I had a Vietnamese grilled version of this at Sen Saigon in NY and they were delicious. There doesn't seem to be much information out there on these other than soak in hot water, then fry in marinade.
I'm a very confident cook, but the problem is that the marinade needs to be thin enough to get through the layers but then it doesn't have enough flavour. If it's too thick it sits on the outside and burns. I'm experimenting but would appreciate any info, tips or insight.
by 99catsandcakes