Pho Ga (Vietnamese Chicken Noodle Soup)
- 3-4 pound organic free-range chicken with offal
- 1 large onion peeled and cut in half
- 7 large cloves of garlic
- 60 grams of fresh ginger sliced in half lengthwise (about 3″ length)
- roots and stems of 1 bunch of cilantro
- 2 whole star anise
- 12 cloves
- 2″x1″ piece of cassia bark (a.k.a. Saigon Cinnamon)
- 1/2 teaspoon cracked white pepper
- 80g yellow rock sugar (light brown sugar also works)
- 2 tablespoons fish sauce
- 1 tablespoon salt (or to taste)
- 16 ounces dried phở noodles
- 1/2 small onion, very thinly sliced
- 2 scallions, chopped
- chopped cilantro (about 1/4 cup)
- 4 serrano chili peppers sliced thin (bird chilies or jalapenos work too)
- 1/4 cup rice or cider vinegar
- 1/4 teaspoon salt
- Produce
- Cilantro (1/4 cup)
- Garlic (7 large cloves)
- Ginger sliced in, fresh half (60 grams)
- Onion, large (1)
- Onion, small (1/2)
- Scallions (2)
- Serrano chili peppers (4)
- Meat
- Chicken with offal, organic free-range (3 pound)
- Condiments
- Fish sauce (2 tablespoons)
- Rice or cider vinegar (1/4 cup)
- Cooking & Baking
- Cloves (12)
- Rock sugar, yellow (80 g)
- Salt (1 1/8 tablespoon)
- Star anise, whole (2)
- White pepper, cracked (1/2 teaspoon)
- Pasta & Grains
- Phở noodles, dried (16 ounces)
- Other
- roots and stems of 1 bunch of cilantro
- 2″x1″ piece of cassia bark (a.k.a. Saigon Cinnamon)
Preparation
Read recipe preparation on norecipes.com
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Published December 23, 2010 (2 years ago).
29 people saved this recipe.
