Pho Ga

Name: Pho Ga
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 4 servings
Cuisine: Vietnamese
Ingredients: 3 lbs whole chicken, quartered; 2 pieces yellow ginger, charred; 1 yellow onion, charred; 4 pods star anise pods, toasted; 1 tbsp coriander seeds, toasted; 1 stick cinnamon stick, toasted; 1/4 cup fish sauce; 1 oz yellow rock sugar; 8 oz pho rice noodles, soaked; 4 stalks scallions, thinly sliced; 1/2 cup fresh cilantro, chopped; 2 cups fresh bean sprouts; 1 cup Thai basil leaves; 2 lime, wedged

A comforting Vietnamese chicken noodle soup with an aromatic spiced broth and fresh herbal garnishes.

65 minMediumServes 4450 cal/serving

VietnameseSoupStovetopHigh ProteinGluten-FreeNut-FreeDairy-FreeEgg-FreePork-FreeNightshade-FreeCorn-Free

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Ingredients

3 lbs whole chicken, quartered
2 pieces yellow ginger, charred
1 yellow onion, charred
4 pods star anise pods, toasted
1 tbsp coriander seeds, toasted
1 stick cinnamon stick, toasted
1/4 cup fish sauce
1 oz yellow rock sugar
8 oz pho rice noodles, soaked
4 stalks scallions, thinly sliced
1/2 cup fresh cilantro, chopped
2 cups fresh bean sprouts
1 cup Thai basil leaves
2 lime, wedged

Instructions

1

Char 2 pieces charred yellow ginger and 1 charred yellow onion over an open flame or broil until blackened.
2

In a large stockpot, dry toast 4 pods toasted star anise pods, 1 tbsp toasted coriander seeds, and 1 stick toasted cinnamon stick over medium heat for 2 minutes until fragrant.
3

Add 8 cups of water, 3 lbs quartered whole chicken, 2 pieces charred yellow ginger, and 1 charred yellow onion to the pot, then bring to a boil.
4

Reduce heat to low and simmer for 30 minutes until 3 lbs quartered whole chicken reaches an internal temperature of 165F, then remove chicken to shred.
5

Stir 1/4 cup fish sauce and 1 oz yellow rock sugar into the broth, simmering for an additional 15 minutes, then strain out solids.
6

Cook 8 oz soaked pho rice noodles in boiling water for 1 minute, drain, and divide among serving bowls.
7

Top noodles with shredded chicken, pour hot broth over top, and garnish with 4 stalks thinly sliced scallions, 1/2 cup chopped fresh cilantro, 2 cups fresh bean sprouts, 1 cup Thai basil leaves, and 2 wedged lime.

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Questions

How much time should I plan for Pho Ga?

As written, 65 minutes: 20 of prep and 45 of cooking. The longest single stretch is step 4 (30 minutes): "Reduce heat to low and simmer for 30 minutes until 3 lbs quartered whole chicken reaches an internal temperature of 165F, then remove chicken to shred."

What internal temperature should Pho Ga reach?

For Pho Ga, the target internal temperature is 165 F (about 75 C), given in step 4. A probe thermometer removes the guesswork.

What can I use instead of Thai basil in Pho Ga?

The entry for Pho Ga calls for 1 cup Thai basil leaves. In its place: Italian basil with a few mint leaves comes close. Add it off the heat.

Does Pho Ga contain fish?

Yes: 1/4 cup fish sauce. The full allergen list for this entry is fish. Packaged ingredients vary by brand, so check labels if the allergy is serious.

How do I store and reheat Pho Ga?

Refrigerate Pho Ga for up to four days, or freeze it in portions for up to three months. Reheat gently on the stovetop with a splash of water or stock to loosen it. The noodles will go on swelling in the broth; for the best texture on day two, store that part separately or cook it fresh.

Serve it with

Bun Tuoi side
Lotus Root Salad with Shrimp and Pork salad
Watermelon Rind Pickles side

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