Chicken Phở recipe (Phở Gà)
Authentic, clear, and golden-hued chicken pho made in less than 2 hours.
Equipment
Ingredients
Broth Base
- 1 Whole Chicken: Use a free-range chicken or a regular roasting chicken 3-4 lbs.
- 2 lbs Chicken Bones: Backs necks, or carcasses for a robust base.
- 2.5 L Water: Approximately 10 cups.
- 1 Large Onion: Halved and charred.
- 1 Large Knob Ginger: 3–4 inches halved lengthwise and charred.
Aromatics (To Toast)
- 2 tbsp Coriander Seeds: Provides a bright citrusy note.
- 2-3 Star Anise
- 1 Cinnamon Stick
- 1-2 Cloves
- 1 Black Cardamom Pod: Optional for earthy depth.
- 1 tbsp Fennel Seeds
Seasoning
- 1 tbsp Salt: Plus more to taste.
- 1 tsp Rock Sugar: Or granulated sugar.
- 1-2 tbsp Fish Sauce: High quality adjusted to taste.
- 2 tbsp Chicken Bouillon Powder: For restaurant-style umami.
Turmeric Oil
- 1 tbsp Oil
- 1½ tsp Ground Turmeric
Noodles & Garnishes
- Rice Noodles: Dried or fresh.
- 1 White Onion: Sliced paper-thin.
- Fresh Herbs: Cilantro and scallions finely chopped.
- Garnish Plate: Bean sprouts Thai basil, lime wedges, and fresh chili.
- Condiments: Hoisin sauce and Sriracha.
Instructions
- Roast the onion and ginger over an open flame or in a dry pan until the skins are blackened and charred.
- In a dry pan over medium heat, toast the coriander seeds, star anise, cinnamon, cloves, and cardamom for 1-2 minutes until fragrant, then place in a spice bag.
- Add the chicken, extra bones, charred onion, ginger, salt, and water to a large pot and bring to a gentle boil.
- For the first 20 minutes, frequently skim off any foam to ensure the broth remains clear.
- Add the prepared spice bag to the broth and allow the chicken to simmer for 30–45 minutes until fully cooked.
- Prepare an ice bath and immediately submerge the cooked chicken for 5 minutes to stop the cooking process and firm the skin.
- Pat the chicken dry and brush the skin with a mixture of oil and turmeric for a golden finish.
- Hand-shred or slice the meat, then return the remaining bones to the pot to simmer for another hour for extra richness.
- Strain the broth and adjust the final seasoning with fish sauce, chicken bouillon, and sugar.
- Prepare noodles in a separate pot of water according to package directions, then drain.
- Assemble by placing noodles in a bowl, topping with chicken and onions, and pouring the boiling hot broth over them.
- Serve immediately with fresh herbs, bean sprouts, lime, and dipping sauces.
Notes
- Texture: Hand-shredding the chicken creates irregular edges that hold more broth in every bite.
- Clarity: If the broth appears cloudy, strain it through a fine sieve or cheesecloth.
- Dipping: It is traditional to serve the chicken with a side of salt, pepper, lime, and chili.