Pho ga (Vietnamese soup with rice noodles and chicken)

soups 586 Last Update: Jul 22, 2021 Created: Jul 22, 2021 0 0 0

1 old soup chicken (approx. 2.3 kg) 900 gr. chicken bones or chicken necks 1 boiled chicken breast, cut into thin slices (2 halves) 4 l. cold water 30 gr. mashed fresh ginger 2 tsp. salt 225 gr. rice noodles (ban) 8 - 12 sprigs of fresh cilantro for decorating the soup 4 - 8 sprigs of fresh basil for decorating the soup 4 sprigs of fresh mint for decorating the soup 2 tbsp. fresh bean sprouts for decorating the soup 2 lime wedges to decorate the soup 2 - 3 sliced fresh jalapenos, serrano or Thai chili peppers to decorate the soup Sriracha chili sauce, fish sauce for serving

Cut the chicken into 8 pieces and discard the excess fat. Rinse chicken bones and necks with cold water and place in a saucepan. Add water and ginger and bring to a boil. Remove the foam from the surface. Reduce heat to simmer the broth and simmer for 3 hours. Do not simmer the liquid too much to make the broth clear. Take out the chicken and bones. Strain the broth through a fine mesh sieve or a conical sieve lined with cheesecloth. Pour the broth back into a large soup pot and cook until it boils down to 2.5 to 3 liters. Season with salt to taste and keep hot while you cook the other ingredients.
Prepare rice noodles according to package directions. When the noodles are done, transfer them to a colander and strain well. Rinse under running cold water. Strain thoroughly before use. (The noodles can be cooked up to this point 2 hours before serving.) Immediately before serving the soup, pour 2 tbsp each into a large tureen. hot broth per serving. Quickly dip the cooked noodles into the remaining hot broth to reheat, then add a handful of noodles to each bowl.
Divide the sliced chicken into bowls, spreading the slices over the noodles. Serve the soup straight away with fresh cilantro, basil, mint, bean sprouts, lime slices, and jalapenos in baskets on the table for each person so guests can decorate the soup as they wish. Optionally add chili sauce or fish sauce to taste.

Pho ga (Vietnamese soup with rice noodles and chicken)

1 old soup chicken (approx. 2.3 kg) 900 gr. chicken bones or chicken necks 1 boiled chicken breast, cut into thin slices (2 halves) 4 l. cold water 30 gr. mashed fresh ginger 2 tsp. salt 225 gr. rice noodles (ban) 8 - 12 sprigs of fresh cilantro for decorating the soup 4 - 8 sprigs of fresh basil for decorating the soup 4 sprigs of fresh mint for decorating the soup 2 tbsp. fresh bean sprouts for decorating the soup 2 lime wedges to decorate the soup 2 - 3 sliced fresh jalapenos, serrano or Thai chili peppers to decorate the soup Sriracha chili sauce, fish sauce for serving

Cut the chicken into 8 pieces and discard the excess fat. Rinse chicken bones and necks with cold water and place in a saucepan. Add water and ginger and bring to a boil. Remove the foam from the surface. Reduce heat to simmer the broth and simmer for 3 hours. Do not simmer the liquid too much to make the broth clear. Take out the chicken and bones. Strain the broth through a fine mesh sieve or a conical sieve lined with cheesecloth. Pour the broth back into a large soup pot and cook until it boils down to 2.5 to 3 liters. Season with salt to taste and keep hot while you cook the other ingredients.
Prepare rice noodles according to package directions. When the noodles are done, transfer them to a colander and strain well. Rinse under running cold water. Strain thoroughly before use. (The noodles can be cooked up to this point 2 hours before serving.) Immediately before serving the soup, pour 2 tbsp each into a large tureen. hot broth per serving. Quickly dip the cooked noodles into the remaining hot broth to reheat, then add a handful of noodles to each bowl.
Divide the sliced chicken into bowls, spreading the slices over the noodles. Serve the soup straight away with fresh cilantro, basil, mint, bean sprouts, lime slices, and jalapenos in baskets on the table for each person so guests can decorate the soup as they wish. Optionally add chili sauce or fish sauce to taste.