Barbecued Vietnamese Five-spice Cornish Game Henschicken, poultry, vietnamese 4 Cornish game hens; (14 ounces 1/4 teaspoon black pepper each) 1/2 teaspoon five spice powder 4 garlic cloves 1 1/2 tablespoons Vietnamese fish sauce -; (nouc mam) 2 shallots; or 3 green onions, white 1 1/2 tablespoons light soy sauce 1 1/2 tablespoons sugar 1 1/2 tablespoons dry sherry 1/2 teaspoon salt This aromatic barbecued game hen can be easily served Western style with rice, coleslaw or a green salad. [But it would be better with Thai cucumber salad or Vietnamese carrot salad. S.C.] Halve the hens through the breast. Flatten with the palm of your hand. In a mortar or food processor, pound or mince garlic, shallots and sugar. Add remaining ingredients and mix thoroughly. Pour mixture over hens; marinate for at least 2 hours or overnight in refrigerator. Set hens, skin-side down, on grill and barbecue over medium coals for 15 minutes. Turn and barbecue 15 minutes longer or until they are thoroughly cooked. Serve with Nuoc Cham dipping sauce. |
