Vietnamese ‘Pho Ga’ Chicken Noodle Soup

lisaeatsphoga

I’m sure all of you have eaten chicken noodle soup before, but have you tried the Vietnamese style, called ‘Phở Gà’?! I personally love it so much more! Especially on a rainy day like today! I found out about Phở Gà when I stopped eating beef for 6 years and couldn’t order the regular Phở with the beef. I wasn’t going to give up on Phở, as it is one of my favourite dish ever, so I tried Phở with just chicken and it was absolutely delicious! And what do I do when I love a dish?! I recreate it at home!

I used to feel intimidated and stressed out thinking about making my own Phở because everyone I knew who made it before, has told me that “IT’S A LOT OF WORK AND TAKES FOREVER!” This is pretty much why I delayed making my own Phở for so many years. After making Phở for the first time, I realized I need to stop believing everything others say! Yes, it takes time to make but an hour and a half of my time is totally worth it! Especially since I can eat this deliciousness for an entire week! It’s so much better than what they give you at the restaurants. In comparison, it tastes like the Phở Gà in the restaurants have been loaded with msg and salt, with no flavours. Also, you save money by making it yourself!

A tip I learned is to soak the Phở noodles the night before in cold water. But if you forget to do this, just soak it for an hour before you start cooking. This will save you a lot of time when you need to cook the noodles, as it has softened up. I learned this recipe from the talented Thuy, check out her Youtube video on how to make Phở Gà!

Vietnamese ‘Pho Ga’ Chicken Noodle Soup


🕝 Prep Time: 10 m 🕝 Cook Time: 1 hr 30 m Restaurant interface symbol of fork and knife couple free iconYield: 4-6 bowls

 

INGREDIENTS

  • 1 whole chicken (organic)
  • 200g pho noodles
  • 5 star anise
  • 1 teaspoon coriander seeds
  • 2 unpeeled onions
  • 20g unpeeled ginger
  • 6 inch span of daikon radish, peeled
  • fresh basil
  • green onions
  • 2 chili peppers
  • 2 limes
  • 6 shallots
  • 1 teaspoon fish sauce
  • 4g rock sugar
  • 1 teaspoon salt

INSTRUCTIONS

  1. Roast the onions and ginger for about 5 minutes on an open flame, until you see the juice of the onion start to come out and the ginger has blackened. Clean and peel blackened layer out under cold water.
  2. In a dry pan, roast the star anise and coriander seeds on medium heat for 2 minutes. (Steps 1 & 2 are essential in order to make the broth flavourable!)
  3. Bring 3 litres of water to a boil and add the whole chicken, the daikon, and the roasted onions and ginger. Place the roasted spices into a strainer and place it at the bottom of the pot. Lower the heat and simmer for 1 hour.
  4. After 1 hour, remove everything from the pot and scoop out the foam and oil from the surface of the broth. Place the chicken aside to cool.
  5. Add the fish sauce, shallots, salt and rock sugar to the broth and simmer for 30 minutes.
  6. Cook the pho noodles according to package instructions.
  7. Place a handful of noodles to a bowl. Tear the chicken into large pieces and place on top of the noodles. Pour the broth into the bowl and garish with green onions, basil, sliced chilies, dried shallots, and squeeze a bit of lime on top. Tastes great with hoisin and sriracha on the side!

 

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