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Vietnamese Pho Ga

  • 3h
    • Preparation 30 min
    • Cooking 2h 30m
WMF recipe for Fusiontec Functional or One Pot Pressure Cooker

Ingredients

4 People
  • 1 Whole chicken or 4 chicken thighs)
  • 200 g Rice noodles
  • 50 g Ginger
  • 2 Shallots
  • 1 bunch Coriander
  • 1 bunch Long coriander
  • 1 bunch Vietnamese coriander
  • 3 Spring onions
  • 1 Lime
  • 1 Bird's eye chili
  • 1 Black pepper
  • 100 g Mung bean sprouts
  • 3 tbsp. Fish sauce
  • 20 g Rock candy
  • Salt

Preparation

Step 1
Wash the chicken thoroughly inside and out under running water. Then bring about 3 liters of water to the boil in a pot. Place the chicken in the pot, bring to the boil briefly and simmer for about 30 minutes on the lowest heat with the lid closed. Skim off any foam that forms. The broth should remain completely clear.
Whole chicken or 4 chicken thighs)
Step 2
You can then soak the rice noodles in lukewarm water.
g Rice noodles
Step 3
Wash the ginger with the skin on and cut it lengthways with a knife, clean the shallots and cut them lengthways in half with the skin on. Dry roast everything together in a wok until the outer skin is black. Brush thoroughly with a root brush under running water until the black spots disappear. Then put everything to one side.
g Ginger
Shallots
Step 4
You can now take the chicken out of the pot and rinse it in a bowl of cold water. Then remove the meat from the bones. Put them back into the pot with the shallots and ginger, bring to the boil again and simmer for another 1.5 hours.
Step 5
Cut the breast fillets with skin crosswise into thin slices, layer them on a plate and cover with cling film. You can use the leg and back meat for a salad, for example.
Step 6
Take the rice noodles out of the water, drain them and put them in boiling water for 1-2 minutes. Then drain them and rinse them with cold water so that they don't stick together.
Step 7
Once done, wash and clean the herbs. Pluck the coriander into small stalks, cut the long coriander crosswise into narrow strips with scissors and pluck the leaves from the Vietnamese coriander. Layer everything on a plate. Wash the spring onions, cut them crosswise into rings and place them with the herbs. Cut the lime into eighths, finely chop the chili and place everything on a plate with the ground pepper. Wash and clean the mung bean sprouts.
bunch Coriander
bunch Long coriander
bunch Vietnamese coriander
Spring onions
Lime
Bird's eye chili
Black pepper
g Mung bean sprouts
Step 8
When the bones are cooked, remove them from the broth and pour the broth through a sieve. Then add the rock candy, a little salt and 3 tablespoons of fish sauce and bring the broth to the boil again. Finally, pour everything into soup bowls and season with fish sauce, chili, pepper and lime as needed.
tbsp. Fish sauce
g Rock candy
Salt

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