Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 lb Pigs' feet
Washed, blanched and
Chopped
Into 1 1/2 - 2 inch pieces
5 c Chicken or pork stock
1 lg Onion -- sliced
3 Boiled potatoes --
Quartered
2 Tomatoes -- diced
1/2 c Green beans or similar
Vegetable -- sliced
3 tb Breansprouts

------------------VIETNAMESE BOUQUET GARNI-----------------------
2 lg Celery stalks with leaves --
Roughly chopped
6 sm Cilantro plants with roots
Roughly chopped
2 lg Stalks lemon grass --
Chopped
1 Cinnamon stick
2 Star anise
1 tb Black peppercorns

-------------------------TO GARNISH------------------------------
3 tb Chopped fresh cilantro
3 tb Chopped green onions

1. Put the feet in a large saucepan and bring to a boil. Allow to
boil for about 20-30 minutes until the meat pulls away from the
bones. Drain. 2. Put the feet back into the washed saucepan and add
the stock and a little extra water if necessary to cover the meat.
Bring to a boil. Wrap the bouquet garni in a piece of bloth and tie
to form a little bundle. Drop this into the saucepan when it s 3. Add
the onion, potatoes, and tomatoes and simmer for a little while, just
long enough for them to get warmed through but not long enough for
them to disintegrate. Just beforeserving, add the beans and cook
until they are just tender. 4. Remove the bouquet garni and stir in
the beansprouts. Sprinkle the garnish over the stew.

Recipe Source: VIETNAMESE COOKING - EXOTIC DELIGHTS FROM INDO-CHINA by
Paulette Do Van. Published by Chartwell Books, Inc. Copyright (c)
1993. Recipe formatted by Olivia Liebermann RDSE68B on May, 1995.

Recipe By : "Vietnamese Cooking" by Paulette Do Van, Chartwell
Books

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