Serves 4

Another example of French/Vietnamese fusion. The pancake is actually a version of a French crepe. The topping, on the other hand, is Vietnamese all the way.

Honeyed Chicken

2 tablespoons honey

2 tablespoons fish sauce

2 tablespoons soy sauce

½ teaspoon Chinese 5-spice powder

2 tablespoons vegetable oil

1 medium onion, peeled and cut into wedges

1 pound boneless, skinless chicken breasts, cut into bite-sized pieces

3–4 cloves garlic, thinly sliced

1 (1-inch) piece ginger, peeled and minced

  1. Combine the honey, fish sauce, soy sauce, and 5-spice powder in a small bowl; set aside.
  2. Heat the oil in a wok on medium-high. Add the onion and cook until it just begins to brown.
  3. Add the chicken; stir-fry for 3 to 4 minutes.
  4. Add the garlic and ginger, and continue stir-frying for 30 more seconds.
  5. Stir in the honey mixture and let cook for 3 to 4 minutes, until the chicken is glazed and done to your liking.