Pho Ga – Vietnamese noodle soup

Ingredients for 4 servings:

• 4 g slices of ginger
• 2 large onions
• 1 chicken, frozen, without giblets, approx. 1300 g
• 3 carnations
• 1 cinnamon stick(s)
• 3 star anise
• 3 cardamom pods
• 3 large garlic cloves
• fish sauce
• salt and pepper
• chili flakes
• 400 g rice noodles (Pho noodles)
• 1 bunch of coriander
• 1 bunch of spring onions
• 1 bag of soy sprouts
• 1 lime(s)

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 3 hours; Total time approx. 3 hours 30 minutes

simply

If you like, you can first lightly brown the cloves, cinnamon sticks, star anise, cardamom seeds, and onions. Then bring to a boil in a large pot with the chicken, garlic, ginger, and about 3-4 liters of water. Optionally, add the cloves, cinnamon sticks, star anise, and cardamom seeds in a tea bag. Simmer for about 3 hours (1.5 hours in a pressure cooker), adding more water if necessary. Cook the rice noodles separately. Season with plenty of fish sauce, salt, pepper, and chili flakes, and stir well (optionally, simmer for another 10 minutes). Remove the chicken from the pot, let it cool for 5-10 minutes, then remove the bones and cut the meat into bite-sized pieces. Chop the spring onions, coriander, and bean sprouts, and slice the lime. Serve with the soup.