For the latest installment of Eater Elements, Andy Ricker breaks down his beloved Ike's Vietnamese Fish Sauce Wings, which have become a staple at Pok Pok both here and in Portland. He developed the recipe for these "umami bombs" based on memories of chicken wings he ate in Saigon, and now can go through as many as 4,000 pounds of wings in a week at his Portland restaurants alone. [~EN~]
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