Creamy Pepper & Egg Rice Bowl with Buttered Bread
25 min
Vietnamese Braised Chicken Mushroom Stew (Nấm Đùi Gà Kho Tộ)
This is a classic Vietnamese braised dish featuring tender chicken legs combined with earthy mushrooms, slow-cooked in a rich caramelized sauce with aromatic spices. The dish is traditionally served with steamed rice and offers a perfect balance of savory, slightly sweet, and umami flavors that define Vietnamese home cooking.
75 min
Easy
4 servings
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Taste Profile
Sweet6/10
Salty7/10
Sour0/10
Umami8/10
Spicy2/10
🥄 Texture
The chicken is tender and juicy with a slightly sticky, caramelized skin; meat pulls easily from the bone after braising. Mushrooms are meaty and soak up the glossy, reduced sauce, which is syrupy but still spoonable.
👃 Aroma
Warm aromatic notes of star anise and cinnamon form the backbone, while garlic, ginger and caramelized sugar add sweet-savory depth. Fish sauce lends a savory, slightly briny scent and a finishing drizzle of sesame oil gives a toasty, fragrant lift.
🍷 Pairs Well With
Chilled light lager or an off-dry Riesling; for a non-alcoholic option, jasmine tea or iced green tea.
🥗 Side Dishes
Steamed jasmine rice; quick pickled carrots and daikon (đồ chua) or a simple cucumber salad to cut richness; sautéed water spinach or bok choy for a bright green accompaniment.
Ingredients(16 items)
- 12 pounds chicken legs (4-6 pieces, skin-on)
- 21 pound mushrooms (nấm đùi gà or cremini mushrooms, halved)
- 33 tablespoons sugar
- 43 tablespoons fish sauce (nước mắm)
- 52 tablespoons vegetable oil
- 66 cloves garlic (minced)
- 71 tablespoon ginger (minced)
- 82 shallots (thinly sliced)
- 91 teaspoon black pepper
- 102 cups chicken broth
- 111 tablespoon soy sauce
- 122 star anise pods
- 131 cinnamon stick (2 inches)
- 143 dried red chili peppers (optional)
- 152 scallions (chopped, for garnish)
- 161 teaspoon sesame oil
Nutrition Information(per serving)
385
Calories
42g
Protein
12.5g
Carbs
18.5g
Fat
Instructions
- 1
Pat the chicken legs dry with paper towels and season with salt and black pepper on all sides.
- 2
Heat 2 tablespoons of vegetable oil in a large heavy-bottomed pot or clay pot over medium-high heat.
- 3
Working in batches, brown the chicken legs for 3-4 minutes per side until golden. Remove and set aside on a plate.
- 4
In the same pot, add the minced garlic, ginger, and sliced shallots. Sauté for 1-2 minutes until fragrant.
- 5
Add the sugar to the pot and stir constantly for 2-3 minutes, allowing it to caramelize and turn golden brown. This creates the characteristic color and depth of flavor for kho tộ.
- 6
Return the browned chicken legs to the pot, stirring to coat them with the caramelized sugar.
- 7
Add the fish sauce, soy sauce, star anise, cinnamon stick, and dried chili peppers (if using). Stir well to combine.
- 8
Pour in the chicken broth, ensuring the chicken is mostly submerged. Bring to a boil, then reduce heat to low.
- 9
Cover the pot and simmer for 25-30 minutes until the chicken is nearly cooked through.
- 10
Add the halved mushrooms to the pot, stirring gently to distribute them evenly.
- 11
Continue simmering uncovered for another 15-20 minutes until the chicken is fully cooked and tender, and the sauce has reduced and thickened.
- 12
Taste and adjust seasoning with additional fish sauce or salt as needed.
- 13
Drizzle with sesame oil and garnish with chopped scallions.
- 14
Serve hot over steamed jasmine rice with the braising liquid spooned over top.
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