Chicken Rice Noodle Soup (Pho Ga)
Serves 4 to 6 as part of a shared feast
   2 kg chicken bones, washed and dried
   50g ginger, roughly chopped
   1 small onion, unpeeled and halved
   Half small daikon radish (about 200g), cut into 5cm pieces
   100ml fish sauce
   60g rock sugar or granulated white sugar
   1 tablespoon salt
Infusion bag
   3 Chinese cardamom pods, bruised
   2 pieces cassia bark
   4 star anise
Serving garnishes
   150g fresh round rice noodles
   1 x white-cooked chicken, bones discarded and meat shredded
   Chopped Thai basil and coriander leaves
   Chopped green onion
   Thinly sliced red onion
   Chopped fresh red chillies
   Bean sprouts
   Lime wedges
   Fish sauce

For the infusion bag, wrap spices in a piece of muslin, then tie with kitchen string to secure.
   Place chicken bones and 5 litres of water in a large stockpot, then bring to the boil over high heat, skimming frequently. Reduce heat to low and simmer, skimming frequently, for 40 minutes.
   Add ginger, onion, daikon and infusion bag to stock and continue to simmer over low heat for 2 hours, occasionally skimming the surface to remove impurities. If you find the liquid is evaporating quickly, add some boiling water to top up the stock.
   Remove and discard chicken bones, then add fish sauce, sugar and salt and cook for another 30 minutes.
   Strain stock into a clean pan and keep warm.
   Place noodles on a plate in the microwave and heat for 30 seconds on high or until hot (or blanch in a saucepan of boiling water until tender) then drain and divide among 4-6 bowls.
   Add about half a cup shredded chicken meat to each bowl, then pour over some hot stock and serve with chopped herbs, green onion, red onion, chillies, bean sprouts, lime wedges and fish sauce to the side for people to add as they like.

From Little Vietnam. By Nhut Huynh. Published by Lantern.
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