Canh Gà Lá Giang

Name: Canh Gà Lá Giang
Cook time: 60 min
Total time: 60 min
Yield: 4 servings
Cuisine: Vietnamese
Ingredients: 3 cloves of Garlic, Minced; 800g Chicken, Bone-in pieces (thighs/wings), cut into chunks; 150g Lá Giang Leaves, Aganonerion polymorphum, picked and rinsed; 2 Shallots, Thinly sliced; 1 stalk of Lemongrass, Bruised and cut into 5 cm pieces; 2 chilis of Bird's Eye Chilies, Lightly crushed, adjust to taste; 2 tbsp Fish Sauce; 1 tsp Salt; 1 tsp Sugar; 1 tbsp Cooking Oil; 1.5 l Water; 2 Scallions, Thinly sliced; 10g Rice Paddy Herb, Ngò om, chopped

Canh Gà Lá Giang is a bright, tangy Vietnamese chicken soup where tender chicken simmers with sour lá giang leaves and fragrant aromatics for a light, refreshing bowl. The broth is balanced with fish sauce and a touch of sugar, finished with fresh scallions and rice paddy herb for a fragrant lift—perfect for a comforting lunch or family dinner.

Canh Gà Lá Giang is a bright, tangy Vietnamese chicken soup where tender chicken simmers with sour lá giang leaves and fragrant ar... Show more

Traditional Vietnamese Recipe

Health Grade

A- · Excellent

Time

1 hr

Price

1,70 €

Calories

300 kcal

low calorie

easy

one pot

high protein

Method

Rinse the leaves

Pick through the Lá Giang Leaves, discard any tough stems or bruised bits, rinse them well under the tap, and let them drain. Give a few of the leaves a gentle scrunch between your fingers so they'll break down easily in the soup.

Prep the aromatics

Peel and thinly slice the Shallots, mince the Garlic, and bruise the Lemongrass with the flat side of your knife before cutting it into 5 cm pieces. Lightly crush the Bird's Eye Chilies, keeping the heat level where you want it.

Brown the chicken

Heat the Cooking Oil in a large pot over medium heat. Add the shallots and cook for 2 minutes until softened. Stir in the garlic, lemongrass, and chilies for 30 seconds until fragrant, then add the Chicken pieces and cook, turning them, until the outside is opaque and lightly golden, about 5 minutes.

Simmer the soup

Pour in the Water, then stir in the Fish Sauce, Salt, and Sugar, scraping up any browned bits from the bottom of the pot. Bring the soup to a boil, then lower it to a gentle simmer and cook for 20 minutes. Add the leaves and simmer for 5 minutes more, until they're wilted and the broth tastes pleasantly tart.

Finish and serve

Taste the broth and adjust with a little more fish sauce, salt, or sugar if needed. Rinse and dry the Scallion, thinly slice it, and chop the Rice Paddy Herb, then ladle the soup into bowls and scatter the herbs over the top.