Ingredients Jump to Instructions ↓

  1. Ingredients :Serves 4

  2. 350 g 2-3 1 bunch 2 For stock

  3. 2 1 4 cm 15 ml 3 1 bunch 1/2 teaspoon Long grain rice, rinsed and drained

  4. Shallots, halved and finely sliced

  5. Fresh mint, stalks removed, leaves finely shredded

  6. Spring onions (scallions), finely sliced, for garnishing

  7. Nuoc cham, for serving

  8. Meaty chicken legs

  9. Onion, peeled and quartered

  10. Fresh root ginger, peeled and coarsely chopped

  11. Nuoc mam

  12. Black peppercorns

  13. Fresh mint

  14. Sea salt

Instructions Jump to Ingredients ↑

  1. To make the stock, put the chicken legsinto a deep pan. Add all the other ingredients, except the salt and poutin 1 liter water.

  2. Bring the water to the boil, skim off anyfoam, then reduce the heat and simmer gently with the lid on for 1 hour.

  3. Remove the lid, increase the heat andsimmer for a further 30 minutes to reduce the stock. Skim off any fat,strain the stock and season with salt.

  4. Measure 750 ml stock. Remove the chickenmeat from the bone and shred.

  5. Put the rice in a heavy pan and stir inthe stock. When the rice settles, check that the stock sits roughly 2.5cm above the rice; if not, top it up.

  6. Bring the liquid to the boil, cover thepan and cook for about 25 minutes, or until all the water has beenabsorbed.

  7. Remove the pan from the heat and, using afork, add the shredded chicken, shallots and most of the mint. Cover thepan again and leave the flavors to mingle for 10 minutes.

  8. Tip the rice into bowls, or on to aserving dish, garnish with the remaining mint and spring onions, andserve with nuoc cham.


Send feedback