Chicken Pho (Phở Gà)

Ingredients

• 1 piece Saigon Cinnamon Stick (about finger‑size, broken into smaller pieces for toasting)
• 3 pieces Star Anise (whole, toasted)
• 1 large Onion (peeled, cut in half, roasted whole)
• 2 inches Fresh Ginger (peeled, sliced, roasted)
• 4 lb Whole Chicken (organic or free‑range, giblets removed, excess skin/fat trimmed)
• 1 tablespoon Salt
• 1 teaspoon Brown Sugar (solid brown sugar; rock sugar or palm sugar can be used)
• 2.5 teaspoons Fish Sauce (adjust to taste)
• 12 cups Cold Water (about 3 L)
• 400 g Fresh Rice Noodles (for pho, briefly blanched; dried noodles can be used if fresh unavailable)
• 2 stalks Green Onions (thinly sliced for garnish)
• 0.5 cup Cilantro (roughly chopped)
• 0.5 cup Thai Basil (whole leaves for garnish)
• 1 cup Bean Sprouts (rinsed)
• 1 whole Lime (cut into wedges)
• 2 pieces Fresh Red Chili (sliced thin for heat)
• 0.25 cup Shallots (thinly sliced for frying)
• 0.25 cup Cooking Oil (neutral oil such as vegetable or canola)
• to taste Hoisin Sauce (optional condiment)
• to taste Sriracha (optional condiment)

Instructions

1. Toast Aromatic Spices

   Heat a dry skillet over medium‑high heat. Add the Saigon cinnamon stick and star anise. Toast, stirring constantly, for 2–3 minutes until fragrant. Remove from heat and set aside.

   Time: PT3M

2. Roast Onion and Ginger

   In the same skillet, increase heat to high. Add the halved onion and sliced ginger pieces. Roast, turning occasionally, until the skins are blackened and the aromatics are oozing, about 10–15 minutes.

   Time: PT15M

3. Prepare the Whole Chicken

   Remove giblets from the cavity, trim excess skin and fat, and rinse the chicken inside and out under cold water. Pat dry with paper towels.

   Time: PT5M

4. Start the Broth

   Place the chicken breast‑side up in the large stockpot. Add 12 cups cold water, the roasted onion and ginger, 1 Tbsp salt, and 1 tsp brown sugar. Bring to a gentle boil over medium heat.

   Time: PT30M

5. Skim the Broth

   When the broth reaches a boil, uncover and use a ladle to skim off all foam and impurities. Do NOT stir, as stirring makes the broth cloudy.

   Time: PT10M

6. Simmer the Chicken

   Reduce heat to low, cover, and let the broth simmer gently for 1 hour until the chicken is fully cooked and tender.

   Time: PT1H

7. Shock the Chicken

   Using tongs, carefully remove the chicken from the pot and immediately plunge it into an ice‑water bath to stop cooking. Let sit 5 minutes, then shred the meat with two forks.

   Time: PT5M

8. Flavor the Broth

   Return the pot to low heat. Add the toasted cinnamon and star anise plus 2½ tsp fish sauce. Simmer uncovered for another 30 minutes to infuse the broth.

   Time: PT30M

9. Prepare the Noodles

   If using fresh rice noodles, briefly dip them in boiling water for 30‑45 seconds until just softened, then drain. If using dried noodles, follow package instructions and rinse under cold water after cooking.

   Time: PT5M

10. Fry Shallots

    Heat ¼ cup cooking oil in a skillet over medium heat. Add thinly sliced shallots and fry 2–3 minutes until lightly golden and crisp. Transfer to paper towels to drain excess oil.

    Time: PT5M

11. Assemble the Bowls

    Divide cooked noodles among serving bowls. Top with shredded chicken, a handful of bean sprouts, cilantro, Thai basil, sliced green onions, chilies, and fried shallots. Ladle hot broth over everything. Serve with lime wedges and optional hoisin or sriracha on the side.

    Time: PT5M

Nutrition Facts

Calories

350

Protein

25 g

Carbohydrates

45 g

Fat

8 g

Fiber

3 g