AUTHENTIC VIETNAMESE CHICKEN PHO (PHO GA) 🍜

Ingredients

• 1.5 kg Pre‑cut Whole Chicken (bones and skin left on for flavor)
• 4 L Water (cold, filtered)
• 2 pieces Chicken Bouillon Cubes (or 2 tsp chicken base)
• 2 tbsp Salt (adjust to taste)
• 2 tbsp Fish Sauce (adds umami depth)
• 4 slices Fresh Ginger (about 2‑3 cm thick)
• 1 large Onion (halved, skin left on for broth)
• 1 bag Pho Spice Mix (pre‑made bag) (approx. 2‑3 tbsp, contains star anise, cloves, cinnamon, coriander seeds)
• 400 g Rice Noodles (flat, 5‑mm width) (soak according to package if needed)
• 1 bunch Fresh Cilantro (roughly chopped)
• 1 bunch Fresh Mint (leaves only, roughly torn)
• 4 stalks Green Onions (thinly sliced)
• 2 pieces Lime (cut into wedges for serving)

Instructions

1. Clean and Season the Chicken

   Rinse the pre‑cut chicken pieces under cold water, pat dry, and sprinkle generously with 2 tbsp salt. Give the chicken a quick rub to distribute the salt, then set aside.

   Time: PT10M

2. Build the Broth Base

   In a large stockpot, add 4 L water, the seasoned chicken, 2 chicken bouillon cubes, 2 tbsp fish sauce, ginger slices, and the halved onion (skin on). Bring to a gentle boil over medium‑high heat.

   Time: PT5M

3. Simmer the Broth

   Reduce heat to maintain a low simmer. Skim off any foam or scum that rises to the surface every 10‑15 minutes. Simmer for 2 hours, partially covered.

   Time: PT2H

4. Add Pho Spice Mix

   After the 2‑hour simmer, add the pre‑made pho spice bag directly into the pot. Stir gently and continue to simmer for another 5 minutes to infuse the spices.

   Time: PT5M

5. Prepare Fresh Garnishes

   While the broth finishes, wash cilantro, mint, and green onions. Roughly chop cilantro and mint, slice green onions thinly, and set aside in a serving bowl.

   Time: PT10M

6. Cook the Rice Noodles

   Bring a separate pot of water to a boil. Add the rice noodles and cook according to package instructions (usually 3‑5 minutes). Immediately drain and rinse under cold running water, then briefly dip in warm water to keep them pliable.

   Time: PT5M

   Temperature: 100°C

7. Strain the Broth

   Using a fine mesh strainer, pour the broth into a clean pot, discarding the solids (bones, ginger, onion, spice bag). Taste and adjust seasoning with extra salt or fish sauce if needed.

   Time: PT5M

8. Assemble the Bowls

   Divide the cooked noodles among four serving bowls. Slice the cooked chicken into bite‑size pieces and place on top. Ladle hot broth over the noodles and chicken, then garnish with cilantro, mint, green onions, and a lime wedge.

   Time: PT5M

Nutrition Facts

Calories

350

Protein

25 g

Carbohydrates

45 g

Fat

8 g

Fiber

2 g