Chicken pho
Pho ga is a Vietnamese soup with a clear chicken broth, rice noodles, and fresh herbs. The onions and ginger are first lightly fried, while the spices are kept whole and removed before assembling the bowls.
Additional 5 min — resting and preparation
How to make it
Prepared 0 of 6 steps
Toast the aromatic vegetables
Halve the onion and slice the ginger lengthwise. Fry on a dry, heavy skillet cut-side down for 6-8 minutes until dark spots form, then shake off any loose burnt pieces. Toast the whole spices separately for 1 minute.
Start cooking the chicken
Place the chicken in a large pot, add 2800 ml of water, and include the onion, ginger, and whole spices. Bring to a gentle boil, skim off any foam, and simmer with an open lid for 45-55 minutes without vigorous boiling.
Remove the cooked meat
Check the chicken with a thermometer: the thickest part of the thigh and breast should reach 74 °C. Transfer to a clean board, let rest for 5 minutes, then slice into strips. Do not add bones or skin to the serving bowls.
Strain and season the broth
Strain the broth through a fine sieve, remove the spices and vegetables. Return the liquid to the pot, add fish sauce, sugar, and salt. Keep at a gentle simmer while the noodles and garnishes are separately prepared.
Prepare the noodles and sprouts
Cook the rice noodles separately according to the packet and drain. Blanch the sprouts in boiling water for 2 minutes. Thinly slice the spring onions and chilli, cut the lime into wedges, and wash and dry the herbs.
Assemble the hot bowls
Divide the noodles, chicken and hot sprouts between 5 bowls. Pour over boiling-hot broth and add the spring onions, coriander, basil and chilli. Serve with the listed lime wedges for squeezing in to taste.
Little hint
The clarity of the broth depends mainly on gentle cooking and careful foam removal. Do not cook the noodles directly in the broth: the released starch will make it cloudy, and any remaining noodles will quickly soften.
Frequently asked questions
What should I watch out for when cooking?
The clarity of the broth depends mainly on gentle cooking and careful foam removal. Do not cook the noodles directly in the broth: the released starch will make it cloudy, and any remaining noodles will quickly soften.
How should I prepare the ingredients?
Halve the onion and slice the ginger lengthwise. Fry on a dry, heavy skillet cut-side down for 6-8 minutes until dark spots form, then shake off any loose burnt pieces. Toast the whole spices separately for 1 minute.
