Introducing Vietnam's national dish, 'Pho Ga'. This authentic soup, made with a little extra effort, has a profound flavor with the aroma of star anise and cinnamon. Try this dish at home, where the savory broth infused with chicken and vegetable umami, and the refreshing lime will stimulate your appetite.
Ingredients
Main Ingredients (2 servings)
- Rice Noodles for Pho 100g
- Bean Sprouts, two handfuls
- Red Onion 1/4 (for topping)
- Lime 1/4
- Cilantro, to taste
- Chicken Wings 5 pcs
- Daikon Radish 100g
- Ginger 30g
- Red Onion 1/4 (for soup)
- Star Anise 1 pc
- Cinnamon Stick 1/2 pc
Seasonings
- Salt 1/2 tsp (for simmering soup)
- [A] Salt 1/2 tbsp
- [A] Black Pepper 1 tsp
- [A] Beet Sugar 1/2 tbsp
- [A] Fish Sauce 2 tsp
Steps
- Soak Rice Noodles for Pho 100g in lukewarm water for about 15 minutes to rehydrate.
- Thinly slice 1/4 Red Onion and set aside for topping.
- Roughly chop the remaining 1/4 Red Onion and Ginger 30g.
- Cut the Daikon Radish 100g into bite-sized pieces.
- Add the roughly chopped Ginger, Red Onion, 1 Star Anise, and 1/2 Cinnamon Stick to a pot.
- Lightly stir-fry over medium heat until fragrant. Then add Daikon Radish 100g and Chicken Wings 5 pcs. Sprinkle with 1/2 tsp of salt and lightly stir-fry.
- Add 1 liter of water and bring to a boil over high heat.
- Once boiling, reduce to medium heat, skim off any scum, and simmer for about 45 minutes.
- Turn off the heat and carefully strain the soup.
- Remove the meat from the Chicken Wings and flake it off the bones.
- Season the strained soup with 1/2 tbsp salt, 2 tsp Fish Sauce, 1 tsp Black Pepper, and 1/2 tbsp Beet Sugar.
- Boil water in a separate pot and add the rehydrated Rice Noodles for Pho and Bean Sprouts (two handfuls) together. Lightly boil.
- Arrange the boiled Rice Noodles for Pho and flaked chicken meat in a serving bowl.
- Top with the thinly sliced Red Onion and your desired amount of Cilantro.
- Pour in the hot soup and squeeze 1/4 Lime over it to serve. Enjoy!
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