ReceptnaptárRecipes › Southeast Asian › Lunch
Phở gà (Vietnamese chicken noodle soup)
A lighter, chicken version of phở: a clear, ginger-and-anise-scented chicken soup with rice noodles and shredded meat. Just as popular a breakfast in Hanoi as the beef version.
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Method
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- Char the onion and ginger over a gas flame or in a dry pan until blackened, then scrape off the burnt parts. Toast the spices in a dry pan for 2 minutes, and tie into muslin.
- Pour cold water over the chicken, bring to the boil, skim off the foam, then add the onion, ginger and spice bag.
- Simmer over low heat, just barely bubbling, for 40 minutes. Remove the chicken, place in cold water, then pull off the meat and shred into strips. Return the bones, and simmer for a further 30 minutes.
- Strain the broth, and season with fish sauce, sugar and salt.
- Soak and boil the rice noodles according to the packet, then divide into bowls.
- Top with the chicken meat, sprinkle with spring onion and red onion, and pour over hot broth.
- Serve with herbs, bean sprouts, lime and chilli.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Don't overcook the chicken: the flavour of the broth comes from the bones, removed and then returned, and the meat stays juicy.
- The strained broth can be frozen.
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More southeast asian ideas
- Khao soi (northern Thai curry noodle soup with crispy noodles)
- Larb kai (spiced minced chicken salad with toasted rice powder)
- Kaeng jued woon sen (clear soup with glass noodles and minced meat)
- Kuay tiew reua (Thai "boat" noodle soup)
- Miến gà (chicken soup with glass noodles)
- Bún riêu cua (tomato crab noodle soup)
- Bún bò Huế (spicy lemongrass beef noodle soup)
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