Pho Ga - Chciken Noodle Soup
© Photographer: Bozmanboz | Agency: Dreamstime.comLooking for steaming bowl of noodle soup to start off the day? Sick of hanging out in District 1 with all the other travelers?
Then make your way to Quan An Son Nga at 200 Ly Chinh Thang Street in Ho Chi Minh Cities District 3 and try their Pho Ga! The place is a small sized eatery with the standard make up of a Pho Restaurant - plain metal tables, plastic chairs, simmering broth and lots of chicken!
The Pho is hot, tasty and comes with the plenty of chicken and fresh greens, which you can add to taste.
They also serve up a number of other rice dishes and are happy to grab you a coffee or green tea for a small charge.
Pho Ga and a coffee will be lucky to cost you more than two bucks. Now get on ya horse and try it out!
How To Make Pho Ga (Chicken Noodle Soup)
Broth
2 yellow onions, about 1 pound total, unpeeled
Chubby 4-inch section fresh ginger, unpeeled
1 chicken, 4 pounds, excess fat and tail removed
3 pounds chicken backs, necks, or other bony chicken parts
5 quarts water
1 1/2 tablespoons salt
3 tablespoons fish sauce
1-inch chunk rock sugar* (about 1 ounce)
2 tablespoons coriander seeds, toasted in a dry skillet for about 1 minute until fragrant
4 whole cloves
1 small or 1/2 large bunch cilantro (bound stemLy s about 1 inch in diameter)
Chubby 4-inch section fresh ginger, unpeeled
1 chicken, 4 pounds, excess fat and tail removed
3 pounds chicken backs, necks, or other bony chicken parts
5 quarts water
1 1/2 tablespoons salt
3 tablespoons fish sauce
1-inch chunk rock sugar* (about 1 ounce)
2 tablespoons coriander seeds, toasted in a dry skillet for about 1 minute until fragrant
4 whole cloves
1 small or 1/2 large bunch cilantro (bound stemLy s about 1 inch in diameter)
Bowls
1 1/2–2 pounds small flat rice noodles (bánh phở), dried or fresh
Cooked chicken, at room temperature
1 yellow onion, sliced paper-thin, soaked in cold water for 30 minutes and drained
3 or 4 scallions, green part only, thinly sliced
1/3 cup chopped fresh cilantro, leafy tops only
Black pepper
Cooked chicken, at room temperature
1 yellow onion, sliced paper-thin, soaked in cold water for 30 minutes and drained
3 or 4 scallions, green part only, thinly sliced
1/3 cup chopped fresh cilantro, leafy tops only
Black pepper
Optional garnishes
3 cups bean sprouts (about 1/2 pound)
10 to 12 sprigs mint (húng) 10 to 12 sprigs Thai basil* (húng quế)
12 to 15 fresh culantro* (ngò gai) leaves
2 or 3 Thai or serrano chiles, thinly sliced
2 or 3 limes, cut into wedges
10 to 12 sprigs mint (húng) 10 to 12 sprigs Thai basil* (húng quế)
12 to 15 fresh culantro* (ngò gai) leaves
2 or 3 Thai or serrano chiles, thinly sliced
2 or 3 limes, cut into wedges
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