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

Hello everybody, I hope you are having an amazing day today. Today, we’re going to make a special dish, pho ga (vietnamese chicken noodle soup). It is one of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

Pho Ga (Vietnamese Chicken Noodle Soup) is one of the most favored of current trending foods on earth. It is appreciated by millions every day. It’s easy, it’s fast, it tastes delicious. Pho Ga (Vietnamese Chicken Noodle Soup) is something which I have loved my entire life. They’re nice and they look wonderful.

To begin with this particular recipe, we must first prepare a few ingredients. You can have pho ga (vietnamese chicken noodle soup) using 16 ingredients and 8 steps. Here is how you can achieve it.

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

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