Skip to content
Menu
Chicken Pho (Pho Ga)
Main

Chicken Pho (Pho Ga)

1 h 15 minServes 4Nutri-Score B€€
from @alissanguyen_11 imports0 cooked
Adapt this recipe

what you need

Ingredients

4 people
  • star anise (whole)Spices2 pieces
  • cinnamon stick (whole)Spices1 piece
  • cardamom pod (whole)Spices1 piece
  • cloves (ground)Spices1 g
  • fennel seeds (whole)Spices6 g
  • coriander seeds (whole)Spices6 g
  • yellow onion (peeled, halved)Produce1 piece
  • ginger (knob, peeled)Produce1 piece
  • rotisserie chicken (meat shredded, carcass, skin and drippings kept)Meat1 piece
  • waterOther4.5 litres
  • rock sugar (golf-ball sized pieces)Pantry2 pieces
  • saltSpices15 g
  • fish saucePantry30 ml
  • chicken bouillonPantry10 g
  • MSG (optional)Pantry3 g
  • pho noodles (dried)Grains400 g
  • scallion (chopped)Produce3 pieces
  • cilantro (chopped)Produce20 g
  • onion (thinly sliced)Produce1 piece
  • black pepper (ground)Spices2 g
  • srirachaPantry20 ml
  • hoisin saucePantry30 ml
  • chili oilPantry15 ml

per serving

Nutrition

744kcal

Carbs
80 g
Proteins
53 g
Fat
24 g
Adapt tools

what you’ll use

Tools

  • Frying pan
  • Stockpot
  • Sieve
  • Ladle
  • Mixing bowl

step by step

Method

  1. Shred the chicken

    • Shred all the meat off the rotisserie chicken and set it aside.
    • Keep the carcass, skin and drippings for the broth.
    Step 1

  2. Toast and bag the pho spices

    • Toast the star anise, cinnamon stick, cardamom pod, cloves, fennel seeds and coriander seeds in a dry skillet.
    • Transfer the toasted spices into a spice bag or cheesecloth and tie it tightly.
    Step 2

  3. Char the onion and ginger

    • In the same skillet, toast the onion and ginger until charred.
    Step 3

  4. Simmer the broth

    • Add the chicken carcass and skin, charred onion and ginger, rock sugar, chicken drippings and water to a large pot.
    • Bring to a boil, then reduce the heat and simmer.
    • Skim off the foam that rises to the top.
    • Remove the spice bag at the 30 minute mark.
    Step 4

  5. Strain and season the broth

    • Remove the bones, onion, ginger and all solids from the pot.
    • Strain the broth through a fine mesh strainer if desired.
    • Taste and season with chicken bouillon, fish sauce, salt, sugar and MSG to preference.
    Step 5

  6. Cook the noodles

    • Grab a handful of pho noodles and wrap into a ball.
    • Drop into boiling water and swirl around.
    • Cook for 10 to 45 seconds, then remove and fluff into an even base in the bowl.
    Step 6

  7. Assemble the bowl

    • Add the shredded chicken, scallion, cilantro, thinly sliced onion and black pepper over the noodles.
    • Ladle the boiling broth on top, pouring through a mesh strainer if not strained earlier.
    • Finish with hoisin sauce, sriracha and chili oil to taste.
    Step 7
Get Mezze