PHO GA (VIETNAMESE CHICKEN NOODLE SOUP)

Pho Ga (Vietnamese Chicken Noodle Soup) image

Provided by kitty.rock

Time 1h10m

Yield 4 , 4 serving(s)

Number Of Ingredients 17

1 three pound chicken, rinsed and dried
water, as needed
2 three-inch pieces fresh ginger, 1 halved, the second grated with a microplane
2 onions, cut in half
3 whole cloves
star anise
3 cinnamon sticks
1 tablespoon fish sauce
1 teaspoon black peppercorns
0.5 (10 ounce) bag rice noodles, thin
2 scallions, thinly sliced
1 cup fresh cilantro, chopped
2 full stems of fresh mint
2 full stems Thai basil
2 limes, cut into wedges
kosher salt
basil

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