Vietnamese Pho Ga (Chicken)

Coming from a Vietnamese family, we have to find ways to cook traditional food on the fly and this is a recipe that my mom came up with years ago. Serve with your choice of garnishes - bean sprouts, Thai basil, chiles, etc. You can also make this kho - which is dry in Vietnamese - essentially putting the broth on the side and serving the noodles with the sauce recipe.

Step: 1

Cover noodles with cold water; set aside to soak, about 30 minutes.

Step: 2

Place chicken, ginger, star anise, and monosodium glutamate in a large pot. Sprinkle with salt and cover with water. Cook over medium heat until juices run clear, about 40 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C).

Step: 3

Remove chicken from pot and cool until easily handled, 15 to 20 minutes. Remove skin and shred chicken meat.

Step: 4

Drain noodles. Bring a large pot of water to a boil. Cook noodles in boiling water, stirring occasionally, until noodles are tender yet firm to the bite, 1 to 2 minutes. Drain and divide among serving bowls.

Step: 5

Top noodles with shredded chicken and ladle in broth.

Per Serving: 373 calories; protein 17.7g; carbohydrates 47g; fat 11.4g; cholesterol 46.1mg; sodium 760.7mg.

The name of “stew” can process to 2 time a dish and a make dishes method. Stewing makes not fast cooking chunks of meat, raw fruit or beans in a tastefull water based . It’s same as to braising, instead it does have a few piece of differences. The meat is chopped into few of pieces but of being cooked whole , and the liquid completely covers the contents in a stew as compared to a braise’s halfway all of it . When meat or raw fruit are cooked using this method, the resulting dish is called stew.

Stew has a reputation for making a rib-sticking meal that warms you up on a freezing , winter day. It’s right that ; a bowl of classic beef stew can make warming featured food , but stew’s cozy factor more than a way beyond protecting you from the cold . It’s all about those tender chunks of meat and vegetables, swimming in a thick, ultra-rich gravy. The more they come together creates the greatest comfort food, no matter the weather.