Pho Ga Vietnamese Chicken Noodle Soup

Name: Pho Ga Vietnamese Chicken Noodle Soup
Total time: 1 h 45 min
Yield: 4
Ingredients: 1 1/2 yellow onion medium large; 2 fresh ginger arms about 3 inches long, choose the plumper ones.; 1 whole chicken 3.5-4 lbs., 2-2.5 Kg; 3 pounds chicken parts extra, like wings, backbones, neck or any other bony chicken parts.; 1 quart stock jug of; chickens I cook organic, which I purchase locally from the good folks of Smith & Smith farms:; 4 quarts water; 7 star anise around 30-35 picks; 12 cardamom pods; 6 cloves; 1 tablespoon coriander seeds; 2 sticks Saigon cinnamon; 1/2 teaspoon whole black pepper; 2 tablespoons turbinado sugar; 1/2 cup fish sauce I like this kind; 1 1/2 tablespoons sea salt; 1 piece cheese cloth and cotton string or a large tea ball.; 2 pounds rice noodles small flat, bánh phở, dry or fresh; cooked chicken sliced or shredded at room temperature; 1/2 yellow onion sliced paper-thin, rinsed in cold water, soaked for 30 minutes and drained; 1 shallot thinly sliced.; 6 scallions thinly chopped include greens; 1/3 cup chopped fresh cilantro leafy tops only; 4 cups soy bean sprouts; 12 sprigs mint; 12 sprigs thai basil if is not in season you can use regular; 15 leaves fresh culantro; 3 serrano chiles Thai, thinly sliced; 3 limes cut into wedges; Sriracha “Rooster sauce"

YES, MORE PLEASE!(5)

Tanja lin: "pretty easy. broth tastes great" Read More

30Ingredients

105Minutes

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Ingredients

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4 SERVINGS

1 1/2 yellow onion (medium large)

2 fresh ginger (arms about 3 inches long, choose the plumper ones.)

1 whole chicken (3.5-4 lbs., 2-2.5 Kg)

3 lb. chicken parts (extra, like wings, backbones, neck or any other bony chicken parts.)

1 qt. stock (jug of)

chickens (I cook organic, which I purchase locally from the good folks of Smith & Smith farms:)

4 qt. water

7 star anise (around 30-35 picks)

12 cardamom pods

6 cloves

1 Tbsp. coriander seeds

2 sticks Saigon cinnamon

1/2 tsp. whole black pepper

2 Tbsp. turbinado sugar

1/2 cup fish sauce (I like this kind)

1 1/2 Tbsp. sea salt

1 piece cheese (cloth and cotton string or a large tea ball.)

2 lb. rice noodles (small flat, bánh phở, dry or fresh)

cooked chicken (sliced or shredded at room temperature)

1/2 yellow onion (sliced paper-thin, rinsed in cold water, soaked for 30 minutes and drained)

1 shallot (thinly sliced.)

6 scallions (thinly chopped include greens)

1/3 cup chopped fresh cilantro (leafy tops only)

4 cups soy bean sprouts

12 sprigs mint

12 sprigs thai basil (if is not in season you can use regular)

15 leaves (fresh culantro)

3 serrano chiles (Thai, thinly sliced)

3 limes (cut into wedges)

Sriracha (“Rooster sauce")

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Reviews(5)

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Tanja lin 3 years ago

pretty easy. broth tastes great

russ gerde 4 years ago

the house smells like "yum"..... great flavors... i am not a fish sauce kinda guy... but i use half of what is called for... delicious!

Tracy Van 5 years ago

awesome flavor. i used what i had.. minced ginger and powdered cinnamon and cardamom.

Paul Stuckey 5 years ago

Always tastes great!!!!

Tuan 6 years ago

Amazing. The broth tasted and smelled authentic from how I remember my of grandmother's cooking. Would make it again. I have enough seasonings and hoping to make it once a month. About the seasonings, toasted it on the frying pan. I didn't have linen cloth so used a coffee filter and tied it with regular strong. I also used Better than Bouillon chicken base seasoning because I wasn't confident in making the chicken stock. I simmered the stew for a few hours to unlock the flavors and aroma.

Pho Ga Vietnamese Chicken Noodle Soup

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Reviews(5)

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