How to Make Pho Ga Chicken Noodle Soup Phở Gà Vietnamese Food How to make Pho Chicken Recipe Mukbang

Ingredients

• 5 lb Whole Chicken (Free‑range or organic, bone‑in, skin left on for richer broth)
• 4.5 L Water (Cold filtered water)
• 1 large piece Ginger (Sliced into 3‑4 pieces, charred for aroma)
• 1 large Onion (Quartered, charred)
• 3 pieces Shallots (Halved, charred)
• 2 pieces Cinnamon Sticks (Toasted until fragrant)
• 3 pods Cardamom Pods (Toasted)
• 2 pods Star Anise (Toasted)
• 1 tsp Coriander Seeds (Toasted)
• 1 tsp Fennel Seeds (Toasted)
• 4 pieces Cloves (Toasted)
• 1 large piece Rock Sugar (Adds subtle sweetness; regular sugar can substitute)
• 1 tsp Sea Salt (Adjust to taste at the end)
• 1 tbsp Fish Sauce (Adjust to taste; adds umami)
• 200 g Rice Pho Noodles (pre‑hydrated) (Quick‑cook; rinse before use)
• 1 cup Bean Sprouts (Rinsed and drained)
• ½ cup Green Onions (Sliced)
• 1 handful Thai Basil Leaves (Fresh)
• 1 handful Mint Leaves (Fresh)
• 1 handful Cilantro (Fresh, chopped)
• 1 handful Vietnamese Coriander (Rau Ram) (Optional, strong flavor)
• 2 pieces Jalapeño or Thai Chili (Sliced, optional heat)
• 1 piece Lime (Cut into wedges for serving)
• 2 pieces Kaffir Lime Leaves (Optional, finely sliced)
• 1 tbsp Hoisin Sauce (Optional, for serving)
• 1 tbsp Sriracha (Optional, for serving)

Instructions

1. Clean the Chicken

   Rinse the whole chicken under cold water and rub it lightly with a dash of salt to remove surface impurities.

   Time: PT5M

2. Prepare Aromatics

   Slice the ginger into 3‑4 pieces, quarter the onion, and halve the shallots.

   Time: PT5M

3. Char Aromatics

   Char the ginger, onion quarters, and shallots in a hot pan or air‑fryer at 375°F, turning every few minutes, until lightly blackened (10‑15 minutes).

   Time: PT15M

   Temperature: 375°F

4. Toast Whole Spices

   In a dry skillet over medium heat, toast cinnamon sticks, cardamom pods, star anise, coriander seeds, fennel seeds, and cloves until fragrant (2‑7 minutes).

   Time: PT5M

5. Start the Broth

   Add 4‑5 L of cold water to the stockpot, bring to a boil, then add the whole chicken, charred aromatics, and the toasted spice bundle (wrapped in cheesecloth).

   Time: PT10M

6. Add Sweetener and Seasonings

   Drop the rock sugar piece into the pot, stir in 1 tsp sea salt and 1 tbsp fish sauce (adjust later).

   Time: PT2M

7. Skim Impurities

   Continue to boil gently and skim off foam and any scum that rises for 5‑10 minutes to keep the broth clear.

   Time: PT10M

8. Simmer the Broth

   Reduce heat to low and let the broth simmer uncovered for 40‑60 minutes, partially covered if needed.

   Time: PT50M

9. Strain the Broth

   Remove the chicken and set aside. Strain the broth through the cheesecloth and fine mesh strainer into a clean pot, discarding solids.

   Time: PT5M

10. Ice‑Bath the Chicken (Optional)

    Submerge the cooked chicken in a bowl of ice water for 5‑10 minutes to stop further cooking and keep the meat tender.

    Time: PT10M

11. Debone and Shred Chicken

    Remove the skin if desired, then pull the meat off the bones and cut into bite‑size pieces or strips.

    Time: PT10M

12. Prepare Garnishes

    Rinse and drain bean sprouts, slice green onions, chop Thai basil, mint, cilantro, Vietnamese coriander, jalapeño, and cut lime wedges.

    Time: PT15M

13. Cook the Noodles

    If using pre‑hydrated rice pho noodles, dip them in the hot broth for 10‑15 seconds, then strain. If using dry noodles, soak according to package instructions.

    Time: PT5M

14. Assemble the Bowls

    Place a handful of noodles in each serving bowl, add chicken pieces, ladle hot broth over to fully cover, then top with the prepared garnishes. Serve with hoisin and sriracha on the side.

    Time: PT5M

Nutrition Facts

Calories

350

Protein

30 g

Carbohydrates

45 g

Fat

8 g

Fiber

3 g