Pho gà

Among all the cultures in the world, there are a couple dishes that no matter where you go, you can always find them in a form or another, dishes like the stuffed dumpling, grilled meat on skewers, meatballs, sandwiches with either bread or bun. But among them, one dish stands out, representing the essence of home cooking, and that is the chicken noodle soup. So today, we will be cooking the Vietnamese version of this classic, the Pho gà.


You need:

  • 1 whole chicken, about 2 1/2 lb
  • 2 sweet onion
  • 3 cloves garlic
  • 5 star anise
  • 1 tsp coriander seeds
  • 1 oz ginger
  • 1 lb bean sprouts
  • 3 stems green onions
  • 1 tsp fish sauce
  • 1 tsp sugar
  • 1 tsp salt
  • 500g or 1 lb pho noodles

How to make this:

  1. Soak the rice noodle in some warm water for before cooking everything else
  2. Peel and quarter the onion, roughly chop the garlic and ginger, then place them in the bottom of a large baking tray and bake them at 220C or 430F degrees for 10 min
  3. Dry roast the star anise and coriander seeds in the pan on medium low for about 3 min
  4. Boil a large pot of water, cut off the extra fat off the chicken, then split it in half, and place it in the pot with the roast spices and vegetables (including 2 stems of green onion)
  5. Bring everything to a boil, then lower the heat to medium-low and let the chickens cook for 1 hour
  6. Take out the chicken, vegetable, and spices, then add the fish sauce and sugar, then let it simmer for another 20 min
  7. Quickly cook the noodle in boiling water for 2 min
  8. Sever the noodle in the bowl with some chicken broth, pull the chicken apart with forks, place on top with some green chili peppers, limes slices, chopped shallots, green onion, fried garlic, mint, basil, hoisin sauce, and sriracha

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