Pho Ga
A fragrant and comforting Vietnamese chicken noodle soup, Pho Ga is easy to prepare and ideal for cozy dinners, filled with rich flavors from aromatic broth, tender chicken, and fresh herbs.
Ingredients
For the broth
- 1 whole whole chicken (about 3-3.5 lbs)
- 3 thumb-sized pieces ginger, peeled and sliced in half vertically
- 5 large shallots, peeled
- 1 small piece cassia bark or 1 cinnamon stick
- 2-3 star anises
- 1 tablespoon coriander seeds (or 3-4 cloves) Use cloves as an alternative if needed
- 1 pod black cardamom, cracked open
- 2 teaspoons salt (plus more to parboil the chicken)
- 2-3 tablespoons fish sauce
- 9 cups water
For serving
- Pho rice noodles
- Scallions
- 1/2 onion onion, sliced very thinly
- Freshly cracked black pepper
- 1 Birds-eye chili pepper, sliced
- Lime wedges
Instructions
Preparation
- Bring a large pot of water to a boil. Add a pinch of salt and the whole chicken. Allow it to boil for about one minute, then remove the chicken and discard the liquid.
- In a separate pan over medium heat, dry roast the ginger and shallots until fragrant and lightly colored. Set them aside.
- Lower the heat to medium-low, add the cassia bark, star anise, coriander seeds, and black cardamom pod to the same pan. Toast until fragrant, then place spices into a spice pouch.
- In a new pot, add the chicken, roasted ginger, shallots, spice pouch, 2 teaspoons of salt, and 9 cups of water. Bring to a boil, skimming foam, then reduce to a simmer and cover.
Cooking
- Simmer the broth for about 15-20 minutes until the chicken is cooked through. Remove the chicken and set it aside to cool.
- Place the chicken in an ice bath to stop the cooking process, then separate the meat from the bones and return the bones to the pot. Continue to simmer the broth for an additional 45-60 minutes.
- Taste the broth and adjust with 2-3 tablespoons of fish sauce according to preference.
- Cook the pho rice noodles according to the package instructions. Separate the scallions and poach the white parts in the broth.
Serving
- In serving bowls, add the cooked pho rice noodles, top with shredded chicken, scallions, and thinly sliced onions.
- Ladle the hot broth over the noodles and toppings and serve immediately with birds-eye chili and lime wedges on the side.
Notes
For deeper flavor, let the broth simmer longer. Experiment with toppings such as fresh basil or mint, and provide condiments like hoisin sauce or sriracha for a kick.