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Recipe for Vietnamese Chicken Ragoût (Ragu Gà)

Vietnamese Chicken Ragoût (Ragu Gà) is a comforting and hearty dish that combines tender, marinated chicken, vibrant vegetables like carrots and potatoes, and a rich, savoury broth infused with tomato paste and aromatic bay leaves. This classic fusion dish, inspired by French culinary traditions, is slow-cooked to perfection, resulting in a flavourful, tender stew. Whether served with steamed rice or crusty bread, Ragu Gà is a wholesome and satisfying meal that’s perfect for family dinners or cozy nights at home.
Please refer to the video instructions at the end of the recipe if you’d like to see how to make Vietnamese Chicken Ragoût in action.
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Prep Time 1 hour
Cook Time 1 hour 15 minutes
Total Time 2 hours 15 minutes
Cuisine Vietnamese
Servings 3

Equipment

  • 1 large pot

Ingredients
  

  • 500-550 grams chicken drumsticks and wings (cleaned, cut into pieces)
  • 200 grams carrots
  • 275 grams potatoes
  • 100 grams dried white kidney beans
  • 2 tablespoons tomato paste
  • 3 bay leaves
  • 1 tablespoon finely chopped shallot
  • 1 tablespoon butter
  • 1 can (284 mL) chicken broth
  • Ragoût seasoning: salt, mushroom powder
  • 1 tablespoon annatto oil (for natural colouring) optional

For the Chicken Marinade:

  • 2 tablespoons fish sauce
  • 1 tablespoon finely chopped garlic
  • 1 tablespoon finely chopped shallot
  • 1 tablespoon mushroom powder
  • 1 teaspoon garlic powder
  • 1 teaspoon ground black pepper

Instructions
 

  • Prepare the Chicken:
    In a large mixing bowl, combine the chicken with 2 tablespoons of fish sauce, 1 tablespoon of mushroom powder, 1 tablespoon of chopped shallot, 1 tablespoon of chopped garlic, 1 teaspoon of garlic powder and 1 teaspoons of ground black pepper. Mix well, ensuring the chicken is evenly coated. Let it marinate for 1 hour.
  • Prepare the Other Ingredients:
    Peel the carrots and potatoes, then chop them into bite-sized chunks.
    Soak the dried white kidney beans in water for about 30 minutes, then rinse and drain.
  • Cook:
    In a large pot over medium-high heat, melt the butter. Add the chopped shallots and sauté until fragrant.
    Add the marinated chicken and stir, cooking for about 5 minutes until the chicken begins to brown slightly.
    Pour in the chicken broth, add the bay leaves and tomato paste. If needed, add water to ensure the chicken is covered. Bring the mixture to a boil, and skim off any impurities that rise to the surface to keep the broth clear. Lower the heat and let the chicken simmer for about 30 minutes.
    Once the chicken is cooked through, add the carrots. Cook for another 15 minutes or until the carrots are tender. Add more water if needed. Add the potatoes about 5 minutes before the carrots finish cooking.
    Add annatto oil for a natural colour boost (optional).
    Add the kidney beans and cook until they become tender.
    Adjust the seasoning with salt or mushroom powder as needed, and adjust the thickness of the broth if necessary. Turn off the heat.
  • Serve:
    Ladle the ragoût into a serving bowl. Enjoy it hot, served with steamed rice or crusty bread.

Video