Vietnamese

Phở Gà (Chicken Noodle Soup)

Name: Phở Gà (Chicken Noodle Soup)
Total time: 150 min
Yield: 4 servings
Cuisine: Vietnamese
Ingredients: 1 whole free-range chicken (about 3-4 lbs); 1 package (16 oz) flat rice noodles (bánh phở); 1 large yellow onion, halved and charred; 3 inches ginger, halved and charred; 2 tbsp fish sauce; 1 tbsp rock sugar; Spices: 2 star anise, 1 cinnamon stick, 1 tsp coriander seeds, 3 cloves; Garnish: Cilantro, scallions, red onion, lime, jalapeño

Chicken version of the famous Phở, with a lighter chicken broth.

150 minutes

Serves 4

Soup

Contains common allergens

Fish Seafood Wheat

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Instructions

6 steps

1
Char Aromatics: Char the onion and ginger under a broiler until blackened. Toast the spices in a dry skillet until fragrant, then place in a spice bag.

2
Simmer Chicken: Place the whole chicken in a large pot and cover with 4 quarts of cold water. Add the charred onion, ginger, spice bag, rock sugar, and a large pinch of salt. Bring to a boil, then reduce to a gentle simmer. Skim any foam.
3
Remove Chicken: After 45-50 minutes, check the chicken. When the juices run clear, remove the chicken and plunge it into an ice bath to tighten the skin. Let cool, then shred the meat and set aside.
4
Finish Broth: Return the chicken bones to the pot and continue simmering the broth for another 1 hour to deepen the flavor. Season with fish sauce to taste, ensuring it is slightly salty to balance the noodles.
5
Prepare Noodles: Soak and blanch the rice noodles according to package instructions until tender.
6
Assemble: Place noodles in a bowl, top with shredded chicken, thinly sliced red onions, and scallions. Pour boiling hot broth over the top. Serve with herbs, lime, and jalapeños.

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