Chicken Soup Pho Ga

Ingredients for 4 servings:

• 1 chicken
• 2 spring onions
• 2 slices of ginger
• Cardamom, black
• 2 onions
• 4 liters of water
• 2 tsp salt
• 2 tsp palm sugar
• 2 tsp soy sauce
• 2 pieces of ginger, thumb-sized
• 6 coriander roots with greens
• 3 shallots
• 2 cloves garlic
• 1 cinnamon stick(s)
• 2 star anise
• 450 g rice noodles, wide ribbon noodles
• 1 onion(s), sliced ​​paper-thin
• 100 g spring onions
• 500 g soy sprouts
• Mint (Hung Lang), Vietnamese mint
• Basil (Mui Tau), Vietnamese basil

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 30 minutes

Vietnamese chicken soup

Bring 4 liters of water to a boil in a pot and cook a whole chicken. Add two blackened onions, ginger, and garlic to the soup. Season lightly with a little soy sauce or fish sauce. Simmer the soup for about 1 hour, until the chicken is tender. Remove the chicken, remove the meat from the bones, and set aside. Drain the chicken broth, add the cardamom, and season with fish sauce or soy sauce. Now roast the typical Pho Ga flavorings for the chicken broth. Dry roast the ginger, shallots, garlic, coriander root, cinnamon stick, and star anise in a pan until blackened. Place them in a tea bag and add to the soup 30 minutes before serving. Cook the flat rice noodles in water with salt and vinegar until tender. Drain and rinse thoroughly with water. Add to the soup bowl. Cut the chicken into strips and place on top of the noodles. Slice the spring onion thinly. Cut the white part into about 4 cm long, and cut the green part into thin rings and add. Also finely chop the mint and basil leaves and scatter them over the meat with the coarsely chopped coriander. Bring the clear chicken broth to a boil and add the white part of the spring onions. Bring to a boil once, then ladle the soup into bowls. Add the bean sprouts, hoisin sauce, soy sauce, chilies, and lime wedges for garnish at the table.