VIETNAMESE PHO GA (CHICKEN)
Coming from a Vietnamese family, we have to find ways to cook traditional food on the fly and this is a recipe that my mom came up with years ago. Serve with your choice of garnishes - bean sprouts, Thai basil, chiles, etc. You can also make this kho - which is dry in Vietnamese - essentially putting the broth on the side and serving the noodles with the sauce recipe.
Provided by yvette362
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Time 1h46m
Yield 8
Number Of Ingredients 7
Steps:
- Cover noodles with cold water; set aside to soak, about 30 minutes.
- Place chicken, ginger, star anise, and monosodium glutamate in a large pot. Sprinkle with salt and cover with water. Cook over medium heat until juices run clear, about 40 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C).
- Remove chicken from pot and cool until easily handled, 15 to 20 minutes. Remove skin and shred chicken meat.
- Drain noodles. Bring a large pot of water to a boil. Cook noodles in boiling water, stirring occasionally, until noodles are tender yet firm to the bite, 1 to 2 minutes. Drain and divide among serving bowls.
- Top noodles with shredded chicken and ladle in broth.
Nutrition Facts : Calories 372.9 calories, Carbohydrate 47 g, Cholesterol 46.1 mg, Fat 11.4 g, Fiber 1 g, Protein 17.7 g, SaturatedFat 3.1 g, Sodium 760.7 mg
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