Slurrp Exclusive: Nosh On This Vietnamese Kitchen's Authentic Dishes Delivered To Your Home

Jasmine Kaur

Updated:Apr 01, 2022

Be it the traditional Vietnamese curry or the baos, you would be spoilt for choice with their delectable range of Vietnamese fare.

Slurrp Exclusive: Nosh On This Vietnamese Kitchen's Authentic Dishes Delivered To Your Home

Image Credit: Jasmine Kaur, CHÔ has launched it's all-new delivery menu at your service.

Giving you all the homely vibes at this all-day restaurant and bar, CHÔ is quaint dining affair housed in a 160-year old haveli. Overlooking the magnificent Qutub Minar in Mehrauli, the name itself resonates with the idea of a comforting place like home. Carrying on the legacy of Nguyeng dynasty, you have to be ready to venture into a world of avant-garde dishes. Amidst Covid, the dine-in facilities came to a halt but places like CHÔ never failed to impress their patrons.

Vietnamese cuisine is a perfect blend of aromatic, spicy, creamy, salty and tart flavours and these qualities shape up pretty well in the urban warm indoors and lush outdoors of this Vietnamese kitchen. Given the pandemic situation and restrictions imposed on social distancing, CHÔ has come up a with an all-new delivery menu. Hand-picked Vietnamese and Asian delicacies find a place on their curated list and we loved trying out their Vietnamese specialties from the fare. A dynamic range of appetisers, small and large plates as well as sides and desserts led us to gorge on upon some of the most authentic flavours crafted by well-experienced hands.

CHÔ

Prep time: 15 mins

Cook time: 5 mins

Yield: 4 pax

Chicken leg boneless strips 500gm
Eggs 2 no
Oil for frying
Flour 200gm
Salt 5gm
Light soy sauce 10ml
Pepper 5gm
Corn flour 15gm
Sriracha sauce 20gm
5 spice powder 3gm

Method

Combine the marinade ingredients (light soy sauce, sriracha, 5 spice powder, salt, pepper) in a bowl, add the chicken and stir to coat. Cover the bowl with plastic wrap and refrigerate for at least 2 hours or overnight.
Meanwhile, combine the beaten eggs and 125 ml water in a bowl. Place the seasoned flour in a shallow bowl. Dip the chicken pieces in the egg wash, then the flour, shaking off the excess.
Heat oil in a deep-fryer or wok to 180°c or until a piece of bread browns in 10 seconds, and deep-fry the chicken in batches until golden and crisp. Remove with a slotted spoon and drain on paper towel.

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