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and chopped into 4-5cm pieces
1.2 liters Chicken or pork stock
1 large Onion, sliced
3 Boiled potatoes, quartered
3 Tomatoes, diced
50 g Green beans or similar vegetables, sliced
3 tablespoons Beansprouts
Vietnamese Bouquet Garni
2 large Celery sticks with leaves, roughly chopped
6 small Coriander plants with roots, roughly chopped
2 large stalks Lemon grass, chopped
6 large cloves Garlic, finely chopped
1 Cinnamon stick
2 Star anise
1 tablespoon Black peppercorns
To garnish
3 tablespoons Fresh coriander, chopped
3 tablespoons Spring onion, chopped
Ingredients : Serves 4
1 kg Pigs' trotters, washed, blancedand chopped into 4-5cm pieces
1.2 liters Chicken or pork stock
1 large Onion, sliced
3 Boiled potatoes, quartered
3 Tomatoes, diced
50 g Green beans or similar vegetables, sliced
3 tablespoons Beansprouts
Vietnamese Bouquet Garni
2 large Celery sticks with leaves, roughly chopped
6 small Coriander plants with roots, roughly chopped
2 large stalks Lemon grass, chopped
6 large cloves Garlic, finely chopped
1 Cinnamon stick
2 Star anise
1 tablespoon Black peppercorns
To garnish
3 tablespoons Fresh coriander, chopped
3 tablespoons Spring onion, chopped
Preparation:
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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.
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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.
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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.
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Simmer for 10 minutes or so until you get the right consistency, which should be slightly thickened.
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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.
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Remove the bouquet garni and stir in the beansprouts.
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Sprinkle the garnish over the stew.
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Date Added: 2009-03-16 Views : 46