Pho gha with Vietnamese dipping sauce Nuoc Cham

Name: Pho gha with Vietnamese dipping sauce Nuoc Cham
Prep time: 45 min
Cook time: 30 min
Total time: 1 h 15 min
Yield: 4 Portions
Ingredients: 4 Chicken legs; 2 Star anise pods; 1 sticks Cinnamon; 3 Cloves; 3 Black cardamom pods (alternatively green cardamom); 1 Ginger; 1 bunch Coriander; 1 Onion; 30ml Fish sauce; 200g Rice noodles (pho noodles); 3 Spring onions; 200g Mung bean sprouts; 2 Limes; 45ml Fish sauce; 3 tbsp. Sugar; 45ml Lime juice; 1 Garlic; 1 Red Thai chili; 1 Green Thai chili

1h 15m
- Preparation 45 min
- Cooking 30 min

Recipe for One Pot Pressure Cooker Perfect / Perfect Premium

Ingredients

4 People

For the stock:
4 Chicken legs
2 Star anise pods
1 sticks Cinnamon
3 Cloves
3 Black cardamom pods (alternatively green cardamom)
1 Ginger
1 bunch Coriander
1 Onion
30 ml Fish sauce
Salt, sugar
For the soup:
200 g Rice noodles (pho noodles)
3 Spring onions
Fresh herbs (such as coriander, mint, and Thai basil)
200 g Mung bean sprouts
2 Limes
For the Vietnamese dipping sauce (nuoc cham):
45 ml Fish sauce
3 tbsp. Sugar
45 ml Lime juice
1 Garlic
1 Red Thai chili
1 Green Thai chili

Preparation

Step 1

Cover the soup chicken in the pot with sufficient water. Add the star anise, cinnamon stick, cloves, black cardamom pods, 2.5 cm pieces of ginger, coriander stems, halved onion, and a little salt. Close the lid and bring to the boil. Once it reaches cooking level 2, reduce the heat. Simmer the stock for around 30 minutes until the chicken is tender and it has a strong flavor. Release the steam, open the lid and ideally let the chicken cool down in the stock. Then remove the chicken from the stock, detach from the bone and pull into bite-sized pieces.

For the stock:

4 Chicken legs

2 Star anise pods

1 sticks Cinnamon

3 Cloves

3 Black cardamom pods (alternatively green cardamom)

1 Ginger

1 bunch Coriander

1 Onion

30 ml Fish sauce

Salt, sugar

Step 2

Cook the rice noodles according to the packet instructions, drain and rinse. Finely slice the spring onions.

For the soup:

200 g Rice noodles (pho noodles)

3 Spring onions

Step 3

For the dipping sauce, mix the fish sauce, sugar, lime juice, chopped garlic and chili in a small bowl, adjusting the taste with more sugar or lime juice if necessary.

For the Vietnamese dipping sauce (nuoc cham):

45 ml Fish sauce

3 tbsp. Sugar

45 ml Lime juice

1 Garlic

1 Red Thai chili

1 Green Thai chili

Step 4

Bring the stock to the boil again and season with fish sauce and sugar. Meanwhile, divide the prepared rice noodles into soup bowls. Add the chicken pieces and spring onion rings on top and pour the hot stock over them.

Step 5

Serve the pho gha with the fresh herbs, lime, mung bean sprouts and dipping sauce.

Fresh herbs (such as coriander, mint, and Thai basil)

2 Limes

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