Phở Gà (Chicken Pho)
Updated Oct. 11, 2023
- Total Time
- 1 hour 20 minutes
- Prep Time
- 5 minutes
- Cook Time
- 1 hour 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2yellow onions
- 1small bunch cilantro
- 1jalapeño
- 8whole star anise
- 5whole cloves
- 1cinnamon stick
- 1teaspoon black peppercorns
- 1(4-inch) piece fresh ginger, scrubbed and sliced
- 2½pounds chicken drumsticks and wings
- Kosher salt (such as Diamond Crystal)
- 1tablespoon Chinese rock sugar or 2 teaspoons granulated sugar
- 2tablespoons fish sauce, plus more to taste
- 14 to 16ounces dried rice noodles (¼-inch wide)
- Bean sprouts and fresh basil leaves, for serving
- Lime wedges, hoisin and Sriracha, for serving
Nutritional analysis per serving (4 servings)
917 calories; 28 grams fat; 7 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 6 grams polyunsaturated fat; 103 grams carbohydrates; 5 grams dietary fiber; 7 grams sugars; 60 grams protein; 1249 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Trim the brown root ends off the onions, but keep the clean part of the root intact. Quarter the onions lengthwise with their skins on and through the roots so the wedges stay connected. Trim the stems off the cilantro and tie with kitchen string; save the leaves with tender stems for serving. Trim and reserve both ends of the jalapeño; thinly slice the remaining chile and save for serving.
- Step 2
Toast the star anise, cloves, cinnamon and peppercorns in a large pot over medium heat until fragrant, 2 to 3 minutes. Transfer to a medium bowl. Place the onions, ginger and reserved jalapeño ends in the pot, raise the heat to medium-high and char, turning occasionally, until evenly charred, 5 to 7 minutes. Transfer to the spice bowl.
- Step 3
Add the chicken, 1 tablespoon salt and 6 cups water to the pot and raise the heat to high. Bring to a boil, then reduce the heat to maintain a steady simmer. Skim off and discard the foam and dirty bits on the surface.
- Step 4
Add the spices and charred vegetables to the pot, along with the sugar, fish sauce and cilantro stems. Cover almost all the way and simmer gently on the lowest heat setting possible until the chicken is cooked through, about 35 minutes.
- Step 5
Using tongs, transfer the chicken to a sieve and rinse under cold water to help keep the meat from turning gray and to make it cool enough to handle. Slip the meat off the bones and place the meat in a bowl (it’s OK if some meat remains on the bones). Return the bones and skin to the broth. When it returns to a simmer, taste and add more fish sauce or salt if needed. The broth should be intensely flavorful, bordering on salty, because the rice noodles will temper its savoriness. To prepare this dish ahead, you can strain the broth and refrigerate it and the chicken meat in separate containers for up to 5 days.
- Step 6
Bring a large pot of water to a boil. Add the noodles and cook until pliable but not soft all the way through, about a minute less than the package directions. Drain, rinse under cold water until cool, then return to the pot. Add the chicken meat and pour in the broth through a sieve. Bring to a boil over high heat, then divide among serving bowls. Top with the bean sprouts, basil and cilantro sprigs and serve with the lime wedges, jalapeño slices, hoisin and Sriracha for seasoning to taste.
Private Notes
Comments
in step 5, how long do the bones simmer after the meat has been removed? i
About using expensive enameled cast iron pots for dry charring or even browning: I’ve taken to using a cast iron skillet for such jobs, and after adding the charred or browned pieces to the casserole, I add some water to the skillet, bring it to a boil, deglaze it and add the result as a part of the liquid for the casserole.
"a large pot over medium heat", "raise the heat to medium-high and char" - Have toasted spices in my cast-iron skillet, but never done (on the stovetop, at least) this technique of dry charring the vegetables without oil. Any suggestions on good pot types/materials? I've got an enamel-coated cast-iron (Le Creuset-style) and a heavy-bottomem plain stainless - would either of those work OK (or get nasty because of the charring)? Thanks -
This was excellent!! I broiled 4 bone-in, skin on chicken thighs and a breast with the quartered onions on both sides till browned, before boiling. I used 1 tsp sugar, 2tsp diamond crystal, and 1 tbsp Red Boat fish sauce. Was perfectly seasoned after a squeeze of lime at serving (slightly salty). Browning the chicken added flavor but darkened the broth.
The broth was amazing, but I added more water- about 10 cups. I will add more next time. I would also use half of the noodles, as it was too noodle heavy for me. I prefer having a good amount of bean sprouts in with the noodles. I followed it to a t and the flavor was just like my favorite Vietnamese restaurant. (I did char the veggies for longer than it called for as well)
When making Pho, I cover the chicken with water, bring to a boil and then remove and rinse the chicken in cold water. I discard the water along with its associated film and fat, clean the pot , return the chicken to the pot and cover with fresh water add the toasted spices and continue. It is additional effort but it results in a much clearer soup. If you have a gas BBQ , roast the ginger and onions until slightly blackened on the BBQ! I make this for friends when they are not feeling well and it is always appreciated.
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