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Pho Ga Chicken Noodle Soup

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Ingredients

Adjust Servings:
4 quarts water
1 bunch green onion, dark green cut off for soup, white and light green thinly sliced for garnish
2 pieces fresh ginger, 2 inches each, left whole and crushed
1 tablespoon sea salt (to taste)
3 lbs chicken breast halves, bone & skin on
3 1/2 lbs chicken wings, backs, and necks
2 tablespoons light brown sugar
1 (16 ounce) package rice vermicelli, soaked in hot water for 30 minutes and drained
1 bunch fresh cilantro, chopped
1 bunch fresh thai basil
3 cups fresh mung bean sprouts
1 lime, cut into 6 wedges
1 jalapeno, stemmed and thinly sliced (remove seeds first, if you like)
2 tablespoons fish sauce
chili-garlic sauce, such as sriracha (for serving)

Nutritional information

1300.3
Calories
575 g
Calories From Fat
63.9 g
Total Fat
18.1 g
Saturated Fat
349.2 mg
Cholesterol
2136.9 mg
Sodium
73.7 g
Carbs
3.2 g
Dietary Fiber
7.6 g
Sugars
100.9 g
Protein
1303g
Serving Size

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Pho Ga Chicken Noodle Soup

Features:
    Cuisine:

    Adapted from Vietnamese Home Cooking.
    To save on time get the stock cooking and shred the cooked chicken and chop garnishes while you wait.

    • 230 min
    • Serves 6
    • Easy

    Ingredients

    Directions

    Share

    Pho Ga (Chicken Noodle Soup), Adapted from Vietnamese Home Cooking To save on time get the stock cooking and shred the cooked chicken and chop garnishes while you wait , Excellent recipe that lends itself to variations Lots of flavor used homemade chicken stock I had on hand, so skipped the wings, necks, etc I just added the ginger and green onion tops to it and simmered for about an hour used boneless, skinless chicken breast and poached it in the broth before shredding From there on in I followed the recipe Loved the cilantro and basil and also added some Red Rooster chili-garlic sauce Would be good with tofu instead of chicken, and also with shiitakes Made for ZWT 9


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    Steps

    1
    Done

    In a Soup Pot, Bring the Water, Scallions, Ginger, and Salt to a Boil.

    2
    Done

    Add the Chicken Breasts and Return to a Boil. Skim Well.

    3
    Done

    Lower Heat and Simmer For 15 Minutes.

    4
    Done

    Turn the Burner Off, Cover the Pan, and Let the Chicken Sit For 15 Minutes.

    5
    Done

    Transfer the Chicken to a Bowl of Ice Water. Let It Sit For 15 Minutes More.

    6
    Done

    Meanwhile, Put the Chicken Wings, Backs, and Necks Into a Large Heatproof Bowl. Bring a Tea Kettle of Water to a Boil and Pour It Over the Chicken Pieces. Let It Sit For 15 Minutes. Drain the Chicken and Rinse With Cold Water.

    7
    Done

    Add the Chicken Pieces and Brown Sugar to the Pot of Stock from the Breasts.

    8
    Done

    Return the Liquid to a Boil. Skim the Surface Thoroughly. Cook, Skimming Often, For 1 1/2 Hours.

    9
    Done

    With a Large Slotted Spoon, Remove the Chicken Pieces, Ginger, and Scallions.

    10
    Done

    Drain the Chicken Breasts, Pat Them Dry, and Discard the Skin and Bones.

    11
    Done

    Shred the Meat With Your Hands. Add It and the Noodles to the Pot of Chicken Stock. Add a Small Handful of Scallions and Half the Cilantro. Ladle the Soup Into Bowls and Serve With Thai Basil, Sprouts, Lime, Jalapeno, Fish Sauce, and Chili-Garlic Sauce.

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    Taylor Wong

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