Vietnamese cuisine is considered one of the healthiest foods on the planet as locals use many fresh herbs and aromatics in their dishes. Among their many dishes, pho is one of the most popular and well-loved all over the world. There are probably more than a hundred types of Vietnamese pho dish. Today we are making pho ga or chicken noodle soup. The flavorful clear soup is made from boiling a whole chicken with aromatic ingredients. The dish is topped off with fresh herbs. So if you are feeling a bit under the weather or just tired from a busy day, make yourself a bowl of this healthy, soothing and delicious pho ga.
• 450 grams of dried flat rice noodle
• 5 lime leaves, chiffonade
• 1 yellow onion, thinly sliced, then soaked in cold water
• 100 grams of spring onions (green parts, chopped and white parts, lightly smashed)
• fresh herbs
• lime wedges
• chopped red chilies
• 1 whole chicken
• 1 spring onion
• 2 ginger slices
• 4 liters of water
• 1 yellow onion, peeled
• 1 tbsp salt
• 2-3 tsp rock sugar
• 1 tsp chicken stock powder
• 1 knob ginger, cut in half, lengthwise
• 3 shallots
• 6 coriander roots
• 1 cinnamon stick
• 2 star anise
This recipe takes about 80 minutes to make. Serves 6 to 8.
Wash and clean the chicken thoroughly.
Stuff spring onion and ginger slices into the chicken’s cavity.
Put chicken in a large pot filled with water.
Add salt and chicken stock powder.
Bring liquid to a boil over high heat.
Add onion and turn the heat down to medium.
Skim foam as soon as it rises to the top to make a clear broth.
Boil for 30 minutes.
Grill the aromatics directly on the stove or in the oven broiler until charred on the outside.
Wash and peel ginger and shallots.
Put aromatics in a tea bag or muslin bag.
Add aromatics to the pot and continue boiling for 30 minutes or until the chicken is cooked through.
Cook rice noodles according to packet instructions.
Rinse noodles well under running water and set aside.
Debone the chicken, then slice and shred the meat.
To assemble dish, place noodles in a bowl.
Top with chicken meat, limes leaves, onion slices, and chopped spring onions.
Quickly blanch the white part of the spring onion into the hot soup, then add to the bowl.
Pour enough hot soup into the bowl.
Top of with fresh herbs, chopped chilies, and more spring onions.
Squeeze a lemon wedge on top and serve immediately.
Ideas And Tips:
• You can use 1 tbsp coriander seeds to substitute fresh coriander roots.
• You can use 1 kilogram of fresh pho noodles instead of dried rice noodles.
• You can also add blanched bean sprouts.
images – https://www.youtube.com/watch?v=36E3XXqab40