Vietnamese Ragu Soup with Chicken, or Ragu Ga, is a delightful and comforting dish that showcases the fusion of local flavors with colonial French influences. This soup, typically enjoyed in the cooler months, combines tender pieces of chicken with a rich and flavorful broth, accented by a blend of traditional spices and a variety of vegetables. Root vegetables like carrots and potatoes often accompany the succulent chicken, offering a satisfying texture and depth to the meal.
Ideal for family dinners or as a nourishing meal on its own, Ragu Ga not only warms the body but also offers a glimpse into the culinary history of Vietnam. This introduction aims to provide insights into the ingredients, preparation, and cultural significance of Vietnamese Ragu Soup with Chicken, inviting readers to explore and appreciate its unique taste and heritage.
Vietnamese Ragu Soup With Chicken is a hearty French-influenced chicken stew that has become a beloved staple of Vietnamese comfort food. This dish brilliantly fuses French and Vietnamese culinary traditions into a flavorful soup.
Blending of Culinary Cultures
During France’s colonization of Vietnam from the late 19th to the mid 20th century, French cuisine permeated Vietnamese culture and adapted to local tastes. Ragu Ga emerged from this blending of culinary influences as a Vietnamese take on the classic French beef bourguignon stew. Chicken is substituted for beef to better suit Southeast Asian preferences.
Evolution in Vietnam
While stewing meat in wine sauce was introduced by the French, Vietnamese Ragu Soup With Chicken evolved over time to suit Vietnamese tastes. More fish sauce, garlic, lemongrass and chili peppers were incorporated to add layers of savory umami, aromatic herbal notes and a touch of heat. This dish reflects how two cultures came together to create something new and delicious.
Ingredients, Substitutions & Adjustments
Vietnamese Ragu Soup With Chicken balances sweet, salty, spicy and bitter flavors for a complex medley of tastes. Here are the essential ingredients:
Chicken thighs or drumsticks
Fish sauce
Onions
Carrots
Garlic
Lemongrass
Celery
White wine or chicken stock
Tomato paste
Butter or oil
Chili peppers or crushed red pepper flakes
Black pepper
Bay leaves
Fresh cilantro and parsley
Substitutions:
For a vegetarian version, substitute cubed tofu or seitan for the chicken.
If lemongrass is unavailable, add lemon zest.
Swap chicken stock for white wine.
Omit chili and black pepper for a milder flavor.
Adjustments:
For a thicker stew, use less broth.
Add more fish sauce, garlic or chili peppers to taste.
Garnish with lime wedges, bean sprouts or peanuts.
How to Cook Vietnamese Ragu Soup With Chicken?
Follow these steps to prepare authentic Vietnamese Ragu Soup With Chicken:
Marinate the Chicken
Cut chicken thighs into bite-sized pieces.
In a bowl, stir together 1⁄4 cup fish sauce, 2 minced garlic cloves, 2 tablespoons oil, 1 teaspoon black pepper and 1⁄4 teaspoon salt.
Add chicken and mix well. Marinate for 30 minutes.
Cook the Aromatics
Heat 2 tablespoons oil in a pot over medium heat.
Add minced lemongrass, onions and celery. Sauté for 2-3 minutes until softened.
Stir in 2 tablespoons tomato paste and the remaining marinade. Cook for 1 minute.
Simmer the Stew
Pour in 11⁄2 cups white wine or chicken stock and bring to a boil.
Add chicken pieces along with any marinade. Reduce heat, cover and simmer for 25-30 minutes.
Once chicken is cooked through, stir in 1⁄4 cup fish sauce, 2 bay leaves and chili peppers to taste.
Simmer uncovered for 10 more minutes to thicken sauce.
Finish the Dish
Turn off heat and stir in 1⁄4 cup butter, chopped cilantro and parsley.
Taste and adjust seasoning with fish sauce, salt or pepper as needed.
Serve warm over rice or with crusty bread. Enjoy!
Tips:
Cut the chicken uniformly for even cooking.
Cook the onions, lemongrass and celery slowly to build flavor.
Simmer uncovered at the end to reduce the broth to a nice consistency.
Serving and Eating Vietnamese Ragu Soup With Chicken
Ragu Ga is typically served family-style in Vietnam, perfect for gathering around the table.
Presentation
Ladle Ragu Ga into deep bowls over steamed rice or rice noodles.
Garnish with chopped cilantro, basil, bean sprouts, peanuts or lime wedges.
Pairings
Steamed Jasmine rice or baguettes are classic accompaniments. The bread sopps up the delicious sauce.
A crisp green salad balances the richness of the stew.
Iced tea, beer or wine are suitable beverage pairings.
Serving Size
Plan for 1⁄2-3⁄4 cups of stew per person, served with 1⁄2-1 cup of rice or noodles.
Adjust portions as needed. Leftovers freeze well for quick future meals!
Storage and Preservation
Properly stored, Ragu Ga will keep for 4-5 days refrigerated or 2-3 months frozen.
Let cool completely before refrigerating in an airtight container.
Freeze in portion-sized containers or resealable bags.
When reheating, add a splash of broth if the stew seems dry. Stir frequently.
Nutritional Information
Ragu Ga provides a nutritious balance of protein, vitamins and antioxidants.
Chicken offers lean protein, iron, zinc and B vitamins.
Onions and garlic contain immunity-boosting antioxidants.
Carrots provide vitamin A for healthy eyes and skin.
Lemongrass adds vitamin C.
Chili peppers contain capsaicin, which has anti-inflammatory effects.
This soul-warming stew made with wholesome ingredients is nourishing comfort food at its finest!
Dish Variations
Vietnamese Ragu Soup With Chicken
There are many regional and familial variations on traditional Ragu Ga:
Northern Vietnam
Features star anise and cinnamon for a warming spice blend.
More broth creates a soupier stew.
Southern Vietnam
Emphasizes lemongrass, lime juice and chili peppers for a zestier kick.
Meatballs are sometimes added.
Overseas Vietnamese Communities
Adapted with easier-to-find ingredients like celery and thyme.
Cooked in a slow cooker for convenience.
Pairings
Ragu Ga pairs wonderfully with:
Crisp lagers – The slight bitterness cuts through the rich stew.
Riesling or Gewurztraminer – The bright acidity and subtle sweetness complement the spices.
Sparkling wines – Bubbles refresh the palate between savory spoonfuls.
Green salad – Crisp lettuce, herbs, and a tangy vinaigrette balance the hearty flavors.
Banh mi – Stuffed into a crusty Vietnamese sandwich, it’s a flavor explosion.
Sticky rice – The sweet coconut milk dessert contrasts the savoriness.
Conclusion: Vietnamese Ragu Soup With Chicken
From its origins blending French and Vietnamese cuisine to modern day variations, Ragu Ga is the ultimate comforting stew. With complex aromas, textures and flavors, this dish brings people together over hearty, wholesome food full of history and soul. Part of Vietnam’s culinary heritage, Ragu Ga is a savory joy meant to be shared around the dinner table with family and friends.
1 pound chicken thighs (boneless, skinless or bone-in, skin-on) - amount can vary by recipe
1 - 2 tablespoons fish sauce
½ - 1 teaspoon freshly ground black pepper
1 tablespoon vegetable oil (optional)
1 - 2 cloves garlic, minced
½ shallot, minced (optional)
1 teaspoon curry powder (optional) - amount can vary by recipe
For the Soup:
2 - 3 tablespoons butter or vegetable oil
1 medium onion, chopped
2 - 3 carrots, chopped
2 - 3 cloves garlic, minced
1 - 2 tablespoons tomato paste
2 cups chicken broth
1 - 2 bay leaves
½ cup water (optional)
Salt and freshly ground black pepper to taste
Chopped fresh herbs (cilantro, parsley, or mint) for garnish (optional)
Optional Ingredients:
1 - 2 potatoes, chopped
1 cup peas
1 cup mushrooms, sliced
1 tablespoon cornstarch mixed with 3 tablespoons water (to thicken, optional)
Cooked rice or noodles for serving
Instructions
Marinate the Chicken:
In a bowl, combine the chicken pieces, fish sauce, pepper, oil (if using), garlic, shallot (if using), and curry powder (if using). Toss to coat and marinate for at least 15 minutes, or up to 30 minutes for deeper flavor.
Sauté the Vegetables:
In a large pot or Dutch oven, heat the butter or oil over medium heat. Add the onion and cook until softened, about 5 minutes.
Add the carrots and cook for another 2-3 minutes, until slightly softened.
Brown the Chicken:
Increase the heat to medium-high and add the marinated chicken. Cook for several minutes on each side, until browned on all sides.
Deglaze and Simmer:
Add the tomato paste and cook for an additional minute, stirring constantly to deglaze the bottom of the pan.
Pour in the chicken broth, bay leaves, and water (if using). Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender.
Thicken the Soup (Optional):
In a small bowl, whisk together the cornstarch and water to form a slurry. Slowly whisk the slurry into the simmering soup and cook for an additional 1-2 minutes, or until the soup thickens slightly.
Season and Serve:
Season the soup with salt and pepper to taste. Garnish with fresh chopped herbs (optional) and serve hot with cooked rice or noodles.
Notes
You can adjust the amount of fish sauce and spices to your preference.
If using bone-in, skin-on chicken thighs, cook for a longer time (around 45 minutes to 1 hour) or until the chicken is falling off the bone. Remove the bones before serving.
Feel free to add other vegetables like potatoes, peas, or mushrooms to the soup.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Nutrition Facts
Vietnamese Ragu Soup With Chicken (Ragu Ga)
Serves: 4-6 servings
Amount Per Serving:
Per Bowl
Calories
400-600
% Daily Value*
Total Fat15-25g
23.1%
Saturated Fat 5-10g
25%
Trans Fat 0g
Cholesterol70-150mg
23.3%
Sodium600-1000mg
25%
Total Carbohydrate30-50g
10%
Dietary Fiber 5-7g
20%
Sugars 5-10g
Protein30-40g
Vitamin A Moderate
Vitamin C Moderate
Calcium Low
Iron Moderate
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Hello! I’m Christine Ha – a food nerd in love with eating, cooking, photography, science, and culture.
Vietnamese food was always on the table when I was a kid, but I didn’t really care for it until my late teens (what a waste!). I was a super picky eater and mostly just wanted fast food. Somewhere down the line I flipped a switch, and now home-cooked food is something I appreciate so much more. ⮕About me