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Chicken Pho - Phở Gà

Oct 11, 2017

Chicken Pho is my go to for anytime I’m craving Vietnamese noodle soup. It takes less time to cook than regular beef pho, and you can use a whole chicken for both the broth and meat. I add a twist to this classic dish by removing the skin, deep fry them and sprinkle them on top of the soup.

Download the recipe in Vietnamese here.

Công Thức Tiếng Việt

Chicken Pho - Phở Gà

  • Serves: 6
  • Prep time: 45 minutes
  • Cook time: 1 hour

Ingredients:

Broth

Optional: Seasoning for chicken skin

Garnish

Dipping Sauce

Directions: Hide step-by-step pictures

  1. Remove chicken from packaging, remove giblets. Rinse with water.

  2. Put the chicken in a large bowl and fill the bowl with water until the chicken is covered. Add 3 Tbsp salt to the water. Brine the chicken for at least 30 minutes. Remove and pat dry.

  3. Optional: Remove the skin from the chicken and set aside

  4. Cut onion and shallots in halves. Peel the dry part off. On a medium skillet, toast onion, shallots, ginger for about 10 minutes, or when the onions get juicy. Flip occasionally to prevent from burning. Remove from heat, cut ginger into slices and remove any burnt parts.

  5. Toast star anises, cardamoms, Saigon cinnamon, and orange peel on medium heat for 30 seconds or until fragrant. Remove and set aside.

  6. Boil 6 quarts of water in a large stock pot or a Dutch oven. Add chicken and all the toasted spices into the pot. Make sure there’s enough water to cover the chicken.

  7. Add 1/3 cup of fish sauce, 2 Tbsp of salt, and 2-3 small pieces of rock sugar. Bring to a boil. Skim the top if there's a lot of white foam from the chicken floating on top.

  8. Reduce to medium-low heat. Cover and let simmer for 30 min. If you have a large chicken (over 5 lbs), simmer for 45 minutes.

  9. When you have 2 minutes left of cooking the chicken, prepare an ice bath. This will prevent the chicken from over cooking and cool them down enough for shredding. Remove the chicken and place it in the ice bath for about 5-10 minutes.

  10. Add 3 Tbsp of mushroom seasoning to the broth and let cook for 30 more minutes.

  11. Shred or cut chicken into bite size pieces. The chicken should be tender and come off the bones easily now.

  12. Optional: While waiting, cut the chicken skin into 2 inches pieces. Mix in the seasoning and olive oil. Deep fry in olive or vegetable oil until brown. Remove and place them on paper towel to absorb the excess oil.

  13. Prepare the garnish and dipping sauce. Dipping Sauce: add 1 part siracha, 1 part hoisin sauce into a sauce cup. Add enough lime juice to your taste and hot oil if you want the extra spicy kick

  14. Remove all the spices in the broth with a slotted spoon. Adjust the taste to your liking. The trick is to make it slightly saltier than what you like, because when the noodles are added, they absorb some of the seasoning.

  15. Cook the noodles following the package’s direction. It usually takes 6 seconds to cook fresh Pho and you can cook it directly in the broth. Put the noodle in a drainer and dip it into the boiling broth. Use chopticks to stir the noddle for 6 seconds, then remove and transfer to your bowl. The dried pho takes longer to cook, but after cooking, you can heat them up in the broth using the same method.

  16. Assemble your bowl: place noodle at the bottom, add chicken, green onion, sliced onion, and bean sprout. Pour boiling hot broth into the bowl. Finish by adding other garnish and fried chicken skin on top.

  17. Serve hot. Share with your loved ones.

Hi, I'm Jeannie!

I'd love to invite you to my kitchen and try some new recipes with me. I collect Vietnamese recipes from my family and love to add my own modern twists on the traditional dishes. I also love baking and making fun dishes with my family.

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