Chicken Pho (Phở Gà)
ID: 3b0a2fab...
A comforting, warm, and highly aromatic Vietnamese chicken noodle soup. It features a beautifully clear, delicate broth infused with charred ginger, onions, and toasted spices, served over soft rice noodles and tender shredded chicken.
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🍳 Cooking Flow
Dry toast the spices and char the whole onion and ginger in a skillet. → Simmer the whole chicken with water, charred onion, ginger, salt, and sugar for 1 hour, skimming off the surface foam. → Remove and shock the chicken in ice water, then shred the meat. → Add the toasted spices and fish sauce to the broth and simmer for 30 more minutes, then strain out all solids. → Boil the noodles, assemble them in bowls with shredded chicken and herbs, pour the hot broth over, and serve with condiments.
Cooking Steps
Brief Cooking Order
Dry toast the spices and char the whole onion and ginger in a skillet. → Simmer the whole chicken with water, charred onion, ginger, salt, and sugar for 1 hour, skimming off the surface foam. → Remove and shock the chicken in ice water, then shred the meat. → Add the toasted spices and fish sauce to the broth and simmer for 30 more minutes, then strain out all solids. → Boil the noodles, assemble them in bowls with shredded chicken and herbs, pour the hot broth over, and serve with condiments.
Introduction
A comforting, warm, and highly aromatic Vietnamese chicken noodle soup. It features a beautifully clear, delicate broth infused with charred ginger, onions, and toasted spices, served over soft rice noodles and tender shredded chicken.
Step 1
Toast the Saigon cinnamon and star anise in a dry skillet over medium-high heat for 2 to 3 minutes until fragrant, releasing their natural oils, then remove and set aside.
Step 2
In the same skillet, roast the whole onion and ginger over high heat for 10 to 15 minutes, turning occasionally, until they are blackened and charred on the outside.
Step 3
Clean the whole chicken by removing the giblets from the cavity, trimming off excess fat and unnecessary skin, and rinsing thoroughly under cold water.
Step 4
Slice the charred ginger. Peel off the burnt outer skin of the roasted onion and trim the root slightly, keeping the onion whole to maintain its shape.
Step 5
Place the cleaned chicken breast-side up in a large pot. Add 12 cups of cold water, the charred onion, sliced ginger, salt, and brown sugar. Cover and bring to a boil.
Ingredients List
Important Notes
Never stir the soup while skimming off the scum; stirring will integrate the impurities back into the liquid and make the broth cloudy.
Plunging the cooked chicken into ice water stops the cooking immediately, keeping the skin snappy and the meat succulent.
Do not add the cinnamon and star anise at the beginning of boiling. They only require 30 minutes of simmering to prevent their strong spice flavors from overpowering the chicken broth.
If using dried rice noodles, make sure to rinse them under cold water after boiling to wash off excess starch, preventing the soup from turning gummy.
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