This recipe is created for Vân Vân by chef Diep Tran, the former chef and owner of Good Girl Dinette in the Highland Park neighborhood of Los Angeles. She has been featured in the New York Times, the Los Angeles Times, Lucky Peach, Saveur, the Netflix series Ugly Delicious and KCET's Migrant Kitchen. Her published work and recipes have appeared on NPR’s The Salt, LA Weekly, Los Angeles Times, and New York Times.
Since closing her award-winning restaurant, she co-wrote The Red Boat Fish Sauce Cookbook, which was named one of NPR’s Books We Love. In 2023, Diep took home the James Beard Awards with the personal essay “Dog S#!t Dacquoise” published in Food & Wine.
3-lb whole chicken, butterflied (or chicken quarters)
6 grams (1 tablespoon) Northern Mountain Garlic
8 grams (2 tablespoons) Coastal Purple Shallot
2 grams (1 teaspoon) Sparrow Ginger
8 grams (2 tablespoons) Delta Lemongrass
4 grams (2 teaspoons) Heaven Facing Chili
2 tablespoons butter
2 tablespoons fish sauce
1 tablespoon sugar
½ teaspoon fish sauce
2 tablespoons sugar
2 tablespoons white vinegar