Chicken Pho (Pho Ga)

by | Feb 19, 2024 | Food | 0 comments

Chicken Pho (Pho Ga)

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Servings 4

Ingredients
  

  • 2 medium onions
  • 1 6-inch piece ginger root
  • 1 3 to 4-lb chicken wings, tail, organs, and extra fat removed and reserved for another use
  • 2 tablespoons coriander seeds toasted in a dry skillet over medium heat for a minute or 2 or until fragrant
  • 6 cloves
  • 1 small bunch cilantro the stems held together should be about 1 inch in diameter
  • 1 star anise
  • 2 cinnamon sticks
  • 2 tablespoons palm sugar or other sugar, i often use coconut sugar
  • 4 tablespoons fish sauce
  • 2 tablespoons salt
  • 1 package fresh Vietnamese rice noodles (or dried if fresh isn't available) (Bánh Phở Tươi)

Green Toppings

  • culantro
  • mint
  • Thai basil
  • cilantro

Additional toppings

  • mung bean sprouts
  • slices of lime
  • sriracha
  • hoisin sauce there are gluten-free options
  • serrano or jalapeño sliced thinly
  • thinly sliced onion
  • chopped scallions

Instructions
 

  • Char the onions and ginger over an open flame for about 15 minutes, turning several times to blacken all over. Alternatively, you can roast in a 400 degree oven for 20 minutes, or in the pot, cut into pieces first, with 1 tablespoon oil over medium high heat until caramelized all over and fragrant. If charring onions and ginger over an open flame, rinse under cold water afterwards to remove the charred bits and peel and set aside. Smash the ginger root to bruise slightly.
  • While onions and ginger are roasting/charring, chop chicken with a cleaver (but you don't have to cut all the way through) so as to break the bones in places and expose the marrow — this makes for a flavorful soup.
  • Place chicken in a pot with water to cover and bring to the boil. Boil 2-3 minutes, then drain.
  • Rinse chicken under cold running water, and return to pot. Add 5 quarts water and bring to a boil over high heat.
  • When boiling, add the rinsed charred onions and ginger, toasted coriander seeds, cloves, star anise, cinnamon sticks, sugar, salt, and fish sauce.
  • Bring heat down to a simmer and cook for 25 minutes.
  • The chicken should be cooked at this point. Remove from heat and debone, setting aside the flesh for serving (can be refrigerated). Return bones and carcass to pot and continue to cook for 1 1/2 more hours to deepen flavors. Drain (through a cheesecloth if necessary) when done.
  • Rinse and spin green topping ingredients before serving time.
  • Prepare noodles according to package instructions.
  • When ready to serve, put individual servings of noodles into bowls, pour broth in, and add desired toppings.
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