Pho Ga

Settling into a new country isn't always a breeze but you have to make it work, no matter what it throws at you. Being in Yangon and now settled, I feel a lot more at ease which means 6 out of 7 days of cooking, breakfast, lunch and dinner. I am probably the only person who goes to the store sometimes twice a day. I swear that I go prepared with a list but somehow, once I step in its like...what list? You always eat with your eyes first right? Most definitely.

There's an international standard supermarket called Marketplace here in Yangon. Every time I go while transcending upwards on the travelator it's like entering a whole new world. There's a surprise on a daily basis, one day there was florida's natural OJ, then the next day there were fresh jalapenos, and now there are brussel sprouts! But as easy as they come, the faster they go and never to least til now. I think one of the best finds was sriracha, and not only did that make me jump and pump my fist in the air, it was  a buy 3 get 1 deal....omg I nearly died. So, I think it's safe to say that I've become a mini hoarder here, grabbing all staples worrying that I won't be able to find it again.

I've been meaning to make pho for about 2 months now. I've been looking through recipes from food bloggers, eating pho on a weekly basis, and asking Vietnamese locals for methods and recipes and their about the same with a few differences here and there. I've decided on making chicken pho first, because beef isn't so regularly sold in grocery stores and if they were it's usually thigh meat only, no oxtails, bones, shins etc. Chicken was the sure bet! And it won't take hours of waiting. 

Pho Ga (chicken pho)

1 chicken breast bone-in
2 chicken carcasses
1 medium white onion (halved)
1 knob of ginger (smashed)
4 cloves
1 star anise
1 stick of cinnamon
1 bunch of cilantro stems
1 carrot (cut into quarters)
fish sauce to taste
2 tablespoons of sugar


rice noodles
bean sprouts
spring onions
thai basil
onion slices
lime wedges

Place chicken carcass and breast into a 3 quart stock pot and fill 3/4 full of water. Bring it to a boil and add in everything else. Skim the top as needed until you get a nice clear soup. Season as you go for the right saltiness and sweetness. Remove the chicken breast after 20 minutes of simmering and transfer it to a plate to cool. When cooled, shred into pieces. Allow your soup to simmer for a further 10 minutes and don't forget to skim off any fat and scum.

For your rice noodles, boil until al dente and set aside. To assemble your pho, place noodles into a  bowl, pour a generous amount of soup, add chicken and garnish with your desired condiments.


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