Vietnamese Chicken Phở
This homemade phở gà (or chicken pho) recipe is entirely customizable and easy to follow at home.
Ingredients
- 2medium yellow onions (halved)
- 13 inch piece fresh ginger
- 2star anise pods
- 2 tbspcoriander seeds
- 2pods cardamom (cracked open)
- 1 tbspfennel seeds
- 2cinnamon sticks
- 1 tspwhole cloves
- 1whole chicken (cut in half )
- 12 cupwater
- 2 tbspsalt
- 2 tbspsugar
- 16 ozdried phở noodles (small size noodle)
- Thai basil
- cilantro
- sliced jalapeños
- hoisin sauce
- Sriracha
Instructions
- 1
Cut 2 medium yellow onions in half and split fresh ginger in half (to expose more surface area for browning). Fire up your grill or roast in an oven on 400°F for 15-30 minutes or until dark brown but not blackened.
- 2
Wrap all spices in foil (2 star anise pods, 2 tbsp coriander seeds, 2 pods cardamom, 1 tbsp fennel seeds, 2 cinnamon sticks, 1 tsp whole cloves) and bake 350°F for about 5 minutes or until warmed up and aromatic. OR roast on a pan medium heat, constantly mixing or shaking until lightly browned and aromatic.
- 3
Add the aromatics, spices, and all soup ingredients (1 whole chicken, 12 c water, 2 tbsp salt, 2 tbsp sugar) into a large stock pot and bring to a boil on high heat. Once it hits a boil, lower the heat to maintain a low boil until the chicken is cooked all the way through. About 45 minutes to 1 hour.
- 4
Remove the chicken from the pot once done and rinse under cold water for one minute to cool. This will prevent the chicken from getting dark. Once the chicken has cooled, shred or slice the meat into bite-sized pieces.
- 5
Cook the 16 oz dried phở noodles according to package instructions only just before you’re ready to serve it. I typically let dried vermicelli noodle sit in boiling water for a few minutes until softened.
- 6
To assemble, start with portioning the noodles into a bowl, and then add the soup, shredded chicken. Serve the optional accoutrements on a plate on the side or in the soup (Thai basil, cilantro, sliced jalapeños, hoisin sauce, Sriracha)