Vietnamese Fo Ga soup (chicken noodle soup) – a detailed recipe cooking. 
Time: 1 hour.20 minutes. Difficulty: easy Portions: 4 The recipes use dimensional capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
- 3 chicken breasts with bones and skin
- 4 chicken wings
- 1 liter low salt chicken stock
- 5 halved stalks of green onions
- 4 cloves of garlic
- 2 cinnamon sticks
- 2 whole star anise star
- A piece of peeled and sliced fresh ginger in length 2.5 cm
- 1/4 Art. dried shiitake mushrooms (soak in warm water for 30 min and finely chop)
- 3 tbsp. l fish sauce
- 3 pack instant noodles (noodles only)
Topping:
- 1 tbsp. fresh bean seedlings
- 1 thinly sliced jalapeno pepper
- A pair of sprigs of fresh mint and Thai basil
- Fish sauce
- Hoisin and Sriracha sauces
- Lime wedges
Recipes with similar ingredients: chicken breasts, chicken wings, shiitake mushrooms, jalapenos, green onions, garlic, noodles, ginger root, fish sauce, hoisin sauce, sriracha sauce, lime, cinnamon, star anise, basil, mint
Recipe preparation:
- In a large roasting pan or broth pan, bring to a weak boiling chicken stock with chicken breasts, chicken wings, green onions, garlic, cinnamon sticks, star anise anise and ginger. Cook for about 20 minutes. When the chicken breasts are cooked, remove them and when they cool, divide the meat into fibers. Continue cooking all other ingredients for 30 minutes. Then strain the broth through a colander to remove solid pieces and spice.
- Add the mushrooms, fish sauce and noodles to the strained broth. Cook the al dente noodles until cooked, 4-5 minutes. Lay out a little noodles in separate bowls. Put chicken on top. Pour in each bowl has a lot of broth. Garnish with bean sprouts, pepper jalapenos and fresh mint, serve with fish sauce, Hoisin sauce, Sriracha sauce and lime slices. Mmmm …
