Pho Ga (Vietnamese Chicken Noodle Soup)
ID: 4f9b3eba...
A comforting Vietnamese chicken noodle soup featuring a clear, aromatic broth infused with charred ginger and shallots, served with tender chicken, flat rice noodles, and a vibrant herb platter.
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🍳 調理の流れ
Clean the chicken, stuff it with spring onion and ginger, and simmer in seasoned water while constantly skimming the foam. → Char the ginger, shallots, cinnamon, and star anise; clean and place them in a spice bag with coriander roots, then simmer in the broth for the final 30 minutes. → Boil the rice noodles, drain, and rinse with cold then hot water to prevent sticking. → Debone the cooked chicken, slice the meat, return the bones to the broth, and prepare the fresh garnishes. → Place noodles, chicken, and garnishes in a bowl, pour the boiling hot broth over, and serve with fresh herbs.
調理手順
簡単な手順
Clean the chicken, stuff it with spring onion and ginger, and simmer in seasoned water while constantly skimming the foam. → Char the ginger, shallots, cinnamon, and star anise; clean and place them in a spice bag with coriander roots, then simmer in the broth for the final 30 minutes. → Boil the rice noodles, drain, and rinse with cold then hot water to prevent sticking. → Debone the cooked chicken, slice the meat, return the bones to the broth, and prepare the fresh garnishes. → Place noodles, chicken, and garnishes in a bowl, pour the boiling hot broth over, and serve with fresh herbs.
イントロ
A comforting Vietnamese chicken noodle soup featuring a clear, aromatic broth infused with charred ginger and shallots, served with tender chicken, flat rice noodles, and a vibrant herb platter.
ステップ 1
Rub salt thoroughly over the chicken skin, then rinse under cold running water to remove odors.
ステップ 2
Stuff 1 spring onion and 2 slices of ginger into the chicken's cavity for extra flavor.
ステップ 3
Place the stuffed chicken in a large pot with 4 liters of water, 1 tbsp salt, and 1 tsp chicken stock powder. Bring it to a boil.
ステップ 4
As the water comes to a boil, constantly skim off the foam and impurities rising to the top to keep the broth clear.
ステップ 5
Add 1 peeled medium yellow onion to the pot. Lower the heat to medium and simmer gently for 30 to 60 minutes depending on your chicken.
材料リスト
重要なメモ
Constantly skimming off the foam during the initial boil is essential for achieving a crystal clear broth.
Rinsing the boiled noodles under cold water stops the cooking process, while the subsequent hot water rinse helps them dry faster and prevents clumping.
Adding the aroma spice bag only 30 minutes before serving preserves a fresh, vibrant fragrance without making the broth bitter.
Soaking the sliced yellow onions in cold water removes their sharp, pungent bite while keeping them crisp.
Returning the chicken bones to the pot after deboning extracts every bit of flavor for a richer broth.
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