Pho Ga - Vietnamese Chicken Noodle Soup
This is my version of Pho which follows the same premise as Pho Bo (Beef) but using chicken instead of beef. Some of the spices differ, but the basic technique is the same. The broth simmering time may vary depending on your tastes and/or patience but try and simmer slowly as this will add to the quality of the broth.
"Perfect broth! I used actual cloves in the onion, and roasted the garlic separately. "- Rickbond79
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|5 lbsChicken Backs and Necks|
|1 largeYellow Onion|
|1 1-2" sectionGinger; about the size of your thumb.|
|7 Star Anise|
|1 teaspoonCoriander Seeds|
|1 4"Cinnamon Stick; 4"|
|2 tablespoonsFish Sauce|
|1 Yellow Rock Sugar chunk; 1"|
|5 whole clovesgarlic|
|For The Bowls:|
|1 smallDiameter Rice Noodles (Ban Pho)|
|1 largeWhite Onion; thinly sliced|
|1 rice vinegar|
|1 bunchScallions; sliced|
|4 Baby Bak Choy; (Optional)blanched and sliced|
|1 Bean Sprouts|
|2 Jalapeno Sliced|
|1 bunchOR Cilantro|
|1 bunchThai Basil|
|1 hoisin sauce|
|1 Fish sauce|
Pho Ga - Vietnamese Chicken Noodle Soup Preparation
Stick the cloves into the Yellow Onion. Using a grill, burner, or oven, char the onion and the ginger until some black charring is evident. Place the Star Anise, Coriander, Peppercorns and Cinnamon stick into a skillet and toast the spices until fragrant. When the onion and ginger are charred, let cool then peel most of the black charred skin from both. Place all of the chicken into a stock pot and cover with cold water. Bring to a boil and let boil for 5 minutes. Pour all of the boiled chicken through a colander. Wash the stock pot and dry. Using cool water, rinse off the chicken and chicken pieces to remove any scum or impurities. Return all of the chicken to the pot and add the toasted spices, rock sugar, 2 Tablespoons of the fish sauce,onion, ginger and cover with cold water. Bring pot back to boil and then immediately reduce to a very slight simmer. Skim any scum on the surface. It's very important to simmer as slow as possible. Simmer uncovered for about an hour. Remove the whole chicken leaving the backs and necks. Place whole chicken into ice water bath, cool and set aside or refrigerate. This will keep the chicken succulent. Continue to simmer the stock with the other chicken pieces for another 1-2 hours. When the stock is done, remove from heat and let sit for 20 minutes to help settle the stock. Strain the broth through cheese cloth into another pot. You can now either skim the fat from the broth now, or refrigerate and skim fat the next day when fat congeals.
Peel and thinly slice white onion, place in small bowl and cover with rice vinegar. Let soak for 20 minutes. If you decide you want Bok Choy, blanch in the chicken broth and slice on the bias. Prepare the Rice Noodles as per instructions. Bring reserved chicken to room temperature and cut up into serving size pieces. Heat broth so that it will be boiling hot when added to bowls. Taste the broth and add fish sauce for added saltiness if needed. Be sure to use hot water to pre-heat your bowls. Prepare bowls by adding noodles, bean sprouts, cut up pieces of the whole chicken, the drained white onion slices, scallions and the bok choy. Ladle the hot broth over the chicken into the bowl.
I like tear up culantro and cilantro and add to my bowl. I use both sirachi and hoisin sauce but only for dipping my chicken pieces. You can add fish sauce to the broth for a more briny/saltier taste.
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