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Raw honey is a chef’s secret weapon—golden crusts, caramelization, moist textures and complex notes are just a few of its hidden talents. Why honey instead of processed sugar? Besides the proven health benefits, each honey’s flavor varies with the flower from which it came. Imagine the subtle hint of sage in Sage Honey Stuffing, citrus in Orange Blossom Honey and Pheasant, and earthy Buckwheat Honey Pumpkin Pie. I’m hungry already.

Try these honey recipes, share them with friends and family—and enjoy them.

From my table to yours.—Zeke

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Vietnamese Chicken Wraps with Honey Chili Sauce

Recipes >

Ingredients


For dipping sauce (Nuoc Cham)

  • 3 Thai bird chilies or 1 serrano chili, or to taste
  • 1 clove garlic, sliced
  • 3 tablespoons Wild Raspberry Honey
  • 2/3 cup warm water
  • 1 1/2 tablespoons fresh lime juice
  • 5 tablespoons fish sauce
  • 2 tablespoons finely shredded carrots for garnish (optional)

For rolls

  • 1 head bib lettuce, leaves washed and separated
  • 4 boneless chicken breasts, seasoned and grilled
  • 2 cups soya sprouts

Instructions


  1. Cut the chilies into thin rings. Remove one-third of the chilies and set aside for garnish.
  2. Place the remaining chilies, garlic and sugar in a mortar, and pound into a coarse, wet paste. (If you don't have a mortar, just chop with a knife.)
  3. Transfer to a small bowl and add the water, lime juice and fish sauce. Stir well to dissolve.
  4. Add the reserved chilies and carrots. Set aside for 10 minutes before serving.
  5. Serve family style and make wraps in lettuce with chicken, soya sprouts and dipping sauce.

 


 

Vietnamese Chicken Wraps with Honey Chili Sauce