Ike’s Vietnamese Fish Sauce Wings

Ike’s Vietnamese Fish Sauce Wings is presumably the recipe that Andy Ricker uses for his famous wings at his Portland, OR restaurant, Pok Pok. If you’re ever in Portland, I heartily recommend a visit — but go early. In the meantime, try his recipe. The wings are deep fried, which increases not just the difficulty level, but also makes them more labor-intensive. We have learned through experience, though, that if you’re not feeling up to deep-frying, these wings are also delicious grilled. If fish sauce isn’t already a part of your pantry, I should warn you, it smells exactly like what it’s made out of — essentially rotten fish. Once in the food, however, it gives things a salty, umami flavor that you can’t get with anything else. The best place to buy fish sauce is in your local mom-and-pop Asian grocery. I’m not big on unnecessary garnishes, so I leave off the cilantro and the mint unless I already happen to have some.


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