AUTHENTIC PHO GA #dinner #food #recipes #mushroom #appetizers

Pho Ga (Vietnamese Chicken Noodle Soup) is one of the exemplary dishes of Northern Vietnamese food. Light yet delightful, straightforward yet refined, this fragrant noodle soup can make you feel good inside and soul.

I will impart to you how to cook real Pho Ga Hanoi with regular, genuine fixings, just as how to serve and eat it like a Vietnamese. Directions for customary stovetop strategy and weight cooker technique are incorporated.

"Pho" signifies rice noodles and "ga" signifies chicken. "Pho Ga" basically implies chicken rice noodle soup. A bowl of pho ga comprises of delicate dangerous pho noodles, cut or destroyed chicken meat and light and fragrant stock.

Pho ga is accepted to begin in Hanoi, and it is a cousin of pho bo (hamburger pho). Regardless of being not as strong as meat pho, chicken pho has its own charms.

Pho ga smells so wonderful that you out of nowhere acknowledge how hungry you are. It is still light enough that you won't feel over-burden or regretful much subsequent to enjoying a colossal bowl.

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Ingredients :

• 1 whole chicken (about 3-3.5 lbs)
• 3 thumb-sized pieces of ginger, peeled and sliced in half vertically
• 5 large shallots, peeled
• 1 small piece of cassia bark, or 1 cinnamon stick
• 2-3 star anises
• 1 tablespoon coriander seeds (or 3-4 cloves)
• 1 black cardamom pods, cracked open
• 2 teaspoons salt (plus more to parboil the chicken)
• 2-3 tablespoons fish sauce
• 9 cups water
• pho rice noodles

To serve

• scallions
• half an onion, sliced very thinly
• freshly cracked black pepper
• birds-eye chili pepper, sliced
• lime wedges

Instructions :

Prepping steps

1. Add boiling water to a pot large enough to fit in the chicken. Add a pinch of salt and chicken to the pot. Let it boil for a minute, then remove the chicken and discard the liquid.
2. In a pan over medium heat, dry roast the ginger and shallots until fragrant and lightly develop colors. Set ginger and shallots aside.
3. Reduce the heat to medium low. Add cassia bark/cinnamon, star anises, coriander seeds and black cardamom pod (if using) and toast just until fragrant. Be careful not to let them burn. Put spices in a spice pouch.

Source : bit.ly/34xcW7i

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