Cindy's Vietnamese Chicken Ragu

Cindy's Vietnamese Chicken Ragu

  • Cindy Lorimer
  • 09/15/22

Ga Ragu Recipe by Cindy Lorimer | @cindylamlorimer

Serves 6

Marinate chicken overnight 

Marinade for chicken:

3 lbs chicken breast , cut into 2 inch pieces

4 Tbsp fish sauce

2 Tbsp curry powder

2 tsp kosher salt

1 tsp black pepper 

½ cup shallots, finely chopped (equivalent to one large shallot)

2 Tbsp garlic, chopped

4.4 oz. tomato paste

2 lbs carrots, cut into big chunks

4 cups potatoes, cut into big chunks

8 cups chicken broth 

1 ½ cups coconut water or juice from whole coconut 

2 Tbsp kosher salt

1 tsp black pepper 

1 inch rock sugar

2 Tbsp mushroom powder 

1 tsp potato starch, mixed with 1 Tbsp of water

1 Tbsp fish sauce 

bay leaf 

sweet onion, cut into wedges

2 cups of green peas

8 oz. cremini or brown mushrooms, sliced

Marinate chicken overnight with fish sauce, curry powder, salt and pepper, garlic and shallots. Remove from fridge and bring it to room temperature. (About  30 mins to 1 hour). 

Brown chicken in pot with avocado oil (or any neutral oil) over medium high heat.  Sear chicken for 2-3 minutes on each side. You might need to do this in two batches.

Add tomato paste so it covers all the chicken.  Then add carrots, potatoes and mushroom. Pour in chicken broth, coconut juice (or coconut water) and add salt, pepper, bay leaf, potato starch (that’s mixed with water), rock sugar, fish sauce and mushroom powder.  Bring to a boil, then turn down heat to a medium low and simmer for 30 minutes. Turn heat up and add onions and peas. Once it is boiling, again lower heat to a simmer and cook for another 15 minutes. 

Make sure to occasionally remove the scum that floats on top.

Serve and enjoy!

Eat with rice or dip with baguette. 


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