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Phở Gà (Vietnamese Chicken Pho)

🇻🇳 Vietnam

Servings: 6 bowls Prep: 25 minutes Cook: 50 minutes Total: 1 hour 15 minutes

Ingredients

  • 2 medium white or yellow onions, halved
  • 20 g fresh ginger
  • 2 star anise pods
  • 2 tbsp coriander seeds
  • 2 pods cardamom, cracked open
  • 1 tbsp fennel seeds
  • 2 cinnamon sticks
  • 1 tsp whole cloves
  • 1 whole chicken, cut in half
  • 16 cups water
  • 2 1/2 tbsp salt
  • 2 tbsp sugar
  • 2 tsp MSG (optional)
  • 16 oz dried pho noodles (small size)
  • bean sprouts, blanched
  • Thai basil
  • lemon or lime wedges
  • ngò gai (culantro)
  • sliced jalapeños
  • hoisin sauce
  • Sriracha

Steps

  1. Char the halved onions and ginger directly over a flame or under a broiler until lightly blackened and fragrant.
  2. Toast the star anise, coriander seeds, cardamom, fennel seeds, cinnamon sticks, and cloves in a dry pan until fragrant.
  3. Place the charred onions and ginger along with the toasted spices into a large pot.
  4. Add the chicken and water to the pot and bring to a boil.
  5. Skim off any scum or foam that rises to the surface.
  6. Reduce heat and simmer gently for about 45-50 minutes, until the chicken is cooked through.
  7. Remove the chicken, let it cool slightly, then shred or slice the meat off the bone.
  8. Strain the broth to remove solids, then season with salt, sugar, and MSG to taste.
  9. Cook the dried pho noodles according to package instructions and drain.
  10. Divide noodles into bowls, top with shredded chicken, and pour hot broth over.
  11. Serve with bean sprouts, Thai basil, lime wedges, culantro, jalapeños, hoisin sauce, and Sriracha on the side.

Notes

MSG is optional but commonly used to enhance the broth's savory flavor.

Source: www.hungryhuy.com