Vietnamese Chicken Pho (Pho Ga)
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.
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.
Tried this recipe?Let us know how it was!