This Vodka 5-Spice Marinade is easy to make and a must-have seasoning. It works wonderfully with all types of meats and seafood. Add a splash to noodles and veggie stir-fries to perk up the flavors. I love the fragrant yet subtle taste. Go ahead and make a few extra bottles and give them to your family and friends. They will love it!
Check out these yummy recipes using the Vodka 5-Spice Marinade:
Asian-Style Beef Short Ribs (Suon Nuong)
Roast Duck (Vit Quay)
Grilled Pork Patties and Skewers (Thit Nuong)
Grilled Pork Sandwich (Banh Mi Thit Nuong)
Sizzling Shaken Beef (Bo Luc Lac)
Savory and Sweet Sautéed Chicken
Crispy Noodle and Beef Stir-Fry (Mi Xao Gion/Don)
Watch the video for instructions.
If you enjoyed this recipe, you may also like: Vietnamese Fish Sauce Dipping Sauce (Traditional Recipe) (Nuoc Mam Cham) and Caramel Sauce (Nuoc Mau).
2 cups vodka
1 cinnamon stick
5 star anise
Peel the skin from the tangerine and place by a sunny window. Allow the skin to dry for a day.
Heat a skillet over medium heat. Add all spices and toast in pan for 2-3 minutes, stirring constantly. Remove from heat and allow to cool.
Take a 3×3 inch section of the tangerine skin and cut into thin strips. Pour vodka into a glass bottle filling it almost to the top. Drop in the tangerine strips and toasted spices. Fill the bottle to the top with vodka and securely seal with a cap.
Allow the spices to infuse in the vodka for at least 30 days.
Store the marinade in your cupboard for no longer than 1 year.
Yields: 2 cups
*This post contains affiliate links.*
Would this recipe work with cognac, instead of vodka?
I really enjoy watching your videos and using the recipes. Thanks for sharing your cooking talents.
Cognacs can vary a lot in terms of sweetness, fruitiness and even spiciness. I use Vodka in this recipe because it’s a flavorless alcohol and doesn’t compete with the spices. With that said, my rule of thumb with alcohol is: if you enjoy it, give it a try! 🙂 Let me know how it turns out for you!