Asians > Southeast Asians > Vietnamese > Vietnamese Soups > Pho

Pho Ga (Vietnamese Chicken Pho) Recipe

Ingredients with Measurements:
- 2 lbs chicken bones
- 1 onion, halved
- 1 ginger, sliced
- 2 cinnamon sticks
- 2 star anise
- 4 cloves
- 1 tsp coriander seeds
- 1 tsp fennel seeds
- 1 tsp salt
- 1 tbsp fish sauce
- 1 tbsp sugar
- 8 oz rice noodles
- 1 lb boneless, skinless chicken breasts, sliced
- 2 cups bean sprouts
- 1 cup Thai basil leaves
- 1 cup cilantro leaves
- 2 limes, cut into wedges
- 2 jalapenos, sliced
- Hoisin sauce and Sriracha sauce for serving

Special equipment needed:
- Large stockpot
- Cheesecloth
- Fine mesh strainer

Step-by-step instructions:
1. In a large stockpot, add chicken bones and cover with water. Bring to a boil and let simmer for 10 minutes.
2. Drain the water and rinse the bones with cold water. Clean the pot and add the bones back in.
3. Add onion, ginger, cinnamon sticks, star anise, cloves, coriander seeds, fennel seeds, salt, fish sauce, and sugar to the pot. Cover with 4 quarts of water.
4. Bring the pot to a boil and then reduce heat to low. Simmer for 2-3 hours, skimming any impurities that rise to the surface.
5. Remove the chicken bones and strain the broth through a fine mesh strainer lined with cheesecloth. Discard the solids.
6. Cook rice noodles according to package instructions.
7. Divide the noodles among 4 bowls and top with sliced chicken.
8. Ladle the hot broth over the chicken and noodles.
9. Serve with bean sprouts, Thai basil, cilantro, lime wedges, jalapenos, hoisin sauce, and Sriracha sauce.


Time:
Preparation time: 20 minutes
Cooking time: 3 hours
Temperature:
Simmer on low heat
Serving size:
4 servings

Nutritional information:
Calories: 450
Fat: 5g
Carbohydrates: 60g
Protein: 40g

Substitutions for ingredients:
- Chicken bones can be substituted with beef bones or vegetable broth for a vegetarian option.
- Thai basil can be substituted with regular basil.
- Jalapenos can be substituted with serrano peppers or red pepper flakes.

Variations:
- Add sliced onions and mushrooms to the broth for extra flavor.
- Use shrimp instead of chicken for a seafood pho.
- Add sliced beef for a beef pho.

Tips and tricks:
- Skim the impurities that rise to the surface of the broth to keep it clear.
- Use a fine mesh strainer lined with cheesecloth to strain the broth for a clear and smooth texture.
- Cook the noodles separately to prevent them from becoming mushy in the broth.

Storage instructions:
Store leftover broth and noodles separately in airtight containers in the refrigerator for up to 3 days.

Reheating instructions:
Reheat the broth and noodles separately in a pot over low heat until heated through.

Presentation ideas:
Serve the pho in individual bowls with the toppings arranged on a platter for guests to add to their liking.

Garnishes:
Bean sprouts, Thai basil, cilantro, lime wedges, jalapenos, hoisin sauce, and Sriracha sauce.

Pairings:
Serve with a cold Vietnamese beer or a glass of chilled white wine.

Suggested side dishes:
Spring rolls, banh mi sandwiches, or Vietnamese iced coffee.

Troubleshooting advice:
If the broth is too salty, dilute it with more water. If it's not flavorful enough, add more spices or fish sauce.

Food safety advice:
Make sure to cook the chicken thoroughly and store leftovers in the refrigerator within 2 hours of cooking.

Food history:
Pho is a traditional Vietnamese soup that originated in the early 20th century in northern Vietnam.

Flavor profiles:
Savory, sweet, and aromatic with hints of cinnamon, star anise, and coriander.

Serving suggestions:
Serve hot and enjoy as a comforting and satisfying meal.

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Region: Vietnamese

Taste: Savory, Herbal, Aromatic, Spicy, Sour, Umami