easy Pho ga (Vietnamese chicken soup) recipe.

Stage 1

Here is one of the hundreds of variations of the Vietnamese national dish, which is usually prepared overnight! This recipe requires a lot of cutting, but the base is very simple.

2nd step

Make the broth:

Step 3

Fry the finely chopped shallot in a little oil (not olive oil).

Immerse the cubes in 3 liters of water, add 3 tablespoons of soy sauce, a little peeled and finely grated ginger, shallots well drained from the oil, black pepper, a pinch of cinnamon. Bring to a boil.

Break up the chicken thighs (rotate the thighs to separate the bones from the leg and thigh) for more even cooking. Cook the chicken in the stock to poach for about 15 minutes, then remove it from the stock, it should no longer be bleeding and the meat should be cooked through. A very slight pink tint is normal, but watch out for indigestion! Make cuts (remove skin and bone) in a pan/bowl to catch the juices that come out of the meat and add to the broth.

Separately, boil water, then pour it over the rice spaghetti if dry (about 5 minutes, depending on brands, you need to test), then rinse with cold water to stop the cooking. The paste is perfectly elastic, firm to the touch, soft to the bite. If you have found fresh noodles, this step is unnecessary. Use the boiling water to rehydrate the black mushrooms for a few minutes.

In parallel:

Wash lemons, herbs, soy. Chopped: sliced ​​lime, finely minced scallion, coarsely minced cilantro, quartered onion then thinly sliced, ngo gai and basil leaves separated from their stalks, sliced ​​mushrooms.

Make a dressing sauce: 2 tablespoons nuoc mam – 1 tablespoon lemon juice (preferably green) – 1 teaspoon sugar – 1/4 mustard cup water – grated garlic – small coarsely chopped red peppers – optionally grated ginger… Taste (a bit!) and fix. Ideally, this sauce will be very spicy to spice up the soup, but it’s best to avoid eating the peppers or their seeds directly! Less spicy, goes very well with spring rolls or spring rolls.

Step 10

It is also possible to remove the garlic from this sauce to make another one separately, which is often found in central Vietnam: thinly sliced ​​garlic, confit in a mixture of white alcohol vinegar/water/sugar…

Serve all side dishes in separate dishes placed in the center of the table.

To serve the soup, put noodles in the bottom of the bowl, some chicken, pour in the broth that is still on the stove, add them on the side according to taste… Try very hot, bent and making a lot of noise, this is the best way to try pasta and soup at the same time!