Vietnamese Pho Ga Receipe
Although there is much debate around using chicken in a dish which is traditionally meat based there can be no doubting that it is delicious. Whilst its beef counterpart has a rich flavour this dish is light and the chicken soaks up the flavour of the broth, which, after all is the centerpiece of any great pho dish. Pho Ga is served all over Vietnam and is a flavourful delight for any asian food enthusiast.
Ingredients in this oriental food recipe.
- 6 chicken thighs
- 6 chicken drumsticks
- 3 chicken breasts
- 6 chicken wings
- 4 litres of water with chicken stock
- 4 tablespoons of fish sauce
- 2 tablespoons of rock salt
- 2 tablespoons of brown sugar
- 2 tablespoons of coriander seeds
- 6 cloves
- 800g of flat rice noodles
- pepper to taste
- 3 white onions
- pepper to taste
- 6 spring onions
- 2 bunches of fresh coriander
- 1 bunch of fresh mint
- 200g bean sprouts
- 3 small red chillis
- 6 limes cut into wedges
- 1 bunch fresh basil
- half a ginger root
1. Peel the onions and ginger and grill, rotating until they are starting to burn on the outside (this is best done outside on a charcoal fire) but can be done inside.
2. Let the onions and ginger cool and then remove the skin of the ginger and the outer layer of the onion and bruise to release flavour.
3. Prepare the chicken broth in a large pan. Add the chicken thighs, drumsticks and wings and boil vigorously for about 5 minutes with a lid on to retain the moisture.
4. Add the onions, ginger, salt, fish sauce, sugar, coriander seeds and a bunch of coriander and simmer for 1 hour 30 minutes.
5. Cover the noodles with hot tap water and soak for 15 to 20 minutes. Strain the broth to remove any of the bits.
5. Add the chicken back to the broth and within the simmering broth shred the chicken slghtly and add the mint, basil, 3 red chillis (sliced) and beansprouts and onion slices.
6. Take the noodles and distribute evenly between the 6 bowls.
7. Remove the chicken and distribute evenly amongst the 6 bowls.