Ingredients Jump to Instructions ↓

  1. 4 1 kg

  2. 1 1/5 liters

  3. 1 large 3 3 50 g 3 tablespoons Vietnamese Bouquet Garni

  4. 2 large 6 small 2 large stalks

  5. 6 large cloves

  6. 1 2 1 tablespoon To garnish

  7. 3 tablespoons 3 tablespoons Pigs' trotters, washed, blanced and chopped into 4-5cm pieces Chicken or pork stock Onion, sliced Boiled potatoes, quartered Tomatoes, diced Green beans or similar vegetables, sliced Beansprouts Celery sticks with leaves, roughly chopped Coriander plants with roots, roughly chopped Lemon grass, chopped Garlic, finely chopped Cinnamon stick Star anise Black peppercorns Fresh coriander, chopped Spring onion, chopped

Instructions Jump to Ingredients ↑

  1. : Put the trotters in a large saucepan and bring to the boil. Allow to boil for about 20-30 minutes until the meat pulls away from the bones. Drain. Put the trotters back into the washed saucepan and add the stock and a little extra water if necessary to cover the meat. Bring to the boil. Wrap the bouquet garni in a piece of cloth and tie to form a little bundle. Drop this into the saucepan when it starts to boil. Simmer for 10 minutes or so until you get the right consistency, which should be slightly thickened. Add the onion, potatoes and tomatoes and simmer for a little while, just long enough for them to get warmed through but not long enough for them to disintegrate. Just before serving, add the beans and cook until they are just tender. Remove the bouquet garni and stir in the beansprouts. Sprinkle the garnish over the stew.


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