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Barbecued Vietnamese 5 Spice Cornish Game Hens Recipe

This award-winning recipe, originally published in the San Francisco Chronicle in 1990 by Joyce Jue, delivers succulent, flavorful Cornish game hens with a beautiful char. The Vietnamese 5-spice blend creates a complex aroma, perfectly complemented by the tangy nuoc cham dipping sauce. Impress your guests with this elegant yet surprisingly easy BBQ recipe!

Prep Time 25 mins
Cook Time 50 mins
Calories 532.1 kcal
Protein 164g
Rating 4.7 (3 Reviews)
Barbecued Vietnamese 5 Spice Cornish Game Hens 122

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Barbecued Vietnamese 5 Spice Cornish Game Hens

  • 2 (1-1/2 lb.) Cornish game hens
  • 6 cloves garlic
  • 2 shallots, finely minced
  • 3 tablespoons granulated sugar
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 tablespoon Vietnamese five-spice powder
  • 6 tablespoons fish sauce
  • 1 tablespoon light soy sauce
  • 1 tablespoon dry sherry
  • 1 small fresh red chili pepper (such as Thai bird's eye), or to taste
  • 2 tablespoons fresh lime juice
  • 2 tablespoons water

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How to Make Barbecued Vietnamese 5 Spice Cornish Game Hens

  1. Halve the Cornish hens through the breastbone.
  2. Gently flatten the breasts with the palm of your hand.
  3. In a mortar and pestle (or food processor), combine and finely mince: 4 cloves garlic, 2 shallots (finely minced), and 2 tablespoons of granulated sugar.
  4. Add: 1 teaspoon salt, 1/2 teaspoon black pepper, 1 tablespoon Vietnamese five-spice powder, 2 tablespoons fish sauce, 1 tablespoon soy sauce, and 1 tablespoon dry sherry.
  5. Mix the marinade thoroughly.
  6. Pour the marinade evenly over the hens, ensuring both sides are coated.
  7. Cover and refrigerate for at least 2 hours, or preferably overnight to allow the flavors to fully develop.
  8. Prepare a medium-hot fire in your barbecue (charcoal or gas).
  9. Set the hens skin-side down on the grill rack over medium-hot coals.
  10. Grill for 15 minutes.
  11. Flip the hens and grill for an additional 15-20 minutes, or until the internal temperature reaches 165°F (74°C) and the skin is crisp and golden brown.
  12. Remove from grill and let rest for 5 minutes before serving.
  13. Serve immediately with the Nuoc Cham dipping sauce.
  14. **To make the Nuoc Cham Dipping Sauce:** In a mortar and pestle (or small bowl), pound 2 cloves garlic and 1 small Thai chili pepper (or to taste) with 1 tablespoon of sugar into a paste.
  15. Transfer the paste to a bowl. Add 1/4 cup fish sauce, 2 tablespoons lime juice, and 2 tablespoons water.
  16. Stir well to combine.
  17. Let the mixture sit for 5 minutes to allow the flavors to meld.
  18. Strain the sauce (optional) to remove any solids before serving in small dipping bowls. Yields approximately 3/4 cup.

Nutrition Information (Approximate per serving)

Sodium

105 g

Sugar

40g

Fat

16g

Carbs

5g

Recipe Categories (Choose a category and find related recipes!)

Main Courses Main Dish / Dinner Poultry Chicken Recipes Asian Vietnamese Summer Recipes Grilling & Bbq

Recipe Tags (Choose a tag and find related recipes!)

60 Minutes Or Less Time To Make Main Ingredient Cuisine Preparation Occasion Poultry Asian Vietnamese Barbecue Holiday Event Spicy Independence Day Meat Taste Mood Equipment Grilling