Good morning here we will give you a recipe pho ga (vietnamese chicken noodle soup) which is delicious The way preparing it is very very easy. You just need to be careful to get results from pho ga (vietnamese chicken noodle soup) which has aroma and taste that can evoke our tastes.

So that the result of pho ga (vietnamese chicken noodle soup), what needs to be done is start from the type of material, then selection of fresh and good ingredients, to how to make and serving it. No need doubt if want prepare pho ga (vietnamese chicken noodle soup) delicious as long as you know the tricks and how to make this dish able become serving very special.

Ingredients and seasonings used for make

1. Prepare 1100 g whole chicken
2. Prepare 3 thumb-size ginger, peeled and cut vertically
3. Prepare 3-4 medium onion, peeled and cut i to half
4. Prepare 1 cinnamon stick
5. Prepare 2-3 pieces star anise
6. Use 4-5 pieces cloves or 1 tbsp coriander seeds
7. Take 2 tsp salt
8. Prepare 2-3 tbsp fish sauce
9. Use 2 liters water
10. Prepare Pho rice noodles, cooked per packaging instruction
11. Prepare Garnish
12. Prepare 1 cup bean sprout
13. Prepare 1 large white onion, slices thinly
14. Prepare 1/2 cut spring onion, chopped
15. Prepare 1 cup coriander leaves
16. Use Lemon or lime

Pho Ga (Vietnamese Chicken Noodle Soup) is the quick poultry alternative to its more well-known and beloved cousin, Pho Bo (Vietnamese Beef Noodle Soup). Pho consists of rice noodles in a hearty and aromatic broth made from either beef or chicken stock, topped with meat and garnished with fresh herbs. Bring to a boil over high heat. Shred lettuce into bite sized pieces.

Step by step to make Pho Ga (Vietnamese Chicken Noodle Soup):

1. Parboil chicken per about 1 minute and then drain all the water to remove any gunks. Set aside.
2. In a pan, dry roast ginger and onion until slightly browned. Transfer into the pot with chicken.
3. In the same pan, roast over low heat cinnamon stick, star anise, and coriander seeds. The original recipe made use of a 1 black cardamon (cracked open) but I prefer to leave this one out. Roast for 1 minute until fragrant. Make sure the spices don’t burn. Place everything in a spice pouch and then transfer into the chicken pot. Note: if you are replacing coriander seed with cloves, add the cloves 20 minutes prior to end of the cook to maximize the flavor.
4. Put 2 liters if water into the chicken pot with the ginger, onion and spice pouch. Put 2 tsp salt. Bring to boil then turn to low heat and simmer for 20-25 minutes.
5. After 20-25 minutes, check if chicken is cooked through. Try to poke with a pork and see if the juice coming out is still pinkish.
6. Once you see that it is cooked, turn off heat and take the chicken out. Put it in an ice bath to stop the cooking. Once cooled, pick out the meat of the chicken off the bones and set aside.
7. Return the chicken bones and carcass into the pot and simmer for 45-60 minutes. You may want to add more salt as preferred. Add the cloves (if using) 20 minutes prior to turning the heat off.
8. To serve, put the pho rice noodles in a bowl. Top with shredded chicken meat and garnish with thinly sliced onion, bean sprouts, coriander leaves and chopped spring onion. Ladle 1-2 cups of the soup base. Serve hot.
9. Done and ready to serve!

You can't do this with chicken eggs. The idea here is to have a complete egg. This crazy soft boiled egg thing going on in your mouth. Drop your quail eggs in gently. Simmer for exactly two and a half minutes.

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