Wednesday, November 28, 2007

Pho Ga (Chicken Pho)

I prefer beef pho over chicken any day, but both Diva and DH prefer chicken so I lose that battle all the time. I love beef pho with rare slices of beef, beef meatballs, tripe all that yummy goodness. It is really a simple process- well the way I do it anyway. This is about the same way my mom does it also.

Pho Ga (Chicken Pho)

1 Chicken - preferably the hen, it has a better flavor for this, I didn't have one on hand so I used a roaster. Wash and pat dry, remove innards.
2 Stalks of celery
2 whole carrots
1 Onion peeled and sliced in half
Chunk of fresh ginger crushed
1 Small Daikon Radish peeled and cut into big chunks
2 Star anise
1 whole cinnamon stick
1 tablespoon coriander seed
2 Tbs whole black pepper corns
1 head of garlic
2-3 Cartons Low Sodium Chicken broth, or homemade stock (water can be used also)

Serve with-
Rice noodles (medium width)
Daikon spiralized, for a Paleo pho
Lime wedges
Thai Basil
Fresh Cilantro
Bean Sprouts
Hoisin Sauce
Fish Sauce
Chili paste
Thai bird Chilies
Place all ingredients for broth into a big stock pot.

My spices are placed into a tea bag and dropped into the pot.

Onion and spice bundle ready to go for a swim. (If you have time put the onion, garlic, and spices under the broilers, don't let them burn but char that onion.)

Happy little pot...

Bring this up to a boil. Then lower the heat to a very low simmer for an hour or until your chicken is done. Take the chicken out. Discard ginger, spice bag, celery stalks and onion. Cool for a bit, then shred chicken by hand.

Skim fat off the top of your broth regularly.

Soak your rice noodles in cold water for at least 3 hours.

To serve you need to dip your noodles into boiling water for about 10-15 seconds. Place in a bowl with shredded chicken. Ladle soup and veggies over the top.

Garnish with garnishes, season with chili paste, hoisin sauce, lime juice, fish sauce etc...


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