Vietnamese Chicken Soup with Rice Noodles (Pho Ga) Recipe
This classic dish, called Pho Ga, is a staple in Vietnam. While the stock needs to cook for a while, it is otherwise extremely simple to make and explodes with unexpected flavors.
- 1 large chicken, 4-5 pounds, cut into 8-10 pieces.
- 3 quarts chicken stock
- 1 piece fresh ginger, about 2 inches long, cut into 4 pieces
- 1/2 pound rice vermicelli
- 1 bunch fresh cilantro washed, dried and torn into sprigs
- 1 bunch fresh basil leaves, washed and dried
- 1 bunch fresh mint washed, dried and torn into sprigs
- 2 cups fresh bean sprouts
- 3 limes, cut into quarters
- 2 to 3 fresh jalapeno peppers, sliced into 1/4 inch rounds
- Sriracha chili sauce
- Fish sauce
- Place the chicken and stock in a large pot with the ginger and bring to a rapid simmer.
- Reduce the heat to medium-low and simmer for about 1 hour, skimming surface as foam rises.
- Strain the broth through a fine mesh strainer and return the broth to a large soup pot.
- Season with salt to taste and keep hot.
- When the chicken is cool enough to handle, remove it from the bones and shred into large pieces. Discard the bones, skin, and ginger.
- While the stock is cooking, place the rice noodles in a large bowl and cover with hot water and let noodles soak for about an hour or until soft.
- Drain noodles and then rinse under cold running water.
- To serve the soup, ladle hot broth into large soup bowls.
- Dip the cooked noodles in the remaining hot broth to warm and then place a handful of noodles in each bowl.
- Divide the shredded chicken between the bowls and place on top of the noodles.
- Serve the soup immediately with the cilantro, basil, mint, bean sprouts, lime wedges, and jalapeno peppers in separate bowls so each person can garnish their soup as they like.
- Serve with chili sauce and fish sauce on the side.
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