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Fondue de poulet acidulée à la feuille de giang

Name: Fondue de poulet acidulée à la feuille de giang
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 4 servings
Cuisine: VN
Ingredients: 1.2 kg bone-in chicken pieces (thighs, drumsticks, wings), cut through the bone; 2 litres water; 2 tbsp vegetable oil; 2 shallots, finely chopped; 4 cloves garlic, minced; 3 slices fresh ginger; 2 stalks lemongrass, bruised and cut into 5 cm lengths; 2 bird's eye chilies, sliced; 150 g giang leaf (lá giang), fresh or frozen, torn into pieces by hand; 2 tbsp fish sauce; 1 tbsp sugar; 1 tsp salt; 200 g straw mushrooms, halved; 150 g oyster mushrooms, torn into strips; 1 bunch mixed Vietnamese herbs (rice paddy herb, Vietnamese coriander, scallion), roughly chopped; 300 g rice vermicelli noodles, cooked and drained; to serve lime wedges, extra sliced chilies, and salt-pepper-lime dip

25m

Prépa

35m

Cuisson

Portions

Moyen

Difficulté

Un pot-au-feu vietnamien acidulé où le poulet mijote dans un bouillon aigre à la feuille de giang, avec champignons et herbes fraîches.

#vietnamese#hot-pot#chicken#sour-soup#comfort-food#lau

Portions

4portions

Ingrédients

Nutrition

calories420

protein35g

carbs30g

fat16g

fiber3g

Par portion

Étapes

Blanch the chicken

Rinse the chicken pieces well. Bring a separate pot of water to a rolling boil and drop in the chicken for 2 minutes, then drain and rinse the pieces under cold water. This washes away the grey scum that would otherwise cloud the final broth.

1.2 kg chicken pieces

✅ C'est prêt quand : the blanching water has turned grey and foamy and the chicken pieces look pale and clean after rinsing

⏱2:00

Build the aromatic base

Heat the oil in a large pot over medium heat. Add the shallots, garlic, ginger, lemongrass and chilies, and stir for 1–2 minutes until fragrant and just starting to turn golden; do not let the garlic brown too much or it will taste bitter.

2 tbsp vegetable oil
2 shallots
4 cloves garlic
3 slices ginger
2 stalks lemongrass
2 bird's eye chilies

✅ C'est prêt quand : the kitchen smells strongly of lemongrass and garlic, and the shallots look soft and golden at the edges

⏱1:30

Simmer the chicken

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Add giang leaf and season

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Add the mushrooms

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Assemble and Serve

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Blanch the chicken

1.2 kg chicken pieces

✅ C'est prêt quand : the blanching water has turned grey and foamy and the chicken pieces look pale and clean after rinsing

⏱2:00

Build the aromatic base

2 tbsp vegetable oil
2 shallots
4 cloves garlic
3 slices ginger
2 stalks lemongrass
2 bird's eye chilies

✅ C'est prêt quand : the kitchen smells strongly of lemongrass and garlic, and the shallots look soft and golden at the edges

⏱1:30

Simmer the chicken

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Add giang leaf and season

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Add the mushrooms

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Assemble and Serve

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History & Culture

The Story Behind the Dish

📍 Southern Vietnam, Mekong Delta📅 Countryside cooking, popularised in cities in the late 20th century🍲 VN

Lá giang grows wild as a climbing vine along canals and garden fences across the Mekong Delta, and cooks there have long known that its leaves turn a pot of broth tangy and sour without needing lime or tamarind. Chicken simmered with this leaf became a favourite way to use a whole bird at once, stretching it into a shared pot for the family table.

⭐ Why It's Famous

As Southern Vietnamese cooking spread into restaurants and city hot pot menus, lẩu gà lá giang became one of the signature sour hot pots, loved for its clean tang and the way the broth gets better the longer it simmers at the table.

💡 Fun Fact

Lá giang is rarely sold outside Vietnam fresh, so home cooks abroad often grow it in a pot on the balcony, or freeze leaves brought back from a trip home.

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