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Chicken Pho (Pho Ga)
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Chicken Pho (Pho Ga)

1 h 15 minPara 4Nutri-Score B€€
de @alissanguyen_11 importaciones0 veces cocinadas
Adaptar esta receta

lo que necesita

Ingredientes

4 personas
  • star anise (whole)Especias2 piezas
  • cinnamon stick (whole)Especias1 pieza
  • cardamom pod (whole)Especias1 pieza
  • cloves (ground)Especias1 g
  • fennel seeds (whole)Especias6 g
  • coriander seeds (whole)Especias6 g
  • yellow onion (peeled, halved)Frutas y verduras1 pieza
  • ginger (knob, peeled)Frutas y verduras1 pieza
  • rotisserie chicken (meat shredded, carcass, skin and drippings kept)Carne1 pieza
  • waterOtro4,5 litros
  • rock sugar (golf-ball sized pieces)Despensa2 piezas
  • saltEspecias15 g
  • fish sauceDespensa30 ml
  • chicken bouillonDespensa10 g
  • MSG (optional)Despensa3 g
  • pho noodles (dried)Cereales400 g
  • scallion (chopped)Frutas y verduras3 piezas
  • cilantro (chopped)Frutas y verduras20 g
  • onion (thinly sliced)Frutas y verduras1 pieza
  • black pepper (ground)Especias2 g
  • srirachaDespensa20 ml
  • hoisin sauceDespensa30 ml
  • chili oilDespensa15 ml

por ración

Nutrición

744kcal

Carbohidratos
80 g
Proteínas
53 g
Grasas
24 g
Adaptar utensilios

lo que usará

Utensilios

  • Sartén
  • Olla
  • Tamiz
  • Cucharón
  • Bol

paso a paso

Preparación

  1. Shred the chicken

    • Shred all the meat off the rotisserie chicken and set it aside.
    • Keep the carcass, skin and drippings for the broth.
    Paso 1

  2. Toast and bag the pho spices

    • Toast the star anise, cinnamon stick, cardamom pod, cloves, fennel seeds and coriander seeds in a dry skillet.
    • Transfer the toasted spices into a spice bag or cheesecloth and tie it tightly.
    Paso 2

  3. Char the onion and ginger

    • In the same skillet, toast the onion and ginger until charred.
    Paso 3

  4. Simmer the broth

    • Add the chicken carcass and skin, charred onion and ginger, rock sugar, chicken drippings and water to a large pot.
    • Bring to a boil, then reduce the heat and simmer.
    • Skim off the foam that rises to the top.
    • Remove the spice bag at the 30 minute mark.
    Paso 4

  5. Strain and season the broth

    • Remove the bones, onion, ginger and all solids from the pot.
    • Strain the broth through a fine mesh strainer if desired.
    • Taste and season with chicken bouillon, fish sauce, salt, sugar and MSG to preference.
    Paso 5

  6. Cook the noodles

    • Grab a handful of pho noodles and wrap into a ball.
    • Drop into boiling water and swirl around.
    • Cook for 10 to 45 seconds, then remove and fluff into an even base in the bowl.
    Paso 6

  7. Assemble the bowl

    • Add the shredded chicken, scallion, cilantro, thinly sliced onion and black pepper over the noodles.
    • Ladle the boiling broth on top, pouring through a mesh strainer if not strained earlier.
    • Finish with hoisin sauce, sriracha and chili oil to taste.
    Paso 7
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