PHO GA – Vietnamese Chicken Noodle Soup
In this recipe
Tegel Free Range Fresh Chicken Skinless Breast
Ingredients
- 150g dried rice stick noodles
- 1 teaspoon sesame oil
- 1 tablespoon light cooking oil (rice bran is good)
- 2 teaspoons minced garlic
- 1 teaspoon fish sauce
- 1 teaspoon minced chilli (or I fresh red chopped fine)
- 2 teaspoons minced ginger
- 2 spring onions, chopped, green bits and all
- 2 L chicken or vegetable stock
- 450g Tegel Free Range Fresh Chicken Skinless Breast, cut into thin strips
- 2 tablespoons fresh coriander leaves, to garnish
- Extra fresh chilli to garnish
- Bean sprouts to garnish (optional)
Method
- Put your rice noodles into a bowl and pour boiling water over them to cover and stand for 15 minutes to soften.
- Heat the sesame and cooking oils in a large saucepan. Add the garlic, chilli, ginger and spring onions and cook over a low heat until onions have softened but not browned.
- Add the stock and fish sauce and bring to a simmer. Once the stock is gently simmering add the chicken to essentially poach in the stock. This will take about 8-10 minutes. Skim off any fat or other “scum” that rises to the surface of your broth to ensure that you have a nice clear broth.
- Drain the rice noodles and add these to 4 deep bowls. Add chicken to each bowl and then pour in the chicken broth. Garnish with coriander, extra chilli, bean sprouts to taste.
