Vietnamese Pho Ga (Chicken)
Coming from a Vietnamese family, we have to find ways to cook traditional food on the fly and this is a recipe that my mom came up with years ago. Serve with your choice of garnishes - bean sprouts, Thai basil, chiles, etc. You can also make this kho - which is dry in Vietnamese - essentially putting the broth on the side and serving the noodles with the sauce recipe.
Recipe Summary
Ingredients
Directions
Cook's Note:
To serve this "kho" style, dice reserved chicken skin into small pieces. Heat a large skillet over medium heat; add chicken skin. Cook and stir until brown and crisp. Lower heat and drain most of the chicken fat from the skillet. Add 4 cloves minced garlic; cook and stir until softened. Stir in 1 1/2 cup chicken broth, 1/2 cup soy sauce, and 2 teaspoons white sugar. Bring to a boil. Dissolve 1 teaspoon cornstarch in 3 tablespoons water; add to skillet and boil until sauce thickens, about 1 minute. Lower heat and simmer until flavors combine, about 5 minutes. Serve sauce over cooked noodles and chicken, with broth on the side.