Fish Sauce Chicken Wings - Canh ga chien nuoc mam
Fish Sauce Chicken Wings - Canh ga chien nuoc mam is a medium Vietnamese recipe that serves 4. 900 calories per serving. Recipe by Helen's Recipes (Vietnamese Food) on YouTube.
Prep: 20 min | Cook: 25 min | Total: 1 hr
Cost: $9.44 total, $2.36 per serving
Ingredients
- 1 kg Chicken Wings (cut through the joint into two pieces)
- 1/2 tsp Salt (light seasoning)
- 1/4 tsp Black Pepper (freshly ground)
- 1 clove Garlic Clove (large, crushed in mortar)
- 3 pieces Bird's Eye Chilies (adjust to spice preference)
- 3 tablespoons Fish Sauce (Vietnamese style (Nuoc Mam))
- 3 tablespoons Granulated Sugar (balances the saltiness of fish sauce)
- 3 tablespoons Water (for the sauce)
- 1 tablespoon Lime Juice (freshly squeezed (or lemon juice))
- 2 tablespoons Tapioca Starch (for coating (corn starch can be used))
- enough to cover bottom Vegetable Oil (high smoke‑point oil such as canola or peanut)
Instructions
Prepare and Dry the Wings
Cut each wing through the cartilage joint into two pieces, place between two kitchen towels and pat completely dry. Lightly season both sides with salt and pepper and pat again to help the seasoning absorb.
Time: PT5M
Make Garlic‑Chili Paste
In a mortar and pestle, crush the garlic clove together with the chilies until a coarse paste forms.
Time: PT2M
Prepare the Dipping Sauce
In a large bowl combine fish sauce, sugar and water. Stir until the sugar fully dissolves, then add lime juice. Finally sprinkle the garlic‑chili paste on top so it floats.
Time: PT3M
Coat Wings with Starch
Place the wings in a zip‑lock bag, add tapioca (or corn) starch, seal and shake vigorously until every piece is evenly coated. Shake off excess starch before frying.
Time: PT2M
First Side Frying
Add enough vegetable oil to the nonstick pan to just cover the bottom. Add the coated wings while the oil is still cold, then turn the heat to medium‑high (≈350°F). Fry for about 10 minutes, occasionally ladling hot oil over the wings to cook evenly.
Time: PT10M
Temperature: 350°F
Flip and Fry Other Side
Turn the wings over and continue frying for another 10 minutes until both sides are golden‑brown and the meat is cooked through.
Time: PT10M
Temperature: 350°F
Drain the Wings
Remove the wings with tongs and place on a plate lined with paper towels to absorb excess oil.
Time: PT2M
Serve with Sauce
While the wings are still hot, dip them directly into the prepared fish‑sauce mixture and enjoy. (Optional: return wings to the pan, pour sauce over, and simmer on low heat for 5‑10 minutes if you prefer a glazed finish.)
Time: PT1M
Optional Glaze Simmer
If you choose the glazed version, lower the heat, add the sauce to the pan with the wings and simmer gently for 5 minutes, stirring occasionally.
Time: PT5M
Temperature: low
Nutrition Facts
- Calories
- 900
- Protein
- 30g
- Carbohydrates
- 10g
- Fat
- 60g
- Fiber
- 0g
Dietary info: Gluten-Free, Dairy-Free, Nut-Free
Allergens: Fish (fish sauce)
Ingredient Substitutions
- Instead of Chicken Wings: Chicken Drumettes
- Instead of Bird's Eye Chilies: Thai chilies
- Instead of Fish Sauce: Soy sauce (will change flavor)
- Instead of Granulated Sugar: Brown sugar
- Instead of Lime Juice: Lemon juice
- Instead of Tapioca Starch: Corn Starch
- Instead of Vegetable Oil: Peanut oil, Sunflower oil
Equipment Needed
- Kitchen Towel
- Cutting Board
- Sharp Knife
- Mortar and Pestle
- Large Bowl
- Zip Lock Bag
- Nonstick Pan
- Ladle
- Tongs
- Plate with Paper Towels
Critical Steps — Do Not Skip
- Ensure wings are completely dry before coating
- Coat wings evenly with starch and shake off excess
- Maintain oil temperature around 350°F for a crisp exterior
- Drain wings promptly to avoid sogginess
- Dip wings while hot for best sauce absorption
Chef Tips from the Video
- Use a kitchen thermometer to keep oil at 350°F for consistent results
- A wire rack over a baking sheet works well for draining without steaming the wings
- Garnish with fresh cilantro or sliced green onions for extra freshness
Troubleshooting
Wings are soggy instead of crispy
Make sure the wings are thoroughly dried and the oil is hot before adding them; avoid overcrowding the pan.
Sauce is too salty
Add a little more sugar or lime juice to balance the saltiness, or dilute with extra water.
Oil splatters excessively
Pat wings dry, ensure all tools are dry, and add wings to cold oil before heating.
Storage
Refrigerator: Store in an airtight container for up to 2 days; reheat in oven to retain crispness
Freezer: Freeze in a single layer then transfer to a freezer bag; lasts up to 1 month, reheat in oven
Room temperature: Do not leave at room temperature longer than 2 hours
Make-Ahead Tips
- The fish‑sauce dipping sauce can be prepared up to 2 days ahead and kept refrigerated
- Coated wings can be kept in the fridge for 30 minutes before frying for a drier surface
- Reheat leftover wings in a pre‑heated oven at 375°F for 10 minutes to restore crispness
Frequently Asked Questions
What is the cultural significance and history of Vietnamese Fried Chicken Wings with Fish Sauce in Vietnamese cuisine?
Crispy chicken wings tossed in a sweet‑sour fish‑sauce glaze are a beloved street‑food snack in Vietnam, often enjoyed with cold beer. The combination of deep‑fried texture and the umami‑rich fish sauce reflects Vietnam’s love for balancing salty, sweet, sour, and spicy flavors in communal eating settings.
What are the traditional regional variations of fish‑sauce chicken wings in Vietnam?
In the north, the sauce may be lighter with less sugar, while in the south, cooks often add more lime juice and chilies for a brighter, spicier profile. Some coastal regions substitute shrimp paste for a deeper marine flavor.
How is Vietnamese Fried Chicken Wings with Fish Sauce traditionally served in Vietnam?
They are typically served hot on a platter, sprinkled with fresh cilantro or sliced green onions, and accompanied by a small bowl of the same fish‑sauce dip. They are a popular accompaniment to cold lager or rice beer during casual gatherings.
During which occasions or celebrations are Vietnamese Fried Chicken Wings with Fish Sauce commonly enjoyed?
These wings are a staple at street‑food festivals, family gatherings, and especially during evenings when friends gather for drinks. They are also a popular snack during Tet (Lunar New Year) celebrations as a savory bite alongside sweets.
How does Vietnamese Fried Chicken Wings with Fish Sauce fit into the broader Vietnamese cuisine tradition?
The dish exemplifies the Vietnamese culinary principle of balancing five taste elements. It also showcases the frequent use of fish sauce as a universal seasoning, and the technique of quick deep‑frying to create a crunchy texture that contrasts with tender meat.
What are the authentic traditional ingredients for Vietnamese Fried Chicken Wings with Fish Sauce versus acceptable substitutes?
Authentic ingredients include Vietnamese fish sauce (Nuoc Mam), fresh lime juice, bird’s eye chilies, and tapioca starch. Acceptable substitutes are corn starch for coating, lemon juice for lime, and regular hot chilies if bird’s eye are unavailable, though the flavor profile will shift slightly.
What other Vietnamese dishes pair well with these fish‑sauce chicken wings?
They pair beautifully with fresh summer rolls, Vietnamese papaya salad (goi du du), grilled pork skewers (thit nuong), and a cold glass of Vietnamese rice beer or lager.
What are the most common mistakes to avoid when making Vietnamese Fried Chicken Wings with Fish Sauce?
Common errors include not drying the wings enough, overcrowding the pan which drops oil temperature, and over‑seasoning before the fish‑sauce dip, which can mask the delicate balance of flavors. Also, simmering the fish sauce too long creates a strong, unpleasant odor.
Why does this recipe use fish sauce instead of soy sauce for the glaze?
Fish sauce provides a distinct briny umami that is quintessential to Vietnamese flavor profiles, whereas soy sauce would introduce a different, more mellow saltiness and lack the characteristic fermented fish depth that defines the dish.
What does the YouTube channel Helen's Recipes (Vietnamese Food) specialize in?
Helen's Recipes (Vietnamese Food) focuses on authentic and approachable Vietnamese home‑cooking, offering step‑by‑step tutorials that highlight traditional techniques, regional flavors, and everyday ingredients for home cooks worldwide.
Last updated: August 30, 2026
