Hai Anh is the chef as well as founder of T-art. She is also the author of the book Mieng Nho Dam Da (meaning tasty, tiny pieces) published in July, 2015.
T-art is a restaurant in Hanoi serving Vietnamese food in a modern style. Customers come for a beautiful, delicious meal served in a cozy space with friendly service.
By combining traditional with modern styles, the Vietnamese dishes of T-art are familiar, but with a twist.
Address: 46B Bat Dan Street, Hoan Kiem District, Hanoi,
serving daily From 10 a.m – 2p.m and 6 p.m – 10p.m.
Hotline for reservation: +84 0899464646
INGREDIENTS
- CHICKEN
- Drumsticks 450-500gr per piece
- String
- Cooking oil
- Salt to marinate
- Pepper
- Pickled shallots
- HERBS FOR ROLLING
- 15gr coriander
- 15gr laksa leaves
- 3 branches of garlic
- 1 hot pepper
- 2 leaves of lemon grass
- Salt
- Pepper
- Onion Sauce
- Cooking oil
- 1 sliced onion
- 100gr chicken broth
- Sweet and sour onion
- 1 sliced onion
- 5 kumquats
- 30gr sugar
- 3gr salt
- 10gr coriander
- ½ cowhorn pepper
INSTRUCTIONS
- Remove bone from drumsticks beat to make thinner. Marinate with salt and pepper.
- Chop herbs and mix with salt and pepper.
- Roll chicken in chopped herbs. Use string and tie into roll shape, then deep fry.
- Mix sliced onion with sugar, kumquat and salt to make it sweet and sour. Add coriander and sliced pepper when serving.
- Stir the rest of the sliced onion with a little oil until it smells good. Braise carefully with chicken broth. Grind the mixture until it becomes smooth.
- Put onion sauce on the bottom layer. Place chicken on onion sauce and put sweet and sour onion mixture on the top. Decorate with pickled shallots.
By T-art
This post is also available in: Tiếng Việt
