Have you ever tried Phở Ga? It's the most delicious Vietnamese chicken noodle soup. We used to go to this little Vietnamese grocery store that served big, steaming bowls of soup on the cheap but since we've moved we don't have a place local to us so I make it at home now. Though my recipe may not be perfectly traditional, the flavors and textures are spot on. If you've never tried it, I urge you to. Phở is easy, inexpensive and the epitome of nutritious and delicious cooking.
1 quart of chicken stock
8-12 ounces of chicken breast
2 fat garlic cloves
3 inch chunk of fresh root ginger, peeled
teaspoon of fish sauce
6-8 ounces of dry rice noodles (I used buckwheat soba noodles last night and it was not right. Get a sturdy rice noodle, the rice vermicelli is way too thin)
Sriracha hot chili sauce
fresh mung bean sprouts
fresh lime wedges
fresh herbs (a couple of varieties of basil, mint and cilantro is a great combo)
Boil the noodles per package directions then drain and rinse under cold water. Don't overcook the noodles!
Crush the garlic and mince the ginger with a microplane and place in a sauce pan. Add the chicken stock and fish sauce and bring to a boil then reduce to a simmer.
I don't like the texture of poached chicken so I roast it in a 400 degree oven for 20 minutes. It's okay if it's a little pink, the chicken will finish cooking in the hot broth.
Assemble the condiments on a platter and place in the center of the table.
Thinly slice the chicken across the grain and put into the simmering seasoned broth. Divide the noodles into two bowls, top with chicken and broth. At the table garnish your bowl with hot sauce, bean sprouts, herbs and lime. Devour! Or should I say Slurp!
I like mine very hot and very limey. I end up with a runny nose and the hiccups but who cares, it's so good!
If you want to read more about Phở click here to check out Viet World Kitchen. That Sriracha recipe is very enticing. I think I'll grow some hot peppers in the garden so I can try it out.