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).

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