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Pho Ga

Yield

8 servings

Time

58 mins

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Chicken Pho - hearty Vietnamese chicken noodles soup, hearty and super delicious. Get the easy recipe.

Ingredients

– Onions – Ginger – Coriander seeds – Peppercorns – Chickens – Cabbage – Carrots – Fish sauce – Rice noodles – Bean sprouts – Cilantro – Thai basil – Shallots – Limes

Step 1

– Place the onions and ginger directly on a medium-hot grill. Using tongs, rotate onion and ginger occasionally, cooking until slightly soft. Set aside.

Step 2

– Put cinnamon sticks, coriander seeds, peppercorns, star anise, and cardamom in a dry skillet and toast for five minutes to release the oil.

Step 3

– 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.

Step 4

– Clean out the same pot and return the chicken and bones into the pot with grilled onions, ginger, all toasted spices, and vegetables.

Step 5

– 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.

Step 6

– Remove the four chicken breasts and set aside. Continue simmering broth for one and a half hours.

Step 7

– Strain the broth through a fine mesh sieve. Add fish sauce and sugar, adjusting to suit your taste.

Step 8

– Place fresh noodles in a colander or strainer and dip in boiling water for 30 seconds. Drain well.

Step 9

– Untangle noodles and divide into eight portions.

Step 10

– In each of eight bowls, place bean sprouts, noodles, chicken breast, basil, all of the cilantro, chilies, onions, green onions, shallots, and pepper.

Step 11

– Pour hot broth on top. – Add lime juice, hot sauce, and hoisin sauce to taste.

Thick Brush Stroke

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RASA MALAYSIA

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