"Hunger is the best sauce in the world."--Cervantes

Pho Ga - Vietnamese Chicken Noodle Soup Recipe

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This recipe for Pho Ga - Vietnamese Chicken Noodle Soup, by , is from The Bourgeois / Tabor / Broussard / Sinor Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Jason Broussard


1 Whole chicken
1 Onion, chopped
1 3 piece of Ginger root
3 whole star anise
1 teaspoon fennel seeds
6-7 cloves
1 teaspoon whole allspice
1 cinnamon stick
1 teaspoon coriander seeds
1/3 cup fish sauce
1 bunch of bok choy
6-7 stalks of celery (cut into bite size pieces)
3-4 - carrots (cut into bite size pieces)
1 bunch of broccoli (cut into bite size pieces)

Garnish Options:
Rice noodles
Bean Sprouts
Thai Basil
Hoisin Sauce
Asian Red Pepper Sauce
Jalapeno or Serrano chiles
Lime wedges

-Boil chicken in about 2 gallons of water until cooked.
-Pick meat off of chicken and then boil carcass for about 3 hours to make stock.
-Strain out stock, discard carcass and put strained stock back in stock pot.
-In a dry skillet, toast the star anise, fennel seeds, cloves, cinnamon stick, and coriander being careful not to burn them.
-Add toasted spices to stock along with fish sauce, peeled ginger root, and onion.
I like to put the spices in a tea infuser so that they are easy to avoid at serving time.
-Simmer for about 3-4 hours to concentrate flavors.
-Season to taste.
-Add bok choy, celery, carrots, and broccoli. Simmer for about 10-15 minutes, or until vegetables are almost fully cooked.

-In a separate sauce pot, ladel in a 2-3 cup serving of broth.
-Add chicken and a handful of noodles.
-Heat to a simmer and let simmer for about 5 minutes or until noodles are cooked.
-Serve in a bowl and allow everyone to add their own garnishes.

Personal Notes:
Personal Notes:
This is one of my favorite things in the entire world.




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