The dish is usually prepared for meals on the weekend when all members of the family gather together. The dish has the aroma of lemon leaves. Ingredients: - Chicken: 1kg - Nape fat: 300g - Liquid lard: 30ml - Sugar: 30g - Lemon leaves, pepper, dried onion, seasoning and fish sauce and charcoal Preparation: - De-bone the chicken and then slice the meat into thin pieces. Mix the chicken pieces with pepper, fish sauce, sugar, ground dried onion, sliced lemon leaves and a dash of liquid lard. - Boil the nape fat and slice it into pieces, as thin as chicken pieces, and then mix with the chicken. - Place a piece of chicken and a piece of fat on a lemon leave and then place the leaves on a grill over the charcoal. Occasionally pour the liquid lard over the meat to make it tender. When the meat turns brown and has the flavour of lemon leave, place the meat on a plate. - Served hot with sauce. - Method 2: Halve the chicken and then mix with seasonings, pepper and sliced lemon leaves. Place it on a grill over charcoal. It takes more time than the fist method. When the meat is well-done, chop it into small pieces. Address: Muong Then Restaurant 102-104, Tran Duy Hung Lane, Hanoi Tel: (84-4) 5568481 Email: nhahangmuongthen@yahoo.com.vn Story by Bach Yen - Photos by Dinh Cong Hoan