Pho Ga (Vietnamese Chicken Noodle Soup) recipe. How to be a healthy weight balancing energy in and energy out
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Strategies for watching the energy you burn:
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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. You can cook pho ga (vietnamese chicken noodle soup) using 16 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make Pho Ga (Vietnamese Chicken Noodle Soup):
- You need 1100 g whole chicken
- You need 3 thumb-size ginger, peeled and cut vertically
- Provide 3-4 medium onion, peeled and cut i to half
- You need 1 cinnamon stick
- Take 2-3 pieces star anise
- Get 4-5 pieces cloves or 1 tbsp coriander seeds
- You need 2 tsp salt
- Get 2-3 tbsp fish sauce
- Use 2 liters water
- You need Pho rice noodles, cooked per packaging instruction
- Prepare Garnish
- Get 1 cup bean sprout
- Use 1 large white onion, slices thinly
- Get 1/2 cut spring onion, chopped
- Get 1 cup coriander leaves
- Get Lemon or lime
Steps 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 foods safely to assist stop harmful germs from growing and spreading. It is possible to take some actions to help protect yourself and your loved ones from the spread of harmful germs.
Wash your hands
Your hands can easily spread bacteria around the kitchen and onto food. It’s important to always wash your hands thoroughly with soap and warm water:
Before beginning to prepare food After touching raw food such as poultry, meat and vegetables After going to the toilet After touching the bin after touching pets
Don’t forget to dry your hands thoroughly as well, because wet hands spread bacteria more easily. Keep worktops clean
Before you start preparing meals, it’s important worktops, kitchen utensils and chopping boards are all clean. If they’ve been touched by raw poultry, meat, vegetables or eggs you’ll want to wash them thoroughly.
You should shift dish cloths and tea towels regularly to prevent any bacteria growing on the substance.
Raw foods like meat, fish and vegetables may contain dangerous bacteria that can spread very easily by touching:
other foods worktops chopping boards Knives
You ought to keep raw foods 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 bacteria that get on the food will not be killed.
To help stop bacteria from spreading:
Do not let raw food like fish, poultry or veggies touch other food Do not prepare ready-to-eat food using a chopping board or knife that you have used to prepare uncooked meals, unless they have been washed thoroughly Clean your hands thoroughly after touching raw meat, fish or vegetables and before you touch anything else Buy raw fish or meat and shop on the bottom shelf of the fridge where they can not touch or drip onto other foods Don’t wash raw meat before cooking Wash, peel or cook veggies unless these are called’ready-to-eat' on the packaging
Examine the label
It is important to read food labels to make sure everything you’re going to use was stored properly (according to some storage directions ) and that none of the meals is past its’use by' date.
Food that goes away fast usually has storage instructions on the label that say just how long you can keep the food and if it must go in the refrigerator.
This sort of food frequently has special packaging to help keep it fresh for longer. But it will go off immediately once you’ve opened it. By way of instance, you might see’eat within two days of opening' on the label. Use by dates
You will also see’use by' dates on food that goes off quickly. You should not use any food after the’use by' date, even if the food looks and smells nice, since it may contain harmful bacteria. Best before dates
When this date runs out, it does not indicate that the food will probably be harmful, but its own flavour, colour or texture may begin to deteriorate.
An exception to this is eggs, which have a best before date of no longer than 28 days after they are laid. Following this date the caliber of the egg will deteriorate if any salmonella germs are present, they could multiply to high levels and could make you sick.
If you plan to use a egg after its best before date, be certain you only use it in dishes where it’s going to be completely cooked, so that both white and yolk are solid, such as in a cake or even as a hard-boiled egg.
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