Chicken Pho (Phở Gà)

Name: Chicken Pho (Phở Gà)
Ingredients: 1 whole chicken (preferably a young hen, about 2.6–3.3 lbs or 1.2–1.5 kg); 1 piece fresh ginger; 4 –5 shallots; 1 onion; 2 –3 teaspoons coriander seeds (use a standard teaspoon); Fish sauce, salt, sugar, MSG (optional); Pho noodles (dried or fresh rice noodles); leaves Scallions, cilantro, lime; Lime, chili, ground black pepper (or chili sauce)

Huyền Dương @DHuyen611

Gia Lâm

I love chicken pho because when I was young, I rarely had authentic beef pho—the beef was often tough and hard to chew. But chicken is always delicious, whether in pho, boiled, or stir-fried.

Huyền Dương @DHuyen611

Gia Lâm

I love chicken pho because when I was young, I rarely had authentic beef pho—the beef was often tough and hard to chew. But chicken is always delicious, whether in pho, boiled, or stir-fried.

Saved

Ingredients

1whole chicken (preferably a young hen, about 2.6–3.3 lbs or 1.2–1.5 kg)
1 piecefresh ginger
4–5 shallots
1onion
2–3 teaspoons coriander seeds (use a standard teaspoon)
Fish sauce, salt, sugar, MSG (optional)
Pho noodles (dried or fresh rice noodles)
leavesScallions, cilantro, lime
Lime, chili, ground black pepper (or chili sauce)

Saved

Steps

1

Clean the chicken thoroughly. Place it in a pot of cold water and bring to a boil to cook. Add a little salt to the pot to enhance the chicken’s flavor. Once the chicken is just cooked through, remove it and let it cool. Tip: To keep the broth clear, lower the heat to a gentle simmer once it starts boiling.
2

Rinse the shallots and ginger, then char them over an open flame until fragrant. Cut the onion into 4–6 wedges. Toast the coriander seeds until aromatic. Wrap all these aromatics in a clean piece of cloth and add to the broth. Bring the broth to a boil, then reduce to a gentle simmer.
3

Remove the chicken meat from the bones and shred it. Set the meat aside on a plate. Return the bones, head, neck, and feet to the broth. If you have extra chicken, slice it and serve on a plate alongside the pho.
4

Simmer the chicken broth over low heat for several hours to extract flavor from the bones and aromatics. You’ll see a thin layer of chicken fat on top—if you prefer a richer broth, you can add extra chicken fat. Season the broth with fish sauce, salt, and MSG to taste, and add a pinch of sugar to round out the flavor (use good-quality fish sauce if possible). Slice the white part of the scallions thinly, and chop the green part. Chop some cilantro and leave some sprigs whole. Thinly slice the lime leaves.
5

Blanch the pho noodles in boiling water using a strainer, then drain well and place in bowls. Top with shredded chicken, sprinkle with scallions and cilantro, and ladle hot broth over everything. Add sliced lime leaves for extra aroma. Make sure the broth is boiling hot when serving. Serve with lime, chili, and black pepper to taste.