Pho Ga: Chicken Noodle Soup
These are very hot little firecrackers from the orient. They can be used to add spice to almost any oriental dish. They dry very easily and can be stored and used this way for a long time.
Ingredients:
11 oz Rice Noodles (cooked as per manufacturer’s instructions)
2 Pieces Skinless and Boneless Chicken Breasts, blanched
Bean Sprouts, lightly blanched
1 Red Onion, peeled and thinly sliced
Asian/Thai Basil
Fresh Coriander Leaves
Red or Thai Chiles, sliced
Lime Wedges
Fish Sauce, if necessary
Soup Base
:
1 ½ Kg Chicken Carcass and Legs, blanched
12 Cups Water
1 Yellow Onion, charred, and peeled
1 Piece Ginger (about 2 ½ inches), charred, and peeled
1 Small Daikon, chopped
4 Star Anise, toasted
4 Whole Cloves, toasted
1 Pc Cassia Bark, toasted
15 White Peppercorns, toasted
5 Tbsp Fish Sauce
1 oz Rock Sugar
Sea Salt, to taste
Instructions:
Make the soup base combine the chicken bones and legs, onion, ginger, daikon, star anise, cloves, Cassia bark, and peppercorns, in a large stockpot. Bring the stock to a boil, lower the heat, skimming frequently, and simmer for about 1 ½ hour.
Strain the stock into another pot and mix in the fish sauce, rock sugar, and the blanched chicken breast. Bring it back to the boil, reduce heat and simmer for another 20 minutes. Remove the chicken breast, and let cool before shredding the meat. Continue to simmer the soup for another 20 minutes, and then season the soup with sea salt.
To serve divide the cooked rice noodles among 6 bowls. Top each with the broth, chicken meat, herbs, bean sprouts, onion, chilies, lime wedges, and some fish sauce, if desired.
Serves 6
From seasaltwithfood.com