• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Bun Bo Bae

  • Home
  • About
  • Recipe Index
  • Life
    • Travel
    • Reviews
  • Contact
  • Navigation Menu: Social Icons

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
menu icon
go to homepage
subscribe
search icon
Homepage link
  • About
  • Recipe Index
  • Life
  • Privacy Policy
  • Contact
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×
    Home » Recipes

    Vietnamese Chicken and Bean Stew (Gà Nấu Đậu)

    Published: Feb 6, 2020 Modified: Jun 24, 2020 by Suzanne Nuyen This post may contain affiliate links · This blog generates income via ads

    Tweet
    Share
    Pin36
    Share24
    60 Shares
    Jump to Recipe Print Recipe
    gà nấu đậu Vietnamese Chicken and Bean Stew

    Thank you US Dry Bean Council for sponsoring this post. Join me to celebrate World Pulses Day with U.S. Beans!

    Vietnamese Chicken and Bean Stew, or gà nấu đậu is comfort in a bowl for me. My mom would make this all the time as an easy, warming meal that lasts all week. This is a Franco-Vietnamese tomato-based stew. It's so easily adaptable to what you have on hand. Don't like chicken? Use spare ribs! Need more veggies? Add some mushrooms! The possibilities are endless. Eat it with rice. Eat it with bread. Eat it by itself! The best part is: This stew only gets better the more you heat it up.

    I partnered with the US Dry Bean Council to celebrate the second annual World Pulses Day and bring you this recipe. I'm thrilled because the beans are THE star of the show in this recipe. They thicken up the broth and make it so silky and robust.

     gà nấu đậu

    What is World Pulses Day?

    World Pulses Day celebrates the nutritional foods known as "pulses." The term "pulse" is a catch-all phrase for legumes like lentils, peas and our star, the bean. All pulses provide an excellent source of environmentally friendly protein. By celebrating World Pulses Day, you're bringing awareness to sustainable food production and the nutritional benefit of this superfood!

    Why you should eat more beans!

    Beans are having a renaissance moment right now. No longer are you stuck with a can of baked beans or beans on toast. Look at any food magazine or website and you'll see a ton of creative ways of using this superfood. As consumers grow more interested in diverse cuisine and plant-based eating, beans will only continue to rise, and for good reason!

    Eating beans helps manage sugar levels, increase energy and can even help decrease your risk of certain cancers. Plus, they're not just good for you; they're also good for our planet! In my opinion, beans are a much more sustainable method of getting protein than through meat.

    So dig into this big bowl of silky, rich, stick-to-your-ribs dish and add this Vietnamese chicken and bean stew to your rotation! I like to use great northern beans for this recipe because they're a little firmer and the delicate flavor stands up well to the bright tomato broth. You can also use cannellini beans or even peas if you want.

    Vietnamese chicken and bean stew (gà nấu đậu): Step-by-step instructions:

    Cut up a whole chicken into 2 inch pieces. Serious Eats has a great video on how to break down a whole chicken. I highly recommend using the whole chicken because the bones will add extra meatiness to the broth, but if you don't have a cleaver or you're intimidated by the thought of handing an entire animal, feel free to use thighs. I would not recommend using boneless skinless chicken breast. It will be dry.

    Season the chicken pieces with fish sauce, shallot, garlic, salt, and pepper and set aside.

    marinated chicken for gà nấu đậu

    Chop your potatoes, carrots and drain three cans of great northern beans. After all of your vegetables are prepped, heat a heavy-bottomed pot and saute the chicken on high heat.

    drained beans

    After the chicken has taken on some color, add the tomato paste and continue to cook until the tomato paste is fragrant and caramelized. Then add water and bring to a boil.

    Chicken sauteeing in tomato sauce and paste for gà nấu đậu

    When the water has boiled, add carrots. When carrots have just started to tenderize, add the potatoes. After the potatoes have fully softened, add the drained beans and bring the heat down to a simmer until the beans have soaked up some of the broth's flavor.

    adding beans to marinated chicken for gà nấu đậu

    Notes

     gà nấu đậu

    Vietnamese chicken and bean stew/ gà nấu đậu can be served immediately, but tastes best when it is cooled and reheated. I love dipping a crusty baguette into the broth. It also tastes great spooned over a hot bowl of rice. 

    📋 Recipe

    gà nấu đậu Vietnamese Chicken and Bean Stew
    Print Pin
    No ratings yet

    Vietnamese Chicken and Bean Stew (Gà Nấu Đậu)

    Course Main Course, Soup
    Cuisine Asian, Vietnamese
    Keyword Chicken
    Prep Time 30 minutes minutes
    Cook Time 1 hour hour
    Total Time 1 hour hour 30 minutes minutes
    Servings 8
    Calories 560kcal

    Ingredients

    • 1 3 lb chicken, cut into 1 inch bite sized pieces (you can also use chicken thigh)
    • 1 large shallot, minced
    • 3 cloves garlic, minced
    • 3 tablespoon fish sauce
    • 1 teaspoon black pepper
    • 1 teaspoon salt
    • 1 tablespoon neutral oil, such as canola
    • 3 tbsp tomato paste
    • 5 cups water
    • 4 large red potatoes, cut into ½ inch cubes
    • 4 carrots, cut into 1 inch pieces
    • 3 15.8 oz cans of Great Northern beans, rinsed and drained

    Instructions

    • Season chicken with fish sauce, shallot, garlic, salt and pepper. Set aside for at least 20 minutes.
    • Add oil to a large heavy bottomed pot and saute seasoned chicken on high heat
    • Add tomato paste to the chicken and continue to cook until the tomato paste has caramelized
    • Add water and bring back to a boil
    • When water is boiling, add carrots
    • Add potatoes once the carrots are just starting to get tender
    • Once potatoes are and carrots are tender, add drained beans and simmer for 5-6 minutes until beans have absorbed some of the broth
    • Serve immediately or, for best results, chill and reheat. Serve with rice or sliced baguettes.

    Notes

    This stew can be served immediately, but tastes best when it is cooled and reheated. I love dipping a crusty baguette into the broth. It also tastes great spooned over a hot bowl of rice. 

    Nutrition

    Calories: 560kcal | Carbohydrates: 45.4g | Protein: 40.6g | Fat: 24.4g | Saturated Fat: 6.9g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11.5g | Cholesterol: 135mg | Sodium: 1403.4mg | Potassium: 499.2mg | Fiber: 11.7g | Sugar: 5g
    Nutrition Facts
    Vietnamese Chicken and Bean Stew (Gà Nấu Đậu)
    Amount Per Serving
    Calories 560 Calories from Fat 220
    % Daily Value*
    Fat 24.4g38%
    Saturated Fat 6.9g43%
    Polyunsaturated Fat 5g
    Monounsaturated Fat 11.5g
    Cholesterol 135mg45%
    Sodium 1403.4mg61%
    Potassium 499.2mg14%
    Carbohydrates 45.4g15%
    Fiber 11.7g49%
    Sugar 5g6%
    Protein 40.6g81%
    * Percent Daily Values are based on a 2000 calorie diet.

    Did you make this recipe? Tag @bun.bobae on instagram and hashtag it #bunbobae!


    Don’t miss a single recipe! Sign up below for recipes in your inbox:

    Loved this Recipe? You might also like:

    Vietnamese Chicken Curry
    Vietnamese Chicken Curry (Cà Ri Gà)
    Spicy Vietnamese Beef Noodle Soup (Bún bò Huế)
    Spicy Vietnamese Beef Noodle Soup (Bún bò Huế)

    Tweet
    Share
    Pin36
    Share24
    60 Shares

    More Recipes

    • A square crop of a
      Vietnamese Betel Leaf Wrapped Beef (Bò Cuốn Lá Lốt)
    • Vietnamese Century Egg Congee (Cháo Trứng Bách Thảo)
    • A square crop of Five Grilled Scallion Oil Mussels (Chem Chép Nướng Mỡ Hành) arranged on a board that looks like a slice of a tree trunk. Fried shallots are strewn on top of the board.
      Vietnamese Grilled Scallion Oil Mussels (Chem Chép Nướng Mỡ Hành)
    • A square cropped, close up shot of a metal spoon holds a chunk of grass jelly, two chunks of nata de coco and some basil seeds in sugar syrup. It is held above a clear bowl with more grass jelly, nata de coco and basil seeds.
      Grass Jelly With Basil Seeds (Sương Sáo Hạt É)

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Hi! I'm Suzanne, your Bun Bo Bae. I'm a journalist, professional amateur baker, noodle enthusiast and food photographer living in Washington, DC. My immigrant parents taught me everything I know about Vietnamese home cooking, and now I want to share it with you!

    More about me →

    Newest Recipes

    • a bird's eye view of cooked spam and scallion biscuits in a cast iron skillet
      Spam and Scallion Biscuits
    • A square crop of a bowl of Vietnamese Tofu Soup with Tomato and Chives (Canh hẹ Đậu Hũ Cà Chua)
      Vietnamese Tofu Soup with Tomato and Chives (Canh hẹ Đậu Hũ Cà Chua)
    • A square crop of A white plate filled with Chayote Squash and Egg Stir Fry (Su Su Xào Trứng) on a black background.
      Chayote Squash and Egg Stir Fry (Su Su Xào Trứng)
    • A teal plate filled with Vietnamese sweet potato and shrimp firtters (Vietnamese Shrimp and Sweet Potato Fritters (Bánh Tôm Chiên Khoai Lang) and herbs, with a bowl of fish sauce on the side.
      Vietnamese Shrimp and Sweet Potato Fritters (Bánh Tôm Chiên Khoai Lang)

    Sign up for my newsletter here!

    Footer

    About

    • About
    • Privacy Policy
    • Accessibility
    • Contact
    • Media Kit

    Newsletter

    • Sign Up! for emails and updates

    As Seen On

    Copyright © 2019 - 2020 Bun Bo Bae

    Copyright © 2023 Bun Bo Bae on the Foodie Pro Theme