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Chicken Pho (Pho Ga)

Andrea Nguyen, from "Into the Vietnamese Kitchen" (Ten Speed Press, 2006)
  • minutes
  • Serves 8

INGREDIENTS

2

yellow onions, about 1 pound total, unpeeled

Chubby 4-inch section fresh ginger, unpeeled

1

chicken, 4 pounds, excess fat and tail removed 

3 lb

chicken backs, necks, or other bony chicken parts

5 qt

water

1 1/2 tbsp

salt

3 tbsp

fish sauce

1

-inch chunk rock sugar (about 1 ounce; see Notes)

2 tbsp

coriander seeds, toasted in a dry skillet for about 1 minute until fragrant

4

whole cloves

1

small or 1/2 large bunch cilantro (bound stems about 1 inch in diameter)

1 1/2

–2 pounds small flat rice noodles (bánh phở), dried or fresh

Cooked chicken, at room temperature

1

yellow onion, sliced paper-thin, soaked in cold water for 30 minutes and drained

3

or 4 scallions, green part only, thinly sliced

1/3 cup

chopped fresh cilantro, leafy tops only

Black pepper

3 cups

bean sprouts (about 1/2 pound)

10

to 12 sprigs mint (húng) 10 to 12 sprigs Thai basil* (húng quế)

12

to 15 fresh culantro* (ngò gai) leaves

2

or 3 Thai or serrano chiles, thinly sliced

2

or 3 limes, cut into wedges