Vietnamese Chicken


  • 2 kg chicken legs or pieces
  • 3/4 cup fish sauce
  • 3/4 cup brown sugar
  • bunch of spring onions
  • pepper
  • about 5cm piece of ginger
  • wok ready noodles or similar
  • bok choy or pak choi
  • 1 green capsicum
  • 1 red capsicum


  1. Place the dark brown sugar in heavy based saucepan over low heat and swirl
  2. constantly until golden brown.
  3. Remove from the heat and stir in the fish sauce.
  4. Return to low heat and boil gently for about 3 minutes, swirling until all sugar is dissolved.
  5. Add thinly sliced spring onions and freshly ground pepper & combine.
  6. Place chicken and coat in sauce.
  7. Add lots of finely chopped ginger and stir to coat chicken
  8. completely.
  9. Bring to the boil, cover and reduce to a simmer for about an hour or until
  10. chicken is tender.
  11. Sprinkle with chopped greens of spring onion.
  12. Cook green vegetables in wok with some ginger and Asian sauces (oyster, hoi sin) add noodles, cook till done.
  13. Serve chicken and noodles together.