Chicken Pho (Pho Ga)
This is one of favourite Vietnamese dishes. Packed full of flavour and super healthy.
If you do not have any of the ingredients, they can be purchased from Mathews foods Asian Supermarket.
A large bowl will be required, and slurping is obligatory!
Serves 6 – 3 hours to prepare
Chicken pho broth
- 1 chicken, (free range and corn-fed ideally)
- 300g of ginger, unpeeled
- 2 large onions(unpeeled_)
- 4 cloves garlic
- 5-star anise
- 2 cinnamon sticks
- 4 black Cardamom pods, cracked
- 1 tsp coriander seeds
- daikon radish, about 7 inches in length
- 3 tbsp of fish sauce
- Gia vi-Mix together- 1 tbsp ground black pepper,1 tbsp garlic powder and 2 tbsp castor sugar
- 15g of palm sugar
- 200g of pho noodles (flat rice noodles )
- 1/2 bunch of Thai basil, or normal
- 1/2 bunch of Vietnamese mint, or normal
- 1/2 bunch of coriander
- 500g of beansprouts
- 6 spring onions. Finely sliced
- 2 red chillies, finely sliced
- 2 limes, quartered
- 6 tbsp of crispy shallots(optional)
- 10ml of sriracha(optional)
- 10ml of hoisin sauce(optional)
To begin, make the broth. 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. Alternatively grill under a hot grill for 15 minutes, turning halfway
Rinse under a cold tap and peel away the blackened outer layer and add whole t the broth.
In a dry pan, roast the spices on a medium heat for around 2 minutes, until aromatic, place into mortar and pestle and crush.
Meanwhile, bring 3 litres of water to the boil and add the whole chicken, the daikon and the roasted onions and ginger and spices. Lower the heat and simmer for 1.5 hours
Pick out the chicken and strain off the liquid into another pan discarding the remainder of the ingredients. Carefully skim away the foam from the surface of the broth. Place the chicken to one side to cool
Using a whisk, add the fish sauce, salt and Gia vi mix to the broth and leave to simmer for a further 30 minutes.
Soak the pho noodles in lukewarm water for 20 minutes, then drain and place in a pan 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. Slice the chicken and place on top. Now pour the broth into a large bowl, leaving a small amount of room for the herbs
Place on top of the noodles the spring onions and sliced red chillies, lots of herbs, just torn with your hands and a sprinkle of crispy fried shallots if using.
Lastly, squeeze 1/4 of lime into the
broth to balance the flavours and serve with hoisin and Sriracha dipping sauces
You can also add roasted tiger prawns.