Vietnamese Chicken Noodle Soup

BANGSAMORO HALAL DISH

with Maria Fhebie Ortil

The Bangsamoro Halal Cuisine has already gone several places in South East Asia exploring halal cuisine that can be introduced into the kitchen of Bangsamoro houses.

We are now in Volume 2, 16th issue of Philippine Muslim Today and I would like to introduce in this issue the Vietnamese Chicken Noodle Soup known as Pho Ga.

Pho Ga (Vietnamese Chicken Noodle Soup) – is a delicious pho recipe made with chicken stock, chicken, rice noodles, and several herbs. Thus making the taste really not only unique and delicious but truly an Asian taste due to mixture of several sumptuous herbs like basil leaves, cinnamon, ginger, and cilantro leaves.

Vietnamese Chicken Noodle Soup

INGREDIENTS
FOR THE BROTH:

2 yellow onions, cut in half
2 oz. (60 g) fresh ginger, crushed
3 sticks cinnamon
2 tablespoons coriander seeds
1 tablespoon peppercorns
10 star anise
1 tablespoon cardamom
2 2 lb. (1 kg) whole organic chickens
3 lb. (1.5 kg) organic chicken bones
2 carrots
1/2 bunch celery
2 daikon radishes
1/4 head green cabbage
6 qt. (6 L) filtered water
3 1/2 tablespoons fish sauce, best quality, low-sodium, for example: Red Boat Fish

Sauce
1 oz. (28 g) rock sugar

NOODLES:
1 lb. (450 g) fresh noodles
1 lb. (450 g) bean sprouts
shredded cooked chicken breasts, from above
12 sprigs Thai basil
12 fresh cilantro leaves
3 Thai chilies, thinly sliced
1 red onion, sliced paper thin
1 cup (60 g) green onions, chopped
1 cup (32 g) chopped cilantro
1 cup (160 g) roasted shallots, can be bought in any Asian market
Black pepper to taste
2 limes, cut into wedges

Hot sauce
Hoisin sauce

INSTRUCTIONS
BROTH:

  1. Place the onions and ginger directly on a medium-hot grill.
  2. Using tongs, rotate onion and ginger occasionally, cooking until slightly soft. Set aside.
  3. Put cinnamon sticks, coriander seeds, peppercorns, star anise, and cardamom in a dry skillet and toast for five minutes to release the oil.
  4. To achieve a clear broth, put both chicken and bones in a 10 quart soup pot. Fill water to cover the chicken.
  5. Bring to a boil over high heat; let it boil vigorously for 3 minutes to release the impurities.
  6. Pour the chicken and water into a clean sink, and then rinse the chicken and bones with cold water to wash off all residue.
  7. Clean out the same pot and return the chicken and bones into the pot with grilled onions, ginger, all toasted spices, and vegetables.
  8. Pour in the water. Bring to a boil over high heat and then lower the heat to simmer.
  9. Use a ladle to skim off any scum that rises to the top. Simmer for 45 minutes.
  10. Remove the four chicken breasts and set aside. Continue simmering broth for one and a half hours.
  11. Strain the broth through a fine mesh sieve.
  12. Add fish sauce and sugar, adjusting to suit your taste.

NOODLES:

  1. Place fresh noodles in a colander or strainer and dip in boiling water for 30 seconds. Drain well.
  2. Untangle noodles and divide into eight portions.
  3. In each of eight bowls, place bean sprouts, noodles, chicken breast, basil, all of the cilantro, chilies, onions, green onions, shallots, and pepper.
  4. Pour hot broth on top.
  5. Add lime juice, hot sauce, and hoisin sauce to taste.

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