Pig Trotter Stew Recipe

(Chan Mong Lon Ham)

Ingredients : Serves 4

1 kg

1.2 liters

1 large

50 g

3 tablespoons

Vietnamese Bouquet Garni

2 large

6 small

2 large stalks

6 large cloves

1 tablespoon

To garnish

3 tablespoons

Pigs' trotters, washed, blanced

and chopped into 4-5cm pieces

Chicken or pork stock

Onion, sliced

Boiled potatoes, quartered

Tomatoes, diced

Green beans or similar vegetables, sliced

Beansprouts

Celery sticks with leaves, roughly chopped

Coriander plants with roots, roughly chopped

Lemon grass, chopped

Garlic, finely chopped

Cinnamon stick

Star anise

Black peppercorns

Fresh coriander, chopped

Spring onion, chopped

Method :

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.
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.
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.
Simmer for 10 minutes or so until you get the right consistency, which should be slightly thickened.
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.
Remove the bouquet garni and stir in the beansprouts.
Sprinkle the garnish over the stew.