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

Ingredient Substitutions

• Instead of Saigon Cinnamon Stick: Ceylon cinnamon stick
• Instead of Star Anise: None (essential spice)
• Instead of Onion: Leeks
• Instead of Fresh Ginger: Galangal (different flavor)
• Instead of Whole Chicken: Bone‑in chicken thighs
• Instead of Salt: Sea salt
• Instead of Brown Sugar: White sugar, Rock sugar
• Instead of Fish Sauce: Soy sauce (different flavor)
• Instead of Fresh Rice Noodles: Dried rice noodles
• Instead of Cilantro: Parsley
• Instead of Thai Basil: Holy basil
• Instead of Fresh Red Chili: Bird’s eye chili
• Instead of Cooking Oil: Peanut oil
• Instead of Hoisin Sauce: Sriracha
• Instead of Sriracha: Chili garlic sauce

Equipment Needed

• Dry Skillet
• Large Stockpot (5‑6 L)
• Cutting Board
• Chef Knife
• Ladle
• Strainer or Fine Mesh Sieve (optional)
• Serving Bowls
• Paper Towels
• Measuring Spoons
• Measuring Cups
• Ice Bath Container (optional)
• Tongs (optional)

Critical Steps — Do Not Skip

• Toasting the cinnamon and star anise releases essential oils.
• Roasting onion and ginger until charred adds depth to the broth.
• Skimming foam without stirring keeps the broth clear.
• Shocking the cooked chicken preserves tenderness.
• Frying thinly sliced shallots creates a crunchy garnish.

Chef Tips from the Video

• Toast the whole cinnamon stick and star anise in a dry pan; this step dramatically lifts the broth’s aroma.
• Add a splash of lime juice to the broth just before serving for extra brightness.
• If you like extra heat, bruise the chilies before adding them to release more flavor.

Troubleshooting

Storage

Refrigerator: Store broth and shredded chicken separately in airtight containers for up to 3 days.

Freezer: Broth freezes well for up to 2 months; freeze in portions.

Room temperature: Do not leave the soup at room temperature for more than 2 hours.

Make-Ahead Tips

• Broth can be made a day ahead; strain and refrigerate before adding spices.
• Shred the chicken after cooling and store in the fridge for quick assembly.
• Fried shallots stay crisp for up to 2 days in an airtight container.

Frequently Asked Questions