Vietnamese Chicken Pho (Phở gà tre)

Name: Vietnamese Chicken Pho (Phở gà tre)
Total time: 7200 s
Yield: Serves 4 servings
Ingredients: 1 small free-range chicken (about 2.5–3 lbs or 1.2–1.4 kg); 2 yellow onions; 1 bunch green onions (scallions); 2 pieces fresh ginger (about 2 inches each); 1 package dried pho noodles (about 14 oz or 400 grams); 1 bunch fresh Thai basil; 1 packet pho spice mix; Seasonings: kosher salt, rock sugar, chicken bouillon powder, fish sauce, ground turmeric

Dibee @dibee

Tổ ong🐝

When it's cold and you're feeling under the weather, nothing beats a bowl of pho!
This was my first time boiling chicken in a pressure cooker without the skin tearing, and the meat stayed firm. Not sure if it was because of the type of chicken or because my husband secretly removed the pressure valve from the lid so the pot couldn't build up enough pressure—he really dislikes when I use the pressure cooker and the food gets too soft 🤔
Anyway, he's always suspicious about everything 😅

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Ingredients

2 hours

Serves 4 servings

1small free-range chicken (about 2.5–3 lbs or 1.2–1.4 kg)
2yellow onions
1 bunchgreen onions (scallions)
2 piecesfresh ginger (about 2 inches each)
1 packagedried pho noodles (about 14 oz or 400 grams)
1 bunchfresh Thai basil
1 packetpho spice mix
Seasonings: kosher salt, rock sugar, chicken bouillon powder, fish sauce, ground turmeric

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Steps

2 hours

1

Clean the chicken: Rinse the chicken with salt and vinegar, rub salt over the skin, and rinse several times until very clean. Let it drain. Sprinkle a little ground turmeric over the chicken and use gloves to rub it evenly over the skin for a light yellow color—don’t use too much.
2

Fill a large pot with water. Add 1 tablespoon kosher salt, 1 teaspoon rock sugar, 1 peeled yellow onion (charred), and 1 piece of ginger (sliced and charred). When the water boils, dip the chicken in and out a few times, then fully submerge it so the water covers the chicken. Cook over medium heat for 1 hour. Check for doneness by piercing the side of the chicken—if no pink juices run out, it’s cooked.
3

Remove the chicken and place it in a bowl of ice water to crisp the skin. Let it cool completely, then cut or shred the meat. I prefer shredding for ease.
4

Add the pho spice packet to the chicken broth and simmer for another 30 minutes. Season with more salt and chicken bouillon powder to taste.
5

Once the chicken is shredded, set aside the bones and breast meat and return them to the pot to simmer with the spice packet.
Wash the Thai basil, onions, and green onions. Slice the onions, cut the green onion tops into 2-inch pieces, and finely chop the bottoms to sprinkle on the pho.
6

Arrange everything to get ready to serve!
7

Blanch the pho noodles in boiling water, place them in bowls, add chicken, sliced onions, and green onions, then ladle hot broth over. Serve hot with salt, pepper, and lime.