Pho Ga - Vietnamese Chicken Pho

Servings
6
Prep
15 m
Cook
90 m

Recipe By: Chef Ha Nguyen

Pho Ga - Traditional Chicken Noodle Soup

Pho is one of one of the greatest noodle soups in the world and is said to be Vietnam’s national dish. This recipe’s complex broth uses chicken, charred aromatics and traditional spices for that iconic, flavourful taste. If you can't find rock sugar, replace with raw or white sugar, being mindful that rock sugar is less sweet than its substitutes.

Ingredients

pan toast Aromatic (2cm Ginger smashed, 2 white onion - peel and cut in quarters, 1.5 tsp coriander seeds, 1 clove)
1 clean and dry Whole chicken bird organic or free range
. . Garnish (1kg fresh flat noodles, spring onion slices, coriander leaf, fried onions)
to taste Seasoning (5-8 tasp fish sauce, 2 tasp rock sugar, salt and pepper)
. . Side (bean sprout, Thai basil, lime wedges and thinly chilli slices)

Directions

1
- Toast the broth ingredients: In a (3 to 4 l) pot, toast the coriander seeds and clove over medium heat until fragrant, 1 to 2 minutes. Add the ginger and onions. Stir for about 30 seconds, until aromatic.
- Prepare the chicken broth: Wash the chicken well and place it in a large pot that fit the chicken with plenty of water. Bring it to the boil then discard the first water.
- Wash the chicken and pot. Fill the pot again with water and add the chicken in. Peel the ginger and smack with the flat side of a knife or meat mallet. Peel and cut the onions.
- Bring the chicken pot to the boil. Skim and Simmer for 15 mins and turn off the pot and leave the chicken in for 20 mins to get it cooked.
- Remove the chicken in ice bath and keep it cool so you can start to remove the meat from the birth. Add the bones in the stock and cook them for another 30 mins.
- Turn off the stove and leave it for 30 mins to get the flavour out of the bones. Remove the bones and pass through a sieve. You can keep it in the fridge to get rid of the fat on top or eat them straight away.
- Ready to eat? Need a pot of water to boil the fresh noodle and another pot for the soup. Bring the broth to boil and bring it to a simmer. Season with fish sauce, rock sugar, pepper and perhaps salt if required.
- Boil the water and add fresh noodle for 45 second. Lightly stir and drain. Divide the noodle in 5-6 bowls. Garnish with spring onion and add the cooked chicken
- Garnish with bean sprouts, mint sprigs, Thai basil, lime wedges, thinly-sliced chili.