VIETNAMESE CHICKEN PHO RECIPE: CHICKEN NOODLE SOUP
Vietnamese Chicken Pho Ga - A tasty and fragrant chicken noodle soup full of vibrant flavours.
Provided by Hope Pearce
Categories Main Course
Time 1h10m
Number Of Ingredients 20
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.
Nutrition Facts : Calories 491 calories, Carbohydrate 37 grams carbohydrates, Cholesterol 105 milligrams cholesterol, Fat 22 grams fat, Fiber 5 grams fiber, Protein 37 grams protein, SaturatedFat 6 grams saturated fat, ServingSize 1, Sodium 1002 grams sodium, Sugar 6 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 13 grams unsaturated fat
PHO GA (VIETNAMESE CHICKEN NOODLE SOUP)
"You can judge how good a Pho soup is by how much concentrated flavor is packed in the broth while still retaining a clean, uncloudy, clear broth. There are 2 very important steps to a clear but intense broth - 1) parboiling the chicken to get rid of the impurities 2) charring the ginger and onion for a naturally sweet, robust flavor." This recipe by Nathan Lyon and posted for ZWT6.
Provided by kitty.rock
Categories Vietnamese
Time 1h10m
Yield 4 , 4 serving(s)
Number Of Ingredients 17
Steps:
- In a heavy large pot over high heat add onions, cut end down, and 2 ginger halves. Allow to blacken. Add peppercorns, star anise, cinnamon, and cloves.
- Then add the chicken and enough cold water to cover. Bring to a boil over high heat. Once water comes to a boil, add the fish sauce, allow to boil for 1 minute more then reduce the heat to low.
- Simmer, partially covered, until the chicken is cooked, 25-30 minutes. Do not overcook the chicken as it will be cooked further upon service.
- Remove chicken from broth and set aside to cool. When cool enough to handle safely, remove the meat from the bones, shred coarsely and set aside. Discard the bones. Strain the broth into a second pot and discard the solids.
- Meanwhile, soak the rice noodles in a large bowl of cold water for 10 minutes. Bring a large pot of water to a boil. Add the noodles and cook until they are almost done, al dente, about 2 minutes. Drain and rinse the noodles with cold water to remove excess starch. Drain well.
- In large bowls, serve the noodles over a bed of fresh ginger, bean sprouts, Thai basil, fresh mint, cilantro, basil, and fresh lime juice. Top with pulled chicken. Lastly, ladle the hot broth over top and serve.
Nutrition Facts : Calories 661.5, Fat 35, SaturatedFat 10, Cholesterol 172.5, Sodium 578.3, Carbohydrate 39.5, Fiber 2.6, Sugar 3.3, Protein 45.2
ASIAN CHICKEN AND SNOW PEA NOODLE BOWL
A noodle bowl is basically a soup. This recipe can easily be changed to a beef noodle bowl, buy substituting beef for the chicken and beef broth for the chicken broth. The original recipe calls for tofu, but I don't eat this. Hard-headed, I guess. If you want it vegetarian use the tofu and vegetable broth. Additional bouillon powder can be added if you like the broth more flavorful.
Provided by threeovens
Categories Clear Soup
Time 30m
Yield 4 bowls, 4 serving(s)
Number Of Ingredients 11
Steps:
- Bring broth to a boil in a large saucepan over high heat.
- Stir in vermicelli or other noodle, return to boil.
- Reduce heat to medium high and simmer about 6 minutes.
- Stir in chicken, snow peas, carrots and chili sauce.
- Simmer about 2 minutes.
- Remove from heat and stir in green onions, cilantro, lime juice, soy sauce and ginger.
- Serve immediately.
Nutrition Facts : Calories 284.4, Fat 6.2, SaturatedFat 1.6, Cholesterol 42.6, Sodium 1180.6, Carbohydrate 29.9, Fiber 3, Sugar 4.6, Protein 25.7
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