Vietnamese Chicken Noodle Soup Food

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.

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 NOODLE SOUP (PHO GA)

Steps:

• Heat oil in a small fry pan on medium heat and gently cook shallots and garlic until caramelised and golden brown (about 4-5 minutes).
• In a large-size pot combine caramelised shallots and garlic, lemongrass, ginger, Chinese five-spice, sugar, fish sauce, chicken stock and chicken breasts. Cover with a lid and bring to a very gentle simmer. Simmer very gently for about 15 m
• Meanwhile, prep the vegetables and cook the noodles according to packet 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. 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 carrot, spring onion, bean sprouts, herbs, crispy shallots and kaffir lime leaf. Serve with a lime wedge to squeeze over, and more fish sauce and chilli to add to taste.

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.

CHEAT N' EAT VIETNAMESE CHICKEN SOUP

Steps:

• Soak noodles in very hot tap water.
• While noodles are soaking, cut chicken into thin julienne strips.
• Heat oil in deep skillet over medium-high heat; add chicken; garlic, ginger, and pepper flakes.
• Cook, stirring for 1 minute; then add broth and fish sauce and bring to a boil.
• Reduce heat to medium and simmer until chicken is done, about 8 minutes.
• Drain noodles and cut into short pieces, about 1-1 1/2 inches long.
• Arrange noodles in bottom of bowls; ladle soup over the top and sprinkle with cilantro, onion, and basil.
• Serve with"Tuong Ot Sriracha" (Viet hot sauce), or chile paste, if desired.

VIETNAMESE CHICKEN NOODLE SOUP

Steps:

• Chicken stock:
• Bring chicken, onion, carrots, celery, and 5 quarts water to a boil in a large heavy pot. Reduce heat and simmer, skimming surface occasionally, until broth is flavorful and reduced by one-fourth, about 2 hours.
• Strain stock through a fine-mesh sieve into a large bowl; discard solids. (You should have about 4 quarts). Let cool, then cover and chill.
• DO AHEAD: Stock can be made 5 days ahead. Let cool, then cover and chill.
• Soup:
• Rub chicken legs with five-spice powder, grated ginger, 1 tablespoon salt, and 1 tablespoon sugar; let sit 15 minutes.
• Meanwhile, heat broiler. Spread out halved ginger and onions on a rimmed baking sheet and broil, turning occasionally, until charred all over, 15-20 minutes. Add lemongrass, cardamom, star anise, cinnamon, and cloves to onions and ginger and broil until lightly charred and fragrant, about 1 minute.
• Transfer onion mixture to a large heavy pot. Add chicken stock and fish sauce and bring to a boil. Add seasoned chicken, reduce heat, and simmer until chicken is just cooked through, 20-25 minutes.
• Using tongs, transfer chicken to a plate. Let cool slightly, then remove skin and bones; discard. Shred meat. Continue to simmer broth until it reduces slightly and flavors concentrate, 50-60 minutes. Season with more salt and/or sugar, if desired. Strain into a large bowl or clean pot.
• Cook noodles according to package directions. Using tongs or a spider, transfer noodles to a colander and run under cold water to stop cooking; set aside. (Keep pot of boiling water handy for reheating noodles.)
• Just before serving, return noodle cooking water to a boil. Place noodles in a fine-mesh sieve and lower into hot water to reheat, 30 seconds.
• Divide noodles among warm bowls and add shredded chicken and bean sprouts. Ladle hot broth over, dividing evenly. Serve with Spicy Pickled Shallots, herbs, and lime wedges for squeezing over.
• DO AHEAD: Seasoned chicken broth can be made 2 days ahead. Let cool, then cover and chill. Bring to a boil before serving.