Yes, I have sadly – maybe gladly for you – ended vegetarian week. But to make up for it, I decided on the most delicious dish.
The most popular and favorable Vietnamese dish must be pho. Even those who have never had Vietnamese pho have probably heard of pho. Now I bring to you a very easy to make pho recipes that can impress. Originally, I wanted to make the pho from total scratch. As I was at the Asian supermarket, I stumbled upon a pre-made spice bag from a very famous pho restarant (Pho Hoa). I decided to try it out….we all need shortcut days right? I promise I will make the full on pho ga another day!
Anyways, the soup turned out pretty decent! Satisfies my pho cravings and ok to serve to non-pho snobs. I think definitely family servable as well. So here it is….easy pho ga!
Easy Pho Ga ie. Vietnamese chicken noodle soup 🙂
- 1 whole chicken – salted
- 1 onion – halved
- 1 ginger root – halved
- 2 carrots – cut into 1 in half pieces
- 2 small lumps of rock sugar – these come in 1lb boxes; my box calls it “rock candy – yellow”
- Pho Hoa spices/Gia Vi Pho
- 3 Star Anise
- Chicken broth or Chicken soup base – I like the Quoc Viet cot sup ga
- 1 pkg of pho noodles – fresh or dry (fresh is better if served day of)
- 3 green onion
- 1 pkg of Bo vien/Beef balls (optional)
- 1/4 white onion
- Toppings (all optional): Thai basil (purple basil), hoisin sauce,sriracha sauce, beansprouts
A few hours before serving
1. Cut up Chicken, leaving the innards in a small bowl to set aside.
2. Put entire chicken, 1 halved onion, and ginger root in a large pot full of water. Bring to a hard boil.
3. You will start to see fat form on top. Scoop out any and discard.
4. Add in the carrots, rock sugar, and ~3 Tbsp of salt. Let sugar dissolve. Taste – add any more rock sugar (in small increments – smaller lumps) and salt if necessary.
5. Add the spice bag and about 2-3 star anise. Let broth boil for about 15 minutes or until chicken is fully cooked.
6. Take out all the pieces of chicken, leaving the neck and bottom portion of the chicken inside (the part we don’t eat – it lies under the breast).
7. Separate meat from bone. You may choose to leave some parts you like intact (such wings and legs if you would like it served that way). If you see some pieces are still uncooked, put it back in the pot for another 15 minutes. Separate meat and bone in different bowls (yes! save the bones!)
***Try to use gloves when handling chicken because chicken is very prone to bacteria
7. Salt the giblets and place them, bones, and any other meat you do wish to eat back into the broth.
8. Reduce heat to medium and let simmer for half more hour.
9. Taste! It may be bland…add any chicken broth or soup base in place of salt if needed. Add sugar if necessary. Take off heat and place the meat back in. Let soak for about 1 hour.
1. Bring the pot back a simmer on medium heat. Take out any edible meat again while doing so.
2. Take the pho noodles and place it in water (fresh or dry). I usually find the noodles a little to long, so I like to cut the package in half.
3. Slice up all chicken meat desired.
4. Take green onion and cut them to separate the white part from the green. With the white, slice in half lengthwise and put into broth. Chop up the green and set aside in a bowl.
5. Take you white onion and very thinly slice. Place aside in a bowl.
6. Optional: Cut the beef balls in half and place them into the simmering soup.
7. Take out the pho noodles and separate into serving bowls. Microwave each bowl for 1 minute.
8. Top each bowl of pho with a little bit of green and white onion. Scoop out all the beef balls and distribute them into the bowls. Distribute the sliced chicken meat as well.
9. Take out all carrots and throw away (or eat them). This prevents them from crumbling in the broth. Take out all spices and bones as well.
10. Ladle soup into bowls. Top with fresh ground pepper and serve! Hoisin sauce and sriracha are used often as dipping sauce or mixed into the broth. Basil and bean sprounts are also popular optional toppings.