• 1. 1 chicken about 1.5kg
• 2. Pho noodle soup 1kg
• 3. Aromatic vegetables: 1 ginger root, some dried coriander roots or a few coriander seeds, 1 cinnamon stick, some star anise, 2-3 dried onions, 1 onion, some scallions, coriander, lemon leaves
• 4. Spices: soup powder, seasoning seeds

Eating rice forever is also boring, especially in these days of changing seasons and humid weather. For a quick and hot dinner, why don’t you try chicken noodle soup today? The way to cook is very simple, come home from work in the kitchen in less than an hour, you will have pho to eat right away. Here is how to cook chicken pho of Ms. Do Kim Tuyen, born in 1969 – currently living in Hanoi – shared in the Love Kitchen (Esheep Kitchen Family) group and has been responded by many sisters.

The easiest way to cook chicken noodle soup

Prepare and boil chicken

– Clean the chicken, rub it with white salt and then wash it to remove the odor. Ginger, dried onions are cooked and washed.

– Put the chicken in the pot, cover with water. Add 2 tablespoons of spices/seasoning seeds and crushed roasted ginger to a rolling boil, then turn down the heat to low. Add the roasted coriander roots/seeds and let it simmer for about 10 minutes. Remember to turn the chicken until it’s cooked evenly. Then turn off the heat, braise the chicken in the pot for 15 minutes, when the water cools, take out the chicken (the chicken is not dry and tender).

– Filter the chicken: When the chicken is cool, you filter the chicken out. The bones and the head, legs and neck of the chicken are kept separate. Shred or cut chicken into slices like outside.

– Scent meat (this is my own way of making it, but everyone loves it): After the sliced ​​meat is done, add 1 teaspoon of seasoning (soup powder), 1 teaspoon of delicious fish sauce, 1 teaspoon of ground pepper, squeeze 1 lemon, 1-2 fruit finely chopped chili. Mix the meat with all the seasonings.

Cooking broth

– Filter the chicken bones into the pot of chicken broth, add more water to simmer if needed.

– For ginger, dried onions have been grilled, peeled and peeled, washed and smashed. Cinnamon and anise are put in a filter bag, along with ginger and dried onions, and drop into the broth. Simmer for about 15-20 minutes, then season with more soup powder, seasoning seeds and 1 teaspoon of fish sauce. Remember to taste a little light because the chicken is already marinated.

Present

Before serving, blanch the noodle soup and divide it into a bowl. Arrange some finely chopped onion for aroma (if you like). Arrange scallions, finely chopped coriander with white onion stalks, thinly sliced ​​​​lemon leaves on top and then pour the broth.

Finished product

Pho can be considered as one of the “national soul” dishes of the Vietnamese people – including chicken noodle soup. Compared to beef pho, maybe Print