Vietnamese Pho Ga (Chicken) recipe
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Ingredients
- 1 (16 ounce) package 1/4-inch thick dried rice noodles 1 whole chicken 1 (2 inch) piece peeled ginger 2 whole star anise ½ teaspoon monosodium glutamate (MSG) 2 teaspoons salt water to cover
Nutrition Info
- 372.9 caloriescarbohydrate: 47 gcholesterol: 46.1 mgfat: 11.4 gfiber: 1 gprotein: 17.7 gsaturatedFat: 3.1 gservingSize: -sodium: 760.7 mgsugar: : -transFat: : -unsaturatedFat: : -
Directions Vietnamese Pho Ga (Chicken)
Directions
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Cover noodles with cold water, set aside to soak, about 30 minutes.
Place chicken, ginger, star anise, and monosodium glutamate in a large pot. Sprinkle with salt and cover with water. Cook over medium heat until juices run clear, about 40 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C).
Remove chicken from pot and cool until easily handled, 15 to 20 minutes. Remove skin and shred chicken meat.
Drain noodles. Bring a large pot of water to a boil. Cook noodles in boiling water, stirring occasionally, until noodles are tender yet firm to the bite, 1 to 2 minutes. Drain and divide among serving bowls.
Top noodles with shredded chicken and ladle in broth.