How to cook Vietnamese Chicken Pho (Phở Gà)

Vietnamese Chicken Pho (Phở Gà) is a popular and traditional dish from Vietnam that is known for its flavorful broth, delicate rice noodles, and tender chicken. It’s a variation of the more widely recognized beef pho (Phở Bò). Pho is typically eaten as a breakfast dish in Vietnam, but it can be enjoyed at any time of day.

Ingredients:

For the Broth:

• 1 whole chicken (about 3-3.5 lbs), cleaned and rinsed
• 4 liters (about 1 gallon) of water
• 2 onions, halved
• 1 piece of ginger (about 4 inches), halved and smashed
• 5-6 star anise pods
• 1 cinnamon stick
• 4-5 whole cloves
• 1-2 teaspoons coriander seeds
• 1 tablespoon fish sauce
• Salt to taste
• Fresh herbs for garnish (cilantro, green onions)

For the Noodles and Toppings:

• 1 pound rice noodles (Bánh phở)
• Fresh basil leaves
• Bean sprouts
• Lime wedges
• Sliced jalapeños or chili peppers (to taste)
• Hoisin sauce and sriracha (optional)

Instructions:

1. Prepare the Broth:

   • In a large pot, add the whole chicken and cover it with 4 liters of water. Bring to a boil over high heat. Skim any foam that rises to the surface.
   • Once boiling, add the halved onions and ginger, star anise, cinnamon stick, cloves, coriander seeds, fish sauce, and a pinch of salt.
   • Lower the heat to maintain a simmer and cover the pot. Let it simmer for about 30-40 minutes, or until the chicken is fully cooked. If you prefer a richer flavor, you can simmer for up to 1-2 hours.
   • After cooking, remove the chicken and set it aside to cool. Strain the broth through a fine-mesh sieve to remove the solids, discarding the spices and aromatics. Taste the broth and adjust the seasoning with more fish sauce or salt if needed.

2. Prepare the Noodles:

   • Cook the rice noodles according to the package instructions. Generally, soak them in hot water until soft, then drain and rinse under cold water to stop the cooking process. Set aside.

3. Shred the Chicken:

   • Once the chicken is cool enough to handle, shred the meat into bite-sized pieces, discarding the skin and bones. Set aside.

4. Assemble the Pho:

   • In each serving bowl, add a portion of the cooked rice noodles. Top with shredded chicken.
   • Ladle the hot broth over the noodles and chicken, ensuring to give enough broth to cover everything.

5. Garnish and Serve:

   • Serve the Pho with plates of fresh basil, bean sprouts, lime wedges, and sliced jalapeños on the side. Let each person customize their bowl with the garnishes and any desired sauces (hoisin and sriracha).

6. Enjoy!

   • Serve hot and enjoy the warming, aromatic flavors of homemade Vietnamese Chicken Pho!

Tips:

• For additional flavor depth, you can char the onions and ginger on an open flame or under a broiler before adding them to the broth.
• Pho is highly customizable; feel free to add your favorite toppings or side ingredients.
• Pho broth can be made in advance and frozen for later use, making it a convenient meal solution.