Golden Pho Ga with Aromatic Chicken Broth
A soul-warming bowl of crystal-clear chicken broth perfumed with star anise, cinnamon, and ginger, ladled over silky rice noodles and topped with tender poached chicken. Lighter than its beef cousin but every bit as fragrant, this pho is the ultimate Vietnamese comfort lunch.
Ingredients
- 1 whole chicken (about 3.5 lbs), or 2 lbs bone-in chicken thighs and drumsticks
- 3 quarts water
- 1 large onion, halved
- 4-inch piece fresh ginger, halved lengthwise
+ 12 more ingredients
Instructions
Char the halved onion and ginger directly over a gas flame or under the broiler until deeply blackened on the cut sides, about 5 minutes. This builds the signature smoky depth of pho broth.
Place the whole chicken in a large stockpot, cover with 3 quarts of cold water, and bring to a boil. Skim off all the foam and impurities that rise to the surface for the first 10 minutes.
Add the charred onion, ginger, star anise, cinnamon stick, cloves, and coriander seeds to the pot. Reduce to a gentle simmer.
Simmer for 35-40 minutes until the chicken is cooked through. Remove the chicken and plunge it into an ice bath to stop cooking and keep the skin silky.
Return any bones to the pot and continue simmering the broth for another 30 minutes. Season with fish sauce and sugar, adjusting to taste.
Shred the chicken into bite-sized pieces, discarding skin and bones. Set aside.
Strain the broth through a fine-mesh sieve, discarding all solids. Keep the broth hot.
Cook the rice noodles according to package directions, drain, and divide among serving bowls.
Top the noodles with shredded chicken, sliced white onion, and chopped scallions. Ladle the piping hot broth over everything.
Serve with a plate of bean sprouts, fresh herbs, lime wedges, hoisin, and sriracha on the side.
Nutrition Estimate
Per serving • Estimated by Blinner AI