Pho is a Vietnamese noodle soup consisting of broth, rice noodles, herbs and meat. Pho is a popular food in Vietnam and has won over the hearts of other cultures as well. For example, whenever I visit Paris, I would not only enjoy the baguettes and macaroons there, but I will also always go to Pho 13 for a delicious bowl of Pho Ga. This is the chicken version of the Pho Beef, which is much easier to prepare.
The recipe that I am sharing today is from the awesome recipetin. This recipe is easy and doesn’t need a lot of preparation time. You can put everything in the pan and continue what you were doing for the day. Perfect for a work from home or study day.
P.S: As it took me a lot of time to take a nice picture, the noodle “drank” the water, therefore my experience is to eat and serve immediately ^^!
| Prep Time | 10 minutes |
| Cook Time | 90 minutes |
| Servings |
people
|
- 1/2 tbsp oil
- 1 onion sliced in half
- 2.5 cm sliced ginger
- 1 litre water
- 750 grams chicken thighs with bones
- 1 small bunch coriander
- 2 star anise pods 3 small or 2 large ones
- 1/2 cinnamon stick or 1 small cinnamon stick
- 2 cloves (kruidnagel in Dutch)
- 1 tsp fennel seeds
- 1 tsp coriander seeds
- 4 tsp fish sauce
- 3 tsp white sugar
- 1/3 tsp salt
- 200 grams dried rice noodles can be adjusted according to your own appetite.
- 1 green onions stems finely sliced
- 1.5 cups brean sprouts
- 1 small bunch each mint/coriander or thai basil
- 1 limes cut into 4 wedges
- Hoisin sauce optional
- Sriracha optional
- Red chillies optional
Ingredients
Charred Aromatics
Soup broth
Noodle + toppings
|
|
- Heat oil in a large pan over high heat. Char onion and ginger by placing facedown and leave undisturbed for 2 minutes until they blacken. Turn and leave for another 2 minutes.
- Add water and all other ingredients except salt under "Soup broth" to the pan. Heat the pan until it simmers and then lower the heat, until it's simmering very gently with the lid on.
- Simmer for 1.5 hours. Remove the chicken, then strain broth into a clean pot. In the end you should have 750 ml water left, top it up if you have less or simmer to reduce.
- Add salt, then turn the heat off once it simmers.
- Shred chicken meat from the bones, you can use two forks to do that. The traditional Pho Ga should have the chicken skin removed, but as I like it, I left them on.
- Prepare noodles per packet direction right before serving and drain the excess water very well.
- Place noodle in bowls, top it up with chicken and add the toppings, add a squeeze of lime into the broth and sauce to your own preference.
For my other noodle related recipe, click here for my Japanese ramen recipe and here for my Japchae recipe!
I hope that you will give this Pho Ga recipe a try! If you do, take a picture and tag me on @angiesrecipereview in your feed or stories and I will share your creations on my story.
Thank you for visiting my blog! If you want to stay connected, follow @angiesrecipereview on Instagram or my Pinterest account.
Submit your review | |
