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(Pho Ga)
Pho Ga is basically Vietnamese chicken noodle soup but it has a very distinctive Asian flavor to the broth compared to It’s western cousin. Pho is a very popular street food in Vietnam. Unlike western type soups Pho is all about the garnishes, you purchase your basic bowl and then add in what you like, fresh veggies , herbs, hot peppers, bean sprouts etc. This also makes a great family meal , it’s served separated, meaning broth in one bowel, noodles in another and so on, sort of a build your own soup salad bar.
To make the broth:
In a large stock pot:
16- cups of water ( 3.7854L)
4”- of ginger root. ( see note)
1- medium onion. ( see note)
2 and 1/2 tablespoons sea salt.
2- tablespoons of sugar.
1- chicken cut up.
Note on aromatics, onion and ginger.
The ginger and onion need to be roasted, Slice ginger lengthwise and place on a cooking sheet, 1/2 the onion and also place on sheet. Broil until roasted, a little char is ok, also there is no need to peel the ginger or onion.
With the water heating on high temp add in the salt and sugar. Once to a boil add in the ginger and onion and carefully add in the chicken. Cover pot and cook for about ten minutes. Uncover and skim off the foam/fat scum and reduce heat to medium. Continue to cook until chicken is done skimming as needed, once cooked remove the chicken to let cool until it’s comfortable enough to handle and de-bone. Discard any small bones but place the larger ones back to the pot. Do not shred the meat, fork size chunks or larger are best. Cover meat and set aside.
( spices)
Note: these are whole spices, they will need to be placed in a Bouquet gami, french for spices wrapped in cheese cloth and tied. I use an extra large tea steeping ball for this.
1- tablespoon coriander seed
5- star anise
1- cinnamon stick broken into thirds
7-cloves
1/3 teaspoon cumin seeds
1- teaspoon whole pepper corns
In a small fry pan on medium heat, heat the spices to release the oils, stirring and swirling often. Once they first become fragrant( three to five minutes) take them off heat to cool, don’t over do this. Place the spice mix in your steeper or tied cheese cloth ball and place in the pot. At this time also add in two tablespoons of (Thai fish sauce). Let this cook for a time, thirty minutes minimum but the longer the better it adds depth of flavor. Once your comfortable with the flavor strain the broth to remove any bones and aromatics and you end up with Pho broth gold. ( note: strain broth well, I line my colander with cheese cloth)
(Noodles)
This is served with Pho noodles which are just rice noodles that are not translucent. They typically come in two sizes, the standard pasta version or the wider type, I prefer the wider.
( Garnishes)
As I said Pho is all about the garnishes, there are no rules with this, add anything you like. I would suggest keeping your broth clean though, meaning not adding in anymore layers of flavor. If you use larger veggies like broccoli florets, snap peas, carrots or anything semi large like that I would blanch them 1/2 cooked first. There are a few items that are almost always served with Pho Ga. A small salad type topping made with red onion and cilantro. Thai basil or mint as a substitute and wedges of lime to squeeze on the soup are also standard as well. Sriracha hot chili sauce and hoisin sauce are also common as are fresh hot chilies. I prefer mine with bean sprouts, pea shoots, Thai basil and the hot sauce and of course the chicken and noodles.
Enjoy,
Pho Ga is basically Vietnamese chicken noodle soup but it has a very distinctive Asian flavor to the broth compared to It’s western cousin. Pho is a very popular street food in Vietnam. Unlike western type soups Pho is all about the garnishes, you purchase your basic bowl and then add in what you like, fresh veggies , herbs, hot peppers, bean sprouts etc. This also makes a great family meal , it’s served separated, meaning broth in one bowel, noodles in another and so on, sort of a build your own soup salad bar.
To make the broth:
In a large stock pot:
16- cups of water ( 3.7854L)
4”- of ginger root. ( see note)
1- medium onion. ( see note)
2 and 1/2 tablespoons sea salt.
2- tablespoons of sugar.
1- chicken cut up.
Note on aromatics, onion and ginger.
The ginger and onion need to be roasted, Slice ginger lengthwise and place on a cooking sheet, 1/2 the onion and also place on sheet. Broil until roasted, a little char is ok, also there is no need to peel the ginger or onion.
With the water heating on high temp add in the salt and sugar. Once to a boil add in the ginger and onion and carefully add in the chicken. Cover pot and cook for about ten minutes. Uncover and skim off the foam/fat scum and reduce heat to medium. Continue to cook until chicken is done skimming as needed, once cooked remove the chicken to let cool until it’s comfortable enough to handle and de-bone. Discard any small bones but place the larger ones back to the pot. Do not shred the meat, fork size chunks or larger are best. Cover meat and set aside.
( spices)
Note: these are whole spices, they will need to be placed in a Bouquet gami, french for spices wrapped in cheese cloth and tied. I use an extra large tea steeping ball for this.
1- tablespoon coriander seed
5- star anise
1- cinnamon stick broken into thirds
7-cloves
1/3 teaspoon cumin seeds
1- teaspoon whole pepper corns
In a small fry pan on medium heat, heat the spices to release the oils, stirring and swirling often. Once they first become fragrant( three to five minutes) take them off heat to cool, don’t over do this. Place the spice mix in your steeper or tied cheese cloth ball and place in the pot. At this time also add in two tablespoons of (Thai fish sauce). Let this cook for a time, thirty minutes minimum but the longer the better it adds depth of flavor. Once your comfortable with the flavor strain the broth to remove any bones and aromatics and you end up with Pho broth gold. ( note: strain broth well, I line my colander with cheese cloth)
(Noodles)
This is served with Pho noodles which are just rice noodles that are not translucent. They typically come in two sizes, the standard pasta version or the wider type, I prefer the wider.
( Garnishes)
As I said Pho is all about the garnishes, there are no rules with this, add anything you like. I would suggest keeping your broth clean though, meaning not adding in anymore layers of flavor. If you use larger veggies like broccoli florets, snap peas, carrots or anything semi large like that I would blanch them 1/2 cooked first. There are a few items that are almost always served with Pho Ga. A small salad type topping made with red onion and cilantro. Thai basil or mint as a substitute and wedges of lime to squeeze on the soup are also standard as well. Sriracha hot chili sauce and hoisin sauce are also common as are fresh hot chilies. I prefer mine with bean sprouts, pea shoots, Thai basil and the hot sauce and of course the chicken and noodles.
Enjoy,
