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).
300g pack of mixed stir-fry veg (or equivalent of sliced peppers, carrots, cabbage etc)
3 tbsp fish or soy sauce (any type)
50g peanuts (roasted and salted are fine)
2 tbsp tomato puree
Baguettes to serve
Large lidded pan
Small frying pan
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