Chicken Pho
Phở gà
A lighter, quicker pho with a clear chicken broth, ginger, and rice noodles.
Serves 6
Prep 20 min
Cook 1 hr 15 min
Ingredients
- 1 whole chicken (about 3.5 lb), or 3 lb bone-in chicken pieces
- 1 onion, halved
- 4 inch piece ginger, halved
- 2 star anise
- 1 cinnamon stick
- 3 tablespoons fish sauce
- 1 tablespoon sugar
- 2 teaspoons salt
- 14 oz dried rice noodles
- 1 cup bean sprouts
- 1/2 cup cilantro
- 2 green onions, sliced
- 2 limes, cut in wedges
Steps
Step 1. Char the onion and ginger until blackened in spots.
Step 2. Put the chicken, onion, ginger, star anise, cinnamon, and 4 quarts of water in a pot. Simmer for 45 minutes, skimming, until the chicken is cooked through (165°F).
Step 3. Lift out the chicken, cool, and shred the meat. Strain the broth and season with the fish sauce, sugar, and salt.
Step 4. Cook the noodles as the package says and divide among bowls with the chicken.
Step 5. Ladle over the hot broth and top with sprouts, cilantro, green onions, and lime.
Where this recipe comes from
Yoribang Vietnamese recipes by Yoribang. License: Free to use. View the original (opens in a new tab)
Original Yoribang write-ups of Vietnamese dishes. Fish sauce, rice noodles, rice paper, and fresh herbs like mint, cilantro, and Thai basil are sold at Asian grocery stores. Vietnamese cooking balances sweet, salty, sour, and spicy, so taste your sauces and adjust.