Sụn Gà Rang Muối (Salted Chicken Cartilage)

1. To make the savory salt-roasted powder, prepare the following ingredients: dried shrimp, hulled mung beans, instant porridge flakes, glutinous rice, whole black pepper, and coarse salt.

• Dry-roast each ingredient separately until golden and fragrant.

• Grind them into a fine powder, then mix them all together in a bowl.

• Store the powder in an airtight container for future use.

Notes:

• Only roast until golden brown; over-roasting can cause bitterness.

• You can make this powder in bulk to save time when preparing salt-roasted dishes.

2. Marinating Chicken Cartilage

• Peel and mince shallots and garlic, then extract the juice using a strainer.

• Rinse the chicken cartilage thoroughly with salt, ginger, and water, then let it dry.

• In a mixing bowl, combine cartilage with:

  • the garlic-shallot juice

  • 1 tsp seasoning powder

  • ½ tsp ground pepper

  • 1 tbsp fish sauce

  • 3 egg yolks

• Mix well and marinate for 20 minutes.

Note: If you’re using pre-seasoned crispy flour, adjust the marinade to avoid excessive saltiness.

3. Preparing Lemongrass & Kaffir Lime Leaves

• Peel and thinly slice lemongrass.

• Wash and finely shred kaffir lime leaves.

• Thinly slice red chili (deseeded).

Fry lemongrass in hot oil over medium heat until crispy and golden. Stir constantly to avoid burning. Once done, drain on paper towels.

4. Frying Chicken Cartilage & Tossing with Salt Powder

1. After marination, coat the cartilage evenly with crispy flour.

2. Use the oil left from frying lemongrass (for added aroma) to fry the cartilage over high heat until golden and crispy.

3. Drain the cartilage well.

In a large bowl, toss the cartilage with the salt-roasted powder. Add half of the fried lemongrass, then toss again to infuse fragrance.

Tips:

• Sift the crispy flour beforehand to avoid clumps.

• Add a pinch of lion’s powder (annatto powder) if you want a more golden appearance.

• Gradually sprinkle the salt powder and taste as you go to ensure balance.

5. Final Product

• Plate the crispy chicken cartilage, then top with the remaining fried lemongrass, lime leaves, and chili strips. This dish is best served hot, offering an addictive mix of crunchiness, savory saltiness, and zesty citrus aroma.
• Serve with fresh herbs or greens to lighten the flavor. Pair with chili sauce, ketchup, or even mayonnaise for extra indulgence—perfect for sharing with friends over drinks!

Crunch, Heat, and a Sip of Beer — The Spirit of Vietnamese Nhậu Culture

In the heart of Vietnamese street food culture, few things are more cherished than the communal act of “nhậu” — casual drinking sessions with good friends, loud laughter, and a table filled with small, flavorful dishes designed to accompany a cold beer.

Among the most addictive “nhậu” staples is Salted Chicken Cartilage — a dish that celebrates texture over tenderness, aroma over complexity, and boldness over subtlety.

What makes this dish special is not just its satisfying crunch or the lingering salt-pepper heat on your tongue, but the way it brings people together. Whether it’s served on a sidewalk eatery with tiny plastic stools, or in a family backyard gathering, this dish invites conversation, nostalgia, and the warmth of Vietnamese hospitality.

The addition of crispy lemongrass and lime leaves isn’t just a flavor enhancer — it’s a reminder of home gardens and rustic kitchens. The crackle of cartilage, the aroma of fried herbs, and the burst of seasoning from the salt powder mimic the energetic, layered chaos of a Vietnamese street at dusk.

Pair it with a glass of ice-cold beer, and suddenly, it’s not just a dish — it’s a moment.

(Crispy Salted Chicken Cartilage)