This aromatic soup is so yummy！
前年去河内参加研讨会，一直对那里的果条汤念念不忘，今天终于自己试着煮。将所有香料（丁香、八角、桂皮、小茴香、小豆蔻）烤香，姜、洋葱用火烧烤过，然后加入鸡肉鸡骨架，鱼露、少许糖、清水熬两小时；吃的时候撒些芫荽、青葱、豆芽，再蘸些红辣椒、酸甘，鱼露做成的汁，真的好好吃！
Vietnamese Chicken Noodle Soup: Pho Ga
Serves: 4
Ingredients :
Broth
Ingredients:
1 chicken
carcass
2 chicken
wings
2 chicken
breast, skinless
water
large pot
1 medium
yellow onion, cut in half and do not peel
1 large piece
of fresh ginger, do not peel
Broth Spices:
1 tsp.
coriander seed
2 green
cardamom pods, bruised
1 whole star
anise
1 cinnamon
stick
5 whole cloves
Additional
Ingredients and Garnishes:
1 tsp
granulated sugar
2 tbsp. fish
sauce
rice noodles
cooked according to package instructions
lime wedges
fresh cilantro
leaves
fresh mint
leaves
scallions
sliced
sliced
chile
bean sprouts, I don’t usually add them
Instructions:
Start the broth:
Place chicken pieces and water in a pot with enough
water to cover. Bring to a boil. Use a colander to drain the chicken and
discard the broth. Set the chicken pieces aside. Rinse/wash the pot out or have
a new clean pot ready to use. Next rinse off the chicken pieces then place back
inside the pot.
Charring the onion and ginger:
The ginger and onion need to be charred. Place them
both over an open flame/gas stove flame, or on top of a very hot griddle, or
they can also be charred under the broiler setting in the oven. Turn the onion
and ginger to char evenly throughout. (I used an open flame and it took me about
8 minutes.) Set aside to cool down.
Toast the spices:
In a clean pan dry roast the spices to bring out the
scents and flavors. Roast for 2 minutes stirring often to prevent burning.
Remove from pan and set aside to cool.
Now back to the charred ginger and onion.
Peel the onions, and using a knife gently scrape
away the charred ginger skin. Cut the ginger into 4 chunks and use the flat
edge of the knife to bruise the ginger.
The final broth:
Place the ginger, onions, cooled spices into the pot
with the chicken pieces. (Alternatively the spices may be placed inside a spice
bag before putting in pot.) Add 2 liters or about 8 cups of water to the pot.
Then add the 1 tsp granulated sugar and 2 tbsp. fish sauce. Cover and bring to
a boil, once boiling reduce heat down to medium low and leave a small crack to
allow steam to escape. Simmer the soup for at least an hour, longer if time
allowed. I simmer my pho for about 2-3 hours. The longer the better.
Serve:
Once the soup has finished simmering, strain and
discard the spices and carcass — NOT THE BROTH. Thinly slice or shred the
chicken breast. Add some cooked rice noodles to the soup bowls then ladle the
chicken broth over the noodles. You can either serve the additional garnishes
on the side so everyone can add their own or top the soup with them.
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