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Vietnamese Chicken Soup with Rice Noodles – Pho Ga
SCRUFF AND STEPH24Ingredients
2Hours
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Ingredients
US|METRIC
1 SERVINGS
- 2 brown onions (medium, quartered)
- 30 grams ginger (chopped into slices)
- 10 star anise
- 2 tsp. peppercorns
- 2 tsp. coriander seeds
- 1 tsp. fennel seeds
- 2.5 liters boiling water
- 1.8 kilograms chicken (the best quality you can afford, preferably free range and corn fed)
- 1 swede (medium to large, chopped into small cubes)
- 1 white turnip (medium to large, chopped into small cubes)
- 2 brown onions (medium, quartered)
- 2 medium carrots (chopped into small chunks)
- 5 coriander roots (buy coriander with the roots)
- 2 tsp. sugar
- 1 tsp. salt
- 6 Tbsp. fish sauce
- 1 packet rice noodles (fresh pho, or dried pho rice noodles)
- 2 stalks spring onion (thinly sliced)
- 1/2 red onion (thinly sliced)
- 1 bunch coriander (cilantro)
- 1 packet bean sprouts
- 1 bunch thai basil
- 1 lime (or lemon, cut into wedges)
- chillies (Fresh, chopped)
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