Pho Ga, Recipe & Ingredients Vietnam - Hanoi - Local Dish
Pho (pronounced ‘fehr’) is probably the most easily found dish on the streets of Hanoi. It is a tasty, quick and cheap meal that usually satifies even the biggest of appetites.Every major street will literally have a dozen or so little nooks with little plastic stools scattered in front serving up the piping hot vietnamese noodle soup dish.Typically, the busier the Pho Shop, the better the Pho. So look for the places that are teeming with locals and it’s almost certainly a good feed.Below is the recipie for Pho Ga; Ga meaning chicken in vietnamese.
But remember, if you’re in Hanoi, and don’t feel like attempting the recipie yourself, you can buy a bowl of Pho for as little as 15,000 VND, which is less than US $1!Enjoy!
The Drift – Hostel Hanoi
- 1 pound chicken -- rinsed & dried
- 2 three inch pieces of fresh ginger -- one halved, the second grated
- 2 yellow onions -- cut in half
- 3 whole cloves
- 1 star anise
- 3 cinnamon sticks
- 1 tbsp fish sauce
- 1 tbsp black peppercorns
- 8 ounces dried rice noodles
- 2 shallots -- thinly sliced
- 1 cup of cilantro -- chopped
- 2 fresh sprigs of mint
- 2 fresh sprigs of basil
- 2 limes -- cut into wedges
Cut the chicken in half lengthwise along the breastbone and backbone with a sharp knife or poultry shears. For a more flavourful 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 the two 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 and allow to boil for one minute more then reduce the heat to low.
Simmer, partially covered until the chicken is cooked for 25-30 minutes. Be careful not to overcook the chicken as it will be cooked further upon serving.
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 for as long as possible. (preferabaly 3 hours) When the meat is cool enough to handle, tear into bite sized 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, 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 two 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 the 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 the chicken pieces. Lastly ladle the broth over the top and serve.