Vietnamese Chicken Noodle Soup | Pho Ga

Who doesn't crave pho on a cold rainy day? Check this recipe out. This one's for you. You know what time it is. It's your boy Hammer Bong and welcome to Hammer Time Cooking. On today's episode, I'm going to teach you my version of pho gai. It's a Vietnamese chicken noodle soup. Stay tuned and let's get cooking. Now the money maker in this recipe is in the broth. Now let's get started. Today we'll be using one free range chicken. Now this is optional, but I'm adding extra chicken bones to create a deeper bone broth. For the veggies, you'll need one medium onion, two shallots, one medium-sized ginger. Now we'll be charring these veggies in a pan. Now for our spices, we'll add two cardamom pods, one cinnamon stick, some star anise, fennel seeds, and coriander seeds. Now this is my little cheat code. If you can't find the other spices, you can just use this packet as a replacement and it does the same job. We'll need one thang of rock sugar. So rock sugar is the byproduct of boiling down sugarcane, but if you can't find it, feel free to use granulated sugar. We'll use some fish sauce and some chicken bouillon to flavor our broth. For rice noodles, I'm using the same one I used for my kathiru recipe. You can also check out that video. Now in an eight quart stock pot, you can add your chicken. Add your extra chicken bones to add a depth of flavor to this broth. Fill the water up till it just covers up the chicken. Allow the chicken to simmer for 30 minutes on medium. As the broth simmers, we'll char our veggies. Right here we're just going to add our onion, our ginger, and our shallot. By charring our veggies, it's going to add an extra sweetness, an extra zing to our broth. Not only that, it adds a nice color like a golden yellow to our broth and it's beautiful to see and taste. So let's remove our veggies. As the chicken simmers, we'll remove some of the impurities left over from the boil. Now that most of it's gone, we'll add in our charred veggies. Now we can see the magic taking place. We're going to add that nice flavorful ginger, that charred onion where it adds nice brightness and sweetness, and then that shallot, you know, it just brings a oomph to it. We'll continue building on our flavors. So we'll add some duck drey, aka nuoc mam, some chicken bouillon. Last but not least, we'll add in our rock sugar. Simmer for another 30 minutes and feel free to adjust the flavors. While the broth simmers, let's toast our spices. Add your cardamom pods, your fennel seeds, your coriander seeds, your star anise, and cinnamon stick. Now you don't want to toast them for too long. We just want to brown them enough where it brings out its natural essential oils and it enhances the flavor of the soup. Remember the tea packets I got from Daiso? We're going to add our toasted spices into this bag. That way the spices don't swim all over the place in the soup. I call this our flavor bomb bag. Let's add the flavor bomb into our soup. Now it's pretty much going to steep in there like a bag of tea. Allow it to chillax in there for another 30 minutes. Now the broth is basically done, so let's remove the chicken. We're going to debone the chicken, separate the white meat and dark meat. That way we can serve it and we don't have to fish it throughout the broth. To make our broth super clear, we're going to run it through one colander. This is going to help remove any of the big veggies or bones left over from the chicken. Allow the broth to drain properly. So the next part is optional. I do this because I'm extra. I like to filter the broth through a fine mesh strainer. It's going to help capture any of the leftover charred pieces from the veggies and some of the nitty-gritty meat. To cook our noodles, it's really simple. Just add your rice noodles to some boiling water. Cook it for about 10 seconds. Once it's cooked thoroughly, we'll add it to our bowl. Now you can garnish it however you like. First I'm going to add some of the white meat and then I'll add some dark meat. That way we have both textures right. Then we'll add in some green onions, some cilantro and some sawtooth coriander. Pho is my favorite go-to hangover soup after a night of partying. Leave in the comments. I would love to see what's your hangover cure. Who knows, I might even make that recipe for this channel. Now let's finish it off with our delicious broth. Look at that. Nice, beautiful color, clean. Add in some more red onions to make it look like the restaurant. You can't forget your Thai basil. So I like my pho with a little kick so we're gonna add some sliced red jalapenos. And there you have it. This is my Vietnamese chicken noodle soup, pho gai. I hope you get to try out this recipe. Now don't forget to hammer that like button, leave a comment, share it with your friends and if you haven't already, subscribe to this channel. Thank you very much and I'll see you again next time. You know what time, oof. You know what time it is. Yeah.