Barbecued Vietnamese Five-Spice Cornish Game Hen

Serving Size: 4

4 Cornish game hens (14 ounces-each
4 Garlic cloves
2 Shallots, or 3 green onions, -white part only
1 1/2 tb Sugar
1/2 ts Salt
1/4 ts Black pepper
1/2 ts Five spice powder
1 1/2 tb Vietnamese fish sauce -(nouc mam)
1 1/2 tb Light soy sauce
1 1/2 tb Dry sherry
  • 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.
Stephen Ceideburg

copyright 2008