Serve this Vietnamese chicken recipe with crisp baguette for a delicious family meal.


  • 1 chicken (1.5kg), cleaned and chopped into quarters

  • 2 litres young coconut juice

  • 50 g fresh green pepper corns

  • 2 tablespoons finely diced garlic

  • 3 teaspoons salt

  • 2 teaspoons sugar

  • 4 tablespoons fish sauce

  • 2 tomatoes, diced

  • 1 carrot, cut into cubes

  • 8 whole red Asian shallots, peeled

  • 1/2 onion, cut into wedges

  • 2 tablespoons vegetable oil

  • 1 tablespoon annatto oil

  • 4 crisp baguettes


  • 1.

    Lightly bruise half of the pepper corns in a mortar and pestle. Remove and transfer to a large mixing bowl. Add garlic, 2 teaspoons salt, 1 teaspoon sugar and chicken. Mix and coat the chicken pieces well and marinate covered and refrigerated for 1 hour.

  • 2.

    Bring a large pot to high heat and add oil, garlic, remaining pepper and fry until fragrant. Now add the chicken and seal both sides until slightly browned. Add tomatoes, carrots and annatto oil. Stir then add coconut juice, red shallots, onion, fish sauce and remaining sugar & salt.

  • 3.

    Bring to the boil and skim any impurities that rises to the surface. Turn to medium to low heat and allow to simmer for 40 minutes uncovered.

  • 4.

    Transfer to a deep bowl, garnish with pepper corns and serve with crisp baguette

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Posted by Robin25Report
Young coconut juice not milk get it right. Available in Woolworths so where do you live Donna121? Vietnamese cooking requires specific ingredients may I suggest it maybe somewhat beyond you so please leave the chef alone.....
Posted by Donna121Report
yes, like we can buy young coconut milk at the supermarket
keep it real Nguyen