Phở Gà – Vietnamese Chicken Noodle Soup

 

Pho Ga

 

Second in popularity to Phở Bò (Vietnamese Beef Noodle Soup) is Phở Gà. If you live in Southern California, you might have heard of or dined at Phở shops that make only the chicken version. Perhaps not as rich or unctuous as the beef or oxtail versions, Phở Gà still has all the depth and flavor that comes from combination of natural meat stock, ginger, shallot, and spices like star anise, Vietnamese cassia cinnamon, cloves, and coriander seed. The use of preserved or salted lemon here (as called for in the original recipe) is new for me but it added a fragrant, slightly salty-savory accent. I also used fresh Phở noodles, rather than the dried ones, made by Sincere Orient Food Co. — (it has a photo of the beef noodle soup on the front). I’m sure there are other great brands for fresh Phở noodles but this is the best one I’ve found here in Michigan. At Asian markets like Hua Xing Market in Ypsilanti, you can find it in the refrigerated aisle. Unlike the dried noodles, these do not require pre-soaking in water before cooking.

Phở would not be right without the requisite herbs and garnishes of Thai basil, culantro, bean sprouts, chilies and fresh lime wedges. With the cold snap we’ve had here, a hot, steamy bowl of Phở Gà is more than a welcome treat.

 

Pho Ga - Viet Rice Noodles

 

PHỞ GÀ – VIETNAMESE CHICKEN NOODLE SOUP

adapted from Quick and Easy Vietnamese Home Cooking for Everyone

INGREDIENTS: (4 servings)

  • 16 oz. (454g) pkg. fresh Phở noodles (bánh phở tươi)
  • 3 quarts of Phở Gà broth:
    • 1 whole chicken (approx. 3.5lbs/1.5 kg)
    • 2 lbs. (1kg) chicken neck/back bones
    • 1/4 cup (60mL) Vietnamese fish sauce (nước mắm)
    • 2 Tbl. (25g) sugar (or 1 small/medium piece of rock sugar)
    • 1 tsp. (5 g) salt
    • 1 stalk of celery
    • 10 whole cloves (đinh hương)
    • 5 whole star anise (hoa hồi)
    • 2 small pieces of Vietnamese cassia (cinnamon) bark(vỏ cây quế)
    • 10 coriander seeds (hột ngò)
    • 1 preserved (salted) lemon
    • 4 shallots and a 2-3inch(5-8cm) piece of fresh ginger, both broiled in the oven until slightly charred on the outside.
    • water
  • Herb and vegetable garnish:
    • cilantro (rau ngò)
    • thai basil (rau quế)
    • culantro aka sawtooth herb (rau ngò gai)
    • bean sprouts
    • fresh lime wedges
    • thai “bird” chilies or Sriracha chili sauce

 

Pho Ga Ingredients

 

STEPS:

Prepare the Phở Gà broth about 2-3 hours before serving time. Cover and tie the spices with cheesecloth and add along with the rest of the ingredients for the broth into a stockpot and cover with approximately 4 quarts (~4L) of cold water. With the heat on medium, bring to a boil, skimming any scum that forms at the top. Once it comes to a boil, adjust the heat to low and simmer (covered) for approximately 1 hour. At this point, test the chicken for doneness [the internal temperature should reach 165°F (74°C)] If done, carefully remove the whole chicken from the pot and transfer to a large plate/platter. Tent the chicken with foil. Continue simmering the stock (uncovered) for another 2 hours. Taste the broth and add more salt or sugar if needed.

At serving time, bring the stock to a vigorous boil. At the same time, bring another large pot of water to boil. Divide the noodles into 4 portions and using a mesh strainer, separately boil the noodle portions for approximately 1 minute each. The noodles should be cooked but still “al dente.” Give the noodles a quick “shake” to remove excess water and transfer the noodles to individual bowls.

Using your hands, shred the chicken into small pieces/strips. (Knife-cut chicken gives a less satisfactory mouthfeel for this dish.) Top the noodle-filled bowls with the chicken pieces and ladle the hot broth into each bowl. (You could strain the broth before ladling it into the bowls, but, due to laziness and impatience — I just avoid the bones and vegetables while scooping up the broth.) Serve the Phở Gà bowls with a plate of herb and vegetable garnish and let guests help themselves to whatever combination and quantity they like. Slurping is highly encouraged.

Check out these other posts:

Phở Gà from WanderingChopsticks
Phở Gà from VietworldKitchen
A poem on Phở Gà from Geroi (Vietnamese text)

 

Bon appétit!

 

You like Kabocha, dontcha?

 

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I think a lot of people like to press the Shuffle button on their MP3 player to mix things up and hear a variety of songs. Not me. If I like a song, I’ll put in on Replay for-ev-er. Sometimes, I’ll listen to the same dang song like, 100 times before I move on to another.

Am I obsessive? Compulsive? My answer to that fluctuates. What is constant is my attachment to a good thing once I find it. This is how I am now with Kabocha pumpkin. Kabocha muffins for breakfast. Kabocha soup for lunch. Kabocha-stuffed pasta for dinner. How ’bout Kabocha pumpkin pie, anyone?

It was the same with Butternut squash a while back. And there was that winter-long fling with Meyer lemons – which, late at night, I still think of. Oh, and let’s not forget my fixation with pomelos.

Nowadays, my fancy turns to Kabocha. Can you blame me? Kabocha, with its deep, emerald skin flushed against this intense, orange flesh is like Butternut’s sexier, curvier, non-surgically altered and intellectually superior cousin. And, it doesn’t need a ton of makeup to look good, either. I mean, who would you rather go home with???

That’s what I thought. So next time you’re at the market, look out for Kabocha. Cook responsibly.

 

Soupe au Potiron – Kabocha pumpkin bisque

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INGREDIENTS: (4-6 servings)

  • 1 medium-sized Kabocha pumpkin (approx 3-4lbs)
  • 1 Tbl. of canola oil + more for coating pumpkin
  • 3 medium shallots, finely diced
  • chubby piece of ginger (approx 1 inch length), peeled and minced
  • 1/2 tsp of freshly ground star anise + a tiny pinch for sprinkling
  • 1/2 tsp of freshly ground cassia cinnamon + a tiny pinch for sprinkling
  • 1 quart of homemade or quality store-bought chicken stock
  • 1/3 cup half & half or whole cream
  • sea salt and fresh ground pepper

STEPS:

  • Cut the Kabocha pumpkin in half lengthwise and remove the seeds. Rub the cut sides with oil and sprinkle with a tiny pinch of the star anise and cinnamon. Place the pumpkin, cut-side down on a foil/parchment-lined cookie sheet.
  • In an oven preheated to 350F, roast the pumpkin for about 35 minutes (or until a knife can be inserted with little resistance).
  • Set aside to cool for about 15 minutes. Then scoop out the flesh.
  • Meanwhile, set a large saucepan to med heat, add the oil.
  • Next, add the shallot and ginger. Cook (sweat) the shallots and ginger until the shallots are softened and translucent, being careful not to add too much color.
  • Add the cooked pumpkin and spices and cook for another minute.
  • Add the chicken stock and stir to combine and heated through.
  • Season with salt and pepper to taste.
  • Using an immersion blender or regular blender, purée the soup until smooth.*
  • Stir the cream into the soup.
  • Check seasoning again and add more S+P if necessary. Serve warm.

*If you use a regular blender, please use extreme caution as the hot liquid will explode everywhere if you try to blend too much at a time. Fill only up to 1/3 of the blender at a time. Bon appétit!

 

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