Pho Ga (Vietnamese Chicken Pho) is a delicate yet flavourful chicken broth-based noodle soup.
Ingredients (serves 4)
For the Broth:
- 1 whole organic chicken (about 1.5-2 kg)
- 3 liters cold water
- 1 large yellow onion, halved
- 5-6cm ginger, halved lengthwise
- 1/3 bunch cilantro
- 2 tsp. fennel seeds
- 4-5 star anise pods
- 1 cinnamon stick
- 5 cardamom pods
- 30g rock sugar
- 70ml fish sauce (adjust to taste)
- Salt
- Freshly ground black pepper
For Assembly:
- 300g flat rice noodles (Banh Pho)
- red pickled onion
- 4 spring onions, finely chopped
- 1 bunch cilantro (leaves and stems)
- 1 bunch Thai basil
- 1 bunch fresh mint
- 1-2 limes, cut into wedges
- 2-3 bird’s eye chilies, thinly sliced (optional for heat)
- Bean sprouts
- Hoisin sauce (optional)
- Sriracha sauce (optional)
Instructions
Step 1: Char the Aromatics
- On an open flame or in an iron pan, char the onion halves and ginger until they are deeply blackened and aromatic, about 5-7 minutes per side. This adds a smoky depth to the broth.
Step 2: Toast the Spices
- In a dry pan over medium heat, toast the coriander seeds, fennel seeds, star anise, cinnamon stick, and cardamom pods until fragrant (2-3 minutes). Be careful not to burn them.
Step 3: Prepare the Broth
- In a large stockpot, add the whole chicken and cover with cold water. Bring to a gentle boil, skimming off any impurities that rise to the surface. Reduce the heat to a low simmer.
- Add the charred onion, ginger, toasted spices, cilantro, and salt. Simmer with a lid, not completely closed, for 1.5-2 hours, periodically skimming the surface.
Step 4: Strain and Season the Broth
- After simmering, remove the chicken from the broth and set aside in a bowl with ice water to cool.
- Strain the broth through a fine-mesh sieve or cheesecloth into a clean pot to ensure clarity. Taste and adjust the seasoning with sugar, fish sauce and more salt if needed.
Step 5: Prepare the Chicken
- Once cool enough to handle, shred the chicken meat into thin pieces, discarding the skin and bones. Set aside the shredded chicken for assembling the pho.
Step 6: Cook the Noodles
- In a separate pot, cook the rice noodles according to package instructions. Drain and rinse under cold water to prevent sticking. Set aside.
Step 7: Assemble the Pho
- Bring the strained broth to a gentle simmer.
- Divide the cooked noodles between bowls. Top each with shredded chicken and thinly sliced onions.
- Ladle the hot broth over the noodles and chicken, ensuring everything is covered.
Step 8: Garnish and Serve
- Garnish with fresh herbs (cilantro, Thai basil, mint), green onions, bean sprouts, pickled onions and a squeeze of lime.
- Serve with hoisin and sriracha sauce on the side, allowing each guest to adjust the flavors to their taste. For extra heat, add sliced bird’s eye chilies.
Pro Tips
- For the clearest broth, avoid boiling it vigorously—keep it at a gentle simmer.
- Chilling the broth after straining will allow you to skim off excess fat for a lighter dish.
- Always use fresh herbs at the last moment for vibrant aromas.
Enjoy
P.S. The dish is copied and adapted from the below TikTok video from @dialy.dayena:
https://www.tiktok.com/@daily.dayena/video/7418232933091151112