A few months ago, I was contacted by the PR agency of an Asian cookbook “The World’s Best Asian Noodle Recipes” to share a couple of recipes from the cookbook.
Being an Asian recipes cooking blog, I didn’t hesitate at all and chose two recipes to feature from the cookbook: Pho Ga (Vietnamese Chicken Noodle Soup) and Thai Drunken Noodles.
Whenever I go out to dine at Vietnamese restaurants, I would always order the bun, for example: bun tom/tit heo nuong (Vietnamese BBQ pork/shrimp vermicelli).
I hardly order pho, mostly because I find the soup base of pho laden with lots of MSG, which unfortunately causes a reaction to my cheeks after I drink the soup.
However, it all changed after I started ordering Pho Ga, or Vietnamese chicken noodle soup, which is lighter and less intense, utterly delicious nonetheless, but without causing the numbing sensations to my face!
This Pho Ga recipe is from Chef BT Nguyen of BT at Tampa, Florida. Pho Ga is not hard to make but does take quite a bit of ingredients and time to prepare.
The end result feeds up to 8 people so this dish is absolutely great to share with family and friends, and hopefully a Pho Ga party is in your plan in the near future.
This Recipe Goes Well with:
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For the Broth:
- 2 yellow onions, cut in half
- 2 oz fresh ginger, crushed (60 g)
- 3 sticks cinnamon
- 2 tablespoons coriander seeds
- 1 tablespoon peppercorns
- 10 star anise
- 1 tablespoon cardamom
- 2 2 lb whole organic chickens (1 kg)
- 3 lb organic chicken bones (1.5 kg)
- 2 carrots
- 1/2 bunch celery
- 2 daikon radishes
- 1/4 head green cabbage
- 6 qt filtered water (6 L)
- 3 1/2 tablespoons fish sauce, best quality, low-sodium, for example: Red Boat Fish Sauce
- 1 oz rock sugar (28 g)
- 1 lb fresh noodles (450 g)
- 1 lb bean sprouts (450 g)
- shreddred cooked chicken breasts, from above
- 12 sprigs Thai basil
- 12 fresh cilantro leaves
- 3 Thai chilies, thinly sliced
- 1 red onion, sliced paper thin
- 1 cup green onions, chopped (60 g)
- 1 cup chopped cilantro (32 g)
- 1 cup roasted shallots, can be bought in any Asian market (160 g)
- black pepper to taste
- 2 limes, cut into wedges
- hot sauce
- hoisin sauce
Place the onions and ginger directly on a medium-hot grill. Using tongs, rotate onion and ginger occasionally, cooking until slightly soft. Set aside.
Put cinnamon sticks, coriander seeds, peppercorns, star anise, and cardamom in a dry skillet and toast for five minutes to release the oil.
To achieve a clear broth, put both chicken and bones in a 10 quart soup pot. Fill water to cover the chicken. Bring to a boil over high heat; let it boil vigorously for 3 minutes to release the impurities. Pour the chicken and water into a clean sink, and then rinse the chicken and bones with cold water to wash off all residue.
Clean out the same pot and return the chicken and bones into the pot with grilled onions, ginger, all toasted spices, and vegetables.
Pour in the water. Bring to a boil over high heat and then lower the heat to simmer. Use a ladle to skim off any scum that rises to the top. Simmer for 45 minutes.
Remove the four chicken breasts and set aside. Continue simmering broth for one and a half hours.
Strain the broth through a fine mesh sieve. Add fish sauce and sugar, adjusting to suit your taste.
Place fresh noodles in a colander or strainer and dip in boiling water for 30 seconds. Drain well.
Untangle noodles and divide into eight portions.
In each of eight bowls, place bean sprouts, noodles, chicken breast, basil, all of the cilantro, chilies, onions, green onions, shallots, and pepper.
Pour hot broth on top.
Add lime juice, hot sauce, and hoisin sauce to taste.