Vietnamese Chicken Pho’ga Soup

Last Updated on December 22, 2024

Soup with a sharper taste, fragrant with various exotic flavours. It is accompanied by wide glass noodles. Hot sauce for seasoning is served separately!

Ingredients:

2 pieces chicken thighs + chicken or chicken skeleton 2 piecesspring onions 2 pcs garlic scapes 2 pcs 2 pcs star anise 1 pc 3 cm long black ginger 1 pc larger onion 1 pc whole cinnamon 1.5 l water 1 bunch of coriander 150-200 g chilli paste (sambal Oelek) fish sauce rice vinegar pepper

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oil salt

Procedure:

In a saucepan, saute finely chopped onion in oil with coarsely grated ginger

.Add star anise and cinnamon to the base of the soup, as soon as it blooms, pour in water, add 1 tablespoon salt, add 2 teaspoons fish sauce, cook slowly, let it bubble, until the meat comes off the bone easily, towards the end you can add a little water that evaporates

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Prepare the sauce for seasoning; mix the Sambal Oelek chilli paste in a bowl with the crushed garlic cloves and rice vinegar, adjust the proportions of the ingredients to your taste

Strain the soup, trim the meat from the bones, discard everything else

Cook the glass noodles, following the instructions on the package

Serving: put the noodles in bowls, pour hot broth over them, fill each bowl with pieces of meat and chopped coriander leaves, add finely chopped spring onions. We serve a separate hot sauce to flavour the soup, each diner pours a quantity according to his taste, he also adds salt and pepper to the soup according to himself.

Recommendation:

The soup base can be further supplemented with coriander and fennel seeds.