vietnamese chicken soup

There are few things in life as satisfying as a good bowl of authentic pho ga. Chicken noodle soup cranked up to 10.

authentic pho ga - vietnamese chicken noodle soup

ginger

onion

3-4 lb whole chicken (grain-fed, air chilled)

chicken stock (homemade

1/2 inch piece of ginger (not the roasted ginger)

green onions

tsp kosher salt

Tbsp brown sugar

chicken

ginger and onion

fish sauce

oz rice noodles

shallot

Pre-heat your oven to 350F.

Roast the onion and ginger for 1 hour.

Let cool. Slice the onion in half and the ginger into 1/2 inch pieces.

The aromatics

In a 5-6 quart dutch oven or pot combine the whole chicken, 4-5 green onions, the 1/2 inch piece of ginger and the salt. Add 8 cups of stock plus enough water to cover the chicken. If you can't quite cover the chicken start it breast side down.

Bring to a simmer and poach for about 20 minutes (breast side down if needed). Flip the bird and continue to poach until the chicken reaches about 155F in the breast and 165F in the thigh - about 10 minutes. Use an instant read thermometer - there's no other safe way to do this. The chicken will continue to cook after you remove it from the broth so give yourself some room. You are going for a final internal temperature of 165F in the breast and 175F in the thigh.

Set the chicken aside to cool enough to handle. Remove chicken from the bones. You don't have to be perfect. You have lots of chicken.

The chicken

Remove and discard the 1/2 inch piece of ginger. Keep the stock and green onion in the pot.

Return the chicken bones to the pot along with the roasted ginger and onion.

Add the brown sugar.

Let simmer 3-4 hours, loosely covered.

Strain. You should have about 10 cups of broth. If you have less, add some water to make up for evaporation.

Refrigerate until ready for use. If you refrigerate you can skim the fat and reserve. That way you can add a tsp or so per bowl as they do in Vietnam.

When ready to serve heat the broth to just below a boil and add the fish sauce. This is where the final seasoning happens. Your broth may still under-salted. Decide for yourself. Start adding salt a half a tsp at a time. You want it pretty salty - adding in the chicken and the noodles blunts the saltiness some.

The broth

Do your prep. Slice or shred the chicken. Cut up some green onion. Prep your herbs. Slice your shallot as thinly as you possibly can. Slice some red chili. Cut up the lime. Pre-heat your bowls. Make sure your broth is good and hot. Have it all ready to go. Once you start things go fast and cold pho is not good pho.

Pho ga

Here's a trick to cook rice noodles for pho that I found buried at the bottom of an Epicurious recipe. Soak your rice noodles in cold water for about 30 minutes.

At the same time, bring a large pot of water to a boil.

Put the soaked noodles in a big strainer and drop it into the boiling water.

Stir the noodles and start checking them for texture after about 30 seconds. They should be done in under a minute. You want them slightly toothy as they will cook a bit more in the broth.

When you have them how you want them, pull the noodles and divide into 4 bowls.

Top the noodles with the chicken and sprinkle with green onions and sliced shallots.

Pour 1/4 of the broth into each bowl.

Serve with the condiments on the table to let people flavour their pho as they like it.

Cook the noodles

Vietnamese flavours take centre stage in this chicken and cabbage soup—think star anise, cilantro and more. The broth is brightened by fresh aromatics, which create a more complex, layered dish.

Whole Chicken and Spiced Cabbage Soup

water

chicken (1.6 kg approx)

green onions (halved lengthwise)

g ginger (thinly sliced (skin on) (6-inches/15 cm approx))

whole head garlic (halved crosswise)

red finger chili (halved lengthwise)

onion (quartered (skin on))

green coriander seeds

((optional))

star anise

cinnamon

cilantro stems

tbsp kosher salt

½ tsp whole black peppercorns

napa cabbage (cored (under 450 g))

limes (juiced)

tsp sesame oil

cilantro leaves

sesame oil

chili oil

lime wedges

Thai basil leaves

To extra-large Dutch oven or stockpot, add 10 cups cold water, chicken (breast side up), green onions, ginger, garlic, chili, onion, coriander seeds (if using), cloves (if using), star anise, cinnamon sticks, cilantro stems, salt and peppercorns. Bring to a boil over medium-high. Reduce heat, cover and simmer until chicken is tender, about 60 minutes.

Remove chicken to rimmed baking sheet. Strain broth into extra-large bowl, discarding solids. Return broth to pot. Stir in in thick white cabbage pieces and cook over medium heat for 5 minutes.; add remaining cabage and cook for 2 to 3 minutes.

Remove chicken skin and, using tongs and fork, carefully tear meat into large pieces; set aside. Simmer broth until hot, about 5 minutes. Remove from heat; stir in fish sauce, lime juice and sesame oil. Return chicken to pot.

To serve, divide soup among bowls. Garnish with green onions, cilantro leaves, sesame oil, chili oil (if using), lime wedges and Thai basil (if using).

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authentic pho ga - vietnamese chick...

Whole Chicken and Spiced Cabbage So...

Top 2 vietnamese chicken soup recipes from across the web

The most viewed vietnamese chicken soup recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

authentic pho ga - vietnamese chick...

Whole Chicken and Spiced Cabbage So...

The most viewed vietnamese chicken soup recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine