Vietnamese Chicken Noodle Soup Donal Skehan
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Date: 2020-05-11
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Comments and reviews: 10
Jake
There is nothing wrong with the ingredients or recipe except the way is put all those seed and pulled chicken and espeacially the dry noodles directly into the soup. OMG, I bet people with normal cooking exprience will know it before hand that those noodles will make the soup sticky like poridge (excuse my english). Instead, he should boil the noodles seperately, plate it in the bowl, put the pulled chicken on top and pour the delicious soup into. If he were a Vietnamese daughter in law, the mother in law would kill him for that
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There is nothing wrong with the ingredients or recipe except the way is put all those seed and pulled chicken and espeacially the dry noodles directly into the soup. OMG, I bet people with normal cooking exprience will know it before hand that those noodles will make the soup sticky like poridge (excuse my english). Instead, he should boil the noodles seperately, plate it in the bowl, put the pulled chicken on top and pour the delicious soup into. If he were a Vietnamese daughter in law, the mother in law would kill him for that
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IMOmusings
Wonderful interpretation as always Donal! Just one thing I might suggest is to use 'fresh' rice noodles. I don't know exactly how to explain it but they come in bags that you can find in most of my local Asian markets. These don't require you to cook them out first, but rather, heat in the microwave and rinse through with hot water (just to soften them a bit. I've tried both dry (as in this video) and 'fresh', and I must say I prefer the 'fresh' above and beyond. If you can get your hands on it, definitely try 'fresh'
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Wonderful interpretation as always Donal! Just one thing I might suggest is to use 'fresh' rice noodles. I don't know exactly how to explain it but they come in bags that you can find in most of my local Asian markets. These don't require you to cook them out first, but rather, heat in the microwave and rinse through with hot water (just to soften them a bit. I've tried both dry (as in this video) and 'fresh', and I must say I prefer the 'fresh' above and beyond. If you can get your hands on it, definitely try 'fresh'
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ZzRioz
In Vietnam we don't cook the noodles in the broth. They always have a pot of boiling water just for the noodles because you don't want to taste the starch the noodles come out. Your broth should be clear and verry deep in flavor. I think he didn't see probably because the broth pot is bigger than the boiling water pot and the boiling water are always close unless they have a oder. I thought he just think all the pot are broth.
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In Vietnam we don't cook the noodles in the broth. They always have a pot of boiling water just for the noodles because you don't want to taste the starch the noodles come out. Your broth should be clear and verry deep in flavor. I think he didn't see probably because the broth pot is bigger than the boiling water pot and the boiling water are always close unless they have a oder. I thought he just think all the pot are broth.
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1111TP1111
Funny how similar different and distant cultures can be when it comes to cooking and recipes. I realize this may not be the traditional way of cooking this soup but in 95% it is exactly the same as how my grandma, my mom and myself cooked chicken soup. The only difference is ginger and star anise which we never used and mine is crystal clear but it takes about 4-6h to cook.
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Funny how similar different and distant cultures can be when it comes to cooking and recipes. I realize this may not be the traditional way of cooking this soup but in 95% it is exactly the same as how my grandma, my mom and myself cooked chicken soup. The only difference is ginger and star anise which we never used and mine is crystal clear but it takes about 4-6h to cook.
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Pockkii’s
I'm Vietnamese and I wanna say that the Vietnamese ppl who are commenting about what he's doing and stuff aren't trying to be rude or mean. They are just saying he's doing it wrong. And they have the right to do that because I'm pretty sure that's not illegal to do. So don't call them rude if they feel offended or if they want to state something out: /
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I'm Vietnamese and I wanna say that the Vietnamese ppl who are commenting about what he's doing and stuff aren't trying to be rude or mean. They are just saying he's doing it wrong. And they have the right to do that because I'm pretty sure that's not illegal to do. So don't call them rude if they feel offended or if they want to state something out: /
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Stephen
sorry, Donal but this in not Pho, our Pho don't burn ginger and onion, if you do that, it will bitter the whole soup. you need to boil the noodle and you seperate the noodle from, then you let it cool in room temperture(this is important. when it's completely cool, you pour the soup in, it will make you taste the sweetness of noodle
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sorry, Donal but this in not Pho, our Pho don't burn ginger and onion, if you do that, it will bitter the whole soup. you need to boil the noodle and you seperate the noodle from, then you let it cool in room temperture(this is important. when it's completely cool, you pour the soup in, it will make you taste the sweetness of noodle
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Claire
this recipe inspired me to create my own version this morning. I plan to strip the cooked chicken and carry on cooking the bones to get a richer broth. People don't have to follow to the letter. I wouldn't have made anything like this without this guys video. My advice to the people that don't like it is don't make it. Simple.
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this recipe inspired me to create my own version this morning. I plan to strip the cooked chicken and carry on cooking the bones to get a richer broth. People don't have to follow to the letter. I wouldn't have made anything like this without this guys video. My advice to the people that don't like it is don't make it. Simple.
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Xuan
this is not the usual way Vietnamese cook chicken Pho. We don't boil noodle in the broth, and dont put directly grilled ginger and onion with burned parts in the broth; usually there's a bag containing those aromatic stuff or at least remove those black burned peels. Anyway, I'm glad that you like it: )
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this is not the usual way Vietnamese cook chicken Pho. We don't boil noodle in the broth, and dont put directly grilled ginger and onion with burned parts in the broth; usually there's a bag containing those aromatic stuff or at least remove those black burned peels. Anyway, I'm glad that you like it: )
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Jules
I'm surprised that there are so many Vietnamese disagree with his method. Boiling the noodles in the broth is exactly right. It's what they do in Vietnam. Though they don't put the noodles and chicken directly into the pot, they have a boiling basket but they still soak everything in the broth fyi.
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I'm surprised that there are so many Vietnamese disagree with his method. Boiling the noodles in the broth is exactly right. It's what they do in Vietnam. Though they don't put the noodles and chicken directly into the pot, they have a boiling basket but they still soak everything in the broth fyi.
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nguyên
Oh i'm impressed! U made the dish nearly right exactly the way the Vietnamese do. But i recommend you should wrap all of those aromatic herb in a cheese cloth then tie 'em up and put it in the pot. That way your broth would be more clearer and make the dish look more appetizing.
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Oh i'm impressed! U made the dish nearly right exactly the way the Vietnamese do. But i recommend you should wrap all of those aromatic herb in a cheese cloth then tie 'em up and put it in the pot. That way your broth would be more clearer and make the dish look more appetizing.
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