![]() |
Photo 2011 |
The accompaniments to the soup are very important. This will further flavor your soup to your desired taste. I have included: Fresh Thai Basil, Fresh Mint leaves, Thai bird chilies thinly sliced and marinated in fish sauce, lemon or lime, Sambal Oelek Sauce - Fresh Ground Chili Paste, Bean Thread Noodles, Green onions sliced. Each person gets to customize their own soup and it becomes an interactive experience. It is filling, nutritious, flavorful and interactive. My whole family (even my kids) loved it.
Quick Pho Ga (Vietnamese Chicken Noodle Soup)

by
Prep Time: 10
Cook Time: 60
Serves: (6-8)
Ingredients
- 3-4 large chicken breast (skin off, with bone)
- 4 cups prepared chicken broth (or chicken bullion powder)
- 6 cups of water
- 1/3 cup fish sauce
- half lemon cut into two
- 1 inch stick of cinnamon
- 2 inches of ginger (cut in large pieces and smashed a few times)
- 4-6 cloves of garlic cut into large pieces
- 1 serrano chili slit down the middle
- 1 medium onion (rough chop)
- 1 stalk of leeks cut into large pieces
- 1 stalk of lemon grass (use only the bottom inner part) cut and smashed a few times.
- Basil leaves
- Mint leaves
- Thai chilies sliced
- fish sauce
- lime wedges
- sambal oelek
- sliced green onion
- baby spinach leaves
- bean thread noodles cooked
- bean sprouts
- sriracha sauce
- soy sauce
Instructions
1. Place the chicken breast on the bone in a large soup pot with all the other stock ingredients. Bring to a boil then simmer on medium high heat for 1 hour.
2. Once the soup is ready. Turn it off and fish out the chicken breast. Shred as much chicken as you want in the soup.
3. Use a strainer to collect all ingredients that flavored the stock. These can be discarded now.
4. Next prepare the Bean Thread noodles by boiling some water and placing the dried noodles in the boiled water. Allow it to sit for 20 minutes until softened. Drain and set aside to add into the soup one bowl at a time.
5. Add the chicken back into the strained stock. Then customize each bowl of Pho soup with your garnishes to taste. Enjoy.
Powered by Recipage
Step by Step Directions:
and
Garnishes --------->




Use a strainer to collect all ingredients that flavored the stock. These can be discarded now.
Next prepare the Bean Thread noodles by boiling some water and placing the dried noodles in the boiled water. Allow it to sit for 20 minutes until softened. Drain and set aside to add into the soup one bowl at a time.
Add the chicken back into the strained stock. Then customize each bowl of Pho soup with your garnishes to taste. Enjoy.

Copyright: All recipes, content, and images (unless otherwise stated) are the sole property of Curry and Comfort. Please do not use without prior written consent. Unauthorized reproduction is strictly prohibited.
Definitely is cold, rainy...and COLD. This looks like something I need today!
ReplyDeleteIt sure hits the spot. I hope you enjoy trying it out. : )
ReplyDeleteThis looks amazing! I love all the flavors. This is perfect for the cool weather we've been having!
ReplyDeleteThe soup is not only tasty, but really healthy too. That's what I love about it most of all. I don't have to feel guilty eating a big steaming bowl of it. : )
ReplyDeleteThis looks great! Definitely seems perfect for a rainy day
ReplyDeleteA bowl of steaming hot pho noodle soup warms my soul. Love, love it.
ReplyDeleteI'm a huge, HUGE fan of Pho. I probably go eat (yes at restaurant...) once a week! Your post made me think that I should definitely try Pho Ga at home... much easier than beef. Thanks for the recipe!
ReplyDeleteCan't wait to try this, perfect soup for this Autumn weather.
ReplyDeleteI've been seeing this all over the food channels and it looks good!
ReplyDeleteOh man we LOVE pho in my house - even though it usually comes in takeout form. :O I would be so happy to make it at home and save on the $$. Great recipe, Ramona! :D
ReplyDelete