How to Make: Chicken Pho / Phở Gà

Ingredients

• 2 lb Chicken Thighs (bone‑in, skinless, cleaned)
• 1 large Onion (halved, charred on open flame or broiler)
• 3 inch Ginger (sliced, charred)
• 2 pods Star Anise
• 1 stick Cinnamon Stick
• 4 whole Cloves
• 1 tsp Coriander Seeds
• 2 pods Cardamom Pods (optional)
• 1 tsp Rock Sugar (or a small piece)
• 3 tbsp Fish Sauce
• 1/2 tsp MSG
• 12 oz Wide Rice Noodles (fresh or dried)
• 2 cup Bean Sprouts (rinsed)
• 1 cup Thai Basil Leaves (packed)
• 1/2 cup Cilantro Leaves (chopped)
• 1 whole Jalapeno (thinly sliced, seeds removed for less heat)
• 2 stalks Green Onions (sliced)
• 1/2 cup White Onion (thinly sliced)
• 2 whole Lime (cut into wedges for serving)
• 1 piece Egg (raw, added to broth for silky finish (optional))
• 12 cup Water (for broth)

Instructions

1. Wash Hands

   Thoroughly wash your hands with soap and water before handling any food.

   Time: PT1M

2. Char Onion and Ginger

   Place the halved onion and sliced ginger under a broiler or over an open flame until the surfaces are blackened and fragrant, about 5 minutes.

   Time: PT5M

   Temperature: high heat

3. Start the Broth

   In a large stock pot, combine the chicken thighs, charred onion, charred ginger, and 12 cups of water. Bring to a rolling boil.

   Time: PT10M

   Temperature: high

4. Skim Impurities

   Using a ladle or spoon, skim off the foam and impurities that rise to the surface.

   Time: PT2M

5. Add Aromatic Spices

   Add star anise, cinnamon stick, cloves, coriander seeds, and optional cardamom pods to the pot. Give a quick stir.

   Time: PT3M

6. Simmer the Broth

   Reduce heat to low, partially cover, and let the broth simmer gently for 1 hour.

   Time: PT1H

   Temperature: low simmer

7. Prep Herbs and Veggies

   While the broth simmers, rinse bean sprouts, pick Thai basil leaves, chop cilantro, slice jalapeno (seeds removed for milder heat), slice green onions, thinly slice white onion, and cut lime wedges.

   Time: PT15M

8. Strain the Broth

   After 1 hour, pour the broth through a fine mesh sieve into a clean pot, discarding the solids.

   Time: PT5M

9. Season the Clear Broth

   Stir in rock sugar, MSG, and fish sauce until fully dissolved. Taste and adjust seasoning if needed.

   Time: PT3M

10. Shred the Chicken

    Remove the chicken thighs from the broth, let them cool slightly, then shred or slice into bite‑size pieces.

    Time: PT5M

11. Cook the Rice Noodles

    Bring a separate pot of water to a boil, add the wide rice noodles and cook according to package instructions (usually 3–5 minutes) until tender. Drain and set aside.

    Time: PT5M

    Temperature: high

12. Assemble the Bowls

    Divide cooked noodles among four bowls. Top with shredded chicken, bean sprouts, Thai basil, cilantro, jalapeno slices, green onions, white onion, and a lime wedge.

    Time: PT5M

13. Finish with Broth and Optional Egg

    Ladle hot broth over the assembled bowls. For a silky finish, crack a raw egg into each bowl and stir gently; the hot broth will cook the egg lightly.

    Time: PT3M

Nutrition Facts

Calories

450

Protein

30g

Carbohydrates

55g

Fat

10g

Fiber

3g