Vietnamese Noodle Soup (Phở Gà)
Beef phở is most commonly associated with Vietnamese noodle soup, but there are variations of phở with pork, chicken and even seafood. This chicken version features a light broth, rice noodles, tender poached chicken and fragrant herbs. Chicken phở is less complex than its rich beef counterpart, but that is exactly what it is about. The broth is cooked for much less time, and the flavors that develop are cleaner and brighter. Serve garnishes on the side and add a little at a time as you eat your soup. Sometimes, Chinese crullers are served alongside.
Ingredients 14
5 cm pieces ginger, peeled, cut into thick slices
6 Asian shallots
1.35 kg whole chicken, quartered
2.9 l water
1 tbsp coriander seeds, toasted
15 g rock sugar
670 g rice noodles, fresh, soaked and drained
40 g white onion, thinly sliced, for garnish
30 g spring onion, sliced, for garnish
20 g cilantro, roughly chopped, for garnish
80 g Vietnamese coriander, roughly chopped, for garnish
180 g mung bean sprouts, for garnish
1 red chili pepper, thinly sliced, for garnish
2 limes, cut into wedges, for garnish
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Method 7
Preheat the oven to 180°C (350°F). Place the and in a small roasting pan and roast for 30 minutes, or until the shallots are tender. Remove from the oven and leave to cool. When cool, peel the shallots and cut the ginger into thin slices. Set aside.
Place the in a large pot and add enough to cover the chicken. Bring to a simmer and cook for 3–4 minutes, then strain the water and place the chicken back in the pot.
Add the or stock, , and and bring to a gentle simmer over a medium heat. Simmer until the pieces are cooked, about 7–10 minutes for the breasts and 15–18 minutes for the legs and thighs. The meat should separate from the end of the leg bone when cooked, a thermometer will read 74°C (165°F) when inserted into the thickest part of the thigh or breast and the juices of the chicken will run clear.
When the is cooked, remove from the pot and leave to cool. Put the pot back over a low heat, partially cover with the lid and continue cooking very gently for 1 hour. After 1 hour, stir in the until it has dissolved. Season with salt to taste.
When the is cool, remove all the meat in large chunks and discard the skin and bones. Set the meat aside.
Soak the in a large bowl of room temperature water for 30 minutes, then drain. Bring a large pot of water to the boil, add the soaked noodles and cook for 1–2 minutes until tender. Drain the noodles and rinse off the excess starch under cool water, then divide among four bowls. Slice the and add to the bowls.
Pour the hot broth over the and and serve garnished with sliced , , , , , and .
