Main content

Whole Chicken, Dry Steamed in Sea Salt and Fresh Sugar Cane - Ga Nuong Lu

Travelling to the ancient Vietnamese trading town of Hoi An, Luke Nguyen serves up this impressive chicken feast in episode 9 of Luke Nguyen's Vietnam.


  • 1 whole chicken (1.5 kg), cut into quarters

  • 1 teaspoon five spice powder

  • 1 tablespoon annatto oil

  • 1 tablespoon honey

  • 1 tablespoon Shaoxing cooking wine

  • 2 tablespoon fish sauce

  • 2 tablespoon finely diced garlic

  • 1 cup rock salt

  • 1 kg fresh sugar cane, chopped into 2cm x 10cm pieces

  • 2 fresh baguettes


  • 1.

    In a large mixing bowl, combine 5 spice powder, annatto oil, honey, cooking wine, fish sauce and garlic. Mix well then coat the chicken and marinate for 2 hours or overnight for a better result.

  • 2.

    In a large clay pot, add the rock salt and lay the fresh sugar cane on top. Then place the chicken on top of the sugar cane, cover with a lid and cook on medium heat for 40 minutes or when the rock salt ceases to pop.

  • 3.

    Transfer the chicken to a plate and serve with crisp baguette.

» Metric Converter


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

0 0 0 0 0
Average Rating
0 comments • 0 ratings