Vietnamese PHO GA (chicken soup) with soft-boiled egg
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ingredients
1 liter water 2 pcs chicken breasts 1 stalk whole cinnamon 2 pcs star anise 5 pcs cloves (whole) 3 pcs dried galangal (or fresh ginger slices) 1 pcs onion 1 pcs fresh jalapeno pepper 500 ml chicken broth 1 tsp brown sugar 2 tbsp fish sauce
Decoration
pcs mung sprouts pcs bamboo shoots pcs bamboo shoots 4 pcs soft-boiled egg pcs leek pcs chili sauce 1 packet rice noodles
progress in the video above
A big bowl of Vietnamese soup that you’ll build an addiction to.
1.
Pour water into the wok and add the chicken breasts.
2.
Add whole cinnamon, star anise, whole cloves and dried galangal (or fresh ginger slices).
3.
Bring to the boil and simmer for 8 minutes.
4.
Remove the cooked chicken breasts, allow to cool and then cut into slices to add to the soup for final decoration.
5.
Add the onion, jalapeño pepper, chicken broth, brown sugar and fish sauce to the broth.
6.
Cook for another 15 minutes.
7.
Meanwhile, soft boil the egg and do the following – the egg must be room temperature, in a small saucepan bring water to a boil, add the egg and boil for 6 minutes, then immediately cool for 5 minutes, skim.
8.
Prepare the rice noodles according to the instructions on the packet.
9.
Serve – place the rice noodles in a large bowl, cover with the stock, add a handful of mung sprouts, bamboo shoots, sliced leeks, sliced chicken breast, drizzle with the chilli sauce and a poached soft-boiled egg.
