Inspired by David Lebovitz, watching his snapchats making something to do with chicken and a Vietnamese caramel and ginger sauce, also known as Ga Kho. I couldn’t hear him as I was sneakily doing this during a meeting which I had no interest in being in. The day went on in madness, and by the time I went back to it, it had passed its’ 24 hours time limit.
So, I did what I could best, recreate based on memory (and I have a weak one!), and working on it bit by bit as I cooked along.
Upon further research I found that there are so many variations to this in the Vietnamese cuisine – one that I have been fairly enamoured with – they balance out so many flavour profiles with pinches of this and armfuls of that… it’s truly magic for the palate.
I use one pan only to make this sauce. First start cooking the ginger, scallions sand garlic. Whilst in the other pan start making the chilli caramel – which is simply boiled down and cooked sugar, with lovely red chillies. Could this be any better?
I used Thai bird red chillies, but you can substitute with regular red chillies, dried chilli flakes or green chillies… whatever is convenient. The chilli quotient can be adjusted to your own tastes.
Note: you can use paneer in place of tofu.