Hanoi-Style Chicken Pho (Pho Ga)
Quick answer
- Total time
- 75 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 10
About this dish
Chicken thighs simmered gently for 40 minutes make both the broth and the topping: once they pull apart easily, the meat is shredded along the grain and laid over the noodles.
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A hard bubble would cloud the stock, so the heat stays low throughout, and fish sauce is added only at the very end to keep its aroma. Onion and ginger charred dark on the outside give the stock a sweet, toasty depth. In the Hanoi manner, scallions and bean sprouts top the bowl, and in Hanoi pho ga is a common breakfast. Lime is squeezed in only at the table to keep its scent bright.
Ingredients
Instructions
- 1
Halve the 180 g onion and slice the 40 g ginger.
Char only the outside over a flame or in a dry pan until dark, then rinse away loose blackened bits so the broth stays clean.
- 2
Put the 700 g chicken thighs and 2.2 L water in a pot and bring to a boil over medium-high heat.
Once foam rises, lower the heat and skim patiently for a clearer broth.
- 3
Add the charred onion, ginger, 1 tsp salt, and 1 tsp sugar.
Simmer gently on low heat for 40 minutes, keeping the surface barely bubbling; reduce the heat further if it boils hard.
- 4
When the chicken pulls apart easily with chopsticks or a fork, lift it out and let it cool briefly.
Strain the broth, keep it clear, and season at the end with 2 tbsp fish sauce.
- 5
Blanch the 320 g pho rice noodles separately until tender but not breaking apart.
Shred the chicken along the grain, and prepare the 200 g bean sprouts and 60 g green onion for topping.
- 6
Place the noodles in bowls, then add shredded chicken, bean sprouts, and green onion.
Pour over very hot broth so the toppings warm through, and squeeze in lime just before eating for a fresh finish.
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