Vietnamese rice noodle soup

Vietnamese rice noodle soup

Pho ga

By
From
Cooking from memory
Serves
12
Photographer
Mark Roper

Miriam’s daughters, Linda and Baci, love this soup made from chicken stock with shredded vermicelli, fish sauce and coriander.

Ingredients

Quantity Ingredient
1 packet fresh flat rice noodles

Chicken stock

Quantity Ingredient
4 litre water
1 chicken
2 large onions
5cm piece ginger
4 star anise
1 tablespoon fish sauce

Garnish

Quantity Ingredient
slices lemon or lime
vietnamese basil
coriander
vietnamese mint
spring onions, finely chopped
onion, finely sliced
bean shoots
red chilli, finely sliced

Method

  1. To make the stock, combine the water, chicken, onions, ginger, star anise and fish sauce in a saucepan, and bring to the boil. Reduce the heat and simmer on a low heat for 2 hours, skimming off any froth that rises to the surface. Chicken meat should be tender.
  2. Remove the chicken breast from the chicken, slice finely and set aside. Return the remaining chicken to the stock. Simmer on a low heat for another hour. When cool, strain with a fine sieve so that the liquid is clear. Refrigerate the stock overnight and remove the layer of solidified fat that forms on the surface.
  3. Rinse the noodles under boiling water in a colander. Ensure that the noodles do not become gluggy. To serve, place a small amount of rice noodles in a bowl with some chicken breast and garnish of choice, then cover with boiling stock. Additional garnishes can be served alongside the soup.
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