The Easiest Ever – Pho Ga (Vietnamese Chicken Noodle Soup)!!
You can make the Vietnamese Chicken Noodle Soup (Pho Ga) from scratch so easily at home by using the bi-product from my Super Moist Boiled Chicken!
My Super Moist Boiled Chicken is one of my favourite recipes, since it is really easy to make and can be prepared in advance. In addition, the recipe produces beautifully clear broth. As the broth is already flavoursome, you do not need any special ingredients to make this delicious Pho.
In this recipe, I simply doubled up the measurements of the original boiled chicken. In that way, you can enjoy one of the boiled chicken breast one day as a main dish, and Pho Ga on another day – dinner menu sorted for 2 days!
Next time you need a Vietnamese fix, try this recipe. You do not need to go out for it anymore….
Kitsune Udon is one of the Osakan people’s soul foods. We eat Udon when we are sick, before we go for a trip, after we come back from a trip, when we feel a little bit hungry, when we have upset stomach, when we are hungover…well, in short, any time.
The most important is the combination of the Udon Soup and Sweet Kitsune Topping (Aguraage – Deep Fried Tofu Pouch). After biting the sweet and juicy Aburaage, you have to have a sip of Udon Soup straight away. Then have some Udon noodles while the flavour of the Dashi is still in your month…. So yum…. This is my comfort food. Hopefully you enjoy my home town food. Here is the recipe.
Make Udon Noodles. Mix water and salt. Make sure that the salt is dissolved completely. Place bread flour in a bowl. Pour the salted water over the bread flour bit by bit, while you are combining them by hand. Bring the dough together and knead it until it becomes elastic and smooth. Shape it like a ball, wrap in plastic wrap and set aside for 15-30 minutes. Keep repeating this process 3 times.
Make Soup. Put all ingredients in a pot and bring it to boil. Turn off and set aside.
Make Kitsune Topping. Pour boiled water (not included in the ingredient list above) over aburaage. This is to remove the excess oil from the aburaage. Cut them into 2. Place stock, soy sauce, sake, mirin and sugar in a small sauce pan and bring it to the boil. Place the aburaage into the pan. Reduce the heat to medium/low. Put otoshibuta (drop lid) on and cook it for about 5 minutes. Let it cool down.
Now come back to the udon noodles. Dust the dough with flour. Roll the dough into a rectangle about 5mm thick. Fold the dough into 3. Cut the folded dough into thin strips. Dust the noodles with flour, and pick and unfold the noodles one by one. Cook the noodles in boiling water for about 10 minutes. Drain and wash them with cold water.
Place the udon noodles in a serving bowl. Pour the soup over the noodle and top with Kitsune and chopped spring onions.