Pho Ga Soup. Step by step photo recipe

Calories: Not specified
Cooking time: Not indicated

In Vietnamese cuisine, there are several varieties of Pho soups. Pho bo - with beef, Pho ha - with chicken and Pho ka - with fish. Today we will cook the classic Vietnamese soup Pho Bo, which is loved by all Europeans - with well-cooked beef. A classic northern recipe at home with a photo of Vietnamese Pho soup is made from rice noodles or vermicelli, with the addition of a lot of herbs and green onions, served with lime. Also pay attention to this one.

- beef ribs - 800 g,
- beef meat - 300 g,
- rice vermicelli - 200 g,
- onion - 1 pc.,
- large carrots - 1 pc.,
- bay leaf - 2 pcs.,
- hot pepper - 1-2 pcs.,
- star anise - 1 star,
- cardamom capsules - 3 pcs.,
- coriander beans - 1 tsp,
- peppercorns - 6-7 pcs.,
- cinnamon stick - 1 pc.,
- salt - to taste,
- ginger (root) - 2 cm,
- fish sauce - to taste,
- green onions - 1 pc. per portion
- parsley - 1 bunch,
- cilantro - 1 bunch.

Recipe with photo step by step:

Try to choose beef ribs with meat and bone, then the broth will turn out delicious. Boil water, put beef ribs in boiling water. The fact is that if you put the beef in cold water, when it boils, it will begin to release too much dark foam, and if you put it in boiling water, the protein will immediately curl up and you won’t have to collect the foam for a long time. Let the meat boil a little, collect the remaining foam.




Peel carrots and onions. Cut the carrot into large pieces, cut the onion crosswise. Add vegetables to the meat, put bay leaves and ginger in the pan. If the stems of parsley and cilantro are long, cut them off, tie them with string, and put them in the pot as well. Boil the broth for 50-60 minutes.




Put the spices in a pan, heat them over low heat, as soon as a delicious aroma comes out, add the spices to the pan.




Put the chopped beef fillet into the pan. Cook the broth over low heat for at least 1.5 - 2 hours. Salt the dish to taste, add hot pepper.






When the rich, thick and fragrant broth is ready, boil the rice noodles or vermicelli. As a rule, according to the instructions, 3 minutes. Throw the vermicelli in a colander and rinse with cold water, the vermicelli should not stick together when serving.




Taste the broth to see if there is enough salt.




Catch the meat from the broth, disassemble into fibers. Strain the broth, put on a quiet fire. When serving, the broth should be boiling.




Cut the green part of the onion very finely, cut the white part of the onion lengthwise into thin strips.






Put rice noodles or vermicelli in a deep bowl, add meat, green onions and chopped parsley and cilantro. I also think that you will want to cook.




Pour everything with boiling broth, add fish sauce to taste and lime.




Incredibly tasty, very fragrant soup, be sure to cook, I recommend.

An amazing first dish of Asian cuisine is Vietnamese pho soup. Like many local soups, it is made with rice noodles. A distinctive feature of such first courses is that most of the ingredients are added to the plate directly when serving and serving, and are not cooked all together.

Pho soup is not made to a precise recipe and is often brewed to suit one's mood. There are different options that are very similar to each other, but are served with different additives. Soup, to which beef is added when served, is commonly called pho bo (phở bò). If pieces of fish, fish sticks or balls are added to the soup, they call it pho ka (phở cá). The most interesting Vietnamese soup, which is easy to repeat here, is with chicken, pho ga (phở gà) soup.

Vietnamese chicken soup is a fairly simple first course, despite some exotic ingredients. No one can say for sure about the origin of the soup itself and its name. Apparently, the Vietnamese recipe for pho soup is a rather complex combination of various first courses, including French cuisine, something from Chinese noodle soups, etc.

According to CNN (World's 50 most delicious foods), pho soup entered the top of the most delicious dishes in the world. Most often, chicken fo ga soup is prepared with beef broth or vegetable broth. When serving, white rice noodles, thin slices of chicken, which is cut along with the bones, greens, fried or raw white onions, and lime are added to it. Special additives are sprouts, more often soybeans, beans or wheat, lemongrass, mint and hot peppers.

Pho ga soup is served hot. This is a unique combination of flavors in one dish. In the world, pho soup recipes are interpreted and varied widely. However, this does not make the dish less tasty, rather more special.

If you live in Hanoi, you will be served authentic and "correct" Vietnamese pho soup. Far from the historical homeland, it is not always possible to find all the necessary components, and the quality of the available ones can vary significantly. We decided to make chicken pho soup using commercially available ingredients and were surprised that you can buy everything, or almost everything.

Pho soup. Step by step recipe

Ingredients (3 servings)

• Chicken 1 piece
• Rice noodles 100 gr
• Lime 2 pcs
• White or young onion 1 PC
• Mint 2-3 sprigs
• Cilantro 0.5 bunch
• Mung bean sprouts (soybeans, wheat, peas, radishes) 50 gr
• Chili pepper 1 pc
• Ginger 1 piece
• Cucumber 1 pc
• Green onions 2-3 pcs
• Lemongrass (lemongrass) 1 PC
• Garlic 2-3 cloves
• Carrot, onion, soup roots for the broth
• Soy sauce 1 tbsp. l.
• Star anise 1 pc

1. At first glance, it may seem that the ingredients are simply fantastic and inaccessible. Don't despair, everything is for sale. Prepare a delicious first course for yourself, it's worth it.

Chicken broth for soup

2. Since we decided to cook chicken soup, we boiled chicken broth as a base. For this we bought a small chicken, just enough for a few bowls of soup. Put a whole chicken in a large saucepan, add half of the peeled onion, carrots, if any - a piece of celery root and parsnips. Pour 2 liters of cold water and put on fire.

   Boil chicken with carrots, onions and roots

3. When the water boils, a little foam will begin to form. Remove the foam with a spoon. Boil the broth for about 1 hour at a low boil. The broth should not boil, otherwise it will turn out very cloudy. At the end of cooking, remove the chicken from the broth and cover with an inverted bowl. Let the chicken cool down. All vegetables from the broth can be thrown away; they are not added to the foga soup.

Preparing vegetables for pho soup

4. To bookmark the soup when serving, we selected a beautiful green lime, the juice of which is added to the broth, and the slices are served with the soup during lunch. Half a large young onion, which has not yet become sharp and caustic. Sprigs of mint and cilantro, green onions, hot peppers and a young green cucumber.

   Vegetables and herbs for preparing and serving soup

5. A very interesting and unexpected addition that is added to Vietnamese soup is mung bean sprouts. Mash is hidden under this slightly formidable and beautiful name. Mung bean sprouts are a common ingredient in Asian dishes. Mash germinates to the desired state in just a day. As a last resort, in good supermarkets you can buy ready-made bean sprouts - for example, peas. Perfect for adding to soup.

   Pea and soy sprouts for soup

6. Prepare a plate on which all the vegetables intended for serving chicken Vietnamese soup will be stacked. Peel the cucumber and cut into strips along the fruit. Cut half of a white onion into very thin strips. If the onion has become spicy and "fragrant", it can be poured with ice water for 10 minutes, then easily squeezed out. Finely chop the green onion. Just pick cilantro with your fingers, roughly enough. Place all vegetables in piles on a plate.

   Cutting vegetables and herbs for serving soup

7. Prepare another plate for vegetables and herbs, which are served separately with the soup, during lunch. Strip the mint leaves from the stems and transfer to a plate. If the mint leaves are large, they can be torn in half. Put lime slices and hot pepper sliced ​​into rings there. All vegetables for serving and serving the soup should be prepared while the broth is being cooked.

   Vegetables and herbs for soup

Preparing noodles for soup

8. Rice noodles are an affordable ingredient that is sold everywhere. In Asia, freshly cooked noodles are preferred when cooking. It is easier to buy a package of such noodles from us, which is enough to make soups 3-4 times. It is better to buy thick and firm white rice noodles, slightly transparent.

   rice noodles

9. We decided to add rice noodles, ginger, a little garlic and lemongrass to the broth in which rice noodles will be boiled. Cymbopogon or lemongrass (lemongrass, citronella) is a cereal plant often used in Asian cuisine. A pleasant lemon taste and smell is provided by essential oils. To get the maximum flavor return, the stem must be cut lengthwise into thin straws. In principle, you can use dry lemongrass. Peel the ginger and cut into strips. Peel and roughly chop a few cloves of garlic.

   Add ginger, garlic, lemongrass to the broth

10. Add ginger, lemongrass and garlic to broth. There also add an asterisk star anise. Pour into boiling broth 1-2 tbsp. l. soy sauce - it is quite salty, and you do not need to add salt to the soup. Squeeze the juice of half a lime into the broth - the broth should be with a noticeable sourness. Boil the broth for 10 minutes. Then ginger, star anise, garlic should be thrown away. Lemongrass can be left for serving and serving.

    Add star anise, soy sauce and lime juice to the broth

11. Strain the broth and bring to a boil. Throw rice noodles into the broth and cook until tender. Usually, the time for boiling noodles until cooked is indicated on the package and is 5-6 minutes.

    Boil rice noodles in broth

Serving pho ga soup

12. I read somewhere that in Vietnam, specially designed plates with several compartments are used to serve soup. Everything is a little simpler with us, and large and deep plates are needed to serve the soup to the table. Put the rice noodles on the bottom of the plate. It is convenient to do this with a spaghetti spoon with teeth along the edge.

    Place cooked rice noodles on a plate.

13. Cut the chicken along the carcass into four parts and chop into cubes along with the bones. Place chicken pieces on top of the noodles, placing them along the side of the bowl so that the middle remains free.

    
    

Vietnamese Pho soup is a dish that has definitely never been in your kitchen. It looks like the most ordinary soup, but among the ingredients you will find very unexpected components that make the dish special.

Culinary Help

In fact, this is the most common noodle soup, but Vietnamese. Served only with noodles and already when serving, chicken, beef, fish or fish balls are added to it. In all three versions, the dish gets different names: Pho Bo, Pho Ga and, respectively, Pho Ka.

The noodles are made from rice flour, never from wheat. Decorate the dish when serving with various herbs. For example, there may be mint, basil, lime, mung bean sprouts, and so on.

Traditional step by step recipe

How to make Vietnamese Pho Ga Chicken Soup:

1. Peel the ginger, rinse it and peel it with a knife or spoon;
2. Cut into large rings;
3. Peel the onion, rinse it and also chop coarsely;
4. Peel the carrots, wash them and cut into thick rings;
5. Pour oil into a large frying pan and place it on the stove;
6. Place the brain bones, skeletons, ginger, onions and carrots there;
7. On low heat, fry the ingredients until golden brown for ten minutes;
8. When the time has passed, move all the ingredients to a saucepan and fill them with water;
9. Put on fire and bring to a boil;
10. Salt and remove foam, reduce the gas flow to the minimum;
11. Supplement the future broth with star anise, pepper, cinnamon and cloves;
12. Cook on low heat for three hours;
13. Grate the chicken fillet with oil, season to taste and place in a baking dish;
14. Clean in a heated cabinet up to 180 degrees for eight minutes;
15. After that, get the form, cover it with foil and wait until the meat has cooled;
16. Cook the noodles according to the instructions on the package, then rinse with cold water;
17. Rinse the chili and cut into rings, peel the red onion, wash and cut into feathers;
18. Rinse green onion feathers and cut into three parts;
19. After the time has elapsed, strain the broth, pour in the fish sauce and add the saffron, mix and bring to a boil;
20. During this time, cut the chicken into slices at an angle;
21. Put noodles, fillets, red onions in serving bowls and pour boiling broth over all this;
22. Cut the lime into slices and arrange on a slice in a plate;
23. Place chile rings, green onion and washed cilantro.

Vietnamese soup Pho Bo with beef

• 300 g rice noodles;
• 1 onion;
• 5 g salt;
• 750 g of beef bones;
• 15 g cilantro;
• 4 cm ginger;
• 15 g green onions;
• 350 g of beef;
• 5 g lemongrass.

Time - 2 hours and 25 minutes.

Calories - 101.

Cooking steps:

1. Pour water into a large saucepan and place it on the stove;
2. Bring to a boil and put the beef bones;
   
3. Boil for two hours at medium gas flow;
4. Peel, wash and chop the ginger;
5. Salt the soup, add ginger and lemongrass, mix;
6. Chop the onion, remove the peel and wash the root crop;
   
7. Add it to the soup at the very end of cooking;
8. The meat must be cut into thin but wide slices;
   
9. Season it with spices to taste and let it brew;
10. When the broth is ready, drain a little and soak the beef strips in it;
    
11. Pour water into a small saucepan and bring it to a boil on the stove;
12. Place the noodles in it and cook until al dente;
    
13. After that, drain into a colander, rinse with cold water, then hot;
14. Rinse cilantro and onion feathers, finely chop;
    
15. Arrange the finished noodles on presentation plates, supplement it with meat and herbs;
16. Pour in hot broth and you're done.
    

How to make Vietnamese Pho Ca Soup

• 2 kg salmon;
• 1 chili;
• 1 lemon;
• 2 bows;
• 250 g rice noodles;
• 1 egg;
• salt;
• soy sauce;
• green onions;
• oil.

Time is 1 hour and 25 minutes.

Calories - 156.

Procedure:

1. Rinse the fish, clean it from scales, cut off the fins, head, cut the fillet from the ridge;
2. Set it aside, and place the rest of the "soup set" in a saucepan;
3. Fill with water and put on fire;
4. Peel the onion, wash it and cut into feathers;
5. Add chili pod, onion and cook for one hour from the moment of bubbling;
6. When the broth is cooked, strain and pour soy sauce into it;
7. Rinse the fillet, check for bones;
8. If there are bones, pull them out with special tweezers;
9. Cut the peel and chop the meat into cubes;
10. Then put it in a blender or meat grinder and punch it into a homogeneous mass - minced meat;
11. Add an egg and spices to it to taste, beat off to become more tender;
12. Take a frying pan, pour oil into it and heat it;
13. Form balls from minced meat and fry them in oil until cooked on all sides;
14. After that, transfer to napkins to remove excess oil;
15. Boil a saucepan with water and place the noodles there;
16. After twenty seconds, drain it into a colander and rinse with cold water to stop the cooking process;
17. Wash the lemon and cut it into slices;
18. Cut green onions into long feathers, rinsing under running water;
19. Distribute salmon balls on plates, supplementing them with noodles, lemon slices and herbs;
20. Pour the stock over the ingredients and serve.

Serving Secrets

To properly and beautifully serve the dish, repeat everything that we have told you. First you need to lay out the dry ingredients, noodles and greens in a bowl for soup, and then, right in front of the guests, pour it with broth. An unusual and interesting spectacle is obtained.

There are two ways of filing: northern and southern. The essence of the first serving is in wide noodles and a lot of green onions. The second serving is famous for its sweetness, spices and various herbs. Today we presented you with both cases - one southern recipe and two northern ones. Hope you enjoy!

To make beef soup slices easier to cut, you can put the meat in the freezer for a short time. It will freeze, and will be cut much easier.

During the preparation of minced fish, you may end up with an unexpectedly liquid mass. To thicken it up, add some rice flour, or vice versa, eggs or water to make the stuffing thinner.

If you do not have time to cook noodles, then you can simply pour boiling water over them, like instant noodles. Let it brew for three to four minutes, then drain the boiling water and rinse the noodles.

To make the stuffing really tender and really light, airy, be sure to beat it off. To do this, you just need to pick up the mass and forcefully throw it back into the bowl. She will beat against the walls of the container and this will knock out all the air from it, making the mass much more tender.

Let the Vietnamese Pho soup cook for a long time, but when you try it, you will understand that it is really worth it. Especially since most of the time you are just waiting for the broth to cook. So, consider that the soup is preparing itself while you are doing your household chores. Delicious, bright, unusual and so original that you cannot miss it. If you do not believe, then there is only one way - to check. Bon appetit!

Appearing in the 20s of the twentieth century in a colonial country, Pho soup changes its specifics by region. In the north, it is served with wider noodles, lots of green onions and a minimum of aromatic additives, southerners prefer it sweeter - with fresh herbs (basil, mint, cilantro) and bean sprouts.

In addition to the option on the broth with pieces of beef or chicken, Pho soup is boiled with fish, seafood, and rice flour noodles are also added. Let's take the risk of trying overseas food at home, especially since grocery chains contribute to this. Vietnamese Pho soup recipe with chicken is sure to be on the list of favorite and cozy homemade soups.

Cooking time: 90 minutes / Number of servings: 3-4

Ingredients

• chicken (parts with bone) 600 g
• rice noodles 300 g
• ginger root 30 g
• chili pepper 1 pc.
• celery root 30 g
• garlic 1/2 pc.
• carrot 1 pc.
• onion 1 pc.
• lemon 1/2 pc.
• cilantro, green onion to taste
• star anise, cinnamon, salt, fish sauce to taste

How to make Pho Chicken Soup

In Asia, broth - beef or chicken - is boiled for a long time, about six hours or more. Together with the meat, all offal is thrown onto the bones. Pho tails with veins, offal are boiled for maximum concentration and rich aroma of soup. In my adapted chicken thigh and drumstick recipe. If you use only lean bird fillet, the desired richness will not work. Therefore, we lower a clean carcass, cut into large pieces or quarters, into boiling about 1.5 liters of water, then load the roots - carrots (whole or diced, like mine, filter anyway), a fragment of celery root, garlic cloves, spices ( star anise and cinnamon stick), ginger and onions, a few branches of fresh cilantro, you can bay leaf. I read that in some regions, cut ginger root and onion are pre-charred. It gilds the brew and additionally flavors. My onions and ginger spent 15 minutes under the grill in a hot oven before being boiled and then were thrown into the broth.

With a low boil, cook chicken broth for Pho soup for at least one and a half hours. Indeed, spices and charred additives impregnate not only with a strong smell, but also color. During this time, the chicken meat itself separates from the bones, and shiny puddles of fat float on the surface. Salt, pepper if necessary, drip fish sauce, try. We catch the chicken and disassemble the soft, sprawling meat, put it in a separate container or immediately distribute it into portioned bowls. Before pouring, be sure to pass the hot and tasty-smelling liquid through a fine sieve - filter and remove all debris.

15-20 minutes before the end of cooking chicken broth, we are simultaneously engaged in rice noodles. Read the instructions carefully, there may be discrepancies in the preparation technology or recommendations. In any case, the rice flour noodles are first dipped in cold water, I kept it for 10 minutes, as indicated on the package.

We drain the cold water and transfer the slightly swollen rice noodles into boiling water (not into the broth!, another saucepan). Boil the recommended 4 (for me) minutes. We discard in a colander, like other pasta, rinse, shake well - let's get rid of excess moisture.

All difficulties behind. It remains to fill the plates. It can be mixed, it can be laid out in segments - part is occupied by tender chicken meat, part is given to snow-white rice noodles. And then rich fragrant-spicy-spicy strained broth, pour it.

Then we act according to our own taste - squeeze as much lemon juice as we want and love, pour it directly into Pho soup, cut off a couple of circles of lemon for decoration, chop fresh cilantro, feathers of a juicy green onion, a little hot chili.

Serve homemade Pho soup to the table well warm or hot. Bon appetit!

It has long been famous all over the world. This fragrant, light in composition and healthy soup leaves no one indifferent.
The soup consists of simple ingredients: broth, rice noodles, meat, a lot of greens and various seasonings.
The secret of taste is in properly cooked broth, and fresh herbs (cilantro, mint, green onions, etc.) and a variety of additives (chili, bean sprouts, shallots, garlic, etc.) complete it.
Today we will prepare a version of Pho soup with chicken.

Product calculation for 3-4 servings

We will need:
Chicken(whole, organic) - 1 pc.
Water~ 2 l
Carnation— 3-4 pcs.
Coriander(seeds) - 1 pinch
cilantro(fresh) - to taste
star anise— 1-2 pcs.
Onion(bulb) - 1 pc.
Ginger(root) - 20 gr.
fish sauce- 4-5 tbsp. l.
rice noodles- 150 gr.
Salt- taste
Dressing (all to taste):
Shallot,
Chilli,
green onion,
Lime(juice),
bean sprouts,
cilantro.

To prepare a delicious fragrant broth, we need an unpeeled onion and ginger root, and a whole gutted chicken carcass.

We put a piece of ginger on the grate over the fire (removing the gas to a minimum) and burn it from all sides, periodically turning over, for 10-12 minutes. The skin should darken, and the ginger itself should become softer.
We leave to cool. We do the same with the onion.

If you do not have a gas stove, then onion and ginger can be fried in a grill pan, also over low heat, turning.
Then peel the ginger and onion.

We cut the chicken into pieces, removing fat and part of the skin. We get a whole breast, 2 legs, 2 wings and a backbone. We wash everything well and put it in a pot of water.

We put the pan on the fire, the chicken should be completely under water. Bring to a boil over low heat, wait 2-3 minutes and remove the pan from the heat.
Remove all chicken pieces and wash. We completely drain the water, clean the pan (if there is scale left) and fill it again with water. We return the chicken.

Put the pan back on a small fire, add onion, ginger root, star anise, coriander seeds, cloves, cilantro, fish sauce, salt and, without closing the lid, cook for 25-30 minutes. Periodically remove the foam and fat.
When the chicken is ready, remove the breast and legs and leave to cool. The rest of the broth continues to cook for another 20-25 minutes. The broth must be tasted in order to adjust the taste in time.

Carefully cut off all the meat from the chicken pieces. It will go into the finished soup.

Boil rice noodles in a separate saucepan until tender. Drain the water, rinse the noodles in cold water.
We filter the finished broth and leave it on a minimum fire.

Preparing supplements:
Finely chop the chili pepper, chop the cilantro and green onion, cut the shallots into thin rings.
Cut the lime into slices, wash the bean sprouts and cut in half.
we form the soup itself.

Put rice noodles on a plate, then chicken pieces, fill it all with broth.
Then sprinkle with herbs and spices to taste.
And that's it, bon appetit!