Description
A comforting and aromatic Vietnamese Chicken Pho soup, also known as Pho Ga, is a flavorful dish that combines a rich broth, tender chicken, fresh herbs, and rice noodles. This recipe guides you through the process of creating a traditional Pho soup that is perfect for warming up on a chilly day or enjoying as a light and satisfying meal.
Ingredients
Charred aromatics:
- 1 tbsp oil , vegetable or canola (or other plain oil)
- 2 onions , halved (skin on fine)
- 5cm/ 2″ piece of ginger , sliced 0.75cm / 1/3″ thick (unpeeled)
Pho Soup Broth:
- 2 litres / 2 quarts water
- 1.5 kg / 3 lb chicken thighs, bone in skin on
- 1 small bunch coriander/cilantro
- 5 star anise pods
- 1 cinnamon stick
- 4 cloves
- 2 tsp fennel seeds
- 2 tsp coriander seeds
- 8 tsp fish sauce
- 6 tsp white sugar
- 3/4 tsp salt (Cooking/kosher salt, or 1/2 tsp table salt)
Noodle Bowls:
- 360g / 13 oz dried rice noodles , thin flat (or 600g fresh)
- 2 green onions stems , finely sliced
Toppings – help yourself
- 3 cups bean sprouts
- 1 small bunch EACH Thai Basil, min, coriander/cilantro
- 2 limes , cut into 4 wedges
- Hoisin sauce
- Sriracha
- Red chillies , finely sliced (optional)
Instructions
- BROTH: Char onion & ginger – Heat oil in a 6 litre / 6 quart pot over high heat. Place ginger and onion facedown, leave undisturbed for 2 minutes until they blacken. Turn and leave for another 2 minutes.
- ASSEMBLING: Place Toppings out on the table.
Put everything in pot – Add water and remaining Broth ingredients EXCEPT salt. Bring it a simmer, then lower heat so it’s simmering VERY gently with the lid on, but open a crack.
Simmer gently 1.5 hours. Scoop off scum that rises to the surface once or twice during the simmering.
Strain & measure – Remove chicken, then strain broth into a clean pot – you should have 1.5 litres / 1.5 quarts. If you have more, simmer to reduce. If less, top it up with water.
Salt broth – Add salt, bring broth to a gentle simmer. Broth should be slightly on the salty side – it dilutes when you add the noodles.
Keep broth warm until ready to serve
Shred chicken meat, discard bones and skin. (Note 6 Leftover Chicken ideas)
Reheat chicken (can briefly dunk in broth!).
Prepare noodles per packet directions, just prior to serving. Drain very well (excess water dilutes broth).
Place noodle in bowls. Top with chicken, ladle over 375ml / 1.5 cups broth. Sprinkle with green onion.
Pile on Toppings of choice, add a squeeze of lime into the broth. Consume immediately!
Notes
- Chicken – or a whole chicken. Don’t reduce chicken weight, you will lack flavour in broth. If you’re short, throw in a wing or drumstick etc to make up the weight.
- Coriander/cilantro – small bunch quantity: if you bundled it all up, it should roughly equal 1 1/2 cups.
- Bean sprouts – tend to be a bit floppy and smelly from non Asian stores. To perk them up, put in container, cover in water, refrigerate 12 hours.
- Herbs – these 3 herbs are a classic combination for pho.
- Pot – don’t use a cast iron pot as the base will be charred.
- Clear broth – gentle simmer and scooping off scum is the path to a lovely clear broth!
- Leftover chicken – use it for things like fried rice, Chinese Chicken Salad, or toss it into a Chicken Stir Fry.
- QUICK Pho using store bought chicken stock – follow recipe but make some changes.
- Servings – this will make 4 generous size servings, 5 sensible servings, or 6 lighter servings.
- Storage – make the broth and freeze for 3 months, or refrigerate up to 5 days. Reheat until piping hot.
- Nutrition is per serving, assuming 4 generous servings.
