Pigs' feet stew (chan mong lon ham)

4 servings

Ingredients

Quantity Ingredient
2 pounds Pigs' feet
Washed, blanched and
Chopped
Into 1 1/2 - 2 inch pieces
5 cups Chicken or pork stock
1 large Onion -- sliced
3 Boiled potatoes --
Quartered
2 Tomatoes -- diced
½ cup Green beans or similar
Vegetable -- sliced
3 tablespoons Breansprouts
2 larges Celery stalks with leaves --
Roughly chopped
6 smalls Cilantro plants with roots
Roughly chopped
2 larges Stalks lemon grass --
Chopped
1 Cinnamon stick
2 Star anise
1 tablespoon Black peppercorns
3 tablespoons Chopped fresh cilantro
3 tablespoons Chopped green onions

Directions

VIETNAMESE BOUQUET GARNI

TO GARNISH

1. Put the feet in a large saucepan and bring to a boil. Allow to boil for about 20-30 minutes until the meat pulls away from the bones. Drain. 2. Put the feet back into the washed saucepan and add the stock and a little extra water if necessary to cover the meat.

Bring to a boil. Wrap the bouquet garni in a piece of bloth and tie to form a little bundle. Drop this into the saucepan when it s 3. 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 beforeserving, add the beans and cook until they are just tender. 4. Remove the bouquet garni and stir in the beansprouts. Sprinkle the garnish over the stew.

Recipe Source: VIETNAMESE COOKING - EXOTIC DELIGHTS FROM INDO-CHINA by Paulette Do Van. Published by Chartwell Books, Inc. Copyright (c) 1993. Recipe formatted by Olivia Liebermann RDSE68B on May, 1995.

Recipe By : "Vietnamese Cooking" by Paulette Do Van, Chartwell Books

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