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

1 godz. 15 minPorcje: 4Nutri-Score B€€
od @alissanguyen_11 importówugotowano 0 razy
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Składniki

4 osoby
  • star anise (whole)Przyprawy2 kawałki
  • cinnamon stick (whole)Przyprawy1 kawałek
  • cardamom pod (whole)Przyprawy1 kawałek
  • cloves (ground)Przyprawy1 g
  • fennel seeds (whole)Przyprawy6 g
  • coriander seeds (whole)Przyprawy6 g
  • yellow onion (peeled, halved)Warzywa i owoce1 kawałek
  • ginger (knob, peeled)Warzywa i owoce1 kawałek
  • rotisserie chicken (meat shredded, carcass, skin and drippings kept)Mięso1 kawałek
  • waterInne4,5 litry
  • rock sugar (golf-ball sized pieces)Spiżarnia2 kawałki
  • saltPrzyprawy15 g
  • fish sauceSpiżarnia30 ml
  • chicken bouillonSpiżarnia10 g
  • MSG (optional)Spiżarnia3 g
  • pho noodles (dried)Produkty zbożowe400 g
  • scallion (chopped)Warzywa i owoce3 kawałki
  • cilantro (chopped)Warzywa i owoce20 g
  • onion (thinly sliced)Warzywa i owoce1 kawałek
  • black pepper (ground)Przyprawy2 g
  • srirachaSpiżarnia20 ml
  • hoisin sauceSpiżarnia30 ml
  • chili oilSpiżarnia15 ml

na porcję

Wartości odżywcze

744kcal

Węglowodany
80 g
Białko
53 g
Tłuszcz
24 g
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Przybory

  • Patelnia
  • Garnek
  • Sito
  • Chochla
  • Miska

krok po kroku

Przygotowanie

  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.
    Krok 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.
    Krok 2

  3. Char the onion and ginger

    • In the same skillet, toast the onion and ginger until charred.
    Krok 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.
    Krok 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.
    Krok 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.
    Krok 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.
    Krok 7
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