If you have 75 minutes, you have Phở gà. This quick and easy phở variation is perfect to a cold winter’s day. With additions like chicken feet (if you can get your hands on it!) if you can give this recipe more than 75-minutes, you could easily get a nutritious bone both with flavours that feel like hug.
Vietnamese Chicken Pho Recipe (Phở gà)
Easy, scrumptious and flavourful. If you have 75 minutes, you have a Chicken Phở ready to go.
Ingredients
For the stock
- 1 whole chicken (quartered)
- 3 pc chicken feet (optional)
- 3 pcs pork bones (optional)
- 1 brown onion
- 1 thumb ginger
- 20 g rock sugar can be substituted with raw or white sugar
- 10 g salt
- 45 ml fish sauce (approx 3tbs)
- 5 star anise
- 1 cinammon stick
- 4 cloves
- 2 tsp fennel seeds
- 1 cardmom pod (optional)
- 1 tbsp coriander seed (or 3 coriander roots)
- 2 bay leaves
- 1 tbsp white pepper
Serve with
- 1 packet fresh rice noodles
- 2-3 stalks Thai basil
- 2-3 stalks Vietnamese mint
- 2-3 stalks Mint
- 250 g Bean shoots
- 2 Spring onion
- 1 Coriander
- ½ Brown onion, thinly sliced
- Sriricha chilli sauce, Chilli oil or fresh chilli (optional)
- Hoisin sauce (optional)
Instructions
- In a pot (at least 4L) place the quartered chicken, the pork bones and the chicken feet and fill with water, until covered. Add the salt and bring to the boil - but watch it you don't want it to rapid boil too much.
- While the pot boils, gather all the spices into a bowl. Cut the onion in half (skin on/off doesn't matter) and slice the ginger.
- Put a pan on high heat. Once hot, without any oil, dry fry the spices (excl bay leaf) until fragrant. Remove and put to the side. With the pan still hot, place the onions, cut side down and the ginger. Let it sit on the high heat pan until charcoal and dark. Alternatively if you have it, you can char the onoin and ginger on a BBQ flame.
- Once your stock pot has come to the boil, scoop out the scum with spoon. If you have removed too much water, simply add more water back in.
- Once the stock is clear, add the fish sauce, add the toasted spices (add using a muslin, or spice container), the rock sugar, the bay leave. Also add the onoin, and ginger and bring everything back to a boil.
- Once boiled, turn the heat down to the lowest setting and let it lightly simmer away for at least 60 minutes.
- After 60 minutes, take out the chicken, let it cool, before shredding the meat off the bone.
- You now have the option of putting the bones back in, and simmering away for more time. Or if you're ready to eat, simply serve up.
- Once you're ready to eat, prepare your noodles according to packet instructions, place in a bowl together with bean shoots and top with the hot soup and shredded chicken.
- Garnish with spring onion, coriander, herbs (Vietnamese mint, mint and Thai basil) and top with Chilli and Hoisin if you choose.