Pho Ga

Pho (pronounced “fuh”) is a traditional Vietnamese noodle soup typically made with beef. It can also be made with chicken (which is known as pho ga), or seafood. Last winter re tried a version  that was even made with leftover turkey. That recipe was inspired by the recipe Jaden posted on the Steamy Kitchen and I was determined to try her original recipe rather than one that someone had modified to suit their own preferences. I finally got around to it last weekend.

Pho had its humble beginnings nearly 100 years ago, and at that time was basically boiled beef, broth and noodles. It has since evolved into much more than that. During the war in Viet Nam, when beef became scarce, a pork version (pho lon) evolved.

The combination of both French and Chinese occupation has led to a diverse, unique cuisine that is admired by many. When the Vietnamese fled to the US in 1975, they brought to the United States their unique cuisine and heritage. It is how Pho was introduced to us in North America. Rest assured that it took a long time for Pho to make it across the border to Canada!

This is not a short, quick recipe; it has a long list of ingredients. It takes time. don't rush any of the steps as each contributes to building the final dish. We were amazed at how wonderful this dish was - layers and layers of flavour. Don't be afraid of the ingredients nor the steps - if you follow faithfully this will be one of the best soups you'll ever eat!

Pho Ga

1 whole organic chicken (4-5lbs)
1 whole onion, unpeeled and cut in half
3-inch chunk of ginger, unpeeled

(A) Broth spices
2 tbl whole coriander seeds
4 whole cloves
2 whole star anise
2 tbl sugar (or rock sugar)
2 tbl fish sauce
small bunch of cilantro stems only, tied in bunch with twine

(B) Accompaniments at table
1 lb dried rice noodles (about 1/4″ wide)
2 cups bean sprouts, washed & tails pinched off
cilantro tops – leaves and tender stems
1/2 cup shaved red onions
1/2 lime, cut into 4 wedges
Sriracha hot sauce
Hoisin sauce
sliced chili

Place ginger and onion on a small baking sheet. The top of the onion should be about 4″ from the oven’s heating element. Set to broil on high for 15 minutes. Turn the onion and ginger occasionally, to get an even char. The skin should get dark and the onion/ginger should get soft. After cooling, rub to get the charred skin off the onion and use a butter knife to scrape the skin off the ginger. Slice ginger into thick slices.

In a large stockpot, fill with water and boil. With a sharp cleaver, carve the chicken breast meat off and reserve. With the rest of chicken whacking hard through the bones to get sections about 3″ big. The more bone that is exposed, the more marrow that gets in the broth (translation: rich, flavorful). You can even whack several places along the bone just to expose more marrow. When the water boils, add chicken sections (not breast) and boil on high for 5 minutes. You’ll see lots of foam and “stuff’ come up to the surface. Drain, rinse your chicken of the scum and wash your pot thoroughly. Refill with about 4 quarts of clean, cold water.

Add chicken, chicken breast meat, onion, ginger and all of (A) in the pot and cover. Turn heat to high – let it come to boil, then immediately turn heat to low. Prop lid up so that steam can escape. After 15 minutes, remove the chicken breasts, shred with your fingers when cooled and set aside (you’ll serve shredded chicken breast with the finished soup). With a large spoon, skim the surface of any impurities in the broth. Skimming every 20 minutes ensures a clear broth. Simmer a total of 1-1/2 hours. Taste and adjust seasoning with more fish sauce and or sugar.

Strain the broth, discard solids. Prepare noodles as per directions on package. Ladle broth, add shredded chicken breast and soft noodles in each bowl. Have (B) ingredients set at table for each person to add to their bowl.

Comments

[Cindy Ruth]

I love pho. We have tons of pho restaurants here in Anchorage. I used Jaden's recipe to make the beef pho, but I haven't made the chicken one yet. Need to add this to my list to try.

[Kayte]

Sounds so intimidating to me to attempt something like this...looks wonderful...you are always making such amazing things, not afraid to just jump in and give something a go. I need more of that.

[JDeQ]

I don't think i've ever been to a pho restaurant Cindy - I'm going to have to correct that lapse!!!

Kayte - you try things that scare the heck out of me . . . like bread! *smile*