corn-fed |
| ¼ teaspoon | Cayenne pepper |
| \N \N | Salt |
1. Preheat the oven to 400°. Remove the rind from one of the limes with a potato peeler. Grind with the garlic, ginger, lemon grass, red pepper flakes, and Nuoc Mam sauce. 2. With your fingers, carefully loosen the skin on the chicken over the breast and legs.
Spread the seasoning under the skin as evenly as you can. 3. Mix together the cayenne pepper and salt. Sprinkle some of the mixture in the cavity of the chicken and rub the rest on the skin. Prick both limes - peeled and unpeeled - all over with a fork. Place the limes in the chicken cavity. 4. Place the bird, breat down, in a roasting pan (not on a rack). Roast the chicken for 30 minutes. Then turn the bird breast up and roast for a further hour, basting with the pan juices very 15 minutes. 5. After cooking, let the chicken rest for 5 minutes. Remove, discard the limws, and cut the chicken into bite sized pieces.
Recipe Source: VIETNAMESE COOKING - EXOTIC DELIGHTS FROM INDO-CHINA by Paulette Do Van. Published by Chartwell Books, Inc. Copyright (c) 1993. Recipe formatted by Olivia Liebermann RDSE68B on May, 1995.
Recipe By : "Vietnamese Cooking" by Paulette Do Van, Chartwell Books