Pho ga is , As all my friends know is my absolute favorite food ! So when my friend in NYC asked me to post My Pho Ga recipe... well, how can I resist.
It is cold here in Texas & time to bring out the immune boosting foods. This is how we do it in our household. Our flu shot is good old fashion nutritional foods. A friend actually taught me how to make this soup, so when I make it I compile different recipes. The correct pronunciation for pho ga is "fuh-gah"
This soup is a labor of Love, but so well worth it !!!
First Your Broth ingredients...
2 Lrg yellow onions, unpeeled
4 inch fresh ginger, unpeeled
1 Whole Chicken 3 1/2- 4 lbs, Naturally raised. Remove fat & tail
3-4 lbs chicken bony chicken parts + wings from whole chicken
5 star anise
1 tbsp. fennel seeds
1 whole cinnamon stick
4 cloves
2 tbsp coriander seeds
5 qts water
1 whole clove of Garlic, top cut off
1 1/2 Tbsp salt
3 Tbsp fish sauce
1 1/2 inch chunk rock sugar ( buy at your favorite Asian Market)
1 small or 1/2 large bunch cilantro (bound stems about 1 inch in diameter)
1. Grill for flavor
Char grill your onions and ginger. Place directly on the cooking surface of a medium-hot grill or a gas stove with a medium flame, or on a medium-hot burner of an electric stove. Let the skin burn. Rotate onion and ginger occasionally to char each side.If indoors use vent !!! Grill for about 10-15 minutes. Til soft & fragrant. Do not have to completely blacken it.Then remove from the heat and let cool.
Rinse the cooled onions under warm running water, rubbing off the charred skin. Trim off the blackened ginger root. Use a vegetable peeler, paring knife, or the edge of a teaspoon to remove the ginger skin. Wash off any blackened bits. Halve the ginger lengthwise and smash. Set the onions and ginger aside.
2. Clean & wash chicken
Rinse & wash the chicken under cool water. Detach each wing then add the wings and neck to the chicken parts. Remove any loose pieces of fat from the chicken parts. Break bones to enrich the broth.
3.Ahhh Fragrant Spices
Add star anise, fennel seeds, cinnamon stick, cloves to a dry pan. Toast these in the dry pan on low heat for 2-3 minutes, be careful not to burn the spices. When the aroma is apparent, turn off the heat and remove the spices from the pan. Tie up the spices in some cheesecloth and string.
4. Clear Broth is a Must
For a clear broth, parboil and rinse the chicken parts. Put them in a stockpot and add cold water just to cover. Bring to a boil over high heat and boil vigorously for 2 to 3 minutes to release the impurities. Dump the chicken parts and water into a clean sink and then rinse the parts with water to wash off any clinging residue. Quickly scrub the stockpot clean and return the chicken parts to the pot.
Pour in the water and add the whole chicken to the pot, breast side up.
Bring to a boil over high heat and then lower the heat to a gentle simmer. Skim off any scum that rises to the top. Add the onions, ginger, salt, fish sauce, rock sugar, Spice pouch and cilantro. Cook, uncovered, for 25 minutes, adjusting the heat if needed to maintain a gentle simmer.
5. Chicken is Cooked
After 25 min the chicken is cooked. Remove the chicken and put in a bowl. Rinse the chicken with cold water and drain well, then it set aside for 15 to 20 minutes until it is cool enough to handle. Meanwhile, keep the broth at a steady simmer.
When chicken is cooled, use a knife to remove each breast half and the whole legs (thigh and drumstick). Do not cut the pieces. Set aside on a plate to cool completely. Once cooled shred in nice size pieces. Then cover with plastic wrap and refrigerate. Bring to room temperature before assembling the bowls.
Return the leftover carcass to the stockpot and adjust the heat to simmer the broth gently for another 1 1/2 hours. Avoid a hard boil, or the broth will turn cloudy.
6. Strain the yucky stuff
Strain the broth through a fine-mesh sieve or a cheesecloth positioned over a pot. Throw away the solids. Use a ladle to skim as much fat from the top of the broth as you can. Taste and adjust the flavor with additional salt, fish sauce, and rock sugar. Your broth should be VERY flavorful, because there is no salt in your noodles & other garnishes. There should be about 4 quarts (16 cups) broth.
7. Build your Bowl
To cook the noodles, bring some water to a boil and drop the noodles in for no more than FIVE SECONDS . Add Noodles, Broth & shredded chicken to your bowls.
Garnish Time
Very important that you use Fresh Herbs !
Garnish Ingredients include..
Green Scallions
Thinly sliced White onions
Long coriander ( culantro ), similar to cilantro
Wedges of Lime
Slices of Jalapeno
Basil Leaves
Bean Sprouts
Hoisin sauce (optional)
Red hot sauce (optional)
Enjoy !!
