Pho Ga - Vietnamese Chicken Noodle Soup Recipe

Name: Pho Ga - Vietnamese Chicken Noodle Soup Recipe
Yield: 4
Ingredients: 1 whole organic chicken (4-5lbs); 1 whole onion, unpeeled and cut in half; 3-inch chunk of ginger, unpeeled; (A) Broth spices; 2 tbl whole coriander seeds; 4 whole cloves; 2 whole star anise; 2 tbl sugar (or rock sugar); 2 tbl fish sauce; small bunch of cilantro stems only, tied in bunch with twine; (B) Accompaniments at table; 1 lb dried rice noodles (about 1/4" wide); 2 cups bean sprouts, washed & tails pinched off; cilantro tops - leaves and tender stems; 1/2 cup shaved red onions; 1/2 lime, cut into 4 wedges; Sriracha hot sauce; Hoisin sauce; sliced chili

Pho Ga - Vietnamese Chicken Noodle Soup Recipe was pinched from <a href="http://steamykitchen.com/139-vietnamese-chicken-noodle-soup-pho-ga.html" target="_blank">steamykitchen.com.</a>

"You can judge how good a Pho soup is by how much concentrated flavor is packed in the broth while still retaining a clean, uncloudy, clear broth. I like my Pho without Sriracha hot sauce or Hoisin sauce....I really enjoy the purity of the chicken broth without anything to hide its flavor and aroma. There are 2 very important steps to a clear but intense broth - 1) parboiling the chicken to get rid of the impurities 2) charring the ginger and onion for a naturally sweet, robust flavor. A note on fish sauce - I prefer the Three Crabs brand. Choose a fish sauce light in color...it should look like brewed tea. Anything darker than that (looking like Coca Cola) is inferior quality. Three Crabs fish sauce contains gluten, please check labels if you are making GF substitutions...."

INGREDIENTS

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1 whole organic chicken (4-5lbs)

•

1 whole onion, unpeeled and cut in half

•

3-inch chunk of ginger, unpeeled

•

(A) Broth spices

•

2 tbl whole coriander seeds

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4 whole cloves

•

2 whole star anise

•

2 tbl sugar (or rock sugar)

•

2 tbl fish sauce

•

small bunch of cilantro stems only, tied in bunch with twine

•

(B) Accompaniments at table

•

1 lb dried rice noodles (about 1/4" wide)

•

2 cups bean sprouts, washed & tails pinched off

•

cilantro tops - leaves and tender stems

•

1/2 cup shaved red onions

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1/2 lime, cut into 4 wedges

•

Sriracha hot sauce

•

Hoisin sauce

•

sliced chili

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