A fragrant Vietnamese chicken dish flavoured with garlic and green peppercorns.


Skill level

Average: 3.7 (40 votes)


  • 1 chicken (1.5 kg), cleaned and chopped into quarters
  • 2 litres young coconut juice
  • 50 g fresh green peppercorns
  • 2 tbsp finely diced garlic
  • 3 tsp salt
  • 2 tsp sugar
  • 4 tbsp fish sauce
  • 2 tomatoes, diced
  • 1 carrot, cut into cubes
  • 8 whole red Asian shallots, peeled
  • ½ onion, cut into wedges
  • 2 tbsp vegetable oil
  • 1 tbsp annatto oil
  • 4 crisp baguettes

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


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.

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.

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.

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