Recipe Ancestor
← Go back
Pho Ga
Pho Ga

Cooking now

Pho Ga

Online recipe · as published / commonly shared

Servings 4 – 6 people · Prep 10 min · Cook 1 hr 30 min

We wrote this recipe in the Joy of Cooking style. Every amount, time and step comes from the source's recipe card.

Vietnamese chicken noodle soup in a clear broth with star anise and charred ginger. Fresh toppings go on the table.

BROTH

Char onion & ginger. Heat in a 6 litre / 6 quart pot (Note 5) over high heat:

1 tbsp oil , vegetable or canola (or other plain oil)

Place facedown and leave undisturbed for 2 minutes until they blacken:

5cm/ 2" piece of ginger , sliced 0.75cm / 1/3″ thick (unpeeled)

2 onions , halved (skin on fine)

Turn and leave for another 2 minutes.

Put everything in the pot. Add the water and remaining Broth ingredients, except salt:

2 litres / 2 quarts water

1.5 kg / 3 lb chicken thighs, bone in skin on (Note 1)

1 small bunch coriander/cilantro (Note 2)

5 star anise pods (was short in photo & video!)

1 cinnamon stick

4 cloves

2 tsp fennel seeds

2 tsp coriander seeds

8 tsp fish sauce

6 tsp white sugar

Bring to a simmer. Lower the heat to a very gentle simmer, lid on but open a crack (Note 6).

Simmer gently 1.5 hours. Scoop off the scum (dirty foam) that rises to the surface once or twice during the simmering.

Strain & measure. Remove the chicken, then strain the broth into a clean pot. Expect 1.5 litres / 1.5 quarts. If more, simmer to reduce. If less, top up with water.

Salt broth. Add, and bring the broth to a gentle simmer:

3/4 tsp salt (Cooking/kosher salt, or 1/2 tsp table salt)

The broth should be slightly salty. The noodles dilute it.

Keep the broth warm until ready to serve.

Shred the chicken meat, discard the bones and skin. (Note 6 Leftover Chicken ideas)

ASSEMBLING

Place Toppings out on the table:

Toppings – help yourself: 3 cups bean sprouts (Note 3)

Toppings – help yourself: 1 small bunch EACH Thai Basil, min, coriander/cilantro (Note 4)

Toppings – help yourself: 2 limes , cut into 4 wedges

Toppings – help yourself: Hoisin sauce

Toppings – help yourself: Sriracha

Toppings – help yourself: Red chillies , finely sliced (optional)

Reheat the chicken (a brief dunk in the broth works).

Prepare per packet directions, just prior to serving:

360g / 13 oz dried rice noodles , thin flat (or 600g fresh)

Drain very well (excess water dilutes broth).

Place the noodle in bowls. Top with chicken, and ladle over 375ml / 1.5 cups broth. Sprinkle with:

2 green onions stems , finely sliced

Pile on Toppings of choice, and add a squeeze of lime into the broth. Serve immediately.

Citations

Cookbook ancestor

Affiliate: buy the book

Reference: Into the Vietnamese Kitchen by Andrea Nguyen (2006). Publisher: Ten Speed Press, 2006 edition, hardcover, ISBN 978-1580086653.

We put this together for personal use. See the citations. This is not a cookbook reprint.