Clear Chicken Noodle Soup Recipe

(Pho Ga)

Ingredients : Serves 6

1 kg

6 liters

5 cm

2 teaspoons

1 tablespoon

500 g

100 g

1/4 teaspoon

For garnishing

1 sprig

2-3

50 g

2 tablespoons

Whole chicken, cleaned

Chicken carcasses, cleaned

Water

Cinnamon stick, about 5 cm

Star anise

Ginger knob, grilled until skin is burnt

Onions, grilled until skin is burnt

Salt

Sugar

Fish sauce

Fresh rice vermicelli, blanched

Bean sprouts, blanched

Ground white pepper

Spring onions (scallions), cut into 5 cm lengths

Coriander (cilantro), chopped

Thai basil leaves, chopped

Thai parsley leaves

Bean sprouts

Red chilies, sliced

Limes, cut into wedges

Chili sauce

Fish sauce

Method :

Place chicken and carcasses in a large pot. Add water and bring to the boil over medium heat.
Add cinnamon stick, star anise and grilled ginger and onions.
When chicken is cooked, remove and place in cold water until cooled.
Shred meat and set aside.
Place carcass back into stock and continue to boil for 1 hour more.
Remove and discard chicken carcasses. Add salt, sugar and fish sauce.
Divide rice vermicelli and bean sprouts into 6 serving bowls. Top with shredded chicken.
Pour hot stock over and sprinkle with pepper.
Serve with garnishing ingredients.