📝 About This Recipe
Phở Gà is the delicate, lighter cousin to the world-famous beef Phở, hailing from the bustling streets of Hanoi. This recipe focuses on a crystal-clear, golden broth infused with charred aromatics and warming spices like star anise and ginger. It is a masterclass in balance, offering a clean yet deeply savory experience that highlights the quality of the chicken and the freshness of the herbs.
🥗 Ingredients
The Broth Base
- 3.5 - 4 lbs Whole organic chicken (giblets removed, rinsed thoroughly)
- 2 medium Yellow onion (peeled and halved)
- 4 inch piece Fresh ginger (sliced lengthwise into thick planks)
- 4 quarts Water (filtered water preferred)
Aromatics and Seasoning
- 5-6 whole Star anise (toasted)
- 1 tablespoon Coriander seeds (toasted)
- 1 piece Cinnamon stick (about 3 inches long)
- 3-4 tablespoons Fish sauce (Nước mắm) (high quality, like Red Boat)
- 1 tablespoon Rock sugar (or 1/2 tablespoon granulated sugar)
- 1 teaspoon Salt (plus more to taste)
Noodles and Assembly
- 1 lb Dried rice sticks (Bánh phở) (medium width)
- 3-4 pieces Scallions (thinly sliced)
- 1/2 cup Cilantro (chopped)
- 1/2 small White onion (sliced paper-thin)
The Garnish Plate
- 1 bunch Thai basil (fresh sprigs)
- 2 cups Bean sprouts (rinsed)
- 2-3 Bird's eye chilies (sliced)
- 2 Lime (cut into wedges)
- to taste Hoisin sauce and Sriracha (for dipping or drizzling)
👨🍳 Instructions
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1
Char the aromatics: Place halved onions and ginger planks directly over a gas flame or under a broiler until charred and blackened in spots (about 5-8 minutes). Rinse off any loose burnt skin under cool water to keep the broth clear.
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2
Toast the spices: In a small dry skillet over medium heat, toast the star anise, coriander seeds, and cinnamon stick for 2-3 minutes until fragrant. Place them in a spice bag or cheesecloth for easy removal later.
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3
Parboil the chicken: Place the chicken in a large stockpot and cover with cold water. Bring to a boil for 5 minutes, then drain and rinse the chicken and the pot. This 'cleansing' step ensures a crystal-clear broth.
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4
Simmer the broth: Return the chicken to the clean pot. Add 4 quarts of fresh water, the charred onion, ginger, and the spice bag. Bring to a gentle simmer over medium-high heat.
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5
Skim and maintain: Once simmering, reduce heat to low. Use a fine-mesh skimmer to remove any foam or fat that rises to the surface. Do not let the broth boil vigorously, or it will become cloudy.
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6
Remove the chicken: After 45-50 minutes of simmering, the chicken should be cooked through. Carefully lift it out and plunge it into an ice-water bath for 5 minutes to stop the cooking and keep the skin snappy. Let it drain and cool.
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7
Continue simmering: Keep the broth simmering for another 45 minutes to 1 hour to extract maximum flavor from the aromatics and bones.
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8
Prepare the meat: Once the chicken is cool enough to handle, shred the meat into bite-sized pieces or slice neatly. Discard the skin if preferred, though it is traditional to keep it.
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9
Strain and season: Remove the solids and spice bag from the broth. Strain through a fine-mesh sieve lined with cheesecloth into a clean pot. Stir in the fish sauce, rock sugar, and salt. Taste and adjust; it should be slightly saltier than you think, as the noodles will dilute the flavor.
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10
Prepare noodles: Soak dried rice noodles in hot water for 20 minutes until pliable. Just before serving, blanch them in boiling water for 30-60 seconds, then drain and divide among bowls.
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11
Assemble the bowls: Top the noodles with a generous portion of chicken, sliced white onions, scallions, and cilantro.
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12
The Final Pour: Bring the broth back to a rolling boil. Ladle the piping hot broth over the noodles and chicken, ensuring the meat is fully submerged to reheat it.
💡 Chef's Tips
Use a high-quality whole chicken (free-range or organic) as the bones and fat provide the primary flavor profile. Never stir the broth while it is simmering; stirring breaks up solids and creates a cloudy appearance. If you can't find rock sugar, use a small amount of maple syrup or honey for a similar depth of sweetness. For the clearest broth, use a 'spider' skimmer or a piece of paper towel to dab the surface fat away. Soak your sliced white onions in ice water for 10 minutes to remove their harsh 'bite' before serving.
🍽️ Serving Suggestions
Serve with a side platter of fresh Thai basil, crunchy bean sprouts, and lime wedges for customization. Pair with a cold Vietnamese iced coffee (Cà Phê Sữa Đá) for a classic street-food experience. Offer a small side dish of Hoisin and Sriracha mixed together for dipping the chicken pieces. A crisp, light lager or a jasmine tea serves as an excellent palate cleanser between bites. For an extra kick, add a few drops of garlic vinegar to the broth just before eating.