Vietnamese Chicken Ragoût (Ragu Gà)

The dish “Vietnamese Chicken Ragoût” is rooted in French culinary tradition, specifically the classic ragoût, a slow-cooked stew that is hearty and deeply flavoured. Ragoût in French means “to revive the taste,” and the dish involves simmering meat and vegetables together, typically in a broth or wine-based sauce that melds the flavours over time. When the French brought this style of cooking to Vietnam during the colonial period, Vietnamese cooks adapted it with local ingredients and seasonings, creating a unique fusion dish that’s both comforting and flavourful.

Interestingly, in Vietnam, the terms ragoût and ragu are sometimes used interchangeably, though they traditionally refer to different styles of cooking. While ragoût is a French stew, ragu refers to an Italian meat-based sauce often used with pasta, such as ragù alla bolognese. Italian ragu is typically thicker, often tomato-based, and designed to cling to pasta, whereas French ragoût has a looser, broth-like consistency and is often served with bread or rice.

In Vietnamese kitchens, the dish commonly referred to as ragu gà (or gà ragu) has taken on its own identity. It’s a chicken stew inspired by ragoût but with the option of being tomato-based, which can give it a thicker texture similar to Italian ragu. The dish may include ingredients like carrots, potatoes, and onions, served with a crusty baguette (a nod to French influence) or with rice, aligning it with Vietnamese mealtime traditions.

This blending of terms and cooking styles reflects the adaptive nature of Vietnamese cuisine, where foreign dishes are re-imagined to suit local palates and ingredients. Whether called ragoût or ragu, gà ragu holds a special place in Vietnamese kitchens, embodying both the warmth of a French stew and the savoury richness Vietnamese cooks have made their own.

Back in Vietnam, Ragu Gà was one of my favourite dishes – it was so comforting and satisfying, perfect with a bowl of hot steamed rice. From what I remember, my mom would make this dish with chicken, white kidney beans, carrots, potatoes, and finely chopped tomatoes. The ingredients and cooking method are straightforward, making it easy to recreate this dish anywhere.

Here are a few notes on my Vietnamese Chicken Ragoût recipe:

1. The main ingredients for Vietnamese Chicken Ragoût (Ragu Gà) besides chicken are carrots, potatoes, and tomatoes (fresh or in paste form). In my recipe, which I learned from my mom, I also add white kidney beans, though peas are another common addition. The beans and peas are optional, so feel free to include them based on your preference for Ragu Gà.
2. Annatto oil is optional, but it adds a beautiful red hue to the ragoût broth. You can find my homemade recipe for this natural food colouring here.

Q&As on Vietnamese Chicken Ragoût

1. Can I use other cuts of chicken for this recipe instead of drumsticks and wings?

Yes, you can use other cuts of chicken for this recipe. Thighs and legs work particularly well, as their higher fat content makes them flavourful and tender when simmered. You can also use bone-in chicken breasts, but keep in mind they might cook faster and could become slightly drier. If you prefer boneless cuts, thighs are a great option, but bone-in pieces generally provide more depth of flavour to the broth. Adjust cooking times as needed based on the cut you choose.

2. I don’t have bay leaves. Would my chicken ragoût still be delicious without it?

Absolutely! While bay leaves add a subtle, earthy aroma that enhances the overall flavour, your chicken ragoût will still be delicious without them. The other ingredients, such as the chicken, tomato paste, and seasonings, provide plenty of rich and savoury flavours. If you’d like a substitute, you can use a small sprig of thyme or a pinch of dried oregano for a slightly different but complementary flavour.

3. Can I substitute the chicken with another protein?

Yes, you can substitute the chicken with other proteins to suit your preference. Beef or pork, especially cuts suitable for stews, work wonderfully in this dish. For a seafood option, firm fish or shrimp can be used, though the cooking time should be reduced to avoid overcooking. For a vegetarian version, try using tofu or hearty vegetables like mushrooms and eggplant, and replace the chicken broth with vegetable stock for a rich and satisfying flavour.

4. Is it possible to make a keto-friendly version of this chicken ragoût recipe?

Yes, you can make a keto-friendly version of this chicken ragoût! Substitute the potatoes with low-carb vegetables like cauliflower florets, turnips, or zucchini. Use full-fat chicken broth and ensure the tomato paste is unsweetened. Skip the white kidney beans, as they are higher in carbs, and consider adding mushrooms or spinach for added texture and flavour. With these adjustments, you’ll have a delicious, keto-friendly take on this comforting dish.

5. Can I add other vegetables to the recipe?

Yes, you can add other vegetables like mushrooms if you’d like to enhance the dish. Mushrooms pair well with the existing ingredients and add an earthy depth to the flavour. However, it’s recommended to keep the recipe simple with the basic ingredients – carrots, potatoes, and white kidney beans – as adding too many other vegetables might alter the traditional taste and flavour of chicken ragoût. Keeping it simple allows the core ingredients to shine.