Vietnamese Chicken Pho (phở gà)

Pho, pronounced “fuh”, is a traditional vietnamese soup, made with either beef or chicken. In Vietnam it is eaten at all hours of the day, but it is most popular for breakfast or after a night out. It’s a light but flavorful soup that will make you wonder why you haven’t tried it sooner…or why you have plain eggs for breakfast..

Serves 2-4

  • 3lb (1.5kg) whole chicken, preferably organic
  • 1 tbsp olive oil
  • 1 yellow onion, skin removed and roughly chopped
  • 2 large knobs of ginger, roughly chopped
  • 1 tbsp coriander seeds
  • 2 star anise
  • 1/2 of 1 cinnamon stick
  • 5 cloves
  • 2 tbsp fish sauce
  • 1 tbsp rock sugar
  • 1 small bunch coriander (cilantro), roughly chopped
  • 2 tbsp salt
  • 1 handful mint
  • 1 handful spring onion, chopped
  • 1 handful bean sprouts
  • 1 lime, wedged
  • Noodles of your choice, rice noodles are traditionally served with pho

Method

  1. In a large stockpot over medium heat, add your onion and ginger. Allow to brown slightly, 2-3 minutes.
  2. Add in your whole chicken and cover with cold water.
  3. In a small saucepan, heat your coriander seeds, star anise,  cinnamon and cloves. Once fragrant, add into your stock along with your rock sugar, fish sauce and 1/2 bunch of coriander (cilantro).
  4. Allow to simmer for 45 minutes, or until chicken is cooked through.
  5. Remove the chicken and set aside to cool.
  6. Once chicken has cooled enough to handle, remove meat from the bone and set the meat aside until ready to serve.
  7. Strain your stock through a sieve into a clean pot. I like to put a cheese cloth over the sieve to ensure no small bits get through.
  8. Return the strained stock to the stove.
  9. Cook your noodles according to the directions on the packet.
  10. To assemble, place your cooked noodles in the bottom of a deep, medium sized bowl. Pour stock over and garnish with mint, coriander, spring onion, bean sprouts and lime. Enjoy!

*I forgot to add the bean sprouts to the photo and realized only after I had eaten the entire bowl…sorry.

 

 

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