Sorry guys for being absent, I have been super busy with my thesis and othet school related stuff! You can follow me on Instagram ( @froidethumide or @breakfastbrunchdinner) where I update more often pictures.
A couple of weeks ago I had a flu, and what’s a better way of curing a flu than eating a large amount of chili, garlic and ginger? I made a delicious Pho Ga, which is a Vietnamese noodle and chicken soup. I did a fast version, as I didn’t want to start boiling a broth for several hour.
Start with marinating some chicken drum sticks (500g) in 4-5 tbsp of soy sauce and 2-3 tbsp of hot chili-garlic sauce. Combine everything in a plastic bag and rub around, let sit in the fridge for 1 hour, then bake in a 180 degree oven for 30-35 minutes until cooked. Then just pull apart the meat with two forks.
Meanwhile the chicken is cooking, start making the broth. As I made this for two persons, I used 1 liter of water, 1 vegetable and 1 chicken stock cube, 1 large chili, 3-4 cloves of garlic, 2 spring onions, 1 thumb sized piece of ginger, 1 lime and 2 tbsp of fish sauce. Just chop everything roughly, add water to a pot and squeeze in the lime. Let come up to a simmer and let simmer for about 5-10 minutes. Check for seasoning and add more fish sauce if it needs saltyness.
Then you can start assembling your soup, I added some thick rice noodles and pak choi that I boiled in the broth, then the chicken. I topped the soup off with coriander, chopped chili and spring onion, sesame seeds and Sriracha sauce. You could add also roasted onion and thai basil.