Phở Gà Recipe (Vietnamese Chicken Phở)
User Reviews
5
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Prep Time
25 mins
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Cook Time
50 mins
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Total Time
1 hr 15 mins
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Servings
6 Bowls
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Calories
588 kcal
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Course
Soup
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Cuisine
Vietnamese
Phở Gà Recipe (Vietnamese Chicken Phở)
Description
The Phở Gà Recipe involves preparing the broth by roasting halved onions and fresh ginger to bring out sweetness and color, while spices such as star anise, coriander seeds, cardamom pods, fennel seeds, cinnamon sticks, and cloves are toasted to release aromatic oils. These aromatics and spices are combined with a whole chicken, water, salt, sugar, and optional MSG in a large pot, brought to a boil, then simmered until the chicken is fully cooked.
The broth is clear, complex, and fragrant, enriched by the balance of sweet, savory, and spiced notes from the roasted aromatics and toasted spices. Cooked chicken is served with small-sized pho noodles, and the soup is commonly garnished with fresh herbs, bean sprouts, and condiments such as hoisin sauce and sriracha to customize flavor.
This soup offers a wholesome meal with tender chicken, flavorful broth, and soft noodles. It can be served as a main dish any time but is particularly suited for those seeking a nourishing and fragrant chicken noodle soup.
If MSG is unavailable, a vegetarian seasoning can be used as a substitute to maintain umami flavor. Roasting the spices instead of pan-toasting is an alternative method. Checking chicken doneness by internal temperature or clear juices ensures safety and tenderness.
Ingredients
Aromatics
- 2 white onion halved, medium, or yellow onion
- 20 g ginger fresh
Spices
- 2 star anise pods
- 2 tbsp coriander seeds
- 2 pods cardamom cracked open
- 1 tbsp fennel seeds
- 2 cinnamon stick
- 1 tsp clove whole
Soup Ingredients
- 1 chicken cut in half, whole
- 16 c water
- 2½ tbsp salt
- 2 tbsp sugar
- 2 tsp MSG see note
Noodles
- 16 oz pho noodles small size noodle, dried
Accoutrements (all optional)
- bean sprout I prefer blanched
- Thai basil
- lemon or lime, wedges
- culantro aka ngò gai
- jalapeño sliced
- hoisin sauce
- sriracha
Instructions
Aromatics
- Cut 2 medium white or yellow onions in half and split 20 g fresh ginger in half (to expose more surface area for browning). Place on a sheet pan and roast in an oven on 400°F for 15-30 minutes or until dark brown but not blackened.
Spices
- Wrap all spices in foil (2 star anise pods, 2 tbsp coriander seeds, 2 pods cardamom, 1 tbsp fennel seeds, 2 cinnamon sticks, 1 tsp whole cloves) and bake 350°F for about 5 minutes or until warmed up and aromatic. OR roast on a pan medium heat, constantly mixing or shaking until lightly browned and aromatic.
The chicken phở broth
- Add the aromatics, spices, and all soup ingredients (1 whole chicken, 16 c water, 2½ tbsp salt, 2 tbsp sugar, 2 tsp MSG) into a large stock pot and bring to a boil on high heat. Once it hits a boil, lower the heat to maintain a low boil until the chicken is cooked all the way through. You can use a thermometer to make sure the internal temperature reads 165°F (or the juices run clear) at the thickest part of the chicken.
- Remove the chicken from the pot once done and rinse under cold water for one minute to cool. This will prevent the chicken from getting dark. Once the chicken has cooled, shred or slice the meat into bite-sized pieces.
- Cook the 16 oz dried phở noodles according to package instructions only just before you’re ready to serve it. Cooking the noodles usually take about 5 minutes after the water boils.
- To assemble, start with portioning the noodles into a bowl, and then add the soup, shredded chicken. Serve the optional accoutrements on a plate on the side or in the soup (bean sprouts, Thai basil, lemon or lime wedges, ngò gai (culantro), sliced jalapeños, hoisin sauce, Sriracha).
Notes
- If you don't have MSG, substituting 2 teaspoons of MSG with 2 tablespoons of vegetarian seasoning is recommended for similar umami flavor.
- Roasting spices in the oven or lightly pan-toasting them enhances their aroma before adding to the broth.
- Ensure the chicken is fully cooked by checking for an internal temperature of 165°F or that its juices run clear.
- The recipe includes fresh aromatics like roasted onion and ginger to develop the broth's complexity.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Bowls
Amount Per Serving
Calories 588 kcal
% Daily Value*
| Calories | 588kcal | 29% |
| Carbohydrates | 72g | 24% |
| Protein | 27g | 54% |
| Fat | 20g | 31% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 95mg | 32% |
| Sodium | 3167mg | 132% |
| Potassium | 351mg | 7% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 178IU | 4% |
| Vitamin C | 5mg | 6% |
| Calcium | 77mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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