Vietnamese Chicken Noodle Soup—pho Ga


Pronounced fuh this enticing aromatic soup is positively addicting. The fun of pho is that everyone gets to customize his own soup. Eating pho is definitely a two-handed affair: chopsticks or a fork in one hand to pick up the noodles and a soup spoon in the other to scoop up the broth and goodies. Suggestion: Shrimp is also delicious in this soup. Grill or broil shrimp on skewers, place one skewer across each bowl. You can also grill the onions and ginger, which then gives the broth the most wonderful smoky flavor (this is my preferred way of preparing the onions and ginger for the broth)

What you will need

4 4 boneless skinless chicken breasts

1/4 cup lime juice

1/4 cup fish sauce

3 teaspoons granulated sugar

2 tablespoons kosher salt

3 teaspoons black pepper

1/4 cup vegetable or canola oil

2 large yellow onions, quartered

2, 4-5 inch pieces ginger

2 tablespoons whole coriander seeds

6 whole cloves

3 whole star anise

4 quarts (16 cups) store-bought or homemade chicken stock

2 tablespoons fish sauce

1 tablespoon sugar

1/2 teaspoon kosher salt

1/4 teaspoon black pepper

1 pound dried rice noodles (about 1/8 inch wide) or vermicelli

2 teaspoons vegetable or canola oil

1 bunch each cilantro , Thai basil & mint leaves, cilantro & basil coarsely chopped

7-9 red pearl onions; or 1 small red onion, thinly sliced

2 cups bean spouts

1 lime, cut into wedges


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