Per serving · Approximate values estimated by AI
Traditional Chicken Pho (Pho Ga)
Traditional dish · Vietnamese
A deeply aromatic and comforting Vietnamese noodle soup featuring a clear, savory chicken broth, tender shredded chicken, and rice noodles, garnished with fresh herbs and aromatics.
Ingredients
- Whole chicken1 (about 3-4 lbs)
- Water4 quarts
- Yellow onion1 large
- Ginger4-inch piece
- Star anise5 pods
- Cinnamon stick1 (3-inch)
- Cloves5
- Coriander seeds1 tbsp
- Fennel seeds1 tsp
- Fish sauce3 tbsp
- Rock sugar1 tbsp
- Saltto taste
- Black pepperto taste
- Dried rice noodles (Banh Pho)1 lb
- Fresh cilantro1 bunch
- Green onions4
- Lime2
- Bean sprouts1 cup
- Thai basil1 bunch
- Jalapeno1
Steps
- 1
Prepare the chicken: Rinse the whole chicken and remove any giblets. Place in a large stockpot.
- 2
Sear aromatics: Char the yellow onion and ginger over an open flame or under a broiler until blackened. Rinse off the charred skin.
- 3
Toast spices: In a dry pan, toast star anise, cinnamon stick, cloves, coriander seeds, and fennel seeds until fragrant.
- 4
Make the broth: Add the charred onion, ginger, toasted spices, and 4 quarts of water to the pot with the chicken. Bring to a boil, then reduce heat and simmer for at least 1.5 hours, skimming off any foam.
- 5
Remove chicken: Carefully remove the cooked chicken from the broth. Let it cool slightly, then shred the meat. Reserve the broth.
- 6
Strain broth: Strain the broth through a fine-mesh sieve, discarding solids. Return the broth to the pot.
- 7
Season broth: Add fish sauce, rock sugar, salt, and black pepper to taste. Simmer for another 30 minutes.
- 8
Prepare noodles: Cook the rice noodles according to package directions. Drain and rinse with cold water.
- 9
Assemble bowls: Divide the cooked noodles among serving bowls. Top with shredded chicken.
- 10
Serve: Ladle the hot broth over the noodles and chicken. Garnish with chopped cilantro, sliced green onions, lime wedges, bean sprouts, Thai basil, and sliced jalapeno. Serve immediately.
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