How to Make Pho Ga Chicken Noodle Soup Phở Gà Vietnamese Food How to make Pho Chicken Recipe Mukbang

#vietnamesefood #vietnam #pho
Chicken Pho 🍜🔥
Recipe:
1-2 Package of Pho Noodles
Broth 👇🏻
Chicken (4-6 Pounds)
4-5 Liters of Water
Fish Sauce
Sea Salt
1-2 Cinnamon Sticks
1 Codamon Pod
3 Star Anise
1/2 Tbs of Coriander
1/2 Tsp of Fennel Seeds
Charred Ginger, Shallots, and Onion 🧅
Toppings & Garnishes 👇🏻
Cilantro’s
Green Onions
Bean Sprouts
Basil
Lime
Lemon
Jalapeño
Chili peppers 🌶
Kaffir Lime Leaves
Culantro (sawtooth coriander)
Vietnamese Coriander (Rau Răm)
Vietnamese Chicken Noodle Soup (Phở Gà).
1. Pick your Choice of Chicken, I used Free Range Whole Chicken (4-6 Lbs). If your able get Chicken Bones from your local Butcher that would be a plus for more Flavor.
2. Wash & Clean your Chicken with a Dash of Salt. This is optional, I don’t do this all the time. Just when my Family comes over 😂😅🙏🏻🙌🏻. If you want a less Oily Broth, you can also remove the Skin.
3. Add Chicken into a Pot, add 4-5 Liters of Water and bring it to a Boil.
4. Char your Spices on Stove (Optional)
5. Remove Extra Char with a 🔪 , then wash, clean. If you want to skip this part. You can always strain it later. If you don’t have a Stove you can Use your Air Fryer or Broil it in the Oven.
6. Next, Toast Spices 3-5 Mins (As Shown in Video), then place in a Cheese Cloth or Tea Bag. If you don’t have a Tea Bag or Cheese Cloth. No worries! Just add the Spices to the Pot, you can always strain it out later.
7. Back to our Chicken! Pot is now to a Boil, skim and remove scum from the surface of the Pot. This will help get rid of the impurities, and for a clearer, less Cloudy Broth.
8. Bring the heat down to Low, let it Simmer for 40-60 Mins.
9. Add a Dash of Fish Sauce, Sea Salt, and Rock Sugar (Or Sugar) to start, we adjust to taste at the end of the Video.
10. Next, add in your Spice Bag, and Charred ingredients.
11. Carefully Remove Chicken on to a Big Bowl.
12. Give it a Ice 🧊 Bath to stop the cooking process. To Prevent the Chicken from being over cooked. The quality of the Chicken is so important. (This step is also optional). If you don’t have Ice, just let the Chicken Rest for (10-15 Mins).
13. While the Chicken is in the Ice Bath.
14. Prepare your Toppings and Garnishes. Wash, drain, and Chop or Minced into your desired pieces.
15. Remove Chicken from Ice Bath, Cut in Chicken Strips or Shred into your Desired Pieces.
16. Add your Desired amount Fish Sauce (I used 6 Tbs) and Sea Salt (I used 3 Tbs) to your Desired Taste.
17. Cook your Desired Amount Pho Noodles (As shown in Video).
18. Drain Pho Noodles, then place in a Soup Bowl. Ladle enough Soup to cover the Noodles.
19. Add in your Desired amount of Chicken, then Toppings & Garnishes.
20. Done. Enjoy! Also great with a side of Sriracha & Hoisin as a Dipping Sauce.
Note 📝 Adjust to taste. Keep adding in Fish Sauce, and Sea Salt to taste.
- Don’t worry about the Garnishes. Use what you have in your Fridge.
- Don’t stress on the Spices if you can’t get a hold of any. The Ginger and Yellow Onion 🧅 will do the job!
- Tricks! You can Stick a Bamboo Skewer or Chop Stick into the Chicken to see if it’s Cooked. If it comes out clear, then it’s ready!
- If you don’t have much time to make this. No worries! You can take short cuts with using Rotisserie Chicken, Chicken Broth, and Pho Ga Soup Base (Available at Asian Supermarkets).
- Pick your Pho Noodles. They come Package (Dry) or Pre Hydrated (In the Refrigerator Section). Be sure to soak the dry package Pho Noodles 🍜 to get rid excess starch.
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[@touchay2880]

Came here after the Facebook reel! Thank you !

[@happiness4vr]

Delicious and Great Recipes. Appreciate your time for sharing these fantastic recipes to all your viewers. Looking forward to seeing more recipes.

[@kingovue]

another great video! thank you!

[@CookingwithMrInternational]

Thank you 🙌🏻🙏🏻🍜

[@shadybad9836]

Why do you char the vegetables, then scrape it all off🤷🏼‍♂️👍🇬🇧

[@Jumpoable]

Because the smoky flavour is infused in the oils of the shallots/ onion/ ginger. They're aromatics here, not "vegetables" (they're to flavour the broth; you don't eat them, but you could if you really wanted to). He already explained why you need to scrape it all off. For a clearer broth, not a dark brown murky mess, plus no carcinogens that may cause cancer. #CHEMISTRY

[@angelmae587]

Looks delicious 🤤 I have to try it some time!

[@CookingwithMrInternational]

Thank you so much! Please do 😭🙌🏻🙏🏻😋🤤🔥🍜🔥🍜🔥

[@Thithi1023]

Thank you :)

[@CookingwithMrInternational]

Thank you 🙏🏻🍜🔥🙌🏻

[@miralyn808]

Hehe I’m craving now! Great job!

[@CookingwithMrInternational]

Thank you so much Miranda 🙏🏻🙌🏻. Yes! It’s so addicting 😭😋🍜

[@Jumpoable]

If you can't get any of those spices, don't worry. It's just wypipo chicken broth then.

[@penelopepiper8342]

the char seems like a waste of time cause there doesnt seem a taste difference

[@Jumpoable]

Charring is ESSENTIAL for any pho broth. The smoky flavour is infused in the oils of the shallots/ onion/ ginger. If you chose not to char the aromatics, it's fine ---you just made wypipo chicken broth, NOT pho ga. If you didn't taste any charred smokiness in the broth, you either didn't char the aromatics enough, or you perhaps your palate just isn't refined enough.