Hanoi Chicken and Rice Noodle Soup (Pho Ga)
Servings Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
4 N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
8 ounces small or medium dried rice sticks 8 cups chicken stock 8 ounces chicken breast, thinly sliced against the grain
traditional herbs 1 cup mung bean sprouts, root ends trimmed 2 or more bird's eye or Thai chilies, stemmed, seeded, and thinly sliced
1/2 cup fried shallots 1 lime, quartered fish sauce



1 Place the rice sticks in a dish with lukewarm water to cover. Let stand until pliable, about 20 minutes.
2 Meanwhile, pour the chicken stock into a pot and bring to a gentle boil over medium heat. Reduce the heat to medium-low and partially cover until ready to use.
3 Bring a pot filled with water to a boil over high heat. Drain and divide the rice stick noodles into 4 equal portions. Place noodles, one portion at a time, in a sieve and lower it into the boiling water. Untangle the noodles with chopsticks and boil until tender but firm, about 7 seconds. Remove and drain the noodles, then place them in a large soup bowl. Repeat this step until you have 4 individual servings.
4 Blanch the chicken pieces in the same boiling water for about 2 minutes per batch. Divide and place atop each noodle serving. Pour a generous amount of hot broth over each serving and garnish with some traditional herbs, mung bean sprouts, chilies, and fried shallots. Squeeze a wedge of lime over each serving and adjust the seasoning with fish sauce.

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