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

Tell us what you think in the comments below


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