Both of our kids love Vietnamese noodle soup, the boy pho Bo (beef) and the girl, Ga (chicken) we are no longer living in Vietnam so it’s now a little harder for them to get their fix. Not only would it be nice for them to always be able to eat what they enjoy; as a life mother to a Vietnamese daughter, being able to make pho that tastes like it’s made by a native Hanioan really feels like a duty.
Must add being a non meat eater has rendered me pretty useless when it comes to cooking the stuff, so I’m really starting from scratch and relying on the taste buds and honesty of my family on this one.
Yesterday was the perfect pho Ga day, both son and husband returned, victorious but totally wrecked, from a grueling international weekend football tournament…pinny on, I set to work!
Began with this recipe, http://norecipes.com/blog/pho-ga-recipe/ , wonderfully frugal concept to poach the whole chicken while you making the stock. Meat is beautifully tender too, not at all dry. Deviated slightly by using stock had previously prepared,using Matthew Evan’s method (see below) and frozen chicken that had been poached during it’s making.
1 onion, 1 carrot, bunch of coriander, bunch of spring onions, 1tsp salt, 4l water and a medium sized chicken giblets removed.
Boiled salted water, added veg and simmered for 10 minutes, added whole chicken, returned water to boil and simmer for 15 minutes. Removed from heat, covered with fitted lid allowed bird to cook for at least 1 hour. Removed bird, ensuring cooked right through and strained stock through kitchen towel lined colander to remove fat.
The end result smelted authentic, but slightly lacked depth. The family enjoyed it and ? kindly? reassured me about it’s flavour , but most importantly on this occasion it had the desired restorative effect. However I suspect there is plenty of room for improvement….Will change the way I make the stock for the next batch, to include giblets and arrange a more objective taste test opportunity for my Vietnamese friends!
Overall impressed with how quickly it can be put together by having previously prepared frozen meat ingredients and pretty standard cupboard staples.
Forty things 
Hi Emma, Congrats on your Pho efforts and good luck with the running. Love the blog. R u working in Bangkok?
On our first Christmas after we returned to Australia, my younger daughter was coming down to Melbourne for a visit and I asked her what she wanted for the first night home. She surprised me by saying Pho. I was thrown as I had expected an old time family favourite. Not to be outdone I searched the internet and came up with a not too bad dish. I later found out that the reason she had requested Pho was because she had had a big night and a heavy Indian meal and wanted to clear her system. Can’t think of a better choice.
Take care.
Gloria
Hi Gloria, thanks for providing my first comment! You see exactly what I mean about Pho, knowing how to cook it will prove invaluable for numerous occasions i’m sure! Like it or not something of Vietnam seems to get under the skin. For relative veterans, it will be with us for life.
Hugs, E
Emma, your ehem Vietnamese friend is waiting :-). But wondering where are your roasted star anise and shallots?
Roast the star anise?…….ok sounds improving to the cause. Shallot during stock preparation? Assembling of pho or as a garnish? Can bring a little to art class on thurs to taste test?
Impressive Emma, hope to come and taste it myself. Sxx