Steps to Prepare Perfect Pho Ga (Vietnamese Chicken Noodle Soup)

Hello everybody, it’s Drew, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, pho ga (vietnamese chicken noodle soup). It is one of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.

Pho Ga (Vietnamese Chicken Noodle Soup) is one of the most favored of recent trending foods in the world. It is easy, it is fast, it tastes yummy. It is appreciated by millions daily. Pho Ga (Vietnamese Chicken Noodle Soup) is something which I’ve loved my entire life. They are fine and they look wonderful.

To get started with this particular recipe, we have to prepare a few components. You can cook 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. Take 1100 g whole chicken
2. Take 3 thumb-size ginger, peeled and cut vertically
3. Take 3-4 medium onion, peeled and cut i to half
4. Get 1 cinnamon stick
5. Get 2-3 pieces star anise
6. Take 4-5 pieces cloves or 1 tbsp coriander seeds
7. Make ready 2 tsp salt
8. Make ready 2-3 tbsp fish sauce
9. Make ready 2 liters water
10. Take Pho rice noodles, cooked per packaging instruction
11. Make ready Garnish
12. Take 1 cup bean sprout
13. Get 1 large white onion, slices thinly
14. Prepare 1/2 cut spring onion, chopped
15. Make ready 1 cup coriander leaves
16. Get Lemon or lime

Steps 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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