Ginger Chicken Noodle Soup (Pho Ga)

       0 out of 5 stars  
4 Servings

Try this Ginger Chicken Noodle Soup (Pho Ga) recipe, or post your own recipe for Ginger Chicken Noodle Soup (Pho Ga)


Be the first to submit a photo for this recipe. Win $100.00 by posting the best original food photo this month!


Recipe look good to you?     

Ginger Chicken Noodle Soup (Pho Ga) Ingredients

1 Chicken (About 3 Pounds); 1/2 lb Rice Noodles; Thin Or
2 qt Water 1 pn Salt
2 3-Inch Pieces Fresh Ginger 1 cn Chicken Broth; - 14 Ounce
2 md Onions; Cut In Half 2 Shallots; Thinly Sliced And
2 tb Fish Sauce; 1 To 2 1 c Fresh Cilantro; Coarsely
1 ts Black Peppercorns 1/2 c Coarsely Chopped Fresh Rau
1 1/2 c Mung Bean Sprouts 2 Limes; Cut Into Wedges

Instructions for Ginger Chicken Noodle Soup (Pho Ga)

Rinse chicken, including heart, neck and giblets. (reserve liver for another use). Place in a large pot. Add 2 quarts water, or enough to just cover chicken, and bring to a boil over high heat. As water is heating, scorch 1 piece of ginger and the onion pieces (see note 1 below). Add scorched ginger and onions to soup. Once water comes to a boil, skim off foam and reduce heat to low. Add 1 tablespoon fish sauce and peppercorns; simmer, partially covered, until the chicken is cooked, 30 to 40 minutes. Remove chicken from broth and set aside to cool; slightly. When cool enough to handle, remove meat from the bones, shred coarsely and set aside; discard bones, giblets, skin and fatty pieces. Line a colander with a double layer of cheesecloth and strain into a bowl. Let cool slightly, then refrigerate until chilled, about 2 hours. SKim fat from the surface. (the soup can be prepared ahead to this point. Store the broth and chicken in separate covered containers in the refrigerator for up to 2 days. The broth can be frozen for up to 1 month.) Shortly before serving, bring a large pot of water to a vigorous boil. Place bean spouts in a sieve or colander and immerse in boiling water for 20 to 30 seconds. Rinse with cold water; set aside to drain. Bring water back to a boil and drop in rice noodles. Cook just until softened but not mushy, 30 seconds to 1 minute. Drain and rinse with cold water; set aside. Scorch remaining piece of ginger, then coarsely chop. Place scorched ginger and salt in a mortar and pestle or food processor and work into a paste. Set aside. Place homemade and canned broth in a pot and heat to simmering. Season with additional fish sauce e, if desired. Divide noodles among 4 large soup bowls. Distribute bean sprouts over noodles; top with chicken and shallots. Ladle hot broth over; add a dollop of the reserved ginger paste. Sprinkle with cilantro and rau ram (or mint). Serve at once, with small plates of remaining shallots and herbs, a small bowl of remaining ginger paste and lime wedges, so guests can adjust flavorings as they wish. NOTE 1 -- To scorch ginger and onion -- If you have a gas burner, use tongs to hold ginger and onion pieces in the flame until charred. If you have an electric burner, heat a dry heavy cast-iron skillet over high heat. Add ginger and onion pieces and turn until blackened on all sides. NOTES : Recipe by Jeffrey Alford & Naomi Duguid Nutritional info from Eating Well Mag. 440 calories per serving; 34 grams protein, 8 grams fat (2 grams saturated fat), 56 grams carbohydrate; 340 mg sodium; 95 mg. cholesterol; 1 gram fiber Recipe by: Eating Well Mag. Jan/Feb 1997 Posted to EAT-LF Digest by Irene DiGiuseppe on Oct 31, 1998, converted by MM_Buster v2.0l.

Main Ingredient: ChickenCuisine: Uncategorized

More like this...
Pho (Vietnamese Beef Noodle Soup) recipe
Pho (Vietnamese Beef Noodle Soup)
Pho Bac (Hanoi Beef and Rice-Noodle Soup) recipe
Pho Bac (Hanoi Beef and Rice-Noodle Soup)
Hanoi Beef and Rice-Noodle Soup (Pho Bac) recipe
Hanoi Beef and Rice-Noodle Soup (Pho Bac)
Banh Pho Bo (Beef Noodle Soup) recipe
Banh Pho Bo (Beef Noodle Soup)
15 Minute Ginger-Chicken Noodle Soup recipe
15 Minute Ginger-Chicken Noodle Soup


Ingredient Insight - look inside this recipe