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Recipe for

Pho ga (revisited)

PictureIngredientsStepsTips

Ingredients

Broth

  • 1-2 litres of chicken stock
  • 1 onion halved but not sliced
  • 1 thumb size piece of ginger halved
  • 1 bulb of garlic halved horizontally
  • 5 star anise
  • 5 green cardamon pods split or crushed
  • 4 cloves
  • 2 tsp coriander seeds
  • 2 tsp fennel seeds
  • 1 stick of cinnamon
  • 2-3 tbsp of fish sauce
  • 1 tsp sugar – see notes
  • 1 small bunch of fresh coriander
  • salt and pepper to taste

Finished bowl

  • Enough flat rice noodles for 2
  • Strained broth
  • Leftover chicken, shredded and warmed in broth – see notes
  • A handful of beansprouts
  • 1 thinly sliced red onion
  • 2 sliced green chillies
  • Optional toppings – see notes
  • Optional condiments – see notes

Steps

Broth

  1. Heat a decent sized pan until medium-hot
  2. Add onion cut face down into a dry pan
  3. Add ginger, again, cut sized down into the same pan
  4. Cook until charred, try not to move or jostle the things but peek every now and then if you need to. See notes.
  5. Once blackened, add your chicken stock
  6. Add the rest of the broth ingredients, bring up to a boil then reduce heat to a simmer.
  7. Let this cook for at least 30 minutes, add more stock or water occasionally if you need to.

The bowl

  1. Cook noodles for about 1 minute less than the packet will suggest.
  2. Rinse hot cooked noodles under cold water and plunge into a bowl of OTHER cold water until read to use. Or use straight away if your timing is bob-ob.
  3. Blanch your beansprouts (lol) in boiling water and refresh in ice cold water.
  4. Portion noodles out into big bowls and ladle over hot broth.
  5. Top your bowl with chicken and beansprouts and freshly sliced chillies.
  6. Add other toppings.
  7. Slurp and be well.

Tips

  • There was too much sugar, it doesn't need it, at all. A tsp will help bring out the sweet notes of the chicken and onion.
  • A dry pan makes the onion and ginger char, not fry, we learn from our mistakes.
  • Add more fish sauce if you like.
  • It should be slightly salty, so add salt too if you need to.
  • A squeeze of lime is almost the noodles legal right.

A project of love and passion Made by Sheppard.