Name: Hanoi chicken noodle soup (Pho ga)
Yield: Serves 4
Cuisine: Vietnamese
Ingredients: 1 x free-range poussin chicken or 2 chicken legs or cooked carcass; 1 tbsp lime juice; salt and black pepper; 400 g dried thread or ribbon rice noodles (pho), cooked according to the packet’s instructions; 2 tbsp whole dried shrimp; 1 cinnamon stick; 2 tbsp fish sauce; 3 baby leeks, chopped (optional); 3 cm piece fresh root ginger, peeled and thickly sliced; 1 bunch spring onions, trimmed; 2 whole star anise; 2 cloves garlic

Preparation info

Serves
4

Difficulty
Easy

Appears in

Food and Travels

By Alastair Hendy

Published 2004

About

Pho is Hanoi’s breakfast soup. When made with stivers of beef it’s called pho bo, and when with chicken, pho ga. An egg yolk can be popped in just before serving. Pile it into bowls and go mad on the alongside-condiment front: herbs, sprinklings and dippy things (coriander, fish sauce, chilli sauce, rice vinegar with chilli rings in, lime wedges etc.), that you weave into your bowl as you eat. Again, any cooked Sunday lunch chicken carcass and its attached clingage can be used to make this.