Pho Ga

Pho Ga Recipe

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About Pho Ga Recipe:

 Pho means rice noodles and ga means chicken. Pho Ga simply means chicken rice noodle soup. A bowl of pho ga consists of soft slippery pho noodles, sliced or shredded chicken meat, and light and fragrant broth.

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  • 10 Ingredients
Adjust Servings :

Ingredients for Pho Ga Recipe

  • 500 gram sticky rice, soaked in water at least 4 hours and drain
  • 500 gram cassava, peeled, cubed, and soaked in water at least 8 hours
  • 15 milliliter coconut milk
  • As required Toppings
  • 200 gram minced pork
  • 50 gram pork floss
  • 3 Chinese sausages, diced
  • 4-5 pandan leaves
  • 4 shallots, thinly sliced
  • 3 spring onions, chopped
  • 35g Fat(4.51%)
  • 89g Protein(11.62%)
  • 612g Carbs(79.50%)
  • 31g Fiber(4.02%)
  • Other(0.35%)
Current Totals
  • Fat
  • Protein
  • Carbs
  • Fiber
  • Carbs
  • Protein
  • Fiber
  • Fat
Vitamins & Minerals
  • Calcium
  • Iron
  • Vitamin A
  • Vitamin B1
  • Vitamin B2
  • Vitamin B3
  • Vitamin B6
  • Vitamin B9
  • Vitamin B12
  • Vitamin C
  • Vitamin E
  • Copper
  • Magnesium
  • Manganese
  • Phosphorus
  • Selenium
  • Zinc

* Percent Daily Values are based on a 2000 calorie diet.

All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment


How to Make Pho Ga Recipe


Combine the soaked sticky rice with cassava and ½ tsp salt. Toss well. Fill the lower compartment of the steamer 1/3 full with water and produce it to a boil.


Line the steamer basket with a chunk of banana leaf.


You will tie the pandan leaves to a knot and add the rice to feature fragrance. Place the cassava sticky rice within the steamer and steam, coated over boiling water till shiny and tender, concerning twenty minutes. Take away from heat and let stand, coated five minutes.


In the last ten minutes, drizzle one tbsp coconut milk over the sticky rice to feature richness and refulgence. To form the toppings, season minced pork with salt, pepper, and one tsp minced shallot.


Deep-fry the sliced shallot until golden brown. Transfer the deep-fried shallot to a bowl. Place the cut onion in a bowl. Add a pinch of salt and sugar. Pour the new oil into the bowl and blend well. This is often scallion oil.


Sauté the diced chinese sausages during a pan and add 50ml water. Add minced pork. Season with one tsp fish sauce, ½ tsp sugar/stock powder. Stir well and cook till done. Start off heat.


Fluff the poached cassava sticky rice and transfer it to a plate. Prime with the cooked pork and sausage, scallion oil, deep-fried shallot, and a few pork floss.