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Vietnamese Five Spice Chicken with Herb Salad
Our resident Vietnamese expert Tung comes up trumps again with his dad’s version of a chicken stew - known in Vietnam as thit ga sot vang. It’s heavily flavoured with Chinese five spice and ginger and is served with a herby salad, crunchy caramelised peanuts and traditional French baguette to mop up all the juices (the use of baguettes is very common in Vietnam - a legacy left over from French colonisation).
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20 mins
55 mins
3/5
In stock
£3.25
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Our resident Vietnamese expert Tung comes up trumps again with his dad’s version of a chicken stew - known in Vietnam as thit ga sot vang. It’s heavily flavoured with Chinese five spice and ginger and is served with a herby salad, crunchy caramelised peanuts and traditional French baguette to mop up all the juices (the use of baguettes is very common in Vietnam - a legacy left over from French colonisation).
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Recipe
20 mins
55 mins
3/5
Serves 4
Medium Effort
Chicken
Dietary
Dairy Free
Taste Profile
Fragrant
Origin
Vietnam
- Chilli Peanut Spices: guajillo chilli, Kashmiri chilli, ginger, garlic
- Chicken Marinade: turmeric, star anise, Sichuan pepper, fennel, cassia, cloves
- Stew Spices: star anise, onion, coriander, lemongrass, black pepper, chilli, garlic, ginger, galangal, Sichuan pepper, fennel, cassia, cloves
May contain CELERY, MUSTARD and SESAME. Allergens are listed in CAPITALS.
- 500g diced chicken (thighs are best)
- 1 large onion
- 3 medium carrots
- Fresh ginger
- 25g bunch of coriander, basil and/or mint
- 300g pack of mixed stir-fry veg (or equivalent of sliced peppers, carrots, cabbage etc)
- 2 limes
- 3 tbsp fish or soy sauce (any type)
- 50g peanuts (roasted and salted are fine)
- 2 tbsp tomato puree
- 20g sugar
- Baguettes to serve
- Large lidded pan
- Small frying pan
- Mixing bowl
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