Chicken Noodle Soup – Phở Gà
Chicken Noodle Soup – Phở Gà
  • Difficulty Level Moderate
  • Technique Boiling
  • Preparation Time 10 minutes
  • Cooking Time 1 hour 20 minutes
  • Yield 12 servings
  • For the broth:
  • 2 kilograms (2.5 lb) 1.2kilograms Chicken (2.5lb)
  • 1 sprig Spring onion
  • 2 slices Ginger
  • 4 litres Water (4 quarts)
  • 1 medium Yellow onion, peeled
  • 3 tablespoons Salt, adjust to taste
  • 3 teaspoons Sugar / Rock sugar
  • 3 teaspoons Chicken stock (optional)
  • For the pho aroma:
  • 1 Ginger (double thumb size)
  • 3 Shallots
  • 1 tablespoon Coriander seeds
  • 1 stick Cinnamon (optional)
  • 2 Star anise (optional)
  • For pho bowl:
  • 450 grams dried Flat rice noodle (1 lb) (or 1kg fresh Pho Noodle)
  • 5 (Kaffir) lime leaves
  • 1 Yellow onion, very thinly sliced and soaked in cold water
  • 1 bunch Spring onion (green part chopped, white part smashed) (100g)
  • Fresh herbs: Sawtooth Herbs, Asian Basils
  • 500 grams Bean sprouts (1.1 lb)
  • Extra sauces: Fish sauce, Sriracha, Hoisin, pickled Garlic chilli (your choice)

1. Sprinkle some salt over the chicken and rub on the skin to remove some bad poultry smell. Rinse well under running water and stuff 1 spring onion and 2 slices of ginger into its cavity. This will enhance the flavour of the meat as it cooks

2. Add the chicken into a pot filled with 4 litres of water together with 1 tablespoon of salt, 1 teaspoon chicken stock and 1 peeled onion (optional: plus 1 teaspoon sugar/rock sugar)

3. Bring to a boil and constantly skim off the foam as soon as it rises to the top. When it boils, lower the heat to medium and cook until the chicken is tender. It might take 30-60 minutes depending on the kind of chicken you use

4. To create the Pho aroma, grill all ingredients for Pho aroma directly on the stove (open flame) rinse under warm water and scrape of the charred bits. (If you use coriander seeds, toast them quickly in a pan to bring out the aroma). Insert these items into large tea bags (or wrap securely in a piece of cheese cloth) and add to the soup pot. To achieve best aroma in your Pho bowl, only add these aroma elements to the soup pot 30 minutes before serving, and not right from the beginning. Season to your taste with salt, sugar, chicken stock

5. Cook noodle following package instructions. Then rinse under cold water to stop the cooking process and remove the outside starch. Then rinse again under hot water. This helps the noodles to get dried faster and become more fluffy (rather than stick to each other and turn lumpy)

6. Pierce the chicken with a chopstick to check if it's cooked - pink water running out means it needs more time. Remove from the soup pot and rinse well under cold water to prevent the skin from darkening. Let cool and debone. Slice the meat into bite-sized pieces or shred roughly with your fingers. Return the bones to the soup pot. (Try not to leave any meat on the bones as it may make the soup cloudy)

7. In a large serving bowl, place a handful of noodles to fill one third of the bowl. (You can quickly blanch the noodles before serving to make it warm). Top up with chicken, lime leaf threads, thinly sliced onion, and chopped spring onion. Blanch the onion stem in the soup pot and ladle the hot soup over the noodles. Garnish with more chopped spring onion/coriander to your wish

8. Served with a lime wedge, some sawtooth herbs and sweet basils. Optional: fish sauce, blanched bean sprouts, Sriracha or hoisin sauce, pickled garlic chilli etc

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