Pho Ga (Vietnamese) simply translates as Chicken Soup.
Before I made this soup we had a few days of eating rich, comforting meals, so I was on the search for something lighter for dinner and I came across this soup. It seemed easy, all the flavours going into it I liked, so I thought I'd try it.
Now originally it is a slow cooker recipe, but I just made it on the stove top. But if you wanted to make it in the slow cooker, use a 5 litre (20 cup) slow cooker and add the ingredients from the first step and cook, covered, on low, for 8 hours.
We love this. The broth was delicious and when you add all the sides to it, absolutely delicious.
Now I don't add the Thai basil leaves, as I don't like the flavour they add, but you add it if you like it. I also don't seed the long red chilli, as I like a little heat in the soup, but you do what you like.
So if you are looking for something simple to make for dinner, that is light, but full of flavour, you need to try this.
Before I made this soup we had a few days of eating rich, comforting meals, so I was on the search for something lighter for dinner and I came across this soup. It seemed easy, all the flavours going into it I liked, so I thought I'd try it.
Now originally it is a slow cooker recipe, but I just made it on the stove top. But if you wanted to make it in the slow cooker, use a 5 litre (20 cup) slow cooker and add the ingredients from the first step and cook, covered, on low, for 8 hours.
We love this. The broth was delicious and when you add all the sides to it, absolutely delicious.
Now I don't add the Thai basil leaves, as I don't like the flavour they add, but you add it if you like it. I also don't seed the long red chilli, as I like a little heat in the soup, but you do what you like.
So if you are looking for something simple to make for dinner, that is light, but full of flavour, you need to try this.
Recipe
Recipe adapted from The Australian Women's Weekly Cookbook 'The Slow Cooking Collection'
Serves 4
1.2kg whole chicken
1 large onion, chopped coarsely
5cm piece fresh ginger, sliced thinly
2 litres (8 cups) water
2 whole star anise
3 green onions, cut into 5cm lengths
2 cinnamon sticks
10cm stalk fresh lemon grass, bruised
1 tablespoon coriander seeds
1/4 cup (60ml) fish sauce
1/4 cup (60ml) lime juice
2 tablespoons brown sugar
200g rice stick noodles
2 cups (160g) bean sprouts
1/2 cup small fresh mint leaves
1/2 cup small fresh coriander leaves
1/2 cup fresh thai basil leaves
1 fresh long red chilli, seeded, sliced thinly lengthways
1 green onion, extra, sliced thinly
1 lime extra, for serving
Place chicken, onion, ginger, the water, star anise, green onion, cinnamon, lemongrass and coriander seeds in a large saucepan. Bring to the boil, reduce heat to low, bring to a slow simmer and simmer, covered, for 2 hours.
Carefully remove the chicken from the saucepan, then shred meat coarsely using two forks; discard skin and bones.
Add fish sauce, lime juice and sugar to the stock mixture in the saucepan; stir to combine. Strain the stock through a fine sieve into a another saucepan; discard solids.
Place noodles in a medium heatproof bowl, cover with boiling water and stand for 15 minutes or until tender; drain.
Divide noodles and shredded chicken among soup bowls. Ladle hot soup over noodles. Serve topped with sprouts, herbs, chilli and extra green onion. Serve with an lime cheek.
Serves 4
1.2kg whole chicken
1 large onion, chopped coarsely
5cm piece fresh ginger, sliced thinly
2 litres (8 cups) water
2 whole star anise
3 green onions, cut into 5cm lengths
2 cinnamon sticks
10cm stalk fresh lemon grass, bruised
1 tablespoon coriander seeds
1/4 cup (60ml) fish sauce
1/4 cup (60ml) lime juice
2 tablespoons brown sugar
200g rice stick noodles
2 cups (160g) bean sprouts
1/2 cup small fresh mint leaves
1/2 cup small fresh coriander leaves
1/2 cup fresh thai basil leaves
1 fresh long red chilli, seeded, sliced thinly lengthways
1 green onion, extra, sliced thinly
1 lime extra, for serving
Place chicken, onion, ginger, the water, star anise, green onion, cinnamon, lemongrass and coriander seeds in a large saucepan. Bring to the boil, reduce heat to low, bring to a slow simmer and simmer, covered, for 2 hours.
Carefully remove the chicken from the saucepan, then shred meat coarsely using two forks; discard skin and bones.
Add fish sauce, lime juice and sugar to the stock mixture in the saucepan; stir to combine. Strain the stock through a fine sieve into a another saucepan; discard solids.
Place noodles in a medium heatproof bowl, cover with boiling water and stand for 15 minutes or until tender; drain.
Divide noodles and shredded chicken among soup bowls. Ladle hot soup over noodles. Serve topped with sprouts, herbs, chilli and extra green onion. Serve with an lime cheek.
Enjoy!
To save the recipe to your favourites go to www.whatscookingella.com/pho-ga.html
Pin it: www.pinterest.com.au/pin/399413060703021499/
Pin it: www.pinterest.com.au/pin/399413060703021499/
RSS Feed