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We hope you got insight from reading it, now let’s go back to pho ga (vietnamese chicken noodle soup) recipe. To cook pho ga (vietnamese chicken noodle soup) you need 16 ingredients and 8 steps. Here is how you achieve it.
The ingredients needed to cook Pho Ga (Vietnamese Chicken Noodle Soup):
- Get 1100 g whole chicken
- Use 3 thumb-size ginger, peeled and cut vertically
- Get 3-4 medium onion, peeled and cut i to half
- Provide 1 cinnamon stick
- Prepare 2-3 pieces star anise
- Provide 4-5 pieces cloves or 1 tbsp coriander seeds
- Get 2 tsp salt
- Use 2-3 tbsp fish sauce
- Take 2 liters water
- Prepare Pho rice noodles, cooked per packaging instruction
- Get Garnish
- Prepare 1 cup bean sprout
- You need 1 large white onion, slices thinly
- Prepare 1/2 cut spring onion, chopped
- You need 1 cup coriander leaves
- Provide Lemon or lime
Instructions to make Pho Ga (Vietnamese Chicken Noodle Soup):
- Parboil chicken per about 1 minute and then drain all the water to remove any gunks. Set aside.
- In a pan, dry roast ginger and onion until slightly browned. Transfer into the pot with chicken.
- In the same pan, roast over low heat cinnamon stick, star anise, and coriander seeds. The original recipe made use of a 1 black cardamon (cracked open) but I prefer to leave this one out. Roast for 1 minute until fragrant. Make sure the spices don’t burn. Place everything in a spice pouch and then transfer into the chicken pot. Note: if you are replacing coriander seed with cloves, add the cloves 20 minutes prior to end of the cook to maximize the flavor.
- Put 2 liters if water into the chicken pot with the ginger, onion and spice pouch. Put 2 tsp salt. Bring to boil then turn to low heat and simmer for 20-25 minutes.
- After 20-25 minutes, check if chicken is cooked through. Try to poke with a pork and see if the juice coming out is still pinkish.
- Once you see that it is cooked, turn off heat and take the chicken out. Put it in an ice bath to stop the cooking. Once cooled, pick out the meat of the chicken off the bones and set aside.
- Return the chicken bones and carcass into the pot and simmer for 45-60 minutes. You may want to add more salt as preferred. Add the cloves (if using) 20 minutes prior to turning the heat off.
- To serve, put the pho rice noodles in a bowl. Top with shredded chicken meat and garnish with thinly sliced onion, bean sprouts, coriander leaves and chopped spring onion. Ladle 1-2 cups of the soup base. Serve hot.
Another thank you to our reader, herewith some tips of preparing food safely.
It’s very important to prepare food safely to assist stop harmful germs from growing and spreading. You can take some actions to help protect your own family from the spread of harmful germs. Jump to table of contents Wash your hands
Your hands can quickly spread bacteria around the kitchen and on food. It is important to always wash your hands thoroughly using soap and warm water:
Before starting to prepare food After touching raw food like poultry, meat and veggies After going to the toilet After touching the bin after touching pets
Don’t forget to wash your hands thoroughly as well, because wet hands spread bacteria more readily. Keep worktops clean
Before you begin preparing meals, it’s significant worktops, kitchen utensils and chopping boards are clean. If they have been touched by raw poultry, meat, eggs or vegetables you will need to wash them thoroughly.
You ought to change dish cloths and tea towels regularly to avoid any bacteria growing on the substance.
Raw foods such as meat, fish and vegetables may contain harmful bacteria that can spread very easily by touching:
other foods worktops chopping boards Knives
You should keep raw foods away from ready-to-eat food, like salad, bread and fruit. This is because these types of food will not be cooked before you eat them, so any germs that get on the meals won’t be killed.
To help prevent bacteria from spreading:
Do not let raw food like meat, fish or veggies touch other foods Do not prepare ready-to-eat food using a chopping board or knife that you have used to prepare uncooked food, unless they’ve been washed completely first
Cover raw meat or fish and shop at the bottom shelf of the fridge where they can’t touch or drip onto other foods
Wash, peel or cook veggies unless these are described as’ready-to-eat' on the packaging
Examine the label
It is very important to read food labels to be sure everything you are going to use has been stored properly (according to any storage directions ) and that none of the food is past its’use by' date.
Food that goes off fast usually has storage instructions on the label that say how long you can keep the food and if it needs to go from the fridge.
This sort of food often has particular packaging to keep it fresh for longer. But it is going to go off immediately as soon as you’ve opened it. This is why the storage instructions also tell you how long the food will maintain once the packaging has been opened. By way of example, you might see’eat within two days of opening' on the tag. Use by dates
You shouldn’t use any food after the’use by' date, even if the food looks and smells nice, because it might contain harmful bacteria. Best before dates
The’best before' dates marked on most foods are more about quality than security. If this date runs out, it doesn’t indicate that the food will probably be detrimental, but its flavour, texture or colour might start to deteriorate.
After this date the quality of the egg will deteriorate and if any salmonella germs are present, they can multiply to high levels and may make you sick.
If you plan on using an egg after its best before date, make sure that you only use it in dishes at which it will be completely cooked, so that both white and yolk are solid, such as in a cake or even as a walnut.
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