Vietnamese-style Coq au Vin

Ingredients

While the original Coq au Vin is traditionally cooked with red wine and served with potatoes, this Vietnamese adaptation replaces the wine with fish sauce and adds Vietnamese herbs and spices for a unique twist. The dish is also served with rice noodles instead of potatoes, giving it a lighter and more refreshing feel. We alse have the original recipe for Coq au vin, so you can check it out.

• 1.5 kg (3.3 lbs) chicken, cut into pieces 1.5 kg (3.3 lbs) chicken, cut into pieces
• 3 tablespoons fish sauce 3 tablespoons fish sauce
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 4 cloves garlic, minced 4 cloves garlic, minced
• 1 onion, thinly sliced 1 onion, thinly sliced
• 2 carrots, sliced 2 carrots, sliced
• 200g (7 oz) mushrooms, sliced 200g (7 oz) mushrooms, sliced
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 1 tablespoon sugar 1 tablespoon sugar
• 1 cinnamon stick 1 cinnamon stick
• 3 star anise 3 star anise
• 4 cups (950ml) chicken broth 4 cups (950ml) chicken broth
• 200g (7 oz) rice noodles 200g (7 oz) rice noodles
• Fresh herbs (Thai basil, cilantro, mint) for garnish Fresh herbs (Thai basil, cilantro, mint) for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 15g, 4g
• Carbohydrates (total, sugars): 30g, 5g
• Protein: 45g
• Fiber: 5g
• Salt: 3g

Preparation

1. 1.
   In a large bowl, combine the chicken pieces, fish sauce, and soy sauce. Let marinate for at least 30 minutes.
2. 2.
   Heat the vegetable oil in a large pot over medium heat. Add the minced garlic and sliced onion, and sauté until fragrant.
3. 3.
   Add the marinated chicken to the pot and cook until browned on all sides.
4. 4.
   Stir in the sliced carrots, mushrooms, tomato paste, sugar, cinnamon stick, and star anise. Cook for another 2 minutes.
5. 5.
   Pour in the chicken broth and bring to a boil. Reduce heat to low, cover, and simmer for 1 hour, or until the chicken is tender.
6. 6.
   While the chicken is simmering, cook the rice noodles according to package instructions. Drain and set aside.
7. 7.
   Once the chicken is cooked, remove the cinnamon stick and star anise from the pot.
8. 8.
   To serve, divide the rice noodles among bowls and ladle the chicken and broth over the noodles. Garnish with fresh herbs.

Treat your ingredients with care...

• Chicken — Make sure to marinate the chicken for at least 30 minutes to infuse it with flavor.
• Fish sauce — Use a high-quality fish sauce for the best results. Adjust the amount according to your taste preference.
• Rice noodles — Cook the rice noodles just before serving to ensure they are fresh and tender.
• Fresh herbs — Use a variety of fresh herbs like Thai basil, cilantro, and mint for a burst of freshness and aroma.
• Star anise — Be careful not to add too much star anise, as it can overpower the dish. Start with a small amount and adjust to taste.

Tips & Tricks

• For a spicier version, add sliced chili peppers or chili flakes to the broth.
• If you prefer a thicker broth, mix 1 tablespoon of cornstarch with 2 tablespoons of water and stir it into the simmering broth.
• Serve the dish with a side of pickled vegetables for added crunch and tanginess.
• Feel free to add other vegetables like bell peppers or snow peas for extra color and texture.
• Leftovers can be stored in the refrigerator for up to 3 days and make a delicious lunch or dinner option.

Serving advice

Serve the Vietnamese-style Coq au Vin hot, garnished with fresh herbs. Accompany it with a side of steamed jasmine rice or crusty French baguette to soak up the flavorful broth.

Presentation advice

To enhance the presentation, arrange the chicken pieces on top of the rice noodles and ladle the broth over them. Sprinkle some fresh herbs on top for a pop of color.