Pho Ga

As “do it myself!” as I am, I haven’t braved the wild world of making my own soup stock yet.  Go ahead and judge me.


  • 8 cups of chicken stock or broth
  • 1 teaspoon ground coriander (or 1 tablespoon coriander seeds)
  • 1 star anise
  • 2 whole cloves
  • 1 tablespoon sugar
  • 1 tablespoon fish sauce
  • a small bunch of cilantro stems, tied together
  • shredded cooked chicken
  • 1 small onion
  • 1 3-inch chunk of ginger root
  • bean sprouts
  • lime
  • cilantro leaves
  • basil leaves
  • 1 seeded and sliced jalapeno
  • 8 oz rice noodles

What I did:

  • Put a teensy bit of cooking oil in a small baking dish.  I didn’t oil mine and now have a semi-permanent onion imprint on it.  Whoops.
  • Slice the onion in half.  Place it and the ginger in the baking dish, put the dish on the top rack of the oven and turn on the broiler.
  • Broil for 15 minutes, turning every five.  Your house will smell AMAZING.  Allow to cool, then peel the ginger and take off the outer layer of the onion.
  • Put 8 cups of chicken broth/stock into a slow cooker (or large pot).
  • Add: onion, ginger, coriander, star anise, sugar, fish sauce, and cilantro stems.  It might smell like cat food because of the fish sauce, but don’t worry!  It will cook down and mellow out.
  • Cover and cook on low for… uh… 2 hours?  We went to the museum and out for a walk, so I’m fuzzy on this.
  • Remove ginger, star anise, cilantro stems, and cloves.  Discard.
  • Turn slow cooker on high (pot on medium) and add: jalapeno, chicken, bean sprouts.
  • Cook your rice noodles according to package directions.
  • Set out bowls with noodles, ladle in broth, serve with lime, basil, and cilantro.

I tried to plan all this out while severely congested, so I forgot to get cilantro and basil.  My CSA cilantro had wilted and gotten icky.  The pho ga was good anyway!


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