with bok choy and other yummy vegs.thanks

korbo - 2018-09-19 10:23:00

This is my favourite. You can use bok choy instead of the bean sprouts - slice the bok choy and blanch it.

Pho Ga (Hanoi Chicken Soup)

Serves 6 – 8

1 large free range chicken
1 kg chicken necks/wings/backs (or another whole chicken, or use chicken stock instead of water)
3.5 litres cold water (or enough to cover chicken)
1 tsp salt
2 onions thinly sliced
1 tsp white peppercorns
5 cardamom pods
1 black cardamom pod
3 star anise
1 stick cinnamon
4 tab fish sauce
2 tab deep fried shallots
200g fresh ginger – char over gas and rinse
2 tsp palm sugar
400g rice noodles

to serve:
2 tab deep fried shallots
4 spring onions sliced
½ c chopped Vietnamese mint
1 c coriander sprigs
1 ½ c bean sprouts or watercress
4 chillies, chopped
3 – 4 limes in wedges

Put chicken/s in large saucepan with water/stock. Bring to a boil rapidly; add salt, onions, and spices. Char ginger and add half to broth. Simmer 40 min, skimming often. Remove whole chicken and allow to cool down until able to be handled.

Coarsely chop rest of ginger and add to broth with fish sauce, half of shallots and sugar. Pull chicken apart and return bones and skin to broth. Reserve meat in 3cm chunks. Simmer broth 30 – 60 min, strain and stand 30 min.. If using dried noodles soak 30 min in cold water.

Skim fat off broth, reheat to boiling. Get serving bowls ready

Heat noodles by dunking in pan of boiling water. Divide amongst bowls, add handful of chicken meat, a little of everything else except chillies & limes. Serve with chillies & limes on the side.

davidt4 - 2018-09-19 11:07:00

Here's a very simple one:

Chicken Soup with Greens

Serves 6

2 chicken legs/1 breast
6 c chicken stock
2 c water
2 oz dried rice noodles, soaked in warm water 20 min & drained
6 stalks bok choi
3 tab fish sauce
salt
pepper

Rinse chicken, place in large pot with stock & water, simmer half covered 30 mins, skimming occasionally. Remove chicken.

When chicken is cool enough to handle shred meat, discard bones. Defat broth.

Cut noodles into 4” lengths. Slice bok choy 1’’ pieces.

Heat broth, add fish sauce and seasonings. Divide meat amongst bowls. Place noodles & greens in broth and bring to boils, stir well & ladle over chicken meat.

Rice can be added to bowls – ½ c per person.

davidt4 - 2018-09-19 11:08:00

Hunan Chicken Soup

1 whole free range chicken
9 dried Shiitake mushrooms
3 chunks of Yunnan ham/prosciutto or prosciutto bones

Cover with water, bring to boil & skim. Add

2 spring onions
50g ginger, squashed

Simmer 60 min. Add

Handful black fungus, soaked

Simmer until chicken starts to fall apart (60 min for young free-range hen)

Take chicken out of liquid until cool enough to handle. Strain stock & defat.
Remove chicken breasts and keep for a salad. Discard bones & skin, return meat to stock and bring to boil. Add

1 bunch sliced gai lan/choy sum etc
Salt
Pepper
1 tsp sugar

Serve with chilli-bean sauce.

davidt4 - 2018-09-19 11:08:00

http://www.bite.co.nz/recipe/14283/Chicken-noodle-and-green-
curry-soup/

murrayj1 - 2018-09-19 12:25:00

thank you all for comments.

korbo - 2018-09-19 17:10:00

Bumping

unknowndisorder - 2019-05-27 21:33:00

yes bumping again. I do want to try a good asian soup.

korbo - 2019-05-28 15:42:00

Those recipes look awesome, have printed and will def give a go! Thanks davidt4

awoftam - 2019-05-28 20:12:00