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Friend’s Post – Pho Ga by Raymund of “Ang Sarap”

Posted on October 12, 2012 | by

37 Comments



I love sharing dishes, recipes, cooking techniques, and other related stories from blogger and foodie friends. Today, I am very excited to have this young gentleman cooking with us here at “Wok with Ray” and it’s my buddy, Raymund of Ang Sarap. I’m sure most of you who know Raymund would agree that he is one of the hardest working food bloggers and talented cooks around. Several times a week, I see him posting these delicious and great looking dishes. He is just amazing, and I don’t know where he is getting his energy. Raymund — thank you very much for cooking with us and for bringing us this mouthwatering dish. Well, without further delay, I give you Raymund.



Now it’s payback time because Ray had invited me to guest post on his blog “Wok with Ray”.  Initially he thought that his comments had paid off, well actually it’s the other way around my comments to his blog are the ones paying off as I was finally invited by one of the most known Filipino food blogger in the States.  When I received his invitation I was stoked and very honoured to be a part of his site, I was tasked to post either a pride dish from in the Philippines, a family favourite or a very memorable dish.  Initially it was a hard choice because Ray’s post and my post combined is already an encyclopaedia of Filipino dishes.  Having said that I can’t think of something Filipino that we both haven’t posted yet so I was left with the two options and chose a family favourite.  So let’s go ahead with our recipe for today, we will be making some Vietnamese.

If there is a cuisine which consistently makes good noodle soups in its different flavour variations then it would be Vietnamese, I hope a lot of you will agree with me as I haven’t been turned down yet by an authentic Vietnamese noodle soup whether it’s made out of beef, chicken, pork or even seafood everything I tried seems to all agree with my taste buds.

Vietnamese noodle soup is one of our Family favourite as well as our comfort meal; it is also the dish we think of when we are lazy and can’t decide something to eat.  When the craving hits we usually go to a Vietnamese restaurant in Auckland, New Zealand called Hansan to have our fix, we love how flavourful their soups are and the mixture of different spices in a carefully prepared chicken stock is simply phenomenal. Just the soup alone is enough to flavour the noodles and when it’s cooked right the garnishing are not necessarily needed.  To achieve that taste is a slow process of boiling meat bones together with spices and herbs so home-made versions only happens once in a while when we are not lazy.  So if you got some spare time at your hand and keen to wait for a day of preparation then try to make some at home and give this recipe a go, trust me once done right it’s all worth the wait.

Print
Pho Ga Recipe

INGREDIENTS:

    Chicken Soup
  1. 1 kg chicken soup bones
  2. 200g minced pork, 50% fat
  3. 2 sticks of cinnamon
  4. 4 pcs star anise
  5. 6 pcs cloves
  6. 1 tbsp black peppercorns
  7. 4 pcs cardamom pods
  8. 1 large white onion, quartered
  9. 1 thumb sized ginger, peeled do not slice
  10. 6 cloves garlic, minced
  11. 1 tbsp palm sugar
  12. fish sauce
  13. water
  14. oil

    16. Pho
  16. Banh Pho Noodles (Vietnamese Flat Thin Rice Noodles), cooked according to packet instructions
  17. Bean sprouts
  18. Cooked Chicken, flaked (you can cook this together with the soup)
  19. Spring onions
  20. Crispy fried onions
  21. Hoisin sauce
  22. Red Chillies, sliced
  23. Sriracha chilli sauce
  24. Lemons or Limes, quartered
  25. Black pepper

DIRECTIONS:

  1. In a stock pot sauté garlic and onion, continue to cook in low heat until onions turn brown.
  2. Add cinnamon, star anise, cloves and cardamom pods stir until fragrant.
  3. Add sugar and stir until it caramelizes.
  4. Add enough water to cover chicken soup bones, bring it to a boil and simmer for 1 1/2 to 2 hrs. or until chicken bones are soft.
  5. Using a sieve, strain the liquid and throw away the bones. Keep it cool and refrigerate overnight.
  6. Oil should have settled on top and hardened, remove this. In a separate stock pot add small amount of oil then cook minced pork until brown in colour, add the chicken meat (the ones you will flake for garnishing) and brown it as well on all sides then pour in the soup stock. Bring it to a boil then cook for 30 minutes, season with fish sauce.
  7. Place noodles in bowl, top it with chicken meat, spring onions, crispy fried onions, sliced chili and bean sprouts.
  8. Pour boiling hot broth over the noodles then serve with lemon, hoisin sauce, sriracha chilli sauce and black pepper on the side.
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37 Comments → “Friend’s Post – Pho Ga by Raymund of “Ang Sarap””


  1. Jenny Brunker Identicon Icon Jenny Brunker

    7 months ago

    It’s been too long since I’ve had Pho.

    To be perfectly honest I don’t think I’m going to actually build up the nerve to try this recipe myself (I’m really not much of a cook), BUT I will absolutely go have some Vietnamese food this weekend for the first time in months. Why don’t I think of that more often?
    Jenny Brunker recently posted..Maca: Keep Your Mind Young with One Daily SupplementMy Profile

    Reply

    • Raymund Identicon Icon Raymund

      7 months ago

      Surely you can do this simplified version compared to beef pho which is way much complicated.
      Raymund recently posted..Pho GaMy Profile

      Reply

  2. Sissi Identicon Icon Sissi

    7 months ago

    I also love Pho and this one looks fabulous. I totally agree that the good stock is the key to a good quality soup.
    Sissi recently posted..Shochu on the Rocks (Shochu Rokku) with YuzuMy Profile

    Reply

    • Ray Identicon Icon Ray

      7 months ago

      I second that, Sissi! Thank you for your comment:)

      Reply

  3. Eha Identicon Icon Eha

    7 months ago

    Absolutely love the stock ingredients for this soup and shall try it exactly as in recipe during the next few days: just thought pho stock was usually cooked for a longer time? [Must have an Oz/Vietnamese chef's ideas too implanted in my mind :) !] All the additions are making me hungry already also !!

    Reply

    • Raymund Identicon Icon Raymund

      7 months ago

      With beef pho it really takes longer usually 3 hrs or more, but for chicken 2 hours is enough to get the taste.
      Raymund recently posted..Pho GaMy Profile

      Reply

  4. Debs @ The Spanish Wok Identicon Icon Debs @ The Spanish Wok

    7 months ago

    Oh yes, my kinda soup. Love this recipe and will be making very soon, thanks.
    Debs @ The Spanish Wok recently posted..Theme for October 2012 The Soup Kitchen Monthly Blogger EventMy Profile

    Reply

  5. mjskit Identicon Icon mjskit

    7 months ago

    I do love Pho especially in cold/cool weather which we’re having right now. I’ve never made it so I’m excited to see this recipe. Thanks so much for sharing such a beautiful dish Raymund and congratulation on your friend’s post here at Ray’s. It’s great to see a real picture of you! You’re not near as scary as your gravatar. :) Great post you two!
    mjskit recently posted..Pear Apple Cobbler – A Twist on an Old FavoriteMy Profile

    Reply

  6. Liz Identicon Icon Liz

    7 months ago

    What gorgeous pho!!! Definitely worth the wait for a steaming bowl of this deliciousness!!! Great guest post, Raymund! Thanks, Ray!
    Liz recently posted..Crispy Crackly Apple-Almond Tart…French Fridays with DorieMy Profile

    Reply

    • Ray Identicon Icon Ray

      7 months ago

      Thank you Liz for your comment. :)

      Reply

  7. Carolyn Jung Identicon Icon Carolyn Jung

    7 months ago

    There’s nothing better than a big steaming bowl of this on a cold winter day. Warms you from the inside out, all the way to your toes. ;)
    Carolyn Jung recently posted..Organic Sangria In A BottleMy Profile

    Reply

  8. Jen Laceda | Tartine and Apron Strings Identicon Icon Jen Laceda | Tartine and Apron Strings

    7 months ago

    Hi Raymund and Ray! I’ve never tried making my own pho before, but this should inspire me to make one from scratch! Pho is our perfect cold-weather, weekend stay-in comfort food! Can’t get enough of pho!
    Jen Laceda | Tartine and Apron Strings recently posted..Cassava CakeMy Profile

    Reply

    • Ray Identicon Icon Ray

      7 months ago

      Me too, can’t get enough of it. Pho is such a good soup dish. Thank you, Jen! :)

      Reply

    • Raymund Identicon Icon Raymund

      7 months ago

      Chicken Pho would be a nice start when you want to do it at home, its not as hard as the beef.
      Raymund recently posted..Arroz ala CubanaMy Profile

      Reply

  9. the wicked noodle Identicon Icon the wicked noodle

    7 months ago

    WOW, I really need to make this dish asap. I love pho and never make it at home. Thanks for the inspiration!
    the wicked noodle recently posted..apple tarte tatinMy Profile

    Reply

    • Ray Identicon Icon Ray

      7 months ago

      Me too, I love it. Thank you, Kristy! :)

      Reply

  10. john@kitchenriffs Identicon Icon john@kitchenriffs

    7 months ago

    Gosh, such great flavors. I love star anise. Combine it with cardamon, cinnamon, etc and I’m in heaven. And we’re entering prime soup season, so this is very timely. Great guest post – thanks so much to both Ray and Raymund.
    john@kitchenriffs recently posted..Chopped Kale Salad with Creamy Lemon DressingMy Profile

    Reply

    • Ray Identicon Icon Ray

      7 months ago

      Definitely soup season is coming. Thank you very much for commenting, John! :)

      Reply

    • Raymund Identicon Icon Raymund

      7 months ago

      I know this soup is good for cold season but it goes well in warm months as well.
      Raymund recently posted..Arroz ala CubanaMy Profile

      Reply

  11. Barbara Bamber | justasmidgen Identicon Icon Barbara Bamber | justasmidgen

    7 months ago

    So.. this is how to make Pho! The spices.. the fragrance in the kitchen must be fantastic when making this soup!
    Barbara Bamber | justasmidgen recently posted..Magnolia’s Iced Ginger CookiesMy Profile

    Reply

    • Raymund Identicon Icon Raymund

      7 months ago

      Yes the kitchen smells fantastic but sometimes it will linger in your lounge hence Asians have dirty kitchens for this purpose.
      Raymund recently posted..Arroz ala CubanaMy Profile

      Reply

  12. Nami | Just One Cookbook Identicon Icon Nami | Just One Cookbook

    7 months ago

    I’m with you Ray. Raymund is a recipe machine! He produces and produces endless DELICIOUS recipes and I’m always amazed how hard he works. His family is really lucky. My husband knows you two are a great cook and I always tell him he could join you guys! Raymund, nice Pho Ga recipe! I eat pho like once a week at a restaurant, way more frequent than eating ramen at ramen shop because it’s a lot healthier. Great recipe, and good guest posts guys!
    Nami | Just One Cookbook recently posted..Roast ChestnutsMy Profile

    Reply

    • Ray Identicon Icon Ray

      7 months ago

      Isn’t he a hard working blogger? I am really impressed with his energy. I really hope that one of these days that I get to meet you and your husband and of course Raymund someday! Thank you, Nami! :)

      Reply

      • Raymund Identicon Icon Raymund

        7 months ago

        We should have a blogger meetup when I have a vacation in US, we usually stay in OC
        Raymund recently posted..Arroz ala CubanaMy Profile

        Reply

  13. Sammie Identicon Icon Sammie

    7 months ago

    Raymund you are absolutely the best with replicating authentic recipes like these!!! I never knew that making pho from scratch required quite a bit of spice! No wonder it tastes so good!!
    Sammie recently posted..Maple and Herb Roasted TurkeyMy Profile

    Reply

  14. bamskitchen Identicon Icon bamskitchen

    7 months ago

    Raymond and Ray both of the same post, what a great post! What an awesome team you both are. I love the interesting flavors and easy instructions that you both present for your dishes. Raymond, I love how you make the Pho ga recipe sound so simple to make and the photo is just gorgeous. I think I will make the stock for this recipe tonight. Take care, BAM
    bamskitchen recently posted..Tagliatelle Alla BologneseMy Profile

    Reply

  15. Kristy Identicon Icon Kristy

    7 months ago

    This looks delicious Raymund. It sounds like a great comfort food dish. I liked that you said it’s a recipe you make on nights you can’t think of anything to make. I just can’t imagine you not being able to decide what to eat! When I can’t think of something I go to your blog. ;)

    Ray – great choice in guest blogger!

    Reply

  16. Kiran @ KiranTarun.com Identicon Icon Kiran @ KiranTarun.com

    7 months ago

    Love pho and never thought of replicating it at home. Thanks for the inspiration, guys :)
    Kiran @ KiranTarun.com recently posted..Autumn Apple Cider & Champagne SangriaMy Profile

    Reply

  17. Angie@Angie's Recipes Identicon Icon Angie@Angie's Recipes

    7 months ago

    This looks so tasty, Raymund. Awesome photos too.
    Angie@Angie’s Recipes recently posted..Pumpkin Spelt DoughnutsMy Profile

    Reply

  18. Sandra's Easy Cooking Identicon Icon Sandra's Easy Cooking

    7 months ago

    This made my mouth water instantly as soon as I saw the pics! Looks fantastic Raymund, and wonderful guest post…Well done guys! Wishing you both great weekend!
    Sandra’s Easy Cooking recently posted..Marinated MushroomsMy Profile

    Reply

  19. Norma Chang Identicon Icon Norma Chang

    7 months ago

    Great guest post Ray.
    Thanks for the clear, easy to follow and understand instructions, Raymund. You have the ablity to make complicated dishes doable.

    Reply

  20. Jen Laceda | Tartine and Apron Strings Identicon Icon Jen Laceda | Tartine and Apron Strings

    5 months ago

    I’m so making pho soon! While it’s so easy for us to just go to a Vietnamese restaurant for a bowl, I think there’s something gratifying with making your own soup / pho. I’m going to try my hand at this! Bookmarking this now!

    Reply

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