Pho Ga is the lighter, fragrant sister to Pho Bo (beef pho). It features a clean, clear chicken broth infused with charred ginger, onion, and spices like coriander seeds. Unlike beef pho which takes all day, a stellar chicken pho can be made in under 3 hours using a whole chicken to produce both the stock and the meat.
0 of 14 ingredients checked
14 items
Char the Ginger and Onion: Turn a gas burner to medium. Place the unpeeled onion and ginger directly on the grate. Char them until blackened on all sides (about 10 mins).
Rinse the charred vegetables under water and rub off the black soot. Cut ginger in half.
Clean the chicken: Rub it with salt and rinse thoroughly.
Place the chicken, charred onion, ginger, and rock sugar in a large pot. Cover with water (about 3L). Bring to a boil, then skim off any scum diligently.
heat to a gentle . bag if available).
the chicken gently for about 45-60 minutes until the meat is cooked through but firm.
Carefully lift the chicken out and plunge it into an ice bath to stop cooking and tighten the skin. This gives the skin a desirable snappy texture.
Return the carcass to the pot if you boned it, or just let the broth for another 30-45 minutes to develop more flavor. Season with fish sauce and salt.
Remove the chicken meat from the bones and shred or slice it neatly.
Soak the noodles in warm water for 20 minutes, then in boiling water for 60 seconds. Drain and divide among bowls.
Arrange chicken slices on noodles. Pour the boiling hot broth over the chicken/noodles.
Serve immediately with a plate of bean sprouts, basil, lime wedges, and chili sauce on the side.
