PHO GA (VIETNAMESE CHICKEN NOODLE SOUP)
Provided by Food Network
Categories main-dish
Time 3h
Yield 4 to 6 main course servings
Number Of Ingredients 15
Steps:
- Cut the hen into 8 pieces and discard any excess fat. Rinse chicken bones and necks with cold water and place in a stockpot. Add the water and ginger and bring to a boil. Skim any foam that rises to the surface. Reduce the heat to a low simmer and cook for 3 hours; do not allow the liquid to boil to ensure a clear broth.
- Remove and discard the hen and bones. Strain the broth through a fine mesh sieve or chinois lined with cheesecloth. Return the broth to a large soup pot and continue to simmer until reduced to a volume of 2 1/2 or 3 quarts. Season with salt, to taste, and keep hot while you assemble the remaining ingredients.
- Prepare the rice vermicelli according to package directions. Once done, transfer to a colander and drain well. Rinse well under cold running water. Drain thoroughly before using. (The noodles may be prepared up to this point 2 hours ahead of serving.)
- When ready to serve the soup, for each serving ladle 2 cups of the hot broth into a large soup bowl. Quickly dip the cooked noodles in the remaining hot broth to rewarm, then place a handful of noodles in each bowl. Divide the sliced chicken breast between the bowls, laying the slices over the top of the noodles. Serve the soup immediately, with the fresh cilantro, basil, mint, bean sprouts, lime wedges and jalapeno peppers in baskets on the table for each person to garnish their own soup, as desired. Add chili sauce or fish sauce, to taste, if desired.
VIETNAMESE CHICKEN NOODLE SOUP
Make our comforting bowlful of chicken noodle soup with warming Vietnamese spices. This easy 'pho ga' recipe makes an ideal low-fat supper for a crowd
Provided by user Kiljaan
Categories Lunch, Supper
Time 45m
Number Of Ingredients 24
Steps:
- Heat the oil in a small frying pan on medium heat and gently cook the shallots and garlic until caramelised and golden brown (about 4-5 mins).
- In a large saucepan, add the caramelised shallots and garlic, lemongrass, ginger, star anise, cinnamon stick, coriander seeds, Chinese five-spice, peppercorns, sugar, fish sauce, chicken stock and chicken breasts. Cover with a lid and bring to a very gentle simmer for about 15 mins.
- Meanwhile, cook the noodles, following pack instructions, until just cooked through (do not over-cook). Rinse under cold water to prevent them sticking together. Drain and divide between serving bowls.
- Strain the soup through a sieve. Discard the spices. Shred the chicken and keep to one side. Return soup to the pot and bring to a boil. Season to taste with more fish sauce if needed.
- To serve, ladle piping hot soup into bowls of noodles and chicken, and top with spring onion, carrot, bean sprouts, and herbs, plus the chilli, crispy shallots and kaffir lime leaf if using. Serve with a lime wedge to squeeze over, and more fish sauce and chilli to taste.
Nutrition Facts : Calories 442 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 68 grams carbohydrates, Sugar 4 grams sugar, Fiber 5 grams fiber, Protein 31 grams protein, Sodium 1.5 milligram of sodium
INSTANT-POT VIETNAMESE CHICKEN NOODLE SOUP (PHO GA)
Using the Instant Pot, this flavorful broth-traditionally cooked for hours-is made by electric pressure cooker in a fraction of the time.
Provided by Laurel Randolph
Categories Instant Pot Pressure Cooker Soup/Stew Chicken Cilantro Ginger Coriander Anise Cardamom Clove Wheat/Gluten-Free Lime
Yield 4 servings
Number Of Ingredients 21
Steps:
- Preheat the Instant Pot by selecting Sauté on high heat.
- Once hot, add the oil to the pot. Add the onions, cutside down, and the ginger. Cook, without moving, until charred-about 4 minutes.
- Add the coriander, star anise, cloves, cinnamon stick, and cardamom. Stir and cook for 1 minute more. Add the chicken, fish sauce, and sugar and immediately pour over the water. Secure the lid.
- Select Manual and cook at high pressure for 15 minutes.
- Once cooking is complete, use a natural release for 10 minutes and release any remaining steam. Remove the chicken from the pot and carefully strain the broth. Season with salt and pepper as desired.
- Place the cooked noodles in 4 bowls. When the chicken is cool enough to handle, pick the meat off the bones and add to the bowls. Pour over the broth and top with scallions, herbs, lime, and bean sprouts and jalapeño (if using).
PHO GA (VIETNAMESE CHICKEN NOODLE SOUP)
"You can judge how good a Pho soup is by how much concentrated flavor is packed in the broth while still retaining a clean, uncloudy, clear broth. There are 2 very important steps to a clear but intense broth - 1) parboiling the chicken to get rid of the impurities 2) charring the ginger and onion for a naturally sweet, robust flavor." This recipe by Nathan Lyon and posted for ZWT6.
Provided by kitty.rock
Categories Vietnamese
Time 1h10m
Yield 4 , 4 serving(s)
Number Of Ingredients 17
Steps:
- In a heavy large pot over high heat add onions, cut end down, and 2 ginger halves. Allow to blacken. Add peppercorns, star anise, cinnamon, and cloves.
- Then add the chicken and enough cold water to cover. Bring to a boil over high heat. Once water comes to a boil, add the fish sauce, allow to boil for 1 minute more then reduce the heat to low.
- Simmer, partially covered, until the chicken is cooked, 25-30 minutes. Do not overcook the chicken as it will be cooked further upon service.
- Remove chicken from broth and set aside to cool. When cool enough to handle safely, remove the meat from the bones, shred coarsely and set aside. Discard the bones. Strain the broth into a second pot and discard the solids.
- Meanwhile, soak the rice noodles in a large bowl of cold water for 10 minutes. Bring a large pot of water to a boil. Add the noodles and cook until they are almost done, al dente, about 2 minutes. Drain and rinse the noodles with cold water to remove excess starch. Drain well.
- In large bowls, serve the noodles over a bed of fresh ginger, bean sprouts, Thai basil, fresh mint, cilantro, basil, and fresh lime juice. Top with pulled chicken. Lastly, ladle the hot broth over top and serve.
Nutrition Facts : Calories 661.5, Fat 35, SaturatedFat 10, Cholesterol 172.5, Sodium 578.3, Carbohydrate 39.5, Fiber 2.6, Sugar 3.3, Protein 45.2
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