Quick and easy Vietnamese Pho soup with rice noodles will especially appeal to adherents of a gluten-free diet. The soup is made from rice noodles with slices of boiled beef (pho bo) or chicken (pho ga). Sometimes pieces of fried fish or fish balls (pho ca) are also added to the rice noodle broth. Of the many recipes for preparing this dish, we will focus on the variant of pho ga soup with boiled chicken breast.
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Prep.: 10 minutes Cooking time: 30 minutes Servings: 2 servings
- 2 cm ginger root
- 2 stalks of green onions
- Small bunch of cilantro (15 gr)
- 1 ½ teaspoon coriander seeds
- 1 whole clove
- 4 cups chicken broth
- 2 glasses of water
- 200 gr chicken breast fillet
- ½ teaspoon sea salt
- 150 gr rice noodles
- 2-3 teaspoons of fish vinegar
- ½ teaspoon sugar or 1 teaspoon maple syrup
- Freshly ground black pepper to taste
- Mint leaves, cilantro, basil, lime slices, thinly sliced chili for serving
Prepare the broth base. Peel and cut into 5-6 pieces of ginger root and carefully crush it with a knife handle or a kitchen hammer. Remove the green onion stems from the stem, chop finely and set aside for garnish. Coarsely chop the green onion stalks. Remove cilantro leaves from stems and set aside for garnish. Set the cilantro stalks aside as well. In a 3 or 4 liter saucepan over medium heat, roast coriander seeds and cloves over medium heat until characteristic aroma, for 1-2 minutes. Then add the prepared ginger and green onion stalks and cook for 30 seconds until fragrant.
Remove saucepan from heat, cool for 15 seconds. Then pour in the chicken broth, return the pot to the heat, add the water, cilantro stalks, chicken breast, and salt. Bring the broth to a boil, lower the heat and simmer the broth for 30 minutes.
While the broth is cooking, soak the rice noodles in hot water for a few minutes until translucent. Drain it in a colander, rinse with cold water and set aside.
15 minutes after the broth boils, remove the chicken breast from the pot and place in a bowl of cold water to stop the cooking process. Then cut the chicken breast into small pieces, transfer to a bowl and cover to prevent drying out.
Ready broth (after 30 minutes from the moment of boiling), strain into another pan using a sieve or colander. Add fish vinegar and sugar or maple syrup to the strained broth.
Bring strained broth to a boil. Place rice noodles in a colander in boiling broth for 30-60 seconds, letting it warm up. Remove the noodles from the broth and reduce the heat. Divide the noodles and chicken breast into two servings and pour over the hot broth. Garnish your soup with cilantro and finely chopped scallions, lime wedge and thinly sliced chili (optional), and pepper to taste and serve.
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