PHO GA (VIETNAMESE CHICKEN NOODLE SOUP)
Provided by Food Network
Categories main-dish
Time 3h
Yield 4 to 6 main course servings
Number Of Ingredients 15
Steps:
- Cut the hen into 8 pieces and discard any excess fat. Rinse chicken bones and necks with cold water and place in a stockpot. Add the water and ginger and bring to a boil. Skim any foam that rises to the surface. Reduce the heat to a low simmer and cook for 3 hours; do not allow the liquid to boil to ensure a clear broth.
- Remove and discard the hen and bones. Strain the broth through a fine mesh sieve or chinois lined with cheesecloth. Return the broth to a large soup pot and continue to simmer until reduced to a volume of 2 1/2 or 3 quarts. Season with salt, to taste, and keep hot while you assemble the remaining ingredients.
- Prepare the rice vermicelli according to package directions. Once done, transfer to a colander and drain well. Rinse well under cold running water. Drain thoroughly before using. (The noodles may be prepared up to this point 2 hours ahead of serving.)
- When ready to serve the soup, for each serving ladle 2 cups of the hot broth into a large soup bowl. Quickly dip the cooked noodles in the remaining hot broth to rewarm, then place a handful of noodles in each bowl. Divide the sliced chicken breast between the bowls, laying the slices over the top of the noodles. Serve the soup immediately, with the fresh cilantro, basil, mint, bean sprouts, lime wedges and jalapeno peppers in baskets on the table for each person to garnish their own soup, as desired. Add chili sauce or fish sauce, to taste, if desired.
VIETNAMESE CHICKEN PHO RECIPE: CHICKEN NOODLE SOUP
Vietnamese Chicken Pho Ga - A tasty and fragrant chicken noodle soup full of vibrant flavours.
Provided by Hope Pearce
Categories Main Course
Time 1h10m
Number Of Ingredients 20
Steps:
- In a small saucepan add the oil and gently saute the onion and ginger for a couple of minutes until golden. Set aside.
- Clean and rinse the chicken in cold water, remove excess fat and roughly cut into four pieces.
- In a large pot place the chicken and top with enough cold water to cover the chicken. Add the onions, ginger, spices, fish sauce and salt. Bring to a boil and then simmer over a low heat uncovered for 25 minutes. Discard any scum that comes to the surface.
- Check the chicken is cooked, remove with tongs and set aside for shredding into bite sized pieces.
- Add the bones back into the broth and simmer (don't let boil) for another 25 minutes to 60 minutes if time permits.
- Meanwhile prepare any fresh vegetables and cook the rice noodles according to the packet, do not over cook.
- Once the broth is cooked discard the bones and strain the broth through a sieve. Taste and season with more fish sauce if needed.
- Assemble the cooked noodles into bowls. Top with the shredded chicken. Pour the chicken broth evenly over each bowl. Top with carrot, mung beans, fresh herbs and fresh chili as desired.
- Serve with a lime wedge and chili sauce if desired.
Nutrition Facts : Calories 491 calories, Carbohydrate 37 grams carbohydrates, Cholesterol 105 milligrams cholesterol, Fat 22 grams fat, Fiber 5 grams fiber, Protein 37 grams protein, SaturatedFat 6 grams saturated fat, ServingSize 1, Sodium 1002 grams sodium, Sugar 6 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 13 grams unsaturated fat
VIETNAMESE-STYLE CHICKEN CURRY SOUP
I use Vietnamese-style curry powder found at Asian food stores (usually called 'cari'). If you can't find it, use Madras curry powder. I make mine soupy, but you can make a thick stew by reducing the amount of chicken broth and water by half. Serve with rice or French bread, or both.
Provided by shaggy
Categories Soups, Stews and Chili Recipes Soup Recipes Curry Soup Recipes
Time 2h30m
Yield 8
Number Of Ingredients 19
Steps:
- Heat oil in a large stock pot over medium heat. Cook chicken and onions in oil until onions are soft and translucent; remove onions and chicken from pot and set aside.
- Saute shallots in pot for about 1 minute, then stir in garlic, ginger, lemon grass and curry powder. Continue to cook for about 5 minutes, then stir in bell pepper and carrots. Return chicken and onion to pot and stir in chicken broth, water and fish sauce. Season with lime leaves, bay leaf and red pepper flakes.
- Bring to a boil and introduce potatoes. Return to a boil and pour in coconut milk. Reduce heat and simmer 40 to 60 minutes, until potatoes and chicken are tender. Garnish each dish with a sprig of fresh cilantro.
Nutrition Facts : Calories 512.2 calories, Carbohydrate 40.6 g, Cholesterol 74.7 mg, Fat 26.8 g, Fiber 6.7 g, Protein 29.8 g, SaturatedFat 13.3 g, Sodium 374.5 mg, Sugar 3.8 g
VIETNAMESE CHICKEN NOODLE SOUP
Make our comforting bowlful of chicken noodle soup with warming Vietnamese spices. This easy 'pho ga' recipe makes an ideal low-fat supper for a crowd
Provided by user Kiljaan
Categories Lunch, Supper
Time 45m
Number Of Ingredients 24
Steps:
- Heat the oil in a small frying pan on medium heat and gently cook the shallots and garlic until caramelised and golden brown (about 4-5 mins).
- In a large saucepan, add the caramelised shallots and garlic, lemongrass, ginger, star anise, cinnamon stick, coriander seeds, Chinese five-spice, peppercorns, sugar, fish sauce, chicken stock and chicken breasts. Cover with a lid and bring to a very gentle simmer for about 15 mins.
- Meanwhile, cook the noodles, following pack instructions, until just cooked through (do not over-cook). Rinse under cold water to prevent them sticking together. Drain and divide between serving bowls.
- Strain the soup through a sieve. Discard the spices. Shred the chicken and keep to one side. Return soup to the pot and bring to a boil. Season to taste with more fish sauce if needed.
- To serve, ladle piping hot soup into bowls of noodles and chicken, and top with spring onion, carrot, bean sprouts, and herbs, plus the chilli, crispy shallots and kaffir lime leaf if using. Serve with a lime wedge to squeeze over, and more fish sauce and chilli to taste.
Nutrition Facts : Calories 442 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 68 grams carbohydrates, Sugar 4 grams sugar, Fiber 5 grams fiber, Protein 31 grams protein, Sodium 1.5 milligram of sodium
VIETNAMESE CHICKEN NOODLE SOUP
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 1h15m
Yield 4 servings
Number Of Ingredients 19
Steps:
- In a large Dutch oven or stock pot, bring to a simmer the chicken stock, chicken breasts, chicken wings, scallions, garlic, cinnamon sticks, star anise and ginger. Simmer for about 20 minutes. Once the chicken breasts are cooked, remove them, set aside and shred when cooled. Continue to simmer all the other ingredients for 30 minutes. Then strain the broth through a colander to remove the solids and spices.
- Add the mushrooms, fish sauce and noodles to the strained stock. Simmer until noodles are still al dente, 4 to 5 minutes. Scoop some of the noodles into individual bowls. Top with some of the shredded chicken. Ladle lots of broth into each bowl. Garnish with the bean sprouts, jalapenos and fresh mint, and serve with fish sauce, hoisin sauce, Sriracha and lime wedges. Oh my.
VIETNAMESE CHICKEN NOODLE SOUP
Make and share this Vietnamese Chicken Noodle Soup recipe from Food.com.
Provided by ratherbeswimmin
Categories Chicken
Time 40m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- In a large pot, combine the first 9 ingredients; bring to a boil.
- Decrease heat and simmer 15 minutes or until chicken is done.
- Remove chicken from pan; cool slightly; cut into bite-size pieces.
- Cook rice sticks in boiling water for 5 minutes; drain.
- Divide chicken and noodles evenly among 4 large bowls.
- Ladle 2 cups soup into each bowl.
- Top each serving with ¼ cup sprouts, 1 ½ teaspoons each of onions, cilantro, basil, and mint.
- Serve with lime wedges; garnish with chopped chile, fish sauce, or chili oil.
Nutrition Facts : Calories 355, Fat 7.4, SaturatedFat 1.8, Cholesterol 141.7, Sodium 1761.6, Carbohydrate 32.8, Fiber 1.8, Sugar 1.9, Protein 37.9
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