📝 About This Recipe
This exquisite dish marries the refined elegance of French technique with the vibrant, aromatic soul of Vietnamese street food. Succulent frog legs are dusted in starch and pan-seared to a golden crisp, then tossed in a decadent glaze of caramelized fish sauce, pungent ginger, and toasted garlic. It is a nostalgic nod to the colonial fusion found in the bustling brasseries of Hanoi, offering a perfect balance of salty, sweet, and herbaceous notes.
🥗 Ingredients
The Frog Legs
- 1.5 pounds Frog legs (thawed if frozen, patted very dry)
- 1/2 cup Cornstarch (for dredging)
- 1/2 teaspoon Sea salt
- 1/4 teaspoon White pepper (ground)
- 4 tablespoons Neutral oil (such as grapeseed or vegetable oil)
- 2 tablespoons Unsalted butter (for that French silkiness)
Aromatics and Sauce
- 6 cloves Garlic (minced)
- 2 inch piece Fresh ginger (peeled and cut into fine matchsticks)
- 1 large Shallot (finely diced)
- 2 tablespoons Premium fish sauce (such as Red Boat)
- 1.5 tablespoons Granulated sugar
- 1 teaspoon Soy sauce (for depth of color)
- 1-2 pieces Bird's eye chili (thinly sliced, optional for heat)
Finishing and Garnish
- 3 stalks Green onions (cut into 1-inch batons)
- 1/4 cup Fresh cilantro (roughly chopped)
- 1 Lime (cut into wedges for serving)
👨🍳 Instructions
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1
Thoroughly pat the frog legs dry with paper towels. If they are joined at the hip, use kitchen shears to snip them into individual legs.
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2
In a shallow bowl, whisk together the cornstarch, sea salt, and white pepper.
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3
In a small ramekin, whisk the fish sauce, sugar, and soy sauce together until the sugar is mostly dissolved. Set aside.
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4
Dredge each frog leg in the cornstarch mixture, shaking off any excess. You want a very thin, translucent coating.
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5
Heat a large heavy-bottomed skillet or wok over medium-high heat. Add the neutral oil.
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6
Once the oil is shimmering, carefully place the frog legs in the pan. Do not overcrowd; work in batches if necessary.
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7
Sear the frog legs for 3-4 minutes per side until they are golden brown and crispy. Remove them from the pan and set aside on a wire rack.
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8
Wipe out any burnt bits from the pan, leaving about a tablespoon of oil. Add the butter.
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9
Once the butter foams, add the minced garlic, ginger matchsticks, shallots, and sliced chilies. Sauté for 1-2 minutes until fragrant and the garlic is just beginning to turn golden.
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10
Pour in the fish sauce mixture. It will bubble and thicken rapidly into a syrupy glaze (about 30-45 seconds).
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11
Return the crispy frog legs to the pan. Toss quickly and vigorously to coat every piece in the aromatic glaze.
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12
Add the green onion batons and toss for another 30 seconds until they just begin to wilt.
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13
Remove from heat immediately to prevent the garlic from burning or the coating from becoming soggy.
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14
Transfer to a warm platter, garnish generously with cilantro, and serve immediately with lime wedges.
💡 Chef's Tips
Always pat the frog legs bone-dry; moisture is the enemy of a crispy crust. Use a high-quality fish sauce for the 'nuoc mam' glaze to ensure a savory depth without an overpowering fishy scent. Don't overcook the frog legs; they are lean and can become tough if they stay in the pan too long. If you can't find frog legs, this exact same preparation works beautifully with chicken wings or jumbo shrimp. Keep the ginger matchsticks thin so they become slightly crispy and edible rather than fibrous.
🍽️ Serving Suggestions
Serve alongside a bowl of steaming jasmine rice to soak up the extra garlic-ginger glaze. A crisp, chilled glass of Alsatian Riesling or a dry Chenin Blanc cuts through the richness beautifully. Pair with a simple side of sautéed bok choy or a light Vietnamese cucumber salad. Provide a small dish of salt, pepper, and lime juice for dipping, a classic Vietnamese accompaniment.