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  • From: Lawrence London <lfljvenaura@gmail.com>
  • To: Permaculturist Health <pchealth@lists.ibiblio.org>
  • Subject: [pchealth] Pho Ga (Chicken Noodle Soup) | The Splendid Table
  • Date: Wed, 9 Jan 2013 19:01:03 -0500


http://www.splendidtable.org/recipes/pho-ga-chicken-noodle-soup
Pho Ga (Chicken Noodle Soup) | The Splendid Table

ngredients
  • 1 (3-pound) whole chicken, or 4 cups shredded, poached chicken meat, a mix of light and dark)
  • 3 quarts chicken stock
  • Fish sauce, for seasoning
  • 1 (16-ounce) package dried rice vermicelli, cooked according to package directions
  • 1 bunch scallions, thinly sliced (about 1 cup)
  • 1 bunch cilantro, chopped (about 1 1/2 cups)
  • Crispy fried shallots

Garnishes

  • Thai basil sprigs
  • Mung bean sprouts
  • Limes, cut into wedges
  • Jalapeño chiles, stemmed and thinly sliced into rings

Instructions

1. To cook the chicken, place the chicken in a large pot with scallions, ginger and salt and add enough cold water to cover the chicken by one inch. Bring to a boil over medium-high heat, reduce heat so water is simmering vigorously and simmer for 5 minutes. Remove pot from heat, cover, and let stand 25 minutes. (Note: If your chicken in larger than 3 pounds, add 5 minutes of simmering time for each extra pound.)

2. Just before the chicken is ready, prepare a large ice-water bath. When the chicken is done, remove it from the pot (discarding the cooking liquid) and immediately submerge it in the ice-water bath, which will stop the cooking and give the meat a firmer texture. Let stand 20 minutes, until the chicken is cool enough to handle easily, remove from the water, and pat dry. Pull the chicken meat from the bones, discarding the bones and skin. Shred the meat with your fingers; you should have about 4 cups. (This step can be done a day ahead.)

3. In a large saucepan, bring the stock to a boil over high heat. Taste for seasoning and add fish sauce, if needed.

4. To ready the garnishes, arrange the basil, bean sprouts, lime wedges, and chiles on a platter and place on the table.

5. Divide the rice noodles evenly among warmed soup bowls. Top each serving with about 3/4 cup of the shredded chicken, then divide the scallions and cilantro evenly among the bowls. Ladle the hot stock over the top, dividing it evenly, and sprinkle with the fried shallots. Serve immediately, accompanied with the platter of garnishes.

Reprinted from the book Vietnamese Home Cooking by Charles Phan. Copyright © 2012. Published by Ten Speed Press, a division of Random House, Inc.





  • [pchealth] Pho Ga (Chicken Noodle Soup) | The Splendid Table, Lawrence London, 01/09/2013

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