Pho Ga — Chicken Noodle Soup
Experience the soul of Vietnam with this aromatic Pho Ga. A clear, flavorful broth, tender chicken, and fresh herbs create a symphony of taste.
Pho Ga — Chicken Noodle Soup
Experience the soul of Vietnam with this aromatic Pho Ga. A clear, flavorful broth, tender chicken, and fresh herbs create a symphony of taste.
The Key Move
Char the ginger and onion properly to unlock their full aromatic potential.
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The Setup
- Stockpot8-quart
- Fine-mesh sieve
- Tongs
The Mise en Place
5 of 16Your prep station before cooking begins
The Aromatics (0/2)
The Spice Blend (0/3)
Broth is cloudy.
Ensure you are skimming the broth frequently during simmering to remove impurities.
Broth lacks flavor.
Make sure to char the onion and ginger properly. Also, use high-quality fish sauce.
The Method
CHAR
Time-sensitiveChar the onion and ginger (4 inches) directly over a gas flame or under a broiler until blackened on all sides.
Skin is blackened and blistered • Aromatic and slightly smoky smell
RINSE
Rinse the chicken (1500 g) thoroughly under cold water.
COMBINE
In a large stockpot, combine the chicken (1500 g), charred onion and ginger (4 inches), star anise (5 whole), cinnamon stick (1 stick), cloves (5 whole), fish sauce (¼ cups), salt (2 tsp), sugar (1 tsp), and 12 cups of water.
BRING
Bring to a boil over high heat, then reduce heat to low and simmer for 1.5 hours, skimming off any scum that rises to the surface.
Skimming is crucial for a clear broth. • Impurities floating on the surface • Rich, savory aroma filling the kitchen
Scorch risk: Reductions can go from perfect to burnt fast. Keep an eye on the bottom and stir if needed.
Broth should be clear
REMOVE
Remove the chicken (1500 g) from the pot and let it cool slightly. Shred the chicken meat and discard the skin and bones.
STRAIN
Strain the broth through a fine-mesh sieve to remove the solids. Discard the solids.
Clear broth
PREPARE
Cook the rice noodles (8 oz) according to package directions.
ASSEMBLE
Divide the rice noodles (8 oz) among bowls. Top with shredded chicken (1500 g), bean sprouts (2 cups), Thai basil (½ cups), cilantro (½ cups), mint (¼ cups), scallions (½ cups), and lime (1 whole) wedges.
Colorful and vibrant toppings • Fresh herbal aroma
LADLE
Time-sensitiveLadle the hot broth over the noodles and toppings. Serve immediately.
Broth steaming • Warm and comforting aroma
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