Pho Ga
Total Time: 1 hourYield: 6 Servings
Source: www.recipetineats.com
Category: Soup
Ingredients
1 tablespoon Vegetable Oil2 whole Onions (halved, unpeeled)
1 whole Ginger (2 inch, sliced, unpeeled)
8 cups Water
3 pounds Chicken Thighs (bone-in, skin on)
1 whole Cilantro (bunch)
5 whole Star Anise
1 whole Cinnamon Stick
4 whole Cloves
2 teaspoons Fennel Seeds
2 teaspoons Coriander Seeds
2 tablespoons Fish Sauce (plus 2 teaspoons)
2 tablespoons Sugar
3⁄4 teaspoons Salt
1 pound Rice Stick Noodles
4 whole Green Onions (sliced)
2 cups Bean Sprouts (rinsed and drained)
1 whole Lime (sliced in wedges)
1⁄2 cup Thai Basil (torn)
Directions
- Heat oil in a large pot over high heat. Place ginger and onion facedown, leave undisturbed for 2 minutes until they blacken. Turn and leave for another 2 minutes.
- In the pot add water, chicken, half bunch cilantro, anise, cinnamon, cloves, fennel, coriander, fish sauce, and sugar. Bring it a simmer, then lower heat so it's simmering VERY gently with the lid on, opened a crack.
- Simmer gently for 90 minutes. Scoop off scum (dirty foam) that rises to surface once or twice during the simmering.
- Remove chicken, then strain broth into a clean pot, you should have 6 cups of broth. If you have more, simmer to reduce. If less, top it off with water.
- In a separate pot cook rice noodles according to package directions. Once cooked rinse noodles under cold water to remove starch and divide among soup bowls.
- Meanwhile, remove bones and skin from chicken and shred. Add chicken on top of noodles.
- Bring broth to a gentle simmer, and add salt. Broth should be slightly on the salty side - it dilutes when you add the noodles. Keep broth warm until ready to serve.
- Ladle hot soup over bowls with noodles and chicken. Top with green onions, remaining cilantro, bean sprouts, lime, and Thai basil.