World Food and Wine
what people eat and drink worldwide

Pho gà (chicken pho)

This traditional Vietnamese soup is a soulful bowl of comfort, filled with fragrant broth, tender chicken, and aromatic herbs.

Ingredients

1 chicken (about 3 lb)
2 onion (large, peeled, halved)
1 pce ginger (4 inch piece, peeled, sliced)
4 clv garlic
1 T salt
1 T sugar
5 q water
1 pce cinnamon (cinnamon stick)
4 star anise (whole pods)
6 clove (whole cloves)
3 cardamom (cardamom pods)
1 T Thai fish sauce
1 pk noodles (rice noodles)

Instructions

Place the whole chicken, onions, ginger, garlic, salt, sugar, and water in a large pot. Bring to a boil, then reduce to a simmer. Skim off any foam that rises to the surface. Add cinnamon stick, star anise, cloves, and cardamom pods. Simmer gently for about 2-3 hours, allowing the flavors to meld beautifully.

Once the chicken is cooked through, remove it from the pot and allow it to cool slightly. Shred the chicken into bite-sized pieces, discarding the bones.

Pour the broth through a fine sieve or cheesecloth to remove the solids and spices. Return the clear broth to the pot and adjust seasoning with fish sauce, salt, and sugar as needed.

Cook the rice noodles according to the package instructions. Drain and set aside.

Divide the cooked noodles among individual bowls. Top with shredded chicken and ladle the hot broth over the top.

Total time
2 hours, 20 minutes
Cooking time
110
Preparation time
30
Yield
6 servings

Notes

Garnish the soup with fresh herbst, bean sprouts, lime wedges, sliced jalapenos, hoisin sauce, and sriracha sauce as desired.

Fresh Herbs like Thai basil, cilantro, and mint add a burst of freshness. Bean sprouts are crunchy and nutritious. A squeeze of lime brightens the broth. Those who like a bit of heat, can add sliced chiles. Hoisin sauce and sriracha add depth and a touch of sweetness or spiciness.