Pho Gà (Chicken Pho)

This recipe for Pho Gà comes from the Corporate to Chef series, Episode 21. The process begins with charring onion and ginger, which adds a smoky depth to the broth. The broth is simmered with a whole chicken and a fragrant mix of toasted spices like cinnamon, star anise, and coriander seeds. The chicken becomes tender and falls off the bone, while the broth is seasoned with fish sauce and palm sugar for a balance...

Sugar (preferably palm)

Step 1

Char the onion and ginger on the stove or in the oven until blackened and aromatic.

Step 2

Add the whole chicken, charred onion, and ginger to a large pot. Cover with water and bring to a simmer.

Step 3

Toast the fennel seeds, cinnamon stick, cloves, star anise, cardamon, and coriander seeds in a dry pan until fragrant, about 2 minutes. Add them to the pot.

Step 4

Simmer the broth for about 1 hour and 30 minutes, until the chicken is tender and falls off the bone.

Step 5

Remove the chicken from the pot and shred the meat. Set aside.

Step 6

Season the broth with sugar, fish sauce, and salt to taste, aiming for a slightly salty flavor.

Step 7

Chop the coriander, spring onions, and chillies for toppings.

Step 8

Cook the rice noodles according to the package instructions.

Step 9

Assemble the dish by placing noodles in a bowl, ladling the broth over them, and adding shredded chicken and toppings like coriander, Thai basil, beansprouts, lime wedge, and chillies.

Char the onion and ginger thoroughly for a deeper, smoky flavor in the broth.

Toast the spices just until fragrant to avoid burning them, which can make the broth bitter.

Adjust the seasoning of the broth gradually, tasting as you go to achieve the perfect balance of salty, sweet, and umami.

Use palm sugar if available, as it adds a subtle caramel-like sweetness to the broth.

Serve the toppings on the side so everyone can customize their bowl to their liking.

Can I use chicken thighs instead of a whole chicken?

Yes, chicken thighs can be used, but using a whole chicken adds more depth and richness to the broth.

How do I char the onion and ginger?

You can char them directly over a gas flame or roast them in the oven at high heat until blackened.

What type of rice noodles should I use?

Use flat rice noodles typically labeled as 'pho noodles' for the most authentic texture.

Can I make the broth ahead of time?

Yes, the broth can be made a day in advance and stored in the refrigerator. Reheat before serving.

What can I substitute for palm sugar?

You can use brown sugar or regular granulated sugar as a substitute, though the flavor will be slightly different.