Pho Ga

Pho (pronounced fa?) is a Vietnamese dish consisting of rice noodles & usually beef broth & thin sliced meats. Here in the SF Bay area, there are many quality Pho restaurants to choose from and prices are very reasonable. Still, I like making my own. This is my take on Pho Ga, Chicken Pho. I have made this recipe a few times and and it keeps getting better.

Pho Ga
Serving Size : 4
Amount Measure Ingredient — Preparation Method
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1 pound chicken — rinsed & dried
2 each fresh ginger — 2 three inch pieces of fresh ginger, 1 halved, the second grated with a microplane
2 each yellow onion — cut in half
3 each whole cloves
1 each star anise
3 each cinnamon sticks
1 tbsp fish sauce
1 tbsp black peppercorns
8 ounces rice noodles — dried, 1 8oz package
2 Each scallions — thinly sliced
1 cup cilantro — chopped
2 each fresh mint sprig — 2 full stems
2 each fresh basil — 2 full stems
2 each limes — cut to wedges

Cut the chicken in half lengthwise along the breastbone and backbone with a sharp knife or poultry shears. For a more flavorful broth, cut into the bones of the wings to expose the marrow.

In a heavy large pot over high heat add onions, cut end down, and 2 ginger halves. Allow to blacken.

Add peppercorns, star anise, cinnamon, and cloves. Then add the chicken and enough cold water to cover. Bring to a boil over high heat.

Once water comes to a boil, add the fish sauce, allow to boil for 1 minute more then reduce the heat to low.

Simmer, partially covered, until the chicken is cooked, 25-30 minutes. Do not overcook the chicken as it will be cooked further upon service.

Using two large spoons, remove the chicken halves and set them on a large plate to cool slightly. With two forks, remove the meat in large pieces from the bones and set aside in a bowl. Return the bones to the stockpot and continue simmering at least 1 hour more, preferably 3 hours. When the meat is cool enough to handle, tear it into large, bite-size strips and set aside.

Meanwhile, soak the rice noodles in a large bowl of cold water for 10 minutes. Bring a large pot of water to a boil. Add the noodles and cook until they are almost done, al dente, about 2 minutes. Drain and rinse the noodles with cold water to remove excess starch. Drain well.

Place a fine mesh strainer (or a colander lined with 2 layers of damp cheesecloth) over a large bowl or another large pot. Strain the broth, pressing the solids gently to extract as much liquid as possible and discard solids. Return stock to a full boil.

In large bowls, serve the noodles over a bed of fresh ginger, bean sprouts, Thai basil, fresh mint, cilantro, basil, and fresh lime juice. Top with pulled chicken. Lastly, ladle the hot broth over top and serve.

Description: “Chicken Pho with rice noodles”
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Per Serving (excluding unknown items): 506 Calories; 16g Fat (26.5% calories from fat); 19g Protein; 79g Carbohydrate; 11g Dietary Fiber; 75mg Cholesterol; 100mg Sodium. Exchanges: 4 1/2 Grain(Starch); 2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates.