Ingrédients pour Pho Ga Chicken Noodle Soup
- 12 cups of water
- Green Onion
- Fresh Ginger
- Sea Salt
- Chicken Breast Halves
- Chicken Wings
- Light Brown Sugar
- Rice Vermicelli
- Fresh Cilantro
- Fresh Thai basil leaves for garnish
- Mung Bean Sprouts
- Lime wedges for garnish
- Jalapeño slices (optional) for garnish
- Fish sauce (to taste)
- Chili Garlic Sauce
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Comment préparer Pho Ga Chicken Noodle Soup
- **Prepare the Chicken Broth:** In a large stockpot, combine 8 cups of water, 4 scallions (white and light green parts only, roughly chopped), 2-inch piece of ginger (smashed), and 1 tablespoon of salt. Bring to a rolling boil over high heat.
- **Poach the Chicken Breasts:** Add 2 pounds of boneless, skinless chicken breasts to the boiling water. Return to a boil, then reduce heat to low, and gently simmer for 15 minutes.
- **Rest the Chicken:** Turn off the heat, cover the pot, and let the chicken sit in the hot broth for an additional 15 minutes. This ensures incredibly tender chicken.
- **Chill the Chicken:** Transfer the chicken breasts to a bowl filled with ice water. Let them chill for 15 minutes to stop the cooking process and make them easier to shred.
- **Prepare the Chicken Stock:** Meanwhile, in a separate large heatproof bowl, combine 1.5 pounds of chicken wings, backs, and necks. Pour 4 cups of boiling water over the chicken pieces. Let sit for 15 minutes.
- **Rinse the Chicken:** Drain the chicken pieces and rinse thoroughly under cold water.
- **Simmer the Stock:** Add the drained chicken pieces and 2 tablespoons of brown sugar to the pot with the poached chicken broth. Bring to a boil, then reduce heat to low, and simmer for 1 1/2 hours, skimming frequently to remove impurities.
- **Strain the Broth:** Remove the chicken pieces, ginger, and scallions from the broth using a large slotted spoon. Discard the solids.
- **Shred the Chicken:** Drain the poached chicken breasts, pat them dry, and discard the skin and bones. Shred the chicken meat with your hands.
- **Finish the Soup:** Return the shredded chicken to the pot of stock. Add 8 ounces of dried rice noodles. Add a small handful of chopped scallions (green parts only) and 1/2 cup of chopped fresh cilantro.
- **Serve:** Ladle the hot soup into bowls. Garnish each bowl with fresh Thai basil leaves, bean sprouts, a lime wedge, a slice of jalapeño (optional), a drizzle of fish sauce (to taste), and a dash of chili-garlic sauce (to taste).
Nutrition Information (Approximate per serving)
Sodium
89 g
Sugar
30g
Fat
90g
Carbs
24g
