Phở Gà

🧂 Ingredients

• 1.5 kg Whole chicken(About 3.3 lbs. A good quality chicken will yield a better broth.)
• 500 g Rice noodles(Fresh or dried flat rice noodles (bánh phở). If using dried, prepare according to package directions just before serving.)
• 100 g Ginger(About a 4-inch piece. Charred. Cut into large chunks or slices.)
• 1 medium Yellow onion(Charred. Halved or quartered.)
• 3-4 tbsp Fish sauce(Adjust to taste. Use a good quality Vietnamese brand.)
• 1 tbsp Coriander seeds(Toasted)
• 2-3 pods Star anise(Optional, for added aroma. Lightly toasted.)
• 1 inch Cinnamon stick(Optional, for added aroma. Lightly toasted.)
• 1 tbsp Rock sugar(Optional, to balance the saltiness and add a subtle sweetness. Can substitute with regular sugar.)
• to taste Salt
• 200 g Bean sprouts(Fresh, for garnish.)
• assorted Fresh herbs(Such as cilantro, Thai basil, mint, culantro (ngo gai). Washed and picked.)
• 2 Lime(Cut into wedges, for serving.)
• optional Chili peppers(Thinly sliced, for serving (e.g., bird's eye chilies).)
• 2-3 Scallions(White and green parts, thinly sliced, for garnish.)
• 1 small Shallots(Thinly sliced, for garnish (optional).)

👨‍🍳 Instructions

1. 1

   Prepare the aromatics: Char the ginger and onion. To char, place them directly over a gas flame, under a broiler, or in a dry hot pan until blackened in spots and fragrant. This adds a smoky depth. Rinse off excess char if desired, then smash the ginger slightly and halve or quarter the onion.

   ⏱️ 10 minutes
2. 2

   Toast the spices: In a dry skillet over medium heat, toast the coriander seeds, star anise (if using), and cinnamon stick (if using) until fragrant, about 1-2 minutes. Be careful not to burn them. Place in a spice bag or cheesecloth.

   ⏱️ 5 minutes
3. 3

   Prepare the chicken: Rinse the chicken inside and out and pat dry. You can leave it whole or cut it into large pieces for easier handling. Some recipes suggest blanching the chicken first by briefly immersing it in boiling water to remove impurities, then rinsing. This helps create a clearer broth.

   ⏱️ 5 minutes
4. 4

   Simmer the broth: Place the chicken, charred ginger, charred onion, and spice bag into a large stockpot. Cover with about 3-4 liters (12-16 cups) of cold water. Bring to a boil over high heat, then immediately reduce the heat to low. Skim off any foam or scum that rises to the surface during the first 30 minutes of simmering. This is crucial for a clear broth.

   ⏱️ 30 minutes
5. 5

   Poach the chicken: Maintain a very gentle simmer (do not boil vigorously, as this will make the chicken tough and the broth cloudy). Cook for about 45-60 minutes, or until the chicken is cooked through. The exact time will depend on the size of the chicken. Carefully remove the chicken from the pot and set aside to cool slightly.

   ⏱️ 45-60 minutes
6. 6

   Continue simmering the broth: While the chicken cools, continue to simmer the broth, covered, for at least another 1.5 to 2 hours to allow the flavors to meld. The total simmering time for the broth should be at least 2.5 to 3 hours.

   ⏱️ 1.5-2 hours
7. 7

   Prepare the garnishes: While the broth simmers, prepare your garnishes. Shred the cooked chicken meat from the bones. If using dried noodles, cook them according to package instructions just before serving. Wash and prepare all fresh herbs, bean sprouts, sliced chilies, scallions, and shallots.

   ⏱️ 20 minutes
8. 8

   Strain and season the broth: Once the broth has finished simmering, carefully strain it through a fine-mesh sieve into a clean pot. Discard the solids. Taste the broth and season generously with fish sauce, salt, and rock sugar (if using) until the flavors are balanced and savory. The broth should be clear and deeply flavorful.

   ⏱️ 10 minutes
9. 9

   Assemble and serve: To serve, place a portion of cooked rice noodles in each bowl. Top with shredded chicken. Ladle the hot, seasoned broth over the noodles and chicken. Garnish generously with sliced scallions, fresh herbs, and bean sprouts. Serve immediately with lime wedges and sliced chilies on the side.

   ⏱️ 5 minutes

💡 Pro Tips

• ✓For a clearer broth, ensure you skim off impurities diligently during the initial simmering phase. Avoid boiling the broth vigorously.
• ✓Charring the ginger and onion is key to developing the characteristic smoky depth of Phở Gà broth.
• ✓Toasting the spices releases their essential oils and intensifies their aroma.
• ✓Taste and adjust seasoning of the broth at the end. Fish sauce and salt are the primary seasonings.
• ✓Serve Phở Gà piping hot for the best experience.

🔄 Variations

• Add chicken hearts and gizzards to the broth for extra flavor and texture.
• Include other spices like cloves or cardamom pods in the spice bag for a more complex aroma.
• For a richer broth, you can add chicken feet along with the whole chicken.

🥗 Nutrition

Per serving