Recipe - Barbecued Vietnamese Five-Spice Cornish Game Hens

Stephen Ceideburg
4 Cornish game hens (14 ounces
each)
4 Garlic cloves
2 Shallots, or 3 green onions,
white part only
1 One half tablespoon Sugar
One half teaspoon Salt
One fourth teaspoon Black pepper
One half teaspoon Five spice powder
1 One half tablespoon Vietnamese fish sauce
(nouc mam)
1 One half tablespoon Light soy sauce
1 One half tablespoon Dry sherry

This aromatic barbecued game hen can be easily served West ern style with
rice, cole slaw or a green salad. [But it would be better with Thai
cucumber salad or Vietnamese carrot salad. Mmmm... S.C.]

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, skinside 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.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdjaxxx.zip