Phở Gà is considered Vietnam’s national dish and is beloved worldwide for its complex, fragrant broth and simple, fresh ingredients. This noodle soup is a staple of Vietnamese cuisine and culture. As a dish that came about throughtimes of hardship and scarcity, it represents resourcefulness and resilience. Its aromatic steam and slurp-worthy noodles bring comfort, joy, and connection when shared with others. Let’s explore how to make authentic chicken Phở at home, including tips for choosing quality ingredients, proper cooking techniques, and customizing your own signature broth.
What Makes Phở Gà So Delicious?
Three key elements come together to create the signature deliciousness of Phở:
Seductive, aromatic broth
- Long-simmered beef/chicken bones provide savory depth
- Charred ginger, onions, garlic contribute subtle sweetness
- Warm spices like anise, coriander, cinnamon lend exotic perfume
- Nuoc mam, soy sauce offer funky umami richness
Springy, chewy rice noodles
- Soak up rich flavors of broth but retain texture
- Contrast softness with bursts of crunch from bean sprouts
- Act as neutral canvas for broth and meat flavors
Abundant fresh garnishes
- Cool, grassy herbs like basil, cilantro, mint
- Spicy chillis, zesty limes, crunchy peanuts
- Sharp pickles, garlic, and pepper sauce
- Cool bean sprouts, tender shredded chicken
These components harmonize in each spoonful for a soup that manages to be comforting yet complex, elegant yet rustic, refined yet interactive.
Ingredients for Phở Gà (Chicken Phở)
Phở recipes can vary widely across regions of Vietnam. Here we’ll focus on the essential ingredients for making authentic Phở Gà, or chicken noodle soup.
Phở Broth
- Chicken bones – Use a mix of necks, backs, wings for full-bodied flavor
- Yellow onion – Lightly charred to release sweetness
- Garlic – Roasted for mellow aroma
- Ginger – Charred knob adds subtle spice
- Whole spices – Star anise, coriander seeds, cinnamon stick
- Rock sugar – A little adds balancing sweetness
- Fish sauce – Provides savory umami depth
- Salt and pepper – Season to taste
Chicken Selection:
Choose freshest chicken available. Bone-in cuts like wings, necks, and backs work best. Opt for air-chilled over water-chilled chicken, as it retains more flavor. Free-range and organic chickens offer superior taste.
Chicken Preparation:
- Cut chicken into bite-sized chunks to maximize surface area
- Rinse chicken under cool water to remove blood, feces
- Pat dry thoroughly with paper towels
This prepares the chicken for developing a crispy skin when cooked in the hot broth later on.
Phở Noodles
- Round rice noodles are traditional – about 1/4-inch wide
- Banh pho noodles are specifically made for Phở. Pre-cooked then rehydrated in hot broth
- Dried or fresh noodles both work well
- Soft, chewy texture with mild rice flavor
Noodle width and chewiness varies between regions. Wider noodles are common in northern Vietnam. Narrow noodles are often used in southern Vietnam.
Garnishes & Accompaniments
- Bean sprouts – Crunchy texture and mild flavor
- Fresh herbs – Basil, cilantro, mint. Essential for aroma
- Lime wedges – Bright acidity cuts richness
- Chili slices – Optional spicy kick
- Fish sauce – Adds savory punch
- Hoisin sauce – Sweet and spicy flavor booster
- Fried shallots – Crispy, aromatic garnish
This bright medley of textures and flavors provides the perfect contrast to the rich chicken broth.
Step-by-Step Phở Gà Recipe
Follow this process for creating the intensely flavored broth:
- Char onions and ginger over an open flame. This adds smokiness.
- Combine charred onions, ginger, spices, chicken in a large pot. Cover with water by 2 inches.
- Bring to a boil then simmer uncovered for 3-4 hours. Skim off foam and impurities as it simmers.
- Strain broth through a mesh strainer or cheesecloth. Pick out cooked chicken.
- Skim excess fat from top of broth after cooling slightly.
- Return strained broth to pot and simmer for 30 mins more to concentrate flavor.
- Shred cooked chicken and set aside.
To cook the fresh chicken:
- Poach or gently simmer chicken in Phở broth until just cooked through, around 15 mins. The chicken should retain moisture and juiciness.
- Allow chicken to cool in broth before shredding meat from bones in long strips.
To assemble Phở bowls:
- Blanch rice noodles briefly until pliable. Do not overcook.
- Arrange noodles in bowl and top with shredded chicken.
- Ladle hot Phở broth over top.
- Garnish with herbs, sprouts, sauces, lime, chili.
- Serve immediately while broth is piping hot.
Tips For Perfect Phở Gà
Here are some tricks from Phở masters to help customize and improve your homemade chicken noodle soup.
Flavor Boosters
- Double down on spices – Add whole cloves,licorice root, extra cinnamon
- Up the umami – Splash of mushroom soy sauce or Maggi seasoning
- Introduce acid – A spoonful of vinegar brightens broth
- Stir in aromatics – Smashed lemongrass or grated coconut
Noodle Adjustments
- Soak briefly in hot water to rehydrate dried noodles before cooking
- Cook just 1 minute for chewy texture
- Rinse and chill overcooked noodles in ice bath
Creative Garnishes
- Shredded cabbage for crunch and color contrast
- Fresh chili oil for spicy kick
- Lime zest adds citrus punch
- Crushed peanuts for nutty crunch
- Thinly sliced chayote for crisp, mild flavor
Don’t be afraid to play around and make the bowl your own.
FAQs
Can you make Phở without fish sauce?
Yes, you can make vegetarian/vegan Phở by swapping fish sauce for soy sauce or mushroom broth. Increase salt to compensate for lost savoriness.
How do chicken and beef Phở differ?
Phở Gà (chicken) has a clear, refined broth and milder flavors. Phở Bò (beef) has a heartier, beefier broth. The meats and garnishes differ slightly too. Both are delicious!
What are some common Phở recipe mistakes?
Under-simmering the broth, overcooking noodles, adding garnishes too early, improper meat slicing technique, and lack of seasoning. Take your time and don’t rush the process.
How does Vietnamese Phở differ from other noodle soups?
The complex broth, abundant herbs, chili accents, fermented funk, rice noodles, and interactive dining experience give Vietnamese Phở a flavor profile unmatched by other noodle soups.
Conclusion: Phở Gà
Phở is a culinary wonder – both simple yet complex in taste and texture. Patience and care are needed to coax out the aromas and form the right broth consistency. Fresh ingredients like quality meat and rice noodles make all the difference. While technique is required, you can riff on the garnishes and seasoning to customize your Phở. This iconic soup never disappoints and represents the heart of Vietnamese cuisine. Dig in to slurp up those chewy noodles, tender chicken, and spoonfuls of soul-warming broth.
Phở Gà (Chicken Pho Noodle Soup)
Notes
· Broth variations: You can add other vegetables to the broth for additional flavor, such as carrots, daikon radish, or shallots.
· Leftovers: Phở stores well in the refrigerator for up to 3 days. Reheat gently on the stovetop.
· Make-ahead tips: You can make the broth ahead of time and store it in the refrigerator for up to 3 days or freeze for up to 3 months. Reheat the broth before assembling the pho.
· Gluten-free option: Use gluten-free fish sauce and ensure your chosen pho noodles are gluten-free.
Ingredients
- • 1.5 kg (3 lbs) whole chicken, or a combination of bone-in, skin-on chicken pieces (thighs, drumsticks, wings)
- • 2 liters (8 cups) water
- • 1 large onion, charred or roasted
- • 5 cm (2-inch) piece ginger, charred or roasted
- • 1 small bunch cilantro, stems and roots included
- • 2 star anise pods
- • 1 cinnamon stick
- • 4 cloves
- • 2 tsp coriander seeds
- • 2 tsp fennel seeds (optional)
- • 1 tbsp fish sauce (adjust to taste)
- • Rock sugar or brown sugar (optional, to taste)
- • 400g (14 oz) dried banh pho noodles (or fresh pho noodles, if available)
- • 1/2 small onion, thinly sliced
- • 2 scallions, thinly sliced
- • 1/4 cup chopped fresh cilantro
- • 1/4 cup Thai basil leaves
- • Bean sprouts (optional)
- • Lime wedges
- • Sriracha or chili flakes (optional)
- • Hoisin sauce (optional)
- • Jalapenos, thinly sliced (optional)
Instructions
- Char the aromatics: Preheat your oven to 225°C (435°F) or char directly over a gas stove burner. Place the onion and ginger on a baking sheet or directly on the burner grate. Char for 20-30 minutes, turning occasionally, until softened and blackened in spots.
- Make the broth: In a large pot, combine the chicken, charred onion and ginger, water, cilantro bunch, star anise, cinnamon stick, cloves, coriander seeds, and fennel seeds (if using). Bring to a boil over high heat.
- Simmer and skim: Reduce heat to low, cover partially, and simmer for 1.5 to 3 hours. Skim off any scum that rises to the surface during the first hour of simmering.
- Strain the broth: Remove the chicken and aromatics from the pot. Strain the broth into a clean pot using a fine-mesh sieve. Discard the solids.
- Season the broth: Season the broth with fish sauce and rock sugar or brown sugar (optional) to taste. You can start with 1 tablespoon of fish sauce and 1 teaspoon of sugar, and adjust to your preference.
- Cook the noodles: If using dried pho noodles, soak them in warm water for 30 minutes to rehydrate. If using fresh noodles, no soaking is required. Cook the noodles according to package instructions, usually for 2-3 minutes in boiling water. Drain and rinse under cold water.
- Shred the chicken: While the noodles are cooking, remove the skin and bones from the cooked chicken. Shred the chicken meat into bite-sized pieces.
- Assemble and serve: Divide the cooked noodles among serving bowls. Top with shredded chicken, sliced onion, scallions, cilantro, and Thai basil. Ladle the hot broth over the noodles and chicken. Serve with lime wedges, sriracha or chili flakes (optional), hoisin sauce (optional), and jalapenos (optional).
Nutrition Facts
Phở Gà (Chicken Pho Noodle Soup)
Serves: 4 persons
| Amount Per Serving: | ||
|---|---|---|
| Calories | 700 | |
| % Daily Value* | ||
| Total Fat 20 | 30.8% | |
| Saturated Fat 7 | 35% | |
| Trans Fat 0 | ||
| Cholesterol 90mg | 30% | |
| Sodium 1200mg | 50% | |
| Total Carbohydrate 60 | 20% | |
| Dietary Fiber 2 | 8% | |
| Sugars 10 | ||
| Protein 40 | ||
| Vitamin A 0 | Vitamin C 0 | |
| Calcium 70mg | Iron 15mg | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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