Pho Ga Vietnamese Chicken Noodle Soup
- 1 whole organic chicken (4-5lbs)
- 1 whole onion, unpeeled and cut in half
- 3-inch chunk of ginger, unpeeled
- (A) Broth spices
- 2 tbl whole coriander seeds
- 4 whole cloves
- 2 whole star anise
- 2 tbl sugar (or rock sugar)
- 2 tbl fish sauce
- small bunch of cilantro stems only, tied in bunch with twine
- (B) Accompaniments at table
- 1 lb dried rice noodles (about 1/4″ wide)
- 2 cups bean sprouts, washed & tails pinched off
- cilantro tops – leaves and tender stems
- 1/2 cup shaved red onions
- 1/2 lime, cut into 4 wedges
- Sriracha hot sauce
- Hoisin sauce
- sliced chili
- Produce
- Cilantro stems only (1 small bunch)
- Cilantro tops, stems leaves and tender (1)
- Ginger (1 3-inch chunk)
- Lime (1/2)
- Onion, whole (1)
- Red onions (1/2 cup)
- Meat
- Chicken (4-5lbs), whole organic (1)
- Canned Goods
- Chili (1)
- Condiments
- Fish sauce (2 tbl)
- Hoisin sauce (1)
- Sriracha hot sauce (1)
- Cooking & Baking
- Broth spices (1)
- Cloves, whole (4)
- Coriander seeds, whole (2 tbl)
- Star anise, whole (2)
- Sugar (2 tbl)
- Pasta & Grains
- Rice noodles, dried (1 lb)
- Other
- (B) Accompaniments at table
- 2 cups bean sprouts, washed & tails pinched off
Preparation
Read recipe preparation on steamykitchen.com
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Published July 14, 2007 (5 years ago).
86 people saved this recipe.
