[原創食譜 Original Recipe] 越式雞肉河粉 – 低溫慢煮版 (Vietnamese Chicken Pho/Pho Ga – Sous vide version)

 

繼越式生牛河後,作者來個比較簡單的越式雞肉河粉,香料及做法也是一樣,但煮湯的時間短很多,適合假日或週末休閒地做著。

Chicken Pho/Pho Ga is much easier than Beef pho, using same spices and same cooking method, but it’s only take 2.5 hours, it’s good to make it during weekend.

 

材料 (Ingredients):

 

雞湯底 (Vietnamese chicken stock)  :

 

全雞 (Whole chicken) – 1隻 (1 whole)

洋蔥 (onion) – 1個 (1 pc)

薑  (ginger) – 1件 (1 pc)

芫茜 (coriander) – 1-2條 (1-2 strigs)

茴香籽 (Fennel seeds) – 3湯匙 (3 tablespoons)

芫茜籽 (Coriander seeds) – 3湯匙 (3 tablespoons)

草果 (Black Cardamon) – 2個 (2 pcs)

桂皮 (Cinnamon) – 4片 (4 pcs)

八角 (Star Anise) – 5個 (5 pcs)

熱水 (Boiled water) – 1500ml

冰糖 (rock sugar) – 10-15g

魚露 (fish sauce) – 4湯匙 (4 tablespoons)

 

湯河材料 (Vietnamese noodle ingredients) [份量隨個人喜好 –  potions depends on personal preference]

 

越南河粉/金邊粉 (Vietnamese noodles)

雞肉 (chicken meat)

芽菜 (bean spouts)

洋蔥 (Onion)

金不換 (Thai basil)

薄荷葉 (Mints)

蔥 (spring onion)

芫茜 (Coriander)

辣椒 (Chilli)

鵝芥 (Culantro/Thai Coriander)

青檸 (Lime)

 

做法 (Method) :

 

1. 先準備湯底材料 :洗淨雞後,先用鹽擦勻全雞的內外,備用
Prepare chicken stock first : wash the chicken, then use sea salt to massage the whole chicken, set aside

 

2. 湯底香料先用平底鍋,不用下油,炒至所有香料出味,放涼後,放入一個茶袋,備用
Use a sauce pan, put all the spices into it and stir it until smell fragrance, then let it cool down a bit and put all the spices in a tea bag, set aside

 

3. 洋蔥及薑再平底鍋煎至焦香,如果讀者用明火,可以把直接放在爐上燒至焦香就可以了
Use the same sauce pan, roast the onion and ginger until brown; if you are using open fire, you can put the the whole onion and ginger directly into the fire and grill until brown

 

4. 預熱低溫慢煮器至75度
Preheat your sous vide cooker for 75 degree celsius

 

5. 準備好低溫慢煮袋,把之前所有準備好的湯底材料放入袋內,倒入熱水,小心地用anylock鎖好,再用真空機封口
Prepare a large thick layer sous vide bag, put all the ingredients in, pour in warm water, secure the bag using anylock, then seal it well

 

6. 到75度後,放入湯袋,開始慢煮2.5小時
When the water reach 70 degree Celsius, put the bag in and start cooking for 2.5 hours

 

7. 把河粉用水浸至軟身
soak the dry noodle until soften

 

8. 芽菜摘走根部,浸水備用
Take off the root of bean spouts, soak in water and set aside

 

9. 洋蔥切薄片,浸水,備用
slice the onion into thin slice, and soak into water, set aside

 

10. 芫茜、蔥及辣椒切碎,備用
chop the coriander, spring onion and chilli, set aside

 

11. 回到湯底,煮好後,準備一個湯鍋,先把湯小心地倒出,湯料用另一個大碗盛著, 慢慢地分出最上層的肥油
Back to the stock, carefully pour out the stock into a pot, then put the ingredients into a bowl, trim off the fat on the top layer

 

12. 把全雞浸凍水一會,然後用手撕開雞肉或切成雞件
Soak the chicken in cold water for a while, then shred the chicken meat using hand or cut into pieces

 

13. 先滾起湯底,加入芫茜、魚露及冰糖攪拌至冰糖溶化,試味後保溫備用
Take the stock boiling again, add coriander, fish sauce and rock sugar, mix well and taste it, then keep the stock warm

 

14. 用滾水煮好河粉,放入碗內
On the other hand, use another pot to cook the noodle until soft, then put it into a bowl

 

15. 用同一鍋水,灼芽菜,放在河粉上
Use the same pot and cook the bean spouts for a short while, then put at the top of the noodle

 

16. 再放上雞肉
Put in shredded chicken meat

 

17. 洋蔥及辣椒也放上
Then put the onion slices and chilli as well

 

18. 小心地倒入雞湯
And pour in the chicken stock

 

19. 最後放上金不換、薄荷葉、蔥、芫茜及鵝芥就完成了。
Finally, put the thai basil, mints, spring onion, coriander and culantro for garish, finished.