Saigon Hoppin' John
- Total Time
- 1 hour
- Rating
- Notes
- Read community notes
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Ingredients
Yield:6 servings
- 1cup dried black-eyed peas
- 1cup uncooked rice
- 1teaspoon ground ginger
- 4inches lemon grass, bruised and cut into 4 sections, plus 1 stalk for garnish
- 1cup coconut milk
- ½teaspoon salt, or more to taste
- ½teaspoon sugar
- ¼cup cilantro
- Black pepper to taste
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
216 calories; 8 grams fat; 7 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 32 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 4 grams protein; 200 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- Step 1
Wash peas in a strainer; soak 4 hours in ample fresh water. When ready, boil 6 cups water in a 4-quart pot. Add peas, and maintain a low boil, uncovered, 25 minutes. Add all remaining ingredients but the extra lemon grass stalk and the cilantro; when mixture comes to a boil again, reduce to simmer, and cook, covered, 20 minutes.
- Step 2
Add cilantro and salt and pepper to taste. Adjust consistency to soupiness with water, if necessary, and serve in bowls, steaming hot, with an inch of fresh lemon grass.
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Cooking Notes
Paul
This is a fantastic dish. Best thing I’ve had in weeks. I did sub chicken stock for 4 cups of the water but otherwise stuck to the recipe.
Paul
This is a fantastic dish. Best thing I’ve had in weeks. I did sub chicken stock for 4 cups of the water but otherwise stuck to the recipe.
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