GÀ NƯỚNG MĂC KHÉN | Poulet grillé au mắc khén

Mắc khén is an iconic spice from the mountains of northwestern Vietnam, prized for its intense, slightly citrusy aroma. It is used in many local specialities, including the famous grilled chicken with mắc khén.

The chicken is slowly grilled over moderate charcoal heat so that the skin becomes nicely golden and slightly crisp while the meat remains tender and juicy. Towards the end of cooking, it is gently brushed with a mắc khén spice mixture to enhance its aroma.

When served, the flavourful chicken pairs beautifully with the warm, distinctive fragrance of mắc khén, creating a simple, generous dish that is highly characteristic of northwestern Vietnamese cuisine.

(Photo: Collectée)

Ingredients

1 whole chicken, about 1.5 to 2 kg
Preferably free-range or farm-raised chicken, as the meat is firmer and more flavourful.
A few dong leaves or banana leaves
Charcoal for grilling
5 teaspoons mắc khén, lightly roasted and crushed
7 to 10 dổi seeds, roasted and crushed

Mắc Khén seeds (Photo: Archive)

Citronnelle : 2 tiges
Piment : 1 pièce
Gingembre : 1 morceau
Feuilles de citronnier : 5 feuilles (si disponibles)
Herbes fraîches variées : menthe douce, coriandre vietnamienne, fenouil (une petite poignée de chaque)
Sel : 1 cuillère à soup

Preparing the Ingredients

Prepare and clean the chicken thoroughly, then leave it to drain well.

Lightly crush the ginger and lemongrass to release their aromas.

Wash the fresh herbs thoroughly, drain them, then finely chop them.

Marinating the Chicken

Mix half of the mắc khén and dổi seeds with a little salt and the fresh herbs, then fill the inside of the chicken with this mixture.

Rub the outside of the chicken with the remaining mắc khén, spreading the spices evenly over the skin.

Leave to marinate for about 20 minutes so that the chicken absorbs the aromas well.

Marinating the chicken (Photo: Archive)

Grilling the Chicken

For the first 20 minutes, grill the chicken over low heat, keeping it at some distance from the charcoal embers. Turn it regularly so that it cooks evenly without drying out.

Grilling the chicken (Photo: Archive)

Preparing Chẩm Chéo

Chẩm chéo is a traditional condiment of the Thai ethnic people of northwestern Vietnam. It is generally made with salt, mắc khén, garlic and grilled chillies, pounded together until finely blended and fragrant.

In a bowl, combine 1 teaspoon of salt, 1 teaspoon of chopped red chilli, ½ teaspoon of finely ground mắc khén, 1 teaspoon of fish seasoning powder and 1 tablespoon of calamansi juice.

Mix thoroughly until you obtain a smooth and fragrant dipping sauce.

Chẩm chéo (Photo: Archive)

Grilled chicken with Mắc Khén

(Photo: Archive)

Serving and Enjoying

Sprinkle the chicken with a few finely sliced lime leaves to add a fresh and fragrant touch.

The meat should be tender, juicy and well infused with the aromas of mắc khén and fresh herbs, while the skin remains golden and slightly crisp.

Serve the chicken piping hot with fresh herbs and chẩm chéo, whose spicy, aromatic flavour perfectly complements the dish.

Enjoy your meal!

REGIONAL DISHES

NORTHERN VIETNAM

HANOI

SAPA

HA LONG BAY

NINH BINH – HALONG BAY ON LAND

MAI CHAU

MOC CHAU

DIEN BIEN PHU

CENTRAL VIETNAM

PHONG NHA / QUANG BINH

QUANG TRI

HUE

DA NANG

HOI AN

SOUTHERN VIETNAM

NHA TRANG

PHAN THIET – MUI NE

HO CHI MINH CITY

MEKONG DELTA

PHU QUOC

CENTRAL HIGHLANDS

DA LAT

BUON MA THUOT

GÀ NƯỚNG MĂC KHÉN | Poulet grillé au mắc khén

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