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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!
Print Recipe
Prep Time 5 minutes
Cook Time 25 minutes
Resting Time 4 hours
Total Time 30 minutes
Servings: 2 people
Cuisine: South East Asian
Calories: 1234
Ingredients Method

Ingredients
  

  • 3 sticks of lemongrass
  • 1 Tbsp groundnut oil
  • 1 star anise
  • 1 onion
  • 2 cloves of garlic minced
  • 500 g boned skinned chicken meat
  • 1 red chilli
  • 1 Tbsp fish sauce
  • 2 pinches of palm or cane sugar
  • juice of half a lime
  • 500 ml chicken stock
  • To serve: 2 cups of steamed Thai fragrant rice

Method
 

  1. Bash the lemongrass flat with a rolling pin.
  2. Peel the onion, then slice into thin strips. Cut the chicken into bite-size pieces or slice into strips.
  3. Deseed the chilli, then chop.
  4. 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.
  5. Add the chicken pieces, lemon grass, chilli, fish sauce, sugar and lime juice, then pour in enough hot stock to cover the meat.
  6. 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.
  7. Discard the star anise and lemon grass pieces. Season to taste.
  8. Serve hot with steamed rice and some chopped fresh coriander leaves scattered on top.