Pho Ga, Vietnamese Chicken Noodle Soup
Pho Ga, Vietnamese Chicken Noodle Soup

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Pho Ga, Vietnamese Chicken Noodle Soup cuisine is really a dish that’s classified as an easy task to make. through the use of resources which are common around you, you may make it in simple actions. You may make it for family or friends events, and it could be introduced at different recognized functions actually. I am certain you will see lots of people who just like the Pho Ga, Vietnamese Chicken Noodle Soup dishes that you simply make.

Alright, don’t linger, let’s plan this pho ga, vietnamese chicken noodle soup formula with 27 components which are definitely easy to receive, and we have to process them at the very least through 21 methods. You should shell out a while on this, so the resulting food could be perfect.

Ingredients requirements for Pho Ga, Vietnamese Chicken Noodle Soup:
  1. You need Meat
  2. Give 500 g Chicken Thigh (On the Bone)
  3. Get of Chicken Breast Boneless (Optional)
  4. Take - Broth
  5. Give 1 - Knotted Chicken Stock Pod
  6. Take 4 Cups Water
  7. Take 5 TBPS Fish Sauce
  8. Take 1/2 of TPS Sugar
  9. Provide 2 TBPS Salt
  10. You need 1 Onion
  11. Prepare 2 Inches - Ginger
  12. Give 2 Bunches Spring Onions
  13. Get 3 Pods of Star Anise
  14. Require 3 - Cloves
  15. Need 1 for TBPS Black Pepper Corn
  16. Take 2 TBPS Coriander Seeds
  17. Get 1 Handful - Coriander
  18. Need for Noodles
  19. Provide 1 Packet for Pho Rice Noodles
  20. Provide of Garnish
  21. Require 3-4 Thai Basil
  22. Take 1 Lime
  23. Get Bean Sprouts
  24. Give for Coriander
  25. Require for Spring Onions
  26. Prepare of Mint
  27. Give - Birds Eye Chilli
Pho Ga, Vietnamese Chicken Noodle Soup how to cook:
  1. Soak in hot water for 20 - 25 mins until soft
  2. Drain and soak in cold water after
  3. Cook soaked noodles in a separate pot for 1 - 2 minutes once the broth is ready
  4. Roast or Char whole onion over an open fire on a stove & set aside
  5. Slice and smash 2 inches of ginger
  6. Cut 2 bunches of green onions in half and smash the ends.
  7. Pan toast star anise, cloves, black peppercorns & coriander seed till it’s fragrant.
  8. Add cut ginger, spring onions & coriander into the pan to fry.
  9. Put all toasted ingredients into a soup bag and place them into a soup pot.
  10. Add water, chicken stock, fish sauce, sugar, salt.
  11. Once boiling, add chicken in for 10 - 15 minutes
  12. Remove chicken from the broth after 10 - 15 mins. Shred meat off and set meat aside.
  13. Put bones & spare parts back into the pot to continue simmer for better broth
  14. Taste as it goes, feel free to add more fish sauce or salt for more taste.
  15. Put bean sprouts at the bottom of a serving bowl
  16. Put cooked noodles on top of the bean sprouts
  17. Lay meat on top
  18. Add broth in
  19. Lay spring onions, Thai basil, mint & coriander on top
  20. Squeeze a wedge of lime
  21. On a separate condiment saucer, dice chilli up and add fish sauce

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