Vietnamese Pho Ga (Chicken with Barley Fumet)

What does it include?

Ingredients

• 1 liter of chicken fumet
• 480 ml rice noodles
• 500g chicken breast
• 45 ml fish sauce (nuoc mam)
• 30 ml of sugar
• 5 ml grated ginger
• 5 ml star anise
• 1 large onion, sliced
• 1 red pepper, sliced
• 1 bunch of cilantro
• 1 bunch Vietnamese basil
• Lemons in quarters
• Toasted sesame to decorate
• Salt and pepper to taste

How to prepare it step by step?

Preparation

1. Heat the chicken fumet in a large pot over medium-high heat until it begins to simmer.
2. Add the ginger, star anise, and onion, cooking for about 10 minutes until the onion is translucent and the spices release their aroma.
3. Stir in the sugar and fish sauce, adjusting the seasoning with salt and pepper to taste.
4. Lower the heat and let the broth simmer gently for 30 minutes, allowing the flavors to meld.
5. Add the chicken, cooking until it is tender and fully cooked through, about 15 minutes.
6. In the meantime, cook the rice noodles in boiling water according to package directions, then drain.
7. Pour the fragrant broth into large bowls, nestling in the noodles and chicken pieces.
8. Garnish with fresh cilantro, basil, red pepper slices, a touch of lemon, and sprinkle with toasted sesame seeds for a delightful finish.