Pho Ga Recipe

Looking for an easy Pho Ga recipe? Learn how to make Pho Ga using healthy ingredients.


Submitted by chiibug

Makes 4 servings



Delicious Vietnamese noodle soup.

Recipe Ingredients for Pho Ga

1 1/2 lb chicken
1 lb Rice Noodles
2 quarts Water
1 pinch Salt
4 oz Fresh Ginger
14 oz Chicken Broth
2 med Onions
2 green onions
2 tbsp Fish Sauce
1 c Fresh Cilantro
1 tspn Black Pepper
2 fl oz lime juice
3 cup mung bean sprouts

Recipe Directions for Pho Ga

Rinse chicken, including heart, neck and giblets. (reserve liver for another use). Place in a large pot. Add 2 quarts water, or enough to just cover chicken, and bring to a boil over high heat. As water is heating, scorch 1 piece of ginger and the onion pieces (see note 1 below). Add scorched ginger and onions to soup. Once water comes to a boil, skim off foam and reduce heat to low. Add 1 tablespoon fish sauce and peppercorns; simmer, partially covered, until the chicken is cooked, 30 to 40 minutes. Remove chicken from broth and set aside to cool; slightly. When cool enough to handle, remove meat from the bones, shred coarsely and set aside; discard bones, giblets, skin and fatty pieces. Line a colander with a double layer of cheesecloth and strain into a bowl. Let cool slightly, then refrigerate until chilled, about 2 hours. SKim fat from the surface. (the soup can be prepared ahead to this point. Store the broth and chicken in separate covered containers in the refrigerator for up to 2 days. The broth can be frozen for up to 1 month.) Shortly before serving, bring a large pot of water to a vigorous boil. Place bean spouts in a sieve or colander and immerse in boiling water for 20 to 30 seconds. Rinse with cold water; set aside to drain. Bring water back to a boil and drop in rice noodles. Cook just until softened but not mushy, 30 seconds to 1 minute. Drain and rinse with cold water; set aside. Scorch remaining piece of ginger, then coarsely chop. Place scorched ginger and salt in a mortar and pestle or food processor and work into a paste. Set aside. Place homemade and canned broth in a pot and heat to simmering. Season with additional fish sauce e, if desired. Divide noodles among 4 large soup bowls. Distribute bean sprouts over noodles; top with chicken and shallots. Ladle hot broth over; add a dollop of the reserved ginger paste. Sprinkle with cilantro and rau ram (or mint). Serve at once, with small plates of remaining shallots and herbs, a small bowl of remaining ginger paste and lime wedges, so guests can adjust flavorings as they wish. NOTE 1 -- To scorch ginger and onion -- If you have a gas burner, use tongs to hold ginger and onion pieces in the flame until charred. If you have an electric burner, heat a dry heavy cast-iron skillet over high heat. Add ginger and onion pieces and turn until blackened on all sides.
Categories

Soup

Nutrition Facts
Serving Size 1114.2g
Amount Per Serving
Calories
568
Calories from Fat
77
% Daily Value*
Total Fat
8.5g
13%
Saturated Fat
2.3g
12%
Trans Fat
0.0g
Cholesterol
131mg
44%
Sodium
1215mg
51%
Potassium
1224mg
35%
Total Carbohydrates
62.2g
21%
Dietary Fiber
6.1g
24%
Sugars
4.4g
Protein
62.1g
Vitamin A 9% Vitamin C 111%
Calcium 13% Iron 38%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
A
  Good points
  • Low in saturated fat
  • Low in sugar
  • Very high in manganese
  • High in niacin
  • High in selenium
  • High in vitamin C
  •  
    Join Calorie Count - It's Easy and Free!
    CREATE FREE ACCOUNT
    Advertisement