Pho Ga Recipe

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Pho Ga
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Ingredients
13
Count
Nutrition
3436
Calories
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Ingredients:

Directions:

  1. Rinse chicken, including heart, neck and giblets. (reserve liver for another use). Place in a large pot. Add 2 quarts water, or enough to just cover chicken, and bring to a boil over high heat. As water is heating, scorch 1 piece of ginger and the onion pieces (see note 1 below). Add scorched ginger and onions to soup. Once water comes to a boil, skim off foam and reduce heat to low. Add 1 tablespoon fish sauce and peppercorns; simmer, partially covered, until the chicken is cooked, 30 to 40 minutes. Remove chicken from broth and set aside to cool; slightly. When cool enough to handle, remove meat from the bones, shred coarsely and set aside; discard bones, giblets, skin and fatty pieces. Line a colander with a double layer of cheesecloth and strain into a bowl. Let cool slightly, then refrigerate until chilled, about 2 hours. SKim fat from the surface. (the soup can be prepared ahead to this point. Store the broth and chicken in separate covered containers in the refrigerator for up to 2 days. The broth can be frozen for up to 1 month.) Shortly before serving, bring a large pot of water to a vigorous boil. Place bean spouts in a sieve or colander and immerse in boiling water for 20 to 30 seconds. Rinse with cold water; set aside to drain. Bring water back to a boil and drop in rice noodles. Cook just until softened but not mushy, 30 seconds to 1 minute. Drain and rinse with cold water; set aside. Scorch remaining piece of ginger, then coarsely chop. Place scorched ginger and salt in a mortar and pestle or food processor and work into a paste. Set aside. Place homemade and canned broth in a pot and heat to simmering. Season with additional fish sauce e, if desired. Divide noodles among 4 large soup bowls. Distribute bean sprouts over noodles; top with chicken and shallots. Ladle hot broth over; add a dollop of the reserved ginger paste. Sprinkle with cilantro and rau ram (or mint). Serve at once, with small plates of remaining shallots and herbs, a small bowl of remaining ginger paste and lime wedges, so guests can adjust flavorings as they wish. NOTE 1 - To scorch ginger and onion - If you have a gas burner, use tongs to hold ginger and onion pieces in the flame until charred. If you have an electric burner, heat a dry heavy cast-iron skillet over high heat. Add ginger and onion pieces and turn until blackened on all sides.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 3435.77 Kcal (14385 kJ)
Calories from fat 971.42 Kcal
% Daily Value*
Total Fat 107.94g 166%
Cholesterol 612.23mg 204%
Sodium 5770.22mg 240%
Potassium 3323.79mg 71%
Total Carbs 445.26g 148%
Sugars 27.6g 110%
Dietary Fiber 23.51g 94%
Protein 152.47g 305%
Vitamin C 136.1mg 227%
Iron 16.7mg 93%
Calcium 536.4mg 54%
Amount Per 100 g
Calories 81.63 Kcal (342 kJ)
Calories from fat 23.08 Kcal
% Daily Value*
Total Fat 2.56g 166%
Cholesterol 14.55mg 204%
Sodium 137.1mg 240%
Potassium 78.97mg 71%
Total Carbs 10.58g 148%
Sugars 0.66g 110%
Dietary Fiber 0.56g 94%
Protein 3.62g 305%
Vitamin C 3.2mg 227%
Iron 0.4mg 93%
Calcium 12.7mg 54%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 76.9
    Points
  • 88
    PointsPlus

Good Points

  • low fat,
  • saturated fat free,
  • low sodium,
  • low cholesterol

Bad Points

  • High in Sodium,
  • High in Total Fat

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