Vietnamese Five Spice Chicken with Herb Salad

5/5 from 1 Customers

20 mins

55 mins


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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).


20 mins

55 mins





Medium Effort

Main Ingredient



Dairy Free

Dairy Free

Taste Profile

Meal Taste



Popular Style




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 traces of celery, mustard and sesame

  • 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

Product Rating (1):


Amazing clean plates all round easy to make and tasted great balance of sweet, savoury and sour. This brought back memories of travels to Vietnam.

Alice Divall View More

YUM looks like a lovely, fragrant dish with a fantastic combination of flavours! Hats off to the chef!

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