Pho Ga - the famous Vietnamese chicken noodle soup

Pho Ga - Viatnamese chicken noodle soup with Enoki mushrooms

Vietnamese noodle soup with chicken and Enoki mushrooms

Pho Ga - the famous Vietnamese chicken noodle soup

January 4th, 2019 | main dishes

Chicken soup is tasty. But the Vietnamese version Pho Ga is simply delicious! Citrus flavors, fresh herbs, exotic spices and a little chilli spiciness make it so appetizing and special.

Pho Ga - the famous Vietnamese chicken noodle soup

Seasoning ingredients such as chili, garlic and herbs are served separately, so everyone can refine their Pho Ga individually. By the way, you can freely vary the ingredients. Enoki mushrooms are certainly not available everywhere, Shii Take mushrooms or brown mushrooms can replace them. Instead of Thai shallots you can certainly take also normal shallots and dried shrimp is only available in the well-stocked Asia food market (anyhow, the soup tastes without, I swear). Indispensable in my view is coriander and Thai basil. Without it does not work.

At this point I have to do some advertising for a German supermarket REWE. There is a Thai mix from the product line “Fine World” in their fruit and vegetable department. It’s perfect for the Vietnamese chicken soup (but also for the Asian cuisine in general). It contains lemongrass, chili, fresh kaffir lime leaves, Thai basil and cilantro. And all in quantities consumable in one dish. Super practical! And where else do you get fresh(!) Kaffir lime leaves…

Vietnamese noodle soup with chicken

Pho Ga - Vietnamese noodle soup with chicken and brown mushrooms

(4 portions)

1.2 - 1.5 liters of chicken broth, self-cooked

bring the broth to a boil

400 g chicken breast

1 stalk of lemon grass, crushed

2-3 kaffir lime leaves

let the meat, lemon grass and kaffir lime leaves simmer for about 10 minutes in the broth over a low heat, remove the meat, let it rest for 10 minutes, cut it into thin slices against the fiber, put it covered aside

300 g rice noodles

prepare according to package leaflet, drain, cut into smaller pieces with scissors

3 cloves of garlic, diced

3 TS oil

slightly steam the garlic, lift it from the oil and put it aside

salt, pepper from the mill

½ ts brown sugar

3 TS fish sauce

½ ts 5 Spices Powder

season the soup with the spices, remove the lemon grass and the kaffir lime leaves

2 carrots

cut longitudinally into very thin slices

3 spring onions

cut into oblique rings

100g Thai shallots

cut into thin slices or fine cubes

Enoki mushrooms

arrange a portion of noodles in bowls, add onions, shallots, mushrooms and chicken and pour on with boiling soup

½ bunch of coriander

½ bunch Thai basil

chop the leaves very coarsely, pour over the soup

1 lime, divided in 8 parts

2-3 red chilies, gutted, cut into thin strips

chili sauce

dried shrimp

serve lime, chili, chilli sauce, dried shrimp and steamed garlic separately to the soup

GOOD TO KNOW

The Five Spices Powder is a spice mixture of star anise, Szechuan pepper, cinnamon cassia, fennel and cloves. The cinnamon cassia is not cinnamon, but its own spice. The spice mixture is very popular in Asian cuisine and is used for flavoring and marinating meat and fish.

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November 14th, 2017 | on the road

Auberge de Temple – arrive and never want to leave again

You have ever arrived at a hotel and have said to your loved ones: “Okay, change of plans: we just stay for three days at the hotel, enjoy the beautiful rooms, sauna and in the evening we indulge ourselves in this magnificent restaurant.” That happened to us, as we have some detours on the way to the Frankfurt book fair, where I should cook in the gourmet Gallery, at the Auberge de Temple. This hotel is a dream!