Dotnom

Chicken Pho Ga (Vietnamese Chicken Soup)

Ingredients

• 1 3 1/2- to 4-pound whole broiler chicken
• 2 pounds chicken necks, backs, and/or wings
• 2 onions, peeled and quartered
• 1 2-inch piece unpeeled ginger, cut into 1/2-inch slices
• 2 tablespoons coriander seeds, toasted
• 2 teaspoons sugar
• 2 teaspoons salt
• 6 whole cloves
• 1/2 small bunch cilantro
• Cold water (4 quarts)
• 3 to 4 tablespoons fish sauce
• 8 ounces dried thin rice noodles (1/4 inch thick)
• 3 green onions, thinly sliced (include 2 inches of green portions)
• 2 cups bean sprouts
• 1/2 cup Thai or Italian basil leaves, torn or shredded
• 1/4 cup mint leaves, torn or shredded
• 1 to 2 jalapeno peppers, sliced
• Limes, cut into wedges
• Asian chili-garlic sauce

Directions

1. In a Dutch oven place whole chicken and chicken pieces.
2. Add quartered onions, ginger, coriander seeds, sugar, salt, and cloves.
3. Remove leaves and tender stems from cilantro.
4. Add remaining stems to pot.
5. Add enough of the cold water to cover.
6. Bring just to simmering over medium heat.
7. Skim off any foam.
8. Simmer, uncovered, for 35 to 40 minutes.
9. Remove whole chicken and pieces from pot.
10. Continue simmering onion mixture.
11. Remove meat from bones and return skin and bones to pot.
12. Simmer for 1 1/2 hours.
13. Coarsely shred chicken.
14. Cover and chill chicken until needed.
15. Strain broth through two layers of cheesecloth.
16. Discard solids.
17. Skim fat from broth.
18. Return broth to pot.
19. Stir in fish sauce.
20. Soak noodles in warm water 20 minutes.
21. Drain.
22. To serve, place noodles in a saucepan of boiling, lightly salted water to heat.
23. Drain and divide noodles among warmed large bowls.
24. Top with green onions.
25. Add shredded chicken to broth.
26. Heat through.
27. Ladle broth and chicken over noodles.
28. Serve with the reserved cilantro and remaining ingredients.

Attribution