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Pho Ga: Vietnamese Chicken Noodle Soup

2 tbsp. vegetable oil
2 onions
2 carrots
2 celery stalks
1 whole Chicken
3 tbsp. fish sauce
1/4 c. coarse sugar
kosher salt
thin rice noodles
Lime wedges


Start by making a traditional chicken broth. In a pot saute onions, carrots, and celery in oil for a few minutes. Add chicken and, over a low flame, simmer for 30 minutes until chicken is cooked. Remove the chicken from the broth. Skim broth for clarity. Strain broth and then return to burner. Allow chicken to cool, and remove meat from the chicken. May be torn or sliced. Add fish sauce and coarse sugar to the broth. Then add salt and pepper according to taste. For fresh rice noodles, soak in lukewarm water until soft. Prepare a pot of water to boil noodles. Boil rice noodles by portion. Once water is boiled, drop noodles in for approximately 25 seconds, then directly into a bowl. Add the chicken to the bowl of cooked rice noodles. Add broth, garnish with chopped cilantro and a few sprigs of fresh basil, and add a dash of pepper to finish. Serve with a slice of lime and fish sauce.

Source: www.delish.com