Ingredients Jump to Instructions ↓

  1. Ingredients :Serves 4

  2. 1 kg

  3. 1 1/5 liters

  4. 1 large 3 3 50 g 3 tablespoons Vietnamese Bouquet Garni

  5. 2 large 6 small 2 large stalks

  6. 6 large cloves

  7. 1 2 1 tablespoon To garnish

  8. 3 tablespoons 3 tablespoons Pigs' trotters, washed, blanced

  9. and chopped into 4-5cm pieces Chicken or pork stock

  10. Onion, sliced

  11. Boiled potatoes, quartered

  12. Tomatoes, diced

  13. Green beans or similar vegetables, sliced

  14. Beansprouts

  15. Celery sticks with leaves, roughly chopped

  16. Coriander plants with roots, roughly

  17. chopped Lemon grass, chopped

  18. Garlic, finely chopped

  19. Cinnamon stick

  20. Star anise

  21. Black peppercorns

  22. Fresh coriander, chopped

  23. Spring onion, chopped

Instructions Jump to Ingredients ↑

  1. Put the trotters in a large saucepan andbring to the boil. Allow to boil for about 20-30 minutes until the meatpulls away from the bones. Drain.

  2. Put the trotters back into the washedsaucepan and add the stock and a little extra water if necessary tocover the meat. Bring to the boil.

  3. Wrap the bouquet garni in a piece of clothand tie to form a little bundle. Drop this into the saucepan when itstarts to boil.

  4. Simmer for 10 minutes or so until you getthe right consistency, which should be slightly thickened.

  5. Add the onion, potatoes and tomatoes andsimmer for a little while, just long enough for them to get warmedthrough but not long enough for them to disintegrate. Just beforeserving, add the beans and cook until they are just tender.

  6. Remove the bouquet garni and stir in thebeansprouts.

  7. Sprinkle the garnish over the stew.


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