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This recipe is inspired by a visit to a restaurant in Duong Dong on the island of Phu Quoc in the Gulf of Thailand, to where I made a detour from the Vietnamese Delta. Phu Quoc is renowned for its prized fish sauce and native black pepper. The original dish was served semi-prepared with small pieces of cooked chicken on the bone, sprinkled with pieces of spring onion, slithers of garlic and raw pungent mustard leaves. This was brought to my table on a tray resting on a small gas powered stove, accompanied by cracked black pepper and the famed golden fermented liquid for me to add the finishing touches. It is a brilliantly simple, fresh, clean tasting dish and extols the virtues of locally sourced food. A generous squeeze of fresh lime juice before you eat, compliments the light savoury elements of the broth.

Method

1. Place the chicken pieces in a pan and add the garlic and chicken stock. Bring to a gentle simmer, cover with a lid and cook for 25 minutes.
2. Add the spring onions, fish sauce and cracked black pepper and cook uncovered for 2 minutes.
3. Remove from the heat and stir in the mustard leaves.
4. Serve with a generous squeeze of lime juice and some steamed jasmine rice.