This aromatic Vietnamese chicken noodle soup features tender poached chicken in a fragrant broth infused with star anise, cinnamon, and charred onions. A bowl of pho ga is the ultimate comfort food, offering delicate flavors and a customizable experience with fresh herbs and crispy accompaniments that you add to taste.
⏱️120 min
📊Medium
👥4 servings
🍽️Soup
familylightmeat
Ingredients
1200 gchicken (whole or parts)
2 piecesonions
80 gginger root
6 piecesstar anise
1 piececinnamon stick
4 piecescloves
1 teaspooncoriander seeds
3 tablespoonsfish sauce
2 tablespoonsrock sugar
1.5 teaspoonssalt
2000 mlwater
400 gfresh rice noodles
30 gfresh cilantro
20 gfresh basil (Thai)
2 pieceslime
3 piecesbird's eye chilies
Instructions
1CHAR THE AROMATICS: Cut 2 unpeeled onions in half and a 80g piece of ginger root in half lengthwise. Place them directly on a gas flame or under a hot broiler for 3-4 minutes per side until the surface is blackened and caramelized, developing deep umami flavors. This charring process is essential as it removes harsh raw flavors and adds a subtle sweetness to the broth. Set aside on a plate once fragrant.
2TOAST THE SPICES: In a dry skillet over medium heat, toast 6 star anise, 1 cinnamon stick, 4 cloves, and 1 teaspoon of coriander seeds for 2-3 minutes, stirring occasionally until they become fragrant and slightly darker. Be careful not to burn them, as this will make the broth taste bitter. Transfer immediately to a bowl once the aroma becomes pronounced and woody.
3PREPARE AND BLANCH THE CHICKEN: Rinse 1200g of whole chicken or parts under cold water to remove any impurities. Bring a large pot of water to a rolling boil, then add the chicken and boil for 2-3 minutes. Remove the chicken and rinse thoroughly under cold water, cleaning off any scum or residue. Pat dry with paper towels. This blanching step removes impurities that would otherwise cloud the broth, ensuring crystal-clear soup.
4BUILD THE BROTH: In a large clean pot, bring 2000ml of fresh water to a boil. Add the blanched chicken, charred onions and ginger, and toasted spices. Once boiling, reduce heat to a gentle simmer and cook uncovered for 60-70 minutes, skimming off any foam or impurities that rise to the surface with a spoon during the first 15 minutes. The chicken should be extremely tender and easily shredded with a fork when fully cooked.
5SEASON THE BROTH PERFECTLY: Remove the chicken pieces from the broth and set aside to cool slightly. Strain the broth through a fine-mesh sieve lined with cheesecloth to remove all solids and spices, resulting in a clear, fragrant liquid. Return the broth to the pot and season with 3 tablespoons of fish sauce, 2 tablespoons of rock sugar, and 1.5 teaspoons of salt. Taste and adjust seasoning as needed, aiming for a balance of salty, sweet, and aromatic flavors. Shred the cooled chicken into bite-sized pieces.
6PREPARE NOODLES AND ASSEMBLE BOWLS: Bring a large pot of water to a boil. Gently place 400g of fresh rice noodles into the boiling water and cook for 1-2 minutes (fresh noodles cook very quickly), stirring gently to prevent sticking. Drain immediately in a colander and distribute evenly among 4 serving bowls. Ladle the hot aromatic broth over the noodles, distributing the shredded chicken evenly among bowls.
7SERVE WITH FRESH ACCOMPANIMENTS: Bring the bowls to the table with fresh garnishes on the side: 30g of fresh cilantro, 20g of fresh Thai basil (or regular basil), 2 limes cut into wedges, and 3 sliced bird's eye chilies. Encourage diners to customize their bowls by adding herbs, squeezing fresh lime juice, and adjusting heat with chilies according to personal preference. This interactive element makes pho a truly personal and memorable dining experience.