Ingredients

• 3 Tbsp(s) Red Boat Fish Sauce
• 1 Tbsp coriander seeds
• 3 small(s) onions, quartered
• 1 whole stick cinnamon
• 1 head bok choy, chopped
• 1 stalk lemongrass, cut into 2 inch pieces
• 1 cup cilantro, chopped
• 2 medium(s) zucchini, spiralized
• 2 whole(s) limes, cut into wedges
• 4 leg(s) pastured chicken
• 4 whole(s) cloves
• 3 whole(s) cardamom pods

• 3 Tbsp(s) Red Boat Fish Sauce
• 5 g coriander seeds
• 210 g onions, quartered
• 2 g cinnamon
• 840 g bok choy, chopped
• 56 g lemongrass, cut into 2 inch pieces
• 16 g cilantro, chopped
• 392 g zucchini, spiralized
• 134 g limes, cut into wedges
• 1184 g pastured chicken
• 4 g cloves
• 6 g cardamom pods