Pho Ga (Vietnamese Chicken Noodle Soup)
Pho Ga (Vietnamese Chicken Noodle Soup)

Hey everyone, it is Louise, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, pho ga (vietnamese chicken noodle soup). It is one of my favorites food recipes. This time, I will make it a bit unique. This is gonna smell and look delicious.

Pho Ga (Vietnamese Chicken Noodle Soup) is one of the most well liked of current trending meals in the world. It is enjoyed by millions every day. It is easy, it is fast, it tastes yummy. Pho Ga (Vietnamese Chicken Noodle Soup) is something that I have loved my entire life. They’re fine and they look fantastic.

A whole chicken cooked in spicy, fragrant broth served with soft rice noodles, shaves of spring onion and a whole lot more. PHO BO - Vietnamese Beef Noodle Soup Recipe. Vietnamese Chicken Pho soup - the little sister of famous Beef Pho, equally delicious but much easier to I call it the Vietnamese version of homemade chicken noodle soup made from scratch. This magical Pho soup broth is made the traditional Vietnamese way, using chicken pieces and infused.

To get started with this particular recipe, we have to prepare a few components. You can have pho ga (vietnamese chicken noodle soup) using 16 ingredients and 8 steps. Here is how you can achieve that.

The ingredients needed to make Pho Ga (Vietnamese Chicken Noodle Soup):
  1. Make ready 1100 g whole chicken
  2. Get 3 thumb-size ginger, peeled and cut vertically
  3. Make ready 3-4 medium onion, peeled and cut i to half
  4. Get 1 cinnamon stick
  5. Prepare 2-3 pieces star anise
  6. Take 4-5 pieces cloves or 1 tbsp coriander seeds
  7. Take 2 tsp salt
  8. Make ready 2-3 tbsp fish sauce
  9. Make ready 2 liters water
  10. Get Pho rice noodles, cooked per packaging instruction
  11. Make ready Garnish
  12. Make ready 1 cup bean sprout
  13. Get 1 large white onion, slices thinly
  14. Make ready 1/2 cut spring onion, chopped
  15. Prepare 1 cup coriander leaves
  16. Prepare Lemon or lime

With a light clean chicken broth and flat rice noodles it's soothing comfort food at it's best. The charring not only develops new flavor compounds, but it also adds a wonderful smokiness to the soup that gives it depth. Quick weeknight chicken pho from expert Andrea Nguyen! The Pho Cookbook: Easy to Adventurous Recipes for Vietnam's Favorite Soup and Noodles by Andrea Nguyen.

Instructions to make Pho Ga (Vietnamese Chicken Noodle Soup):
  1. Parboil chicken per about 1 minute and then drain all the water to remove any gunks. Set aside.
  2. In a pan, dry roast ginger and onion until slightly browned. Transfer into the pot with chicken.
  3. In the same pan, roast over low heat cinnamon stick, star anise, and coriander seeds. The original recipe made use of a 1 black cardamon (cracked open) but I prefer to leave this one out. Roast for 1 minute until fragrant. Make sure the spices don’t burn. Place everything in a spice pouch and then transfer into the chicken pot. Note: if you are replacing coriander seed with cloves, add the cloves 20 minutes prior to end of the cook to maximize the flavor.
  4. Put 2 liters if water into the chicken pot with the ginger, onion and spice pouch. Put 2 tsp salt. Bring to boil then turn to low heat and simmer for 20-25 minutes.
  5. After 20-25 minutes, check if chicken is cooked through. Try to poke with a pork and see if the juice coming out is still pinkish.
  6. Once you see that it is cooked, turn off heat and take the chicken out. Put it in an ice bath to stop the cooking. Once cooled, pick out the meat of the chicken off the bones and set aside.
  7. Return the chicken bones and carcass into the pot and simmer for 45-60 minutes. You may want to add more salt as preferred. Add the cloves (if using) 20 minutes prior to turning the heat off.
  8. To serve, put the pho rice noodles in a bowl. Top with shredded chicken meat and garnish with thinly sliced onion, bean sprouts, coriander leaves and chopped spring onion. Ladle 1-2 cups of the soup base. Serve hot.

Quick weeknight chicken pho from expert Andrea Nguyen! The Pho Cookbook: Easy to Adventurous Recipes for Vietnam's Favorite Soup and Noodles by Andrea Nguyen. The broth in Pho ga is much lighter and less intense than Pho Bo. Because of this, Pho Ga is also eaten not when one is under the weather, much like all versions of chicken noodle soup Like other Vietnamese noodle soup dishes, you must clean the chicken thoroughly before making the stock. Pho bo—Vietnamese beef noodle soup—may be more popular in the states, but its cousin pho ga, made with chicken, is easier to make, and in my book, just as tasty.

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