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Not Your Mama´s Chicken/Noodle Soup – “Chicken Pho” (Phở Gà)
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If you have followed ChefsOpinion for a while, you might be aware of my passion for soups, especially for chicken noodle soup, prepared any-which-way.
Without a doubt, the soup featured on this page is by far the best chicken noodle soup I have ever tasted.
The combination and the amount used of the special chicken and all the veggies, as well as the seasoning/aromatics and the six hours of cooking resulted in a heavenly broth, for which only the wide rice noodles and garden-fresh cilantro was needed to transform these simple ingredients into a wonderful, immensely satisfying culinary delight. 🙂
( The plate prepared for the original photo shoot already was all that – but then, the plate I prepared later on with all the “secondary cuts” (neck, wings and dark meat), which was originally not intended to be included in this post, was even better and “hit it out of the park” ) 🙂
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Bon Appétit ! Life is Good !
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Click here for more Phở on ChefsOpinion
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Click here for more Soup on ChefsOpinion
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Click here for more Chicken Soup on ChefsOpinion
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P.S.
To prepare the best tasting chicken broth, one must use “Suppen Huhn” (Boiling Fowl, which needs to simmer between three to six hours to be sufficiently tender for the meat to be enjoyed.
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Not Your Mama´s Chicken/Noodle Soup – “Chicken Pho” (Phở Gà)
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Not Your Mama´s Chicken/Noodle Soup – “Chicken Pho” (Phở Gà)
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Not Your Mama´s Chicken/Noodle Soup – “Chicken Pho” (Phở Gà)
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And later on, the second helping looked like this :
(Originally, these photos were not intended to be published 🙂
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Not Your Mama´s Chicken/Noodle Soup – “Chicken Pho” (Phở Gà)
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Not Your Mama´s Chicken/Noodle Soup – “Chicken Pho” (Phở Gà)
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Not Your Mama´s Chicken/Noodle Soup – “Chicken Pho” (Phở Gà)
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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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- Chop Stick Holder
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- The Good Stuff…..
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- 1 ea 3 lbs “suppenhuhn”, 2 lbs chicken backs, 3 lbs “suppengemüse”
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- simmer in 10 qt lightly salted water (the stock will reduce to about 2-3 qt, so take it very easy with the salt at this time)
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- after 2 hours, the chicken is still extremely tough
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- at this point, add 8 ea star anis, 3 ea cinnamon sticks, 2 tblsp szechuan pepper, 1 tblsp ginger/garlic paste, 1 tblsp brown sugar and 21 tblsp lemon juice and a inch of cayenne pepper
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- simmer until the chicken is tender (between 3 and 4 hours more)
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- after 6 hours of slowly simmering
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- remove the chicken, cover with a damp clothe to avoid discoloring of the meat
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- strain the soup, discard the solids (there should be 2 qt soup at this point, if not, adjust bey reducing or adding liquid), recipe makes 2 generous main courses or 6 appetizers
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- remove the fat to the amount (or none) you prefer, check/adjust the seasoning
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- liquid gold
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- cover the rice noodles with very hot water, let them steep according to the instruction on the packeging
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- remove the meat from the bones, separately remove the skin, wings and neck optional) keep the white and dark meat separate (optional)
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- white meat only
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- white meat, dark meat, neck, wings, skin
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- add rice noodles to a bowl,
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- top with white meat
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- top with broth, sprinkle generously with cilantro
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- Not Your Mama´s Chicken/Noodle Soup – “Chicken Pho” (Phở Gà)
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- Not Your Mama´s Chicken/Noodle Soup – “Chicken Pho” (Phở Gà)
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- Not Your Mama´s Chicken/Noodle Soup – “Chicken Pho” (Phở Gà)
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- Not Your Mama´s Chicken/Noodle Soup – “Chicken Pho” (Phở Gà)
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- Not Your Mama´s Chicken/Noodle Soup – “Chicken Pho” (Phở Gà)
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