Classic Chicken Pho Phơ Ga Food

PHO GA (VIETNAMESE CHICKEN NOODLE SOUP)

Steps:

• Cut the hen into 8 pieces and discard any excess fat. Rinse chicken bones and necks with cold water and place in a stockpot. Add the water and ginger and bring to a boil. Skim any foam that rises to the surface. Reduce the heat to a low simmer and cook for 3 hours; do not allow the liquid to boil to ensure a clear broth.
• Remove and discard the hen and bones. Strain the broth through a fine mesh sieve or chinois lined with cheesecloth. Return the broth to a large soup pot and continue to simmer until reduced to a volume of 2 1/2 or 3 quarts. Season with salt, to taste, and keep hot while you assemble the remaining ingredients.
• Prepare the rice vermicelli according to package directions. Once done, transfer to a colander and drain well. Rinse well under cold running water. Drain thoroughly before using. (The noodles may be prepared up to this point 2 hours ahead of serving.)
• When ready to serve the soup, for each serving ladle 2 cups of the hot broth into a large soup bowl. Quickly dip the cooked noodles in the remaining hot broth to rewarm, then place a handful of noodles in each bowl. Divide the sliced chicken breast between the bowls, laying the slices over the top of the noodles. Serve the soup immediately, with the fresh cilantro, basil, mint, bean sprouts, lime wedges and jalapeno peppers in baskets on the table for each person to garnish their own soup, as desired. Add chili sauce or fish sauce, to taste, if desired.

VIETNAMESE CHICKEN PHO SOUP (PHO GA)

Steps:

• Char onion & ginger - Heat oil in a 6 litre / 6 quart pot (Note 5) over high heat. Place ginger and onion facedown, leave undisturbed for 2 minutes until they blacken. Turn and leave for another 2 minutes.
• Put everything in pot - Add water and remaining Broth ingredients EXCEPT salt. Bring it a simmer, then lower heat so it's simmering VERY gently with the lid on, but open a crack (Note 6).
• Simmer gently 1.5 hours. Scoop off scum (dirty foam) that rises to surface once or twice during the simmering.
• Strain & measure - Remove chicken, then strain broth into a clean pot - you should have 1.5 litres / 1.5 quarts. If you have more, simmer to reduce. If less, top it up with water.
• Salt broth - Add salt, bring broth to a gentle simmer. Broth should be slightly on the salty side - it dilutes when you add the noodles.
• Keep broth warm until ready to serve
• Shred chicken meat, discard bones and skin. (Note 6 Leftover Chicken ideas)
• Place Toppings out on the table.
• Reheat chicken (can briefly dunk in broth!).
• Prepare noodles per packet directions, just prior to serving. Drain very well (excess water dilutes broth).
• Place noodle in bowls. Top with chicken, ladle over 375ml / 1.5 cups broth. Sprinkle with green onion.
• Pile on Toppings of choice, add a squeeze of lime into the broth. Consume immediately!

PHở Gà (VIETNAMESE CHICKEN NOODLES SOUP)

Steps:

• Toast cinnamon and star anise in a dry skillet over medium high heat to release their aroma, about 2 to 3 minutes.
• In same skillet, place whole onion and ginger and roast them over hight heat until their blackened outside and oozing their juice, about 10 to 15 minutes.
• Remove from heat; slice ginger into 1/4-inch thick and peel onion. Remove onion's tip and root but make sure they are holding their shape so it will be easy to remove later on.
• Remove all of chicken gizzards and everything from inside of whole chicken and rinse under cold water. Place chicken in a large pot and pour 12 cups cold water, add salt, sugar, roasted onion and ginger slices. (We are not adding spices yet.) Cover, bring it to boil. Hard boil soup for 10 to 15 minutes, and meanwhile skimming scums on surface of soup carefully without stirring soup. (Do not stir soup, it will make cloudy looking broth)Cover, reduce heat to low and simmer for 1 hour. skimming as needed.
• After simmer 1 hour, remove chicken from soup and shock in a large bowl of ice water. This process will make chicken texture more pleasure and nice.
• Now, set aside cooked chicken and add toasted spices into soup along with 2 to 3 tsp. fish sauce to your taste. Simmer for additional 30 minutes, without cover.
• Meanwhile, prepare chicken, fried shallot, noodles and garnishes. You can either shred chicken meat, as I did in the video or slice them.
• To make fried shallot, heat a large skillet over medium heat; add oil and spread shallot into oil evenly. Cook until light golden, and you still see some white part of shallot, about 2 to 3 minutes. Remove from heat and place on a paper towel lined plate. Be careful not to turn them into brown to dark brown, their taste will be very bitter.
• Cook rice noodles by following directions of package you are using. If you are using dry rice noodles, it will take 5 to 8 minutes. After cooked, it needs to rinse under warm water to get rid of extra starch. If you are using fresh rice noodles, it will take less than a minute.
• Chop green onion and cilantro to sprinkle on top of soup. Slice chili if you are using any. Cut lime into wedges. Wash bean sprouts under hot water and drain. Also wash and set aside of all other herbs you are serving with, I like Thai basil, extra cilantro and culantro. In a serving plate, place bean sprouts, chili, lime and extra whole herbs to serve with pho.
• By the time your soup suppose to be done. Take all solid ingredients out from soup.
• Now, let's assemble Pho Ga! In a large serving bowl, place cooked rice noodles. Place chicken pieces, chopped green onion and cilantro. Pour soup, enough to cover noodles. Sprinkle fried shallot right on top and serve with a vegetable plate and sauces. Let your guest to assemble rest of soup by adding any vegetable of their choice and sauces. I like to dip my meat pieces into sauce, but you can also add into your soup.

VIETNAMESE CHICKEN PHO RECIPE: CHICKEN NOODLE SOUP

Steps:

• In a small saucepan add the oil and gently saute the onion and ginger for a couple of minutes until golden. Set aside.
• Clean and rinse the chicken in cold water, remove excess fat and roughly cut into four pieces.
• In a large pot place the chicken and top with enough cold water to cover the chicken. Add the onions, ginger, spices, fish sauce and salt. Bring to a boil and then simmer over a low heat uncovered for 25 minutes. Discard any scum that comes to the surface.
• Check the chicken is cooked, remove with tongs and set aside for shredding into bite sized pieces.
• Add the bones back into the broth and simmer (don't let boil) for another 25 minutes to 60 minutes if time permits.
• Meanwhile prepare any fresh vegetables and cook the rice noodles according to the packet, do not over cook.
• Once the broth is cooked discard the bones and strain the broth through a sieve. Taste and season with more fish sauce if needed.
• Assemble the cooked noodles into bowls. Top with the shredded chicken. Pour the chicken broth evenly over each bowl. Top with carrot, mung beans, fresh herbs and fresh chili as desired.
• Serve with a lime wedge and chili sauce if desired.

CLASSIC PHO

Steps:

• Have the broth at a simmer in a soup pot.
• Bring a large pot of water to a boil and add the noodles. Cook until just al dente, firm to the bite, following the timing instructions on the package (my wide noodles take about 5 minutes). Drain and divide among 6 large soup bowls. Ladle in a generous amount of hot broth. Sprinkle on half the cilantro, the shallots, half the basil leaves and the green onions. Pass the bean sprouts, chopped chilies, the remaining basil and cilantro, mint sprigs and the lime wedges. Serve with chopsticks for the noodles and soup spoons for the broth.

CLASSIC CHICKEN PHO (PHở GÀ)

Steps:

• Make the broth:
• Char, peel, and prep the ginger and onion: Use medium heat on a gas or electric coil burner, medium-hot heat on an outdoor grill or barbecue, or the broil setting in an oven (have the rack in the top or second position). Regardless, let the skin get a little splotchy with black; use tongs to occasionally rotate the ginger and onion (or shallot) and to grab and discard any flyaway skin. When working indoors, turn on the exhaust fan and open a window. To steady the aromatics on the stove, use a small grilling rack, heavy-duty broiling rack, or oven-safe cooling rack.
• Monitor the aromatics because they char at different rates due to their uneven size and shape. After 10 to 15 minutes, they'll have softened slightly and become sweetly fragrant. Bubbling at the root or stem ends may happen. You do not have to blacken the entire surface. Remove from the heat and let cool for about 10 minutes.
• Remove the charred skin from the cooled onions or shallots, and as needed, rinse under running water to dislodge stubborn dark bits. Trim off and discard the blackened root and stem ends; halve or quarter each and set aside.
• Use a vegetable peeler or the edge of a teaspoon to remove the ginger skin. Rinse under warm water to remove blackened bits. Halve the ginger lengthwise, cut into chunks, then bruise lightly (use the broad side of a knife or a meat mallet). Set aside to add to the stockpot.
• When shopping, select firm, solid onions or shallots. If using shallots, big ones endure the charring best. Choose ginger that's relatively straight; side knobs and little branches make it harder to char and peel. To avoid feeling rushed, char and peel the aromatics a day in advance and refrigerate; cut and bruise before using. Set aside.
• Prep the chicken parts:
• Wield a heavy cleaver or knife suitable for chopping bones to whack the bones and parts: Break them partway or all the way through to expose the marrow, making the cuts at 1 1/2-inch (3.75 cm) intervals. Work efficiently, with the flatter side of each part facing down. Direct the action from your wrist (not elbow). Imagine vanquishing a foe.
• Switch attention to the whole chicken. Look in the body cavity for the neck, heart, gizzard, and liver. If included, add the neck (first give it a few whacks), heart, and gizzard to the parts bowl; the liver may dirty and impart an off flavor, so save it for something else.
• Since wings tend to fall off during cooking, detach each one: bend it back (like a long arm stretch) and cut off at the shoulder/armpit joint. Whack each wing a few times and add to the parts bowl. Set the wingless bird aside.
• To achieve a clear broth, parboil and rinse the chicken parts; use a medium stockpot, about 12-quart (12 l) capacity. After rinsing off the impurities, quickly scrub the pot, and return the parts to it. Add the wingless chicken, breast side up. Pour in the water and make sure the chicken is submerged. Partially cover and bring to a boil over high heat. Uncover and lower the heat to gently simmer.
• Use a ladle or skimmer to remove scum that rises to the top. Add the ginger and onions, plus the coriander seeds, cloves, cilantro, rock sugar, and salt. Readjust the heat to gently simmer uncovered.
• After 25 minutes, the wingless chicken should be cooked; its flesh should feel firm yet still yield a bit to the touch. Use tongs to grab and transfer the chicken to a large bowl. Flush it with cold water, drain well, then set aside for 15 to 20 minutes to cool. Meanwhile, keep the broth simmering.
• When the chicken can be handled, use a knife to remove each breast half and the whole legs (thigh and drumstick). Don't cut these pieces further, or they'll lose their succulence. Set on a plate to cool completely, then cover, and refrigerate for up to 3 days or freeze for up to 3 months; bring to room temperature for bowl assembly.
• Return the leftover carcass and remaining bony bits to the stockpot. Adjust the heat to gently simmer for 1 1/2 hours longer. Total simmering time is roughly 2 1/4 hours, depending on the chicken's cooling time.
• When done, let rest for 20 minutes to settle the impurities and further concentrate the flavor. Skim some fat from the broth, then use a slotted spoon to remove most of the bony parts, dumping them into a bowl for refuse. Strain the broth through a muslin-lined mesh strainer positioned over a large pot. Discard the solids. You should yield about 4 quarts (4 l).
• If using the broth right away, season it with the fish sauce and extra salt. When making the broth ahead, partially cover the unseasoned broth, let cool, then refrigerate for up to 3 days or freeze for up to 3 months; reheat and season before using.
• Prep and assemble the bowls:
• About 30 minutes before serving, ready ingredients for the bowls. Soak dried noodles in hot water until pliable and opaque; drain, rinse, then let drain well. If using fresh noodles, untangle or separate them, and snip as needed. Divide them among 8 soup bowls.
• Prep the chicken, discarding the skin, if you want. Set aside. Place the onion, green onion, and cilantro in separate bowls and line them up with the noodles and pepper for a pho assembly line.
• Bring the broth to a simmer over medium heat. At the same time, fill a pot with water and bring to a rolling boil for the noodles.
• For each bowl, place a portion of the noodles in a noodle strainer or mesh sieve and dunk in the boiling water. When the noodles are soft, 5 to 60 seconds, pull the strainer from the water, shaking it to let water drain back into the pot. Empty the noodles into a bowl. Top with chicken, then add the onion, green onion, and cilantro. Finish with pepper.
• Taste and check the broth flavor again, adjust if desired, then raise the heat and bring it to boil. Ladle about 2 cups (480 ml) of broth into each bowl. Serve immediately with extras at the table.

VIETNAMESE CHICKEN NOODLE SOUP

Steps:

• Heat the oil in a small frying pan on medium heat and gently cook the shallots and garlic until caramelised and golden brown (about 4-5 mins).
• In a large saucepan, add the caramelised shallots and garlic, lemongrass, ginger, star anise, cinnamon stick, coriander seeds, Chinese five-spice, peppercorns, sugar, fish sauce, chicken stock and chicken breasts. Cover with a lid and bring to a very gentle simmer for about 15 mins.
• Meanwhile, cook the noodles, following pack instructions, until just cooked through (do not over-cook). Rinse under cold water to prevent them sticking together. Drain and divide between serving bowls.
• Strain the soup through a sieve. Discard the spices. Shred the chicken and keep to one side. Return soup to the pot and bring to a boil. Season to taste with more fish sauce if needed.
• To serve, ladle piping hot soup into bowls of noodles and chicken, and top with spring onion, carrot, bean sprouts, and herbs, plus the chilli, crispy shallots and kaffir lime leaf if using. Serve with a lime wedge to squeeze over, and more fish sauce and chilli to taste.