Spiced Vietnamese chicken pot
Beside the famous chicken pho soup there are many other soups & stews in Vietnam. This aromatic and spicy Vietnamese chicken pot is made with star anise, lemon grass and chilli. It’s not only easy to make but it’s super healthy too – it’s a really good remedy for boosting our immune system during winter days or fight nasty colds and the flu!
Ingredients
Method
- Bash the lemongrass flat with a rolling pin.
- Peel the onion, then slice into thin strips. Cut the chicken into bite-size pieces or slice into strips.
- Deseed the chilli, then chop.
- Heat the oil in a pan and cook the star anise for 10 seconds over low heat. Add the onion and fry for 5 minutes, then add the garlic and stir for about 1 minute until soft.
- Add the chicken pieces, lemon grass, chilli, fish sauce, sugar and lime juice, then pour in enough hot stock to cover the meat.
- Bring to the boil, then, simmer for 20 minutes under cover, over low temperature. Remove the lid, turn up the heat and reduce reduced the sauce for 5 minutes.
- Discard the star anise and lemon grass pieces. Season to taste.
- Serve hot with steamed rice and some chopped fresh coriander leaves scattered on top.