Once a month we gather with the whole family in the family home. Then my mother would show off on culinary field. For her that would be Vietnamese pancakes Banh xeo, a noodle soup such as Pho or rice paper fondue as Bo nhung dam. Specialties that needs lot of preparation and time, and you can look forward to it.

But I’m not less fond of the ‘simple’ dishes that come with rice tables. That remind me of the old days when I still lived at home. Occasionally, my thoughts turn to dishes that bring me back to the family home, where we are with seven at the diner table. Eating and sharing from my mother’s food. If everyone was too busy or if my father had irregular shifts, we had created ourselves a large bowl of rice with vegetables, fish and meat. We would sit alone or together, but spread out on the sofa and the dining table to eat our own made up bowl of rice.

Go kho gung belongs to one of these nostalgic side dishes. Chicken with a hint of ginger cooked in the wonderful caramel sauce. My mother always uses chicken wings for this dish, much bone and skin, cut into bite-size pieces. The cracking of the bones and the juicy meat soaked in the flavor and aroma of the ginger caramel sauce never get out of my memory.

Do not use too dry meat if you do not like chicken wings. Chicken thighs will be undoubtedly just as delicious, and otherwise I think chicken thigh fillets can still provide the juicy bite. I’m not sure, because I keep it the nostalgic way.


  • 500 g chicken wings (with or without het wing tips)
  • 1 onion, cut into wedges
  • 1 garlic clove, crushed or minced
  • 50 g ginger, sliced
  • 1½ tsp sugar
  • ½ tsp salt
  • ½ tbsp fish sauce
  • 1 tbsp caramel sauce
  • black pepper
  • 125 ml of water


  1. Clean the chicken and cut into bite-sized pieces. Chicken wings without wing tips I chop for example into 3 pieces.
  2. Put the chicken, onion and garlic in a pan and heat over medium heat. Add the ginger slices as soon as the chicken has become almost completely white.
  3. Add the sugar, salt, fish sauce, caramel sauce, pepper and water to the chicken and mix well. Let the chicken simmer for about 20 minutes over medium heat. Turn the chicken now and then.
  4. Taste the sauce. Add any extra sugar, salt or fish sauce. Turn down the heat and let the chicken cook for about 30 minutes to braise and get the brown color. The sauce will darken and become less watery. Keep an eye on the chicken and add any extra water if necessary or preferred.
  5. Serve with extra black pepper. The ginger slices are not to be eaten, which can be removed.