Pho Ga with free range chicken, feet and all

Ingredients

• 3.5 lb Free‑Range Chicken (whole, about 3‑4 lb, cut into pieces)
• 4.5 qt Water (cold)
• 1 large Yellow Onion (halved, skin left on for roasting)
• 3 in Ginger (peeled and sliced into 1‑inch pieces)
• 2 pieces Star Anise (whole)
• 1 piece Cinnamon Stick (2‑inch stick)
• 4 pieces Cloves (whole)
• 1 piece Cardamom Pod (optional, split open)
• 1 tbsp Rock Sugar (or regular granulated sugar)
• 2 tsp Chicken Bouillon Powder (low‑sodium)
• 1 tsp Mushroom Bouillon Powder (adds umami)
• 1 tsp Salt (adjust to taste)
• 500 g Fresh Rice Noodles (fat pho noodles) (fresh, not dried)
• 1 bunch Thai Basil (leaves torn)
• 4 stalks Green Onions (thinly sliced)
• 1 small Yellow Onion (for topping) (thinly sliced raw)

Instructions

1. Roast aromatics

   Preheat oven to 425°F (220°C). Place the halved onion, sliced ginger, star anise, cinnamon stick, cloves and cardamom pod on a baking sheet and roast for 15 minutes, turning once, until the onion skin is charred and ginger is fragrant.

   Time: PT15M

   Temperature: 425°F

2. Start broth base

   In the 8‑quart stock pot add 4.5 qt cold water, the whole chicken, chicken bouillon, mushroom bouillon, rock sugar and salt. Bring to a rolling boil over high heat.

   Time: PT10M

   Temperature: high

3. Skim scum

   As the water begins to boil, reduce heat to medium and use a fine mesh skimmer to remove any foam or scum that rises to the surface. Continue skimming for about 5 minutes until the surface is clear.

   Time: PT5M

   Temperature: medium

4. Add roasted aromatics and simmer

   Add the roasted onion, ginger and spices to the pot. Reduce heat to low and let the broth simmer gently, uncovered, for 1 hour. Partially cover the pot to retain heat but allow steam to escape.

   Time: PT1H

   Temperature: low

5. Remove chicken and strain broth

   After an hour, carefully lift the chicken out of the pot and set aside to cool. Strain the broth through a fine mesh strainer into a clean container, discarding the solids. Taste and adjust seasoning with extra salt or a splash of fish sauce if desired.

   Time: PT10M

6. Shred the chicken

   When the chicken is cool enough to handle, pull the meat off the bones and shred into bite‑size pieces. Discard the skin and bones or save for another stock.

   Time: PT5M

7. Blanch fresh noodles

   Bring a pot of water to a boil. Add the fresh rice noodles and blanch for 30–45 seconds, just until they separate and are tender. Drain immediately and rinse under cold water to stop cooking.

   Time: PT2M

   Temperature: boiling

8. Assemble bowls

   Divide the blanched noodles among 6 soup bowls. Top each with shredded chicken, a handful of basil leaves, sliced green onions and raw yellow onion. Ladle the hot broth over the top, ensuring the noodles are fully submerged. Serve immediately with lime wedges, bean sprouts, hoisin and sriracha if desired.

   Time: PT5M

Nutrition Facts

Calories

350

Protein

20 g

Carbohydrates

45 g

Fat

10 g

Fiber

2 g

Ingredient Substitutions

• Instead of Free‑Range Chicken: Chicken thighs, Chicken breasts
• Instead of Yellow Onion: White onion
• Instead of Ginger: Galangal (less sweet)
• Instead of Rock Sugar: Granulated sugar
• Instead of Chicken Bouillon Powder: Chicken stock cube
• Instead of Mushroom Bouillon Powder: Mushroom stock cube
• Instead of Fresh Rice Noodles (fat pho noodles): Dried rice noodles (soak before use)
• Instead of Thai Basil: Regular basil

Equipment Needed

• 8‑Quart Stock Pot
• 3‑Quart Pan
• Baking Sheet
• Fine Mesh Skimmer
• Tongs
• Chef’s Knife
• Cutting Board
• Ladle
• Strainer
• Soup Bowls

Critical Steps — Do Not Skip

• Roasting the onion and ginger for deep flavor
• Skimming the broth to keep it clear
• Gentle simmer for one hour to extract aromatics
• Quick blanching of fresh noodles to prevent over‑cooking

Chef Tips from the Video

• Char the onion and ginger directly on the flame before roasting for extra smokiness
• Add a small piece of charred ginger to the broth for a subtle zing
• Taste the broth after the first 30 minutes and adjust seasoning early to avoid over‑salting

Troubleshooting

Storage

Refrigerator: Store broth in airtight containers for up to 3 days; shredded chicken separate for 2 days.

Freezer: Freeze broth in portions for up to 3 months; noodles freeze poorly – keep separate.

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

Make-Ahead Tips

• Broth can be made a day ahead and refrigerated; reheat gently before serving
• Shred the chicken after cooling and store separately
• Noodles are best blanched just before serving to keep texture

Frequently Asked Questions