Pho Gha (Vietnamese chicken soup)

 

During our recent holiday in Vietnam, we found and fell in love with this tasty soup. Surprisingly the girls loved it instantly! It is simple and the flavors can be layered to make it more robust as per your liking. This is my version of the soup recreated from memory of the taste and tailored to suit our palate.

Prep Time: 10 Mins

Cooking Time: 20 mins
Recipe Level: Easy
Spice Level: Medium

Serves: 4 People
Shelf Life: Eat warm

UTENSILS: 

2 saucepans, wooden spoon, colander and four soup bowls

INGREDIENTS:

  • 2 boneless breasts of chicken
  • 3 cups of water
  • 1 cube of Kallo vegetable stock
  • 2-inch piece of ginger, peeled and sliced
  • 2 white onion, fine chopped
  • 2 large spring onions, sliced
  • 1 red chilies, sliced
  • Salt and pepper to taste
  • 1 teaspoon coriander powder
  • 2 tablespoons oil
  • 120 gms flat rice noodles or use can use dry vermicelli rice noodles
  • A handful of fresh bean sprouts
  • A handful of fresh mint leaves
  • A handful of fresh chopped coriander
  • A handful of thai basil leaves
  • 4 Lime wedges
  • 1 teaspoon of Green chilli sauce

SPICES:

  • 2 star anise pods
  • 2 cloves
  • 2 whole pepper
  • 1 bay leaf

METHOD:

  1. In a saucepan, add oil and the chopped onion, ginger, half of the sliced red chilli and the whole spices, saute till the onions are golden brown. Add crumbled kallo stock cube, pepper and coriander powder
  2. Add the chicken breast and water and place the lid till the chicken is cooked all the way through, about 8-10 minutes. Turn off the heat and let it simmer in the broth.
  3. In another saucepan, soak the flat the noodles in hot water till they become soft. Drain and rinse under cold water and divide the quantity equally to place in four soup bowl
  4. Remove chicken breast from the broth and make thick slices and divide equally to place along with the noodles in the bowl
  5. Dress the soup bowls with broiled ginger, sliced green onions along with the sliced red chilli, mung bean sprouts, coriander, mint and basil.
  6. When you’re ready to serve the soup, ladle hot broth over the contents of the bowl. Remove the bay leaf
  7. At the table, place additional herbs, wedges of lime, green chilli sauce to be added as per taste.

TIPS:

  • I do not add much chilli in the soup for our kids to enjoy it, as much as we do. Add additional chilli while cooking to get a good kick in the bite.
  • I use finely chopped onion in the broth as it pretty much dissolves in the broth and the kids cant take it out. If you like clean broth, use a sieve to filter the liquid.

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