Simple Vietnamese Chicken Pho (Pho Ga)

Name: Vietnamese Chicken Pho (Pho Ga)
Prep time: 15 min
Cook time: 80 min
Ingredients: 1 chicken bone; 1 whole chicken (Organic or free-run); 16 cup water; 1 tbsp oil; 2 tbsp rock sugar; 2 tsp salt; 2 medium onions (cut in half and charred); 1 knob ginger (sliced and charred); 2 tbsp coriander seeds (roasted); 1 tbsp fennel seeds (roasted); 1 stick cinnamon (roasted); 5 cloves (roasted); 2 star anise (roasted); 1 pack rice noodles; bean sprouts; cilantro (finely chopped); green onion (finely chopped); white onion (sliced thinly); thai basil; thai chili; lime (cut into small wedges); sriracha sauce; hoisin sauce; crispy fried shallots

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Vietnamese chicken pho (Pho ga) Pho = noodles ga = chicken is an awesome noodle broth to make on a cook weekend evening. Compared to Beef Pho this broth requires fewer ingredients and can be made quickly with store-made chicken broth if you are strapped for time. This recipe will be made by simmering your own chicken broth with chicken bones.

Phở or pho is Vietnam’s national dish. This noodle broth can be served for breakfast, lunch or dinner. Historically in Vietnam pho was served at dusk or dawn by street vendors. Generally, I make this for dinner and will have leftovers for lunch the next day.

Table of Contents

Benefits of bone broth

Growing up my mom would simmer Chinese herbal broth for us on a weekly basis. Although as a kid I never knew how healthy and nutritious it was for us, now as a mom myself I make Chinese herbal soup for my own kids. This chicken pho broth is great cause all the collagen from the chicken bones is infused into the soup. Its’ also great cause it turns this into a meal as well. I make this for my kids whenever they are feeling under the weather.

I buy chicken bones at my local Asian supermarket. Before I start making the chicken bone broth I pre-boil the bones for 10 minutes. Pre-boiling brings out the impurities from the bones and creates a light-coloured broth. I run the chicken bones under cold water and using my hands I scrub off the scum. Once the bones are clean place them in a stock pot.

Parboiling the chicken bones brings out all the impurities out. The chicken pho broth won’t have all those little bits floating around.

Does organic/free run chicken type matter for Vietnamese Chicken Pho?

I use organic chicken for this recipe. I personally find when I use non-organic chicken the texture of the chicken when I shred it is not as silky and is chewier. However, use whatever chicken you can find at your local supermarket.

I place the whole chicken into the soup to boil for 30-35 minutes. When the chicken is ready take it out and let it cool down. This step will require you to get your hands a little messy. Start shredding the chicken and remove the skin and bones. I will put the chicken bones back into the broth and simmer it further to bring out all that good collagen.

Spices and Herbs

The combination of all the spices is crucial for a good flavourful broth. Without these, the broth will lack depth and sweetness.

Cinnamon stick: For pho using the sticks is crucial to add a hint of sweetness. Not only is it one of the number one spices used all around the world, but it also has many health benefits. High in antioxidants, helps relieve inflammation, protects heart health and helps stabilize blood sugar. It’s a powerhouse spice which tastes great and also helps the body mind and soul!

Coriander seed: This lemony flavoured seed is a must for pho ga. The seed is tasty very different than the fresh cilantro. I will toast the seeds until lightly brown to bring out that lemony flavour in the broth.

Fennel seed: Highly nutritious and has many health benefits this seed is from the fennel plant. Its highly flavourful and aromatic. Toasting this lightly is a must to bring out the flavour in the broth.

Clove: Intense aromatic yet subtly sweet flavour adds depth and warmth to the broth. These are the dried flower buds and can be used for liver disease, blood clotting and immune system disorders.

Star anise: A little goes a long way with star anise. Its flavour is strong yet adds sweetness and is licorice-like.

Charred onion: Onion adds sweetness to the broth. Charring it intensifies the flavour so highly recommend charring it.

Charred ginger: Ginger also gives the broth a hint of sweetness while also adding that spicy/peppery depth.

Garnish

Plating the pho ga and garnishing the noodle soup can be such a fun experience. It gives everyone in the household the opportunity to add whatever they want to make their own. All these garnishes have different elements to enhance the pho ga. Maybe you want more crunch from the bean sprouts or a kick from the Thai chilli there is something available to meet

Crispy fried shallots (Hanh Phi)

One of the things my eldest daughter loves is crispy fried shallots. It’s always the first thing she will ask for when I make a noodle soup. “Mommy, is there the fried crispy?” even before she pulls up to the dinner table. I personally don’t blame her! It tastes so good. Every bite that has a little bit of shallot is so divine. Slice them thinly and fry them up on a pan with room temperature oil until it turns a nice golden brown. I use a paper towel to soak up the excess oil.

Shallots before frying

The crispy fried shallot (Hanh Phi) should be light golden brown

Leftovers

Whenever I make chicken pho I always make enough to serve as lunch the next day for my girls. It’s an easy meal to warm up and throw together when you are in a pinch for time. I find that when it’s leftover the flavour of the broth is even better. All the aromatics and spices have 24 hours to release into the broth.

Did you make this Vietnamese Chicken Pho? I would love to see it!

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Vietnamese Chicken Pho (Pho Ga)

Course Main Course, Soup

Cuisine Vietnamese

Keyword Healthy Chicken Pho, Soup, Vietnamese Food

Prep Time 15 minutes

Cook Time 1 hour 20 minutes

Ingredients

1 chicken bone
1 whole chicken Organic or free-run
16 cup water
1 tbsp oil
2 tbsp rock sugar
2 tsp salt
2 medium onions cut in half and charred
1 knob ginger sliced and charred
2 tbsp coriander seeds roasted
1 tbsp fennel seeds roasted
1 stick cinnamon roasted
5 cloves roasted
2 star anise roasted
1 pack rice noodles

Garnish

bean sprouts
cilantro finely chopped
green onion finely chopped
white onion sliced thinly
thai basil
thai chili
lime cut into small wedges
sriracha sauce
hoisin sauce
crispy fried shallots

Instructions

Parboil the chicken bones in a pot of water for 10 minutes. Drain and rinse under cool running water.
Take the coriander seeds, fennel seeds, cinnamon, clove and star anise and toast them. You can toast them in the toaster oven or use a pan to toast on medium heat for 2-3 minutes.
In a large pot add oil and char the onions and ginger for 2 minutes per side on high heat. Add water, clean chicken bones, coriander seeds, cinnamon, clove and star anise (I recommend using a tea bag or cheese cloth to hold all the spices), salt, rock sugar and the whole chicken. Bring to a boil and lower the heat to medium to maintain a low boil. Simmer the broth for 30-40 minutes.
Once the internal temperature of the chicken reads 165°F take the chicken out and let it cool down. When the chicken is cool enough to touch, begin to remove all the meat from the chicken to bite size and set it aside. Place the chicken bones back into the broth and simmer for 20 minutes.
Prepare the rice noodles and have all the garnish ready for topping.
To assemble – Portion out the noodles in a bowl, add the shredded chicken, broth and garnish. Have individuals personalize their own healthy and hot bowl of chicken pho.

Notes

When the broth is done simmering it’s recommended that you strain all the bones and spices so the broth you get it clear. However, if you make a large pot intending to eat as leftovers, I do recommend leaving all the spices and bones in the broth so the flavour is enhanced. I always find when I make a broth and have it the next day the broth is much more flavourful.

Jen

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