blue_hours_too (blue_hours_too) wrote in chicken_recipes,

Pho with Chicken

The Evolution of Pho: Soup Rooted in Vietnam Becomes Americanized...
Article here:

Pho Ghà

2ozs rice noodles
Small piece of ginger root
1 clove garlic, crushed
4 spring onions, chopped
3 tablespoons fish sauce
1 stalk lemongrass, chopped
3 pints light chicken stock
4ozs raw chicken, sliced in strips
1 red chilli pepper, finely sliced
2ozs beansprouts, blanched in boiling water
1oz ginkho nuts, crushed
2 tablespoons fresh coriander, chopped
1 lime

Cook noodles in boiling salted water for 4 minutes. Strain and set aside. Saute ginger on low heat for 15 minutes. Cool and slice. Add ginger, garlic, spring onions, fish sauce and lemongrass to the stock, simmer for 45 minutes. Strain and reserve. Add the chicken pieces to the strained stock and simmer for 10 minutes. Reheat noodles by pouring over boiling water. Divide noodles between the soup bowls and pour over the soup. Garnish each bowl with some of the sliced chili, bean sprouts, nuts, coriander and a wedge of lime.

x-posted to ethnic_cuisines
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