DISH STORY
Phở – a Famous Vietnamese food you must try!
Pho is Vietnam’s most famous food all over the world. The magic of Pho is that while the broth looks completely unassuming, it’s actually full of complex spice flavours. That’s something special that makes it unforgettable and you just can stop eating it.
See more https://en.wikipedia.org/wiki/Pho
Chicken Pho – called Pho Ga in Vietnamese – is the chicken version of Beef Pho. If you are a Pho fan, you will love this version because it’s easier to make and easier to eat than Beef Pho.
INGREDIENTS
Ginger: 2 cm
Green onion: 2 medium-large
Cilantro: 15g
Coriander seeds: 1.5 teaspoonsSugar
Clove: 1 whole
Water: 2 cups (480ml)
Low-sodium Chicken broth: 3.5 – 4 cups (840ml to 1L)
Boneless, skinless chicken breast or thighs: 6 – 8 ounces (180g – 225g)
Sea salt: 1/2 teaspoons
Fish sauce: 2 – 3 teaspoons
Sugar: 1/2 teaspoon
Pepper: 1/2 teaspoon (optional)
Optional extras: bean sprouts, mint sprigs, basils, cilantro leaves, lime wedges, thinly-sliced chili peppers
‘Rice & More’ Rice Noodles: 5 ounces (150g)
See more Rice & More Rice Sticks
‘RICE & MORE’ RICE NOODLES COOKING GUIDELINES
- Boil rice noodles in water; stir to separate. Cook until barely tender to bites, 2 – 3 minutes.
- Take out and drain.
- If not using immediately, rinse to keep noodles sticking together, and drain again.
DIRECTIONS
Let’s cook together!
Prepare the broth ingredients:
- Ginger: peel and smack
- Green onion: thinly slice the green parts to get 2 – 3 teaspoon, for garnish. Cut the left-overs into pinkie-finger lengths; bruise, then add to ginger.
- Cilantro: coarsely chop the leafy top to get 2 tablespoon, for garnish. Set the left-over cilantro sprigs aside.
Toast the broth ingredients:
- In a 3 – 4L pot, toast the coriander seeds and clove over the medium heat until fragrant, 1 – 2 minutes.
- Add the mix of ginger & green onion; stir for 30 seconds, until aromatic.
- Add the broth and simmer:
- Slide the pot off heat, wait for 15 seconds, then pour in the broth.
- Add water, cilantro sprigs, chicken and salt. Bring to a boil over high heat, then lower the heat to gently simmer.
- Remove the chicken from broth once cooked, after 5 – 10 minutes
- Continue to simmer the broth without the chicken for about 15 – 20 minutes (total: 30 minutes simmering time)
- Shred the chicken into bite-size pieces. Cover closely to prevent drying
Strain the broth:
- When the broth is done, pour it through a fine-mesh strainer positioned over a 2-quart (2-liter) pot; line the strainer with muslin for superclear broth. Discard the solids. You should have about 4 cups.
- Season with fish sauce and sugar (or maple syrup), if needed, to create a strong savory-sweet note.
Finish the Pho:
- Bring the strain broth to a boil with low heat while you arrange the chicken on top of the noodles and garnish with the chopped green onion, cilantro and pepper.
- Taste and adjust the broth’s saltiness one last time.
- Pour the broth into chicken noodles bowl and enjoy with any extras if you like.
