Vietnamese Pho Ga (Chicken Noodle Soup)
Ingredientsfor 2
420
Cal
36g
Protein
44g
Carbs
10g
Fat
- 11 whole chicken (3.5 lbs)
- 21 large onion, halved and charred
- 32-inch piece ginger, halved and charred
- 43 star anise
- 54 whole cloves
- 61 cinnamon stick
- 72 tablespoons fish sauce
- 81 teaspoon sugar
- 9Salt to taste
- 101 lb flat rice noodles (banh pho), cooked
- 11Bean sprouts, Thai basil, lime wedges, jalapeño, hoisin, sriracha for serving
- 12Green onions, sliced thin
Instructions
- 1
Char onion and ginger over an open flame or under broiler until surfaces are deeply blackened. These aromatics are the same as in pho bo but the chicken broth is lighter and naturally sweeter.
- 2
Toast star anise, cloves, and cinnamon in a dry pan 3 minutes until fragrant. Place whole chicken in a pot, cover with cold water. Bring to a boil, skim grey foam for 5 minutes, then add charred onion, ginger, toasted spices, fish sauce, and sugar.
- 3
Reduce to a gentle simmer and cook 45 minutes until chicken is cooked through. Remove chicken and cool in ice water. Continue simmering the broth for 30 more minutes to concentrate flavor. Shred the cooled chicken and discard skin.
- 4
Strain broth through a fine sieve. Season with salt and additional fish sauce. The broth should be clear, golden, and delicately fragrant — far more subtle than beef pho but no less complex.
- 5
Place cooked noodles in bowls. Add shredded chicken and ladle boiling broth over everything. Serve with the full accompaniment plate. Top with green onion.