Fo ga (Vietnamese rice noodle soup and chicken) - Detailed recipes with photos.

Fo ga (Vietnamese rice noodle soup with chicken) – detailed cooking recipe. Share with friends: Time: 3 hours. Difficulty: easy Servings: 4 – 6 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.

Contents

1 Ingredients for the recipe:
2 Recipe preparation:

Ingredients for the recipe:

1 old chicken soup (approximately 2.3 kg.)
900 gr. chicken bones or chicken necks
1 thinly boiled chicken breast (2 halves)
4 l cold water
30 gr mashed fresh ginger
2 tsp salt
225 gr. rice noodle (ban)
8 to 12 sprigs of fresh cilantro to decorate the soup
4 to 8 sprigs of fresh basil to decorate the soup
4 sprigs of fresh mint to decorate the soup
2 tbsp. fresh bean sprouts for decorating soup
2 sliced limes to decorate the soup
2 – 3 sliced fresh jalapenos, serrano or Thai chili peppers for soup decoration
Sriracha chili sauce, fish sauce

Recipes with similar ingredients: chicken, chicken breast, rice noodles, jalapenos, serrano peppers, ginger root, sriracha sauce, fish sauce, lime, basil, cilantro, mint

Recipe preparation:

Cut the chicken into 8 pieces and discard the excess fat. Rinse Chicken bones and neck with cold water and fold in a pan. Add water and ginger, bring to a boil. Remove foam from the surface. Reduce the heat to simmer the broth and cook for 3 hours. Do not let boil the liquid so that the broth is clear. chicken and bones. Strain the broth through a fine mesh sieve or gauze conical sieve. Pour the broth back into a large soup pot and continue cooking until it boils up to a volume of 2.5 – 3 liters. Salt to taste and keep hot until cook other ingredients.
Cook the rice noodles according to the instructions on packaging. When the noodles are ready, put them in a colander and strain well. Rinse under running cold water. Before strain thoroughly using. (Noodles can be cooked before 2 hours before serving.) Just before serving soup into a large tureen pour 2 tbsp. hot stock per serving. Quickly dip the cooked noodles into the remaining hot broth to reheat it, then put a handful of noodles in each bowl.
Spread sliced chicken into bowls, spreading pieces on noodles. Serve the soup right away, with fresh cilantro, basil, mint, bean sprouts, lime slices and jalapenos, laying them in baskets on the table for each person so that guests can decorate the soup as you wish. Add chili sauce or fish sauce to taste.