Vietnamese-style Feijoada

Ingredients

While the original Brazilian Feijoada is traditionally made with black beans, pork, and various cuts of meat, this Vietnamese-style Feijoada incorporates Vietnamese ingredients and flavors. It replaces the black beans with mung beans, adds lemongrass, ginger, and fish sauce for a distinct Vietnamese taste, and uses Vietnamese herbs for garnish. We alse have the original recipe for Feijoada (Brazil), so you can check it out.

• 2 cups (400g) mung beans 2 cups (400g) mung beans
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 lemongrass stalk, bruised and chopped 1 lemongrass stalk, bruised and chopped
• 1 thumb-sized piece of ginger, grated 1 thumb-sized piece of ginger, grated
• 1 teaspoon ground turmeric 1 teaspoon ground turmeric
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon fish sauce 1 teaspoon fish sauce
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 2 cups (480ml) vegetable broth 2 cups (480ml) vegetable broth
• 1 pound (450g) pork shoulder, cubed 1 pound (450g) pork shoulder, cubed
• 4 sausages, sliced 4 sausages, sliced
• 1 bay leaf 1 bay leaf
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh cilantro and Thai basil, for garnish Fresh cilantro and Thai basil, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat: 25g (Saturated Fat: 10g)
• Carbohydrates: 30g (Sugars: 3g)
• Protein: 30g
• Fiber: 8g
• Salt: 1.5g

Preparation

1. 1.
   Rinse the mung beans thoroughly and soak them in water for at least 2 hours. Drain and set aside.
2. 2.
   In a large pot, heat the vegetable oil over medium heat. Add the onion, garlic, lemongrass, and ginger. Sauté until fragrant.
3. 3.
   Add the turmeric, coriander, and cumin to the pot. Stir well to coat the aromatics.
4. 4.
   Add the pork shoulder and sausages to the pot. Cook until browned on all sides.
5. 5.
   Pour in the fish sauce, coconut milk, and vegetable broth. Stir to combine.
6. 6.
   Add the soaked mung beans and bay leaf to the pot. Season with salt and pepper.
7. 7.
   Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 1.5 to 2 hours, or until the beans and meat are tender.
8. 8.
   Remove the bay leaf and adjust the seasoning if needed.
9. 9.
   Serve the Vietnamese-style Feijoada hot, garnished with fresh cilantro and Thai basil.

Treat your ingredients with care...

• Mung beans — Make sure to soak the mung beans for at least 2 hours to soften them before cooking.
• Lemongrass — Bruise the lemongrass stalk by lightly pounding it with a rolling pin to release its flavor.
• Thai basil — Use Thai basil instead of regular basil for its distinct aroma and flavor.
• Coconut milk — Shake the can of coconut milk before using to ensure the cream and liquid are well combined.
• Fish sauce — Choose a high-quality fish sauce for the best flavor.

Tips & Tricks

• For a spicier version, add a chopped chili pepper to the pot.
• Serve the Vietnamese-style Feijoada with steamed rice or crusty bread.
• This dish tastes even better the next day, so consider making it in advance.
• Experiment with different cuts of pork or add seafood for a variation.
• Freeze any leftovers for a quick and delicious meal later on.

Serving advice

Serve the Vietnamese-style Feijoada in individual bowls, accompanied by steamed rice or crusty bread. Garnish each bowl with fresh cilantro and Thai basil for a burst of freshness.

Presentation advice

To make the dish visually appealing, arrange the sliced sausages and cubed pork shoulder on top of the mung beans. Sprinkle some chopped cilantro and Thai basil over the meat for an attractive garnish.