Ingredients
- 1 Whole chicken, cleaned
- 1 kg Chicken carcasses, cleaned
- 6 liters Water
- 1 Cinnamon stick, about 5 cm
- 3 Star anise
- 5 cm Ginger knob, grilled until skin is burnt
- 3 Onions, grilled until skin is burnt
- 2 teaspoons Salt
- 2 teaspoons Sugar
- 1 tablespoon Fish sauce
- 500 g Fresh rice vermicelli, blanched
- 100 g Bean sprouts, blanched
- 1/4 teaspoon Ground white pepper
For garnishing
- 3 Spring onions (scallions), cut into 5 cm lengths
- 1 sprig Coriander (cilantro), chopped
- 1 sprig Thai basil leaves, chopped
- 3-Feb Thai parsley leaves
- 50 g Bean sprouts
- 4 Red chilies, sliced
- 3 Limes, cut into wedges
- 2 tablespoons Chili sauce
- 2 tablespoons Fish sauce
Instructions
- Place chicken and carcasses in a large pot. Add water and bring to the boil over medium heat.
- Add cinnamon stick, star anise and grilled ginger and onions.
- When chicken is cooked, remove and place in cold water until cooled.
- Shred meat and set aside.
- Place carcass back into stock and continue to boil for 1 hour more.
- Remove and discard chicken carcasses. Add salt, sugar and fish sauce.
- Divide rice vermicelli and bean sprouts into 6 serving bowls. Top with shredded chicken.
- Pour hot stock over and sprinkle with pepper.
- Serve with garnishing ingredients.
Leave a Reply
Do you have a better Clear Chicken Noodle Soup (Pho Ga) recipe?