Marry me -kana

Marry me -kana

Kuumenna uuni 200 asteeseen.

Toni Kivinen
Toni Kivinen

Ingredients:

For the Broth:

  • 2 onions, peeled and halved
  • 1 4-inch piece of ginger, sliced lengthwise
  • 2 cinnamon sticks
  • 3 star anise
  • 4 cloves
  • 1 cardamom pod
  • 8 cups (2 liters) chicken broth
  • 2 tablespoons fish sauce
  • 1 tablespoon sugar
  • Salt, to taste

For the Soup:

  • 1 pound (450g) boneless, skinless chicken breasts or thighs
  • 8 ounces (225g) dried rice noodles (banh pho)
  • Garnishes (optional):
    • Thinly sliced onion
    • Chopped green onions
    • Bean sprouts
    • Thai basil
    • Cilantro
    • Lime wedges
    • Sliced chili peppers
    • Hoisin sauce
    • Sriracha sauce

Instructions:

  1. Prepare the Broth:

    • Char the onions and ginger over an open flame or under the broiler until slightly blackened.
    • In a large pot, dry roast the cinnamon sticks, star anise, cloves, and cardamom pod until fragrant, about 1-2 minutes.
    • Add the chicken broth to the pot, along with the charred onions, ginger, fish sauce, and sugar.
    • Bring the broth to a boil, then reduce the heat to low and simmer, partially covered, for about 30 minutes to 1 hour to develop the flavors. Skim off any foam or impurities that rise to the surface.

  2. Prepare the Chicken:

    • While the broth is simmering, poach the chicken in the broth. Place the chicken breasts or thighs into the simmering broth and cook until they are just cooked through, about 15-20 minutes depending on the thickness of the meat. Remove the chicken from the broth and let it cool slightly before shredding or slicing it thinly.

  3. Prepare the Noodles:

    • While the chicken is cooking, soak the dried rice noodles in hot water according to the package instructions until they are tender but still slightly firm. Drain and rinse the noodles under cold water to stop the cooking process.

  4. Assemble the Soup:

    • Divide the cooked noodles among serving bowls. Top with the shredded or sliced chicken.
    • Ladle the hot broth over the noodles and chicken, ensuring that each bowl gets a good amount of broth.
    • Serve the Pho Ga hot, accompanied by the garnishes of your choice on the side. Diners can customize their bowls with their preferred toppings and seasonings.