Trinh Nguyen’s comfort food go-to
Photos: Kemuel Newlin
Trinh & Linda Nguyen of Ba Sa
Chef Trinh Nguyen opened Ba Sa on Bainbridge Island with her brother Thai in 2019. A pillar of the island’s fine dining scene, the restaurant serves modern, elevated Vietnamese food showcasing the Pacific Northwest’s culinary abundance. The family's first and original undertaking, Pho T&N in Poulsbo, was started by the siblings’ immigrant parents, who they strive to honor with a growing restaurant portfolio rooted in contemporary Vietnamese cuisine and welcoming hospitality. Their latest foray, called Ramie, opened this year in Seattle’s Capitol Hill. / Alorie Gilbert
In Vietnam, this dish is typically done as a braise instead of a roast, as they don’t have a lot of ovens in homes. I use chicken quarters, marinate them overnight before braising them, and serve them with rice and a salad. It’s a perfect fall dish—serious comfort food—and one that my teenage boys love. It's also great for dinner parties, potlucks and entertaining at home. / Trinh Nguyen
Vietnamese Ga Roti
Serves 5
INGREDIENTS
5 chicken thighs, skin on
1 tbsp. fish sauce
1 tbsp. soy sauce
1 tbsp. oyster sauce
1 1⁄2 tbsp. brown sugar
1⁄2 tsp. kosher salt
1⁄2 tsp. five spice powder
1⁄2 tsp. onion powder
1⁄4 tsp. black pepper
1 tsp. garlic, chopped
PREPARATION
Combine the wet and dry ingredients in a large bowl and whisk together to create a marinade. Place the chicken thighs in the marinade and set aside for at least 30 minutes.
Add 1 tablespoon vegetable oil to a large skillet over medium-high heat. Sear the chicken skin side down for three minutes, then flip over and sear the other side for three minutes.
Put the seared chicken thighs into a pot and cover with the marinade. Simmer for 30 minutes over low heat until the sauce is thick and the chicken falls off the bone.
Place the braised chicken thighs in a serving bowl and serve alongside steamed rice, cucumbers, and tomatoes, or your favorite salad.
