grilling, wild chef, wild game, field and stream, david draper, vietnamese glaze, glaze recipe, sesame oil, soy sauce, fish sauce, garlic, lemon grass, ingredients for vietnamese glaze recipe
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grilling, wild chef, wild game, field and stream, david draper, vietnamese glaze, glaze recipe, sesame oil, soy sauce, fish sauce, garlic, lemon grass, ingredients for vietnamese glaze recipe

Rather than marinate the wild meat I’m grilling, I’ll often go with a glaze instead. Part of this penchant for glazes is my inability to plan my meals out any farther than an hour or two ahead. A glaze can be thrown together quickly and added during the cooking the process, eliminating the need for a longer soak. They also give whatever I’m grilling—steaks, chops or skewers—a more flavorful bite than the subtle taste of most marinades.

This particular glaze is one I go to often—both for how easy it comes together and the bright, sweet flavors it imparts. If you like things a little spicier, a squeeze of Sriracha or shake of red pepper flakes kicks things up a notch.

Vietnamese Grilling Glaze

Ingredients
2-3 Tbsp. soy sauce
2 Tbsp. honey
1 Tbsp. fish sauce
1 Tbsp. sesame oil
2 garlic cloves, crushed
Generous pinch of dried lemongrass

Directions
1. Whisk the ingredients together in a small pot set over low heat until the honey is full incorporated. Remove from heat and let the glaze rest while you prep the meat and pre-heat the grill.
2. Place the meat on the grill and brush with the glaze. Turn and repeat until the meat is cooked to your preferred temperature.