#KitchenZen #9 – Pho Ga

Published on:

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

Leave a comment