Pho Ga - Chicken noodle soup (yields: 10 bowls)
Ingredients
Method
1. Clean chicken thoroughly.
2. Mix salt with water, wash chicken in salt water.
a. Drain chicken well.
3. Rub a tablespoon of salt and some MSG inside the chicken cavity .
4. Place chicken in a pot, submerge in water.
a. Add some salt and sugar.
5. Bring to near-boil heat (about 70 degrees Celsius) and add a bit of seasoning salt.
6. Bring to boil, turn heat off and leave chicken in the hot broth for 10-15 minutes.
a. Take chicken out of pot to cool.
b. Take all the flesh off the chicken, put the bones back to the pot, bring to boil, then simmer for 2 to 3 hours.
7. Grill shallots and ginger till cooked through.
a. Remove skin of ginger and onion.
b. Gently bruise.
8. 30 minutes before serving.
a. Add a ladle of fish sauce.
9. Boil a pot of water.
a. Cook or blanch the noodle stick in the boiling water according to instruction.
b. Divide in to bowls, add shredded chicken flesh.
10. Top with chopped herbs, spring onion and thinly sliced onions.
a. Ladle the broth over and its ready to serve.
- 1 Chicken (1.5 - 2 kg) already cleaned
- Ginger (1 small root)
- Herbs (mints, coriander)
- Rice stick noodles (1.5 kg)
- Shallots (3-4 pieces)
- Spring onions
- Seasoning salt
- Sugar
- Coarse Salt
- Salt
- MSG
Method
1. Clean chicken thoroughly.
2. Mix salt with water, wash chicken in salt water.
a. Drain chicken well.
3. Rub a tablespoon of salt and some MSG inside the chicken cavity .
4. Place chicken in a pot, submerge in water.
a. Add some salt and sugar.
5. Bring to near-boil heat (about 70 degrees Celsius) and add a bit of seasoning salt.
6. Bring to boil, turn heat off and leave chicken in the hot broth for 10-15 minutes.
a. Take chicken out of pot to cool.
b. Take all the flesh off the chicken, put the bones back to the pot, bring to boil, then simmer for 2 to 3 hours.
7. Grill shallots and ginger till cooked through.
a. Remove skin of ginger and onion.
b. Gently bruise.
8. 30 minutes before serving.
a. Add a ladle of fish sauce.
9. Boil a pot of water.
a. Cook or blanch the noodle stick in the boiling water according to instruction.
b. Divide in to bowls, add shredded chicken flesh.
10. Top with chopped herbs, spring onion and thinly sliced onions.
a. Ladle the broth over and its ready to serve.