A Full Vietnamese Inspired Dinner Start to Finish!

Heat oil in a big pot.

Prep 4 small onions by peeling and removing sprouts.

Cut a large piece of ginger in half without peeling.

Prepare garlic by cutting off the tops and bottoms.

Char ginger and onions in the pot until onions are browned and ginger is cooked.

Toast 5 star anise and 1 cinnamon stick in the pot.

Add a whole chicken in pieces and 2 chicken thighs to the pot.

Cover chicken with water, ensuring not to dilute the broth too much.

Add 1/2 cup sugar, 1 bunch of cilantro, fennel seeds, salt, and fish sauce to the pot.

Cover and bring to a gentle simmer, avoiding a hard boil.

Prepare pickling brine by heating 1.5 cups water, 3/4 cup rice wine vinegar, and 3/4 cup organic cane sugar until dissolved.

Prep daon radish, carrots, and yuca by washing and peeling them.

Equipment Needed

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