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Authentic Chicken Pho (Phở Gà) Vietnamese Noodle Soup

 

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Recipe Overview:

​Prep time: 20 minutes
​Cook time: 1 hour 15 minutes
​Total time: 1 hour 35 minutes

Ingredients:
​1. For the Chicken & Broth
​1 whole chicken (about 3 to 4 lbs / 1.5 to 1.8 kg), rinsed well
​10 cups water (approx. 2.5 liters)
​2 medium yellow or white onions, halved
​1 large piece (3 inches) of fresh ginger, sliced in half vertically
​2 tablespoons fish sauce (plus more to taste)
​1 tablespoon rock sugar (or regular granulated sugar)
​2 teaspoons kosher salt (plus extra for parboiling)


​2. For the Phở Spice Pouch
​2 to 3 whole star anise pods
​1 cinnamon stick (or cassia bark)
​1 tablespoon coriander seeds
​1 black cardamom pod (gently cracked open, optional)
​1 teaspoon fennel seeds


​3. Noodles & Assemblage
​1 lb (450g) dried small/medium flat rice noodles (Bánh Phở)
​1 bunch fresh scallions / spring onions (white parts separated from green parts, thinly sliced)
​1 small red onion or yellow onion, paper-thinly sliced
​Fresh cilantro, chopped


​4. Fresh Garnishes & Condiments (To Serve)
​Bean sprouts (mung bean sprouts, fresh or blanched)
​Fresh herbs: Thai basil, mint leaves, and culantro (ngò gai)
​Limes, cut into wedges
​Fresh bird's eye chilies, sliced
​Condiments: Hoisin sauce and Sriracha chili sauce (optional, served on the side for dipping chicken)


Step-by-Step Instructions:


​Step 1: Char the Aromatics
​Place the onion halves and ginger pieces directly over an open gas burner flame or under a hot oven broiler.
​Char them for about 5 to 8 minutes, turning occasionally, until the skins are deeply blackened and fragrant.
​Let them cool slightly, then rinse off the burnt outer skin under running water. Lightly scrape clean.


​Step 2: Toast the Spices
​Place a small skillet over medium heat without oil.
​Add the star anise, cinnamon stick, coriander seeds, cardamom pod, and fennel seeds.
​Dry-toast them for 2 to 3 minutes, stirring constantly until they release a rich, aromatic scent. Transfer them into a cheesecloth spice pouch or tea filter bag.


​Step 3: Poach the Chicken & Simmer Broth
​Blanch the chicken (optional for clear broth): 

Place the whole chicken in a large stockpot, cover with water, bring to a rapid boil for 3 minutes, then discard that water and rinse the chicken clean.
​Refill the pot with 10 cups of clean water, add the whole chicken, charred onions, ginger, and the spice pouch. Bring to a gentle boil, ensuring you skim off any foam or scum that rises to the surface.
​Lower the heat to a low simmer, cover partially, and cook for 20 to 25 minutes until the chicken is just cooked through (internal temperature of 165°F / 74°C).
​Remove the chicken using tongs and immediately plunge it into a bowl of ice water to stop the cooking and keep the skin tight and firm.
​Leave the broth simmering on low with the onions, ginger, and spice pouch for an additional 45 to 60 minutes to concentrate the flavor. Stir in the fish sauce, sugar, and salt. Strain the broth through a fine-mesh sieve into a clean pot and keep warm.


​Step 4: Shred the Chicken & Prepare Noodles
​Once the poached chicken is cool enough to handle, remove the meat from the bones.
​Shred the meat into bite-sized pieces (or slice it thinly) and set aside. Discard the bones and cartilage.
​Cook the dry rice noodles according to package instructions (usually soaked in warm water first, then boiled for 1 to 2 minutes until just pliable and tender). Drain thoroughly and rinse under cold water to prevent sticking.

​Step 5: Assemble and Serve
​Divide the cooked rice noodles among large serving bowls.
​Top the noodles with a generous handful of shredded chicken, thinly sliced raw onions, green scallion rings, and chopped cilantro.
​Bring your strained chicken broth back to a rolling boil. Ladle the piping-hot broth directly over the chicken and noodles.
​Serve immediately alongside a platter of fresh bean sprouts, Thai basil, mint, lime wedges, sliced chilis, and sauces for dipping.


Chef's Pro-Tips for Perfect Phở Gà:


​-Keep the Broth Crystal Clear: Avoid letting the soup roll-boil heavily after adding the chicken; a gentle, smiling simmer prevents the broth from turning cloudy.


-​Drain Noodles Well: Excess water clinging to freshly cooked noodles can dilute the delicate seasoning of your broth.


-​The Traditional Bite: In Vietnam, people often pick up a piece of shredded chicken with chopsticks, dip it into a small side dish containing a mix of Hoisin and Sriracha sauce, eat it, and follow it with a slurp of noodle soup.


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