Vietnamese Five Spice Chicken with Herb Salad

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).

Recipe

20 mins

55 mins

3/5

Serves

4

Effort

Medium Effort

Main Ingredient

Chicken

Dietary

Dairy Free

Dairy Free

Taste Profile

Meal Taste

Fragrant

Origin

Popular Style

Thai

Country

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 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

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