Pho Ga


Pho Ga
Servings: 4


1 teaspoon sesame oil
1 tablespoon light cooking oil
2 teaspons crushed garlic
1 teaspoon crushed chilli
2 teaspoons grated fresh ginger
2 spring onions, chopped, green bits and all
2 litres good-quality chicken or vegetable stock (use a low-salt variety, if possible)
2 tablespoons fish sauce

2-3 chicken breasts, skinned, boned and cut into thin strips
150g dried flat rice noodles
2 tablespoons fresh coriander to garnish
extra fresh chilli to garnish (accoridng to taste)
bean sprouts to garnish (optional)
lime wedges to garnish

Recipe by: Nici Wickes
Publication: World Kitchen (Oct 2009)
Recipe ID: 100073


Vietnamese chicken noodle soup is the ultimate in comfort food.  It's often served for breakfast in Vietnam, but I love it any time of the day or night.  It's especially good if you're suffering from a cold or flu - it's as if the hot and spicy broth burns the bugs away.


To make the broth, heat the oils in a large pot and cook the garlic, chilli, ginger and spring onions on low-medium heat until the onions are soft.  Add the stock and fish sauce and, when it is gently simmering, add the chicken.  Poach the chicken for 8-10 minutes, skimming off any fat or other scum that rises to the surface to ensure a nice clear broth.

Meanwhile, cook the noodles according to the directions on the packet.

Drain the noodles and divide between four deep bowls.  Add one-quarter of the chicken to each bowl and then pour in the broth.  Garnish with corainder, extra chilli, bean sprouts (if using) and lime wedges.




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