Phở Gà (Vietnamese Chicken Noodle Soup)
Phở Gà (Vietnamese Chicken Noodle Soup)
Ingredients
For the Broth
- 1 young chicken, whole
- 2 ginger, large, halved
- 1 yellow or white onion, whole, halved
- 8 tablespoons fish sauce
- 1 ounce rock sugar, small handful
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
- 1 gallon water, approximately, to cover chicken
For the Pho Spices
- 2 cinnamon sticks, 3-inch pieces
- 1 tablespoon fennel seeds
- 1 tablespoon coriander seeds
- 3 cardamom pods
- 5 whole cloves
- 5 star anise
For Serving
- 8 ounces pho rice noodles, cooked according to package directions
- 1/2 cup cilantro, fresh, chopped
- 1/4 cup green onions, sliced
- 1/4 cup red onion, thinly sliced
- 2 limes, cut into wedges
Instructions
- 1
Prepare the aromatics: Cut the yellow or white onion and the large ginger pieces in half. Char them in a cast iron skillet over medium-high heat or in an air fryer at 400°F (200°C) until nicely browned and slightly softened, about 8-10 minutes. This step adds depth and smoky flavor to the broth.
⏱️ 10 min•🌡️ 400
- 2
Toast the pho spices: In a dry skillet over medium heat, toast the cinnamon sticks, fennel seeds, coriander seeds, cardamom pods, whole cloves, and star anise until fragrant, about 2-3 minutes. Be careful not to burn them. Transfer the toasted spices into a reusable spice bag or a piece of cheesecloth tied with kitchen twine.
⏱️ 5 min
- 3
Combine ingredients for the broth: In a large stockpot (at least 8-quart capacity), add the whole young chicken, the charred onion, the charred ginger, and the spice bag. Fill the pot with enough cold water to fully cover the chicken, approximately 1 gallon.
⏱️ 5 min
- 4
Season the broth: Add the fish sauce, rock sugar, salt, and black pepper to the pot. Stir gently to combine.
⏱️ 2 min
- 5
Simmer the broth: Bring the pot to a rolling boil over high heat. Once boiling, immediately reduce the heat to low, cover the pot partially, and let it simmer gently for about 40 minutes, or until the chicken is cooked through and tender.
⏱️ 40 min
- 6
Remove and cool the chicken: Carefully remove the cooked chicken from the pot and transfer it to a cutting board or plate. Let it cool for about 15 minutes until it's comfortable enough to handle. Once cooled, you can slice or shred the chicken meat from the bones.
⏱️ 15 min
- 7
Strain and adjust broth: Remove the charred aromatics and spice bag from the pot. Carefully strain the broth through a fine-mesh sieve into another clean pot or large bowl to remove any solids. Taste the broth and adjust the seasoning with more fish sauce and salt if needed, until it reaches your desired flavor profile.
⏱️ 8 min
- 8
Assemble your pho bowls: Divide the cooked pho rice noodles among individual serving bowls. Top with the sliced or shredded chicken, chopped cilantro, sliced green onions, and thinly sliced red onion. Ladle the hot, strained broth generously over the ingredients. Finish each bowl with a squeeze of fresh lime juice from the wedges.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Phở Gà (Vietnamese Chicken Noodle Soup)
For the Broth
- 1 young chicken, whole
- 2 ginger, large, halved
- 1 yellow or white onion, whole, halved
- 8 tablespoons fish sauce
- 1 ounce rock sugar, small handful
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
- 1 gallon water, approximately, to cover chicken
For the Pho Spices
- 2 cinnamon sticks, 3-inch pieces
- 1 tablespoon fennel seeds
- 1 tablespoon coriander seeds
- 3 cardamom pods
- 5 whole cloves
- 5 star anise
For Serving
- 8 ounces pho rice noodles, cooked according to package directions
- 1/2 cup cilantro, fresh, chopped
- 1/4 cup green onions, sliced
- 1/4 cup red onion, thinly sliced
- 2 limes, cut into wedges
Instructions
- 1
Prepare the aromatics: Cut the yellow or white onion and the large ginger pieces in half. Char them in a cast iron skillet over medium-high heat or in an air fryer at 400°F (200°C) until nicely browned and slightly softened, about 8-10 minutes. This step adds depth and smoky flavor to the broth.
⏱️ 10 min•🌡️ 400 - 2
Toast the pho spices: In a dry skillet over medium heat, toast the cinnamon sticks, fennel seeds, coriander seeds, cardamom pods, whole cloves, and star anise until fragrant, about 2-3 minutes. Be careful not to burn them. Transfer the toasted spices into a reusable spice bag or a piece of cheesecloth tied with kitchen twine.
⏱️ 5 min - 3
Combine ingredients for the broth: In a large stockpot (at least 8-quart capacity), add the whole young chicken, the charred onion, the charred ginger, and the spice bag. Fill the pot with enough cold water to fully cover the chicken, approximately 1 gallon.
⏱️ 5 min - 4
Season the broth: Add the fish sauce, rock sugar, salt, and black pepper to the pot. Stir gently to combine.
⏱️ 2 min - 5
Simmer the broth: Bring the pot to a rolling boil over high heat. Once boiling, immediately reduce the heat to low, cover the pot partially, and let it simmer gently for about 40 minutes, or until the chicken is cooked through and tender.
⏱️ 40 min - 6
Remove and cool the chicken: Carefully remove the cooked chicken from the pot and transfer it to a cutting board or plate. Let it cool for about 15 minutes until it's comfortable enough to handle. Once cooled, you can slice or shred the chicken meat from the bones.
⏱️ 15 min - 7
Strain and adjust broth: Remove the charred aromatics and spice bag from the pot. Carefully strain the broth through a fine-mesh sieve into another clean pot or large bowl to remove any solids. Taste the broth and adjust the seasoning with more fish sauce and salt if needed, until it reaches your desired flavor profile.
⏱️ 8 min - 8
Assemble your pho bowls: Divide the cooked pho rice noodles among individual serving bowls. Top with the sliced or shredded chicken, chopped cilantro, sliced green onions, and thinly sliced red onion. Ladle the hot, strained broth generously over the ingredients. Finish each bowl with a squeeze of fresh lime juice from the wedges.
⏱️ 5 min