Phở Gà (Vietnamese Chicken Noodle Soup)
Pho ga is a Vietnamese chicken noodle soup dish. It is considered one of the culinary gems of Vietnamese cuisine, available within a mile radius of almost every person in the community of Little Saigon, a Vietnamese enclave located in Orange County, California. Although the flavors are complex, the technique is simple, and the result is delectable.
Source and licence
"Phở Gà (Vietnamese Chicken Noodle Soup)" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Ph%E1%BB%9F_G%C3%A0_(Vietnamese_Chicken_Noodle_Soup), revision 4518484), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Ph%E1%BB%9F_G%C3%A0_(Vietnamese_Chicken_Noodle_Soup)&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4518484
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
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Ingredients
- 1 tsp fennel seed
- 1 tsp peppercorns
- 3 whole star anise
- 1–2 dried cardamom pods
- ½ stick cinnamon
- 3 whole cloves
- 1 small to medium chicken (whole)
- 12 cups chicken broth
- 3–4 slices of fresh ginger (whole)
- 1 medium whole brown onion, peeled
- 1 tbsp salt or more (to taste)
- Fish sauce, to taste
- Pho rice noodles (often called bánh phở, rice noodles, or rice sticks)
- Chopped cilantro and green onion
- A few fresh basil leaves, torn
- Fresh bean sprouts
- Thinly sliced brown or white onion (several pieces per serving)
- Hoisin sauce (1 tsp per serving, or to taste)
- Lime (squeezed into broth before eating)
- Jalapeños, serranos, or other chilli peppers
- Sriracha or similar chilli sauce
- Additional fish sauce
Method
- Combine ingredients for seasoning pouch in a small strainer or a pouch made from cheesecloth and twine.
- In a large stock pot, boil soup ingredients together with seasoning pouch until the chicken is thoroughly cooked
- Remove the chicken and strain broth back into the pot for additional simmering. Once the chicken is cool, pull apart the meat into bite sized pieces and discard bones.
- In a separate pot, boil the pho noodles in sufficient water. Stop when they're no longer chewy (basically the way you'd boil spaghetti). Make sure you don't overdo it or the noodles will fall apart and you'll end up with porridge. When done, pour the noodles into a colander and rinse them with lukewarm water. Then, leave them to drain.
- Once the noodles have drained, add them to a bowl. Combine the chicken, serving ingredients, and enough broth to cover the noodles.