1½ Tbs vegetable oil
3 medium washed potatoes, peeled and halved
4 chicken thigh cutlets, cut into 4-centimetre pieces
1 brown onion, peeled and finely chopped
5 cloves garlic, minced
4 Tbs tomato paste
2 carrots, peeled and chopped into 3-centimetre chunks
250 g Swiss brown mushrooms, sliced
1 L salt-reduced chicken stock
1 can diced tomatoes
6 Vietnamese baguettes or 3 serves garlic bread
1 cup frozen peas
1 tsp white sugar
1/4 tsp salt
2 tsp fish sauce
To garnish:
4 spring onions (shallots), rinsed, ends trimmed and chopped
1/4 lemon
3 bird's-eye chillies, sliced (optional)
Heat 2 teaspoons of oil in a large pot over a medium–high heat and add the potatoes. Fry until sealed and golden, then remove the potatoes from the pot and set aside.
In the same pot, add 2 more teaspoons of oil and the chicken pieces. Cook until the meat has lightly browned all over.
Add 2 more teaspoons of oil and the onions. Cook until the onions are soft. Add the garlic and cook until soft.
Add the tomato paste, stir to coat and cook for 2 minutes.
Add the potatoes, carrot, mushrooms, stock, canned tomatoes and stir to combine. Bring to the boil, then reduce the heat to medium and simmer for 20 minutes or until the potatoes are cooked through.
Heat your oven and warm up the baguettes or garlic bread while you finish making the ragu.
Add the peas to the pot and bring it back to the boil, then reduce the heat and simmer for 2 minutes.
Add the sugar, salt and fish sauce, stirring to evenly distribute the seasoning, then turn off the heat.
Serve your ragu in bowls and top with your favourite garnish, squeeze some lemon over the top and serve with bread on the side.
Enjoy!
Large pot
Serving bowls
Credits: Tommy Pham
Photo Credits: Tommy Pham
