Pho Ga

Focal Length:29mm
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Pho Ga

This is one dish that I can eat everyday in winters. I also love the aroma of it while cooking this on a cold winter night.





Chicken- 2 pounds with bones (marrow flavor gives a special taste to this dish).
water- as needed (10 + 10 cups approximately for chicken and spices separately).
Vietnamese rice noodles- fresh or dried version (cook according to the instruction on package)
Green onions- 1 bunch (half to cook chicken and the other half to garnish).
Ginger- 5 inches (cut into thick strips)
Onion- 1 big cut into halves
Cinnamon sticks- 2-3
Star Anise- 5
Clove- 4-5
Coriander seeds- 2 tbsp.

Bean sprouts
Green onion

1. Grill the ginger and onion in a tray lined with baking sheet/foil. Drizzle little oil on the surface.
2. In a pot take water enough to cook the chicken with bones (to this add green onion, 1 inch ginger piece and 2-3 basil leaves). After the chicken is cooked well, save the broth and shred the chicken into bite size pieces.
3. Meanwhile, in a separate pot, take water as needed (at least 10 cups) and add all the spices (Cinnamon sticks, Star Anise, Clove, Coriander seeds). Spices can be roasted dry in a small pan before adding as this will give a nice flavor to the dish. Discard the whole spices 30-40 minutes after it comes to a boil.
4. Mix the chicken and the spices broth.
5. cook the noodles package according to the instruction.
6. Assemble Pho Ga in a bowl by taking the clear broth (chicken+ spices broth), adding shredded cooked chicken and noodles and finish it off by garnishing with Cilantro, lime, Basil, Bean sprouts, Green onion). All the ingredients for garnishing are optional.


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