Vietnamese 'Pho Ga' Chicken Noodle Soup | Thuy Pham-Kelly





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Published on Jan 5, 2016

Please welcome Thuy from http://www.thelittlevietkitchen.com with her traditional Pho Ga recipe made even more healthy for the new year. A whole chicken cooked in spicy, fragrant broth served with soft rice noodles, shaves of spring onion and a whole lot more. Check out our 10 Healthy Meals to Kick-Start 2016 : http://jamieol.com/10meals

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(Serves 4-6)

1 Chicken (Free Range & Corn-Fed ideally)
200g Pho Noodles
5 Star Anise
1 Teaspoon Coriander Seeds
2 Unpeeled Onions
20g Unpeeled Ginger
6 Inch Span of Daikon Radish, peeled
6 Stems Sweet Basil (or Thai Basil)
500g Bean Sprouts
6 Stems Spring Onions
2 Chilli Peppers
2 Limes
6 Shallots
1 Teaspoon Fish Sauce
4g Rock Sugar
1 Teaspoon Salt
10ml Hoisin Sauce
10ml Sriracha Sauce

Roast the ginger and onions for approximately 5 minutes on an open flame, until you see the juice of the onion bubbling on the surface and the ginger is fully blackened. Then clean under a cold tap and peel the blackened outer layer.

In a dry pan roast the spices on a medium heat for 2 minutes.

Bring 3 litres of water to boil and add the whole chicken, the daikon and the roasted onions and ginger. Place the roasted spices into a strainer and position carefully at the bottom of the pot. Lower the heat and simmer for 1 hour.

Once an hour has passed remove all the ingredients from the pot and carefully remove the foam from the surface of the broth.

Place the chicken to one side to cool.

Add the fish sauce, salt and sugar to the broth and leave to simmer for a further 30 minutes.

Soak the pho noodles in lukewarm water for 20 minutes. Drain and place into a pot of boiling water for 3 minutes. Drain well and leave to cool.

Take a handful of noodles and place into a bowl, adding a small handful of bean sprouts. Tear the chicken into large chunks and place on top. Now pour the broth into the bowl laving a small amount of room for the herbs.

Remove the top and bottom of the spring onions and slice very thinly lengthwise. Soak in cold water for 5 minutes until they curl up, then drain and place on top of the chicken.

Sprinkle on a teaspoon of chopped spring onions, a couple of sliced chillies, 3 or 4 stems of sweet basil and a handful of dried shallots.

Lastly squeeze 1/4 of lime into the broth to balance the flavours and serve with a hoisin and Sriracha dipping sauce.

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