Vietnamese_Chicken_Soup



Vietnamese Chicken Soup – Pho Ga

Vietnamese Chicken Soup – Pho Ga

Ingredients

    Chicken Pho Broth:
  • 2 tbsp. whole coriander seeds
  • 4 whole cloves
  • 2 whole star anise
  • 2 quarts (2 liters/8 cups/64 fluid ounces) store-bought or homemade chicken stock
  • 1 whole chicken breast (bone in or boneless)
  • ½ onion
  • 1 3–inch (7.5 cm) chunk of ginger, sliced and smashed with side of knife
  • 1 to 2 tbsps. sugar
  • 1 to 2 tbsps. fish sauce
  • 1 lb. (500 grams/16 ounces) dried rice noodles (about ¼ inch/6 mm wide)
    ACCOMPANIMENTS:
  • 2 cups (200 grams/7 ounces) bean sprouts, washed and tails pinched off
  • Fresh cilantro (coriander) tops (leaves and tender stems)
  • ½ cup (50 grams/approx. 2 ounces) shaved red onions
  • ½ lime, cut into 4 wedges
  • Sriracha chili sauce
  • Hoisin sauce
  • Sliced fresh chili peppers of your choice



Instructions

  1. To make the Chicken Pho Broth: heat a frying pan over medium heat. Add the coriander seeds, cloves and star anise and toast until fragrant, about 3-4 minutes. Immediately spoon out the spices to avoid burning.
https://stlcooks.com/vietnamese-chicken-soup-pho-ga/

For full recipe instructions, visit Parsley, Sage, and Sweet by clicking here!

Recipe and Photo: Parsley, Sweet, and Sage / CC BY-ND

 

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