To begin your Vietnamese BBQ marinade, you need to slice up a medium onion, a thumb of ginger and 4 cloves of garlic. In a saucepan, heat 3 TBS of Canola oil and add the onion, garlic and ginger. Stir through, coating thoroughly in the oil and cook until the onion is translucent, about 10 minutes. Once this is done add ½ cup honey, ½ cup water, 1 tsp pink Himalayan rock salt, 1 tsp freshly cracked black pepper, 2 TBS fish sauce and 1 tsp red chili flakes. Stir through. Heat the marinade gently so as to combine the honey with the other ingredients but be careful not to boil it: we’re making a marinade, not caramel!

Once this is done, you need to let it cool. While this is happening, it’s time to spatchcock 2 chickens. This is a very easy process.