Ginger Chicken Noodle Soup (Pho Ga)

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

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Ingredient Insight - look inside this recipe

Bean Sprouts	Chicken	Chicken Broth	Cilantro
Fish Sauce	Ginger	Lime	Onion
Peppercorn	Rice	Salt	Shallot

Oriental Soups Chicken Chicken Broth Cilantro Bean Fish Sauce Onion Corn Rice Shallot Ginger Lime Lunch

for flavor and categorization

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