Pho Ga

Pho Ga

Now it’s payback time because Ray had invited me to guest post on his blog “Wok with Ray“.  Initially he thought that his comments had paid off, well actually it’s the other way around my comments to his blog are the ones paying off as I was finally invited by one of the most known Filipino food blogger in the States.  When I received his invitation I was stoked and very honoured to be a part of his site, I was tasked to post either a pride dish from in the Philippines, a family favourite or a very memorable dish.  Initially it was a hard choice because Ray’s post and my post combined is already an encyclopaedia of Filipino dishes.  Having said that I can’t think of something Filipino that we both haven’t posted yet so I was left with the two options and chose a family favourite.  So let’s go ahead with our recipe for today, we will be making some Vietnamese.   For the full story and recipe please view my guest post @ Wok with Ray or continue below.

Pho Ga
 
Prep time
Cook time
Total time
 
Ingredients
Chicken Soup
  • 1 kg chicken soup bones
  • 200g minced pork, 50% fat
  • 2 sticks of cinnamon
  • 4 pcs star anise
  • 6 pcs cloves
  • 1 tbsp black peppercorns
  • 4 pcs cardamom pods
  • 1 large white onion, quartered
  • 1 thumb sized ginger, peeled do not slice
  • 6 cloves garlic, minced
  • 1 tbsp palm sugar or sweetener of choice
  • fish sauce
  • water
  • oil
Pho
  • Banh Pho Noodles (Vietnamese Flat Thin Rice Noodles), cooked according to packet instructions
  • Bean sprouts
  • Cooked Chicken, flaked (you can cook this together with the soup)
  • Spring onions
  • Crispy fried onions
  • Hoisin sauce
  • Red Chillies, sliced
  • Sriracha chilli sauce
  • Lemons or Limes, quartered
  • Black pepper
Instructions
  1. In a stock pot sauté garlic and onion, continue to cook in low heat until onions turn brown.
  2. Add cinnamon, star anise, cloves and cardamom pods stir until fragrant.
  3. Add sugar and stir until it caramelizes.
  4. Add enough water to cover chicken soup bones, bring it to a boil and simmer for 1½ to 2 hrs. or until chicken bones are soft.
  5. Using a sieve, strain the liquid and throw away the bones. Keep it cool and refrigerate overnight.
  6. Oil should have settled on top and hardened, remove this. In a separate stock pot add small amount of oil then cook minced pork until brown in colour, add the chicken meat (the ones you will flake for garnishing) and brown it as well on all sides then pour in the soup stock. Bring it to a boil then cook for 30 minutes, season with fish sauce.
  7. Place noodles in bowl, top it with chicken meat, spring onions, crispy fried onions, sliced chili and bean sprouts.
  8. Pour boiling hot broth over the noodles then serve with lemon, hoisin sauce, sriracha chilli sauce and black pepper on the side

 

No Responses

  1. popoytoy says:

    Looks really delish. Recipe please.

  2. Stunning photography as always. The light is gorgeous, the styling is wonderful and colours are beautiful. No doubt a tasty delicious and satisfying meal.

  3. Cool photos! The Pho Ga looks really good and yummy! I am craving noodles!

  4. Tessa says:

    What a beautiful dish and gorgeous photo!

  5. kitchenriffs says:

    Great looking dish! I’m on my way to Ray’s right now to read all about it!

  6. Nami | Just One Cookbook says:

    Ahhh! This reminds me, I still have your pho recipe in my folder (I even printed out!)… You two are really funny all the time. I’m heading over now! :)

  7. You two are my favorite foodies…
    This is sure a great guest post..
    Heading over to check it out!!

  8. Sammie says:

    Pho ga is so delicious! Just as tasty as the beef one but even healthier!! I’m going to hop over to see the guest post now. :)

  9. Kristy says:

    The lighting in this photo is amazing. I’m off to read the guest post. :)

  10. Kiran says:

    I love Pho! And this looks delicious. Congrats on the guest post :)

  11. foodjaunts says:

    Um – super yum! Off to read the guest post!

  12. Congrats Raymund. What a great looking soup that is and being a huge Pho Bo lover I’m, off to check out your recipe for the (chicken?) version?

  13. Emily says:

    This looks lovely, definately checking out the recipe now! :)

  14. buttoni says:

    Beautiful pic and this sounds DELICIOUS! I’ll have to sub in shirataki tofu noodles, but I think I can do this one! I look forward to making it.

  15. This looks delicious! Well done!

  16. Rogier says:

    Though completely different ingredients, this looks a lot like indonesian saoto soup.
    I eat it every week and love it!

  17. Corissa says:

    This is my go to Pho/Chicken Soup Recipe. :) It’s really good since I don’t like the beef in regular Pho.

  1. May 8, 2013

    [...] enjoyed with noodle soup dishes, topping over fried noodles of just plain rice with Asian salad on the [...]

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