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