Hanoi-Style Chicken Pho (Pho Ga)
Hanoi-style pho ga is a chicken noodle soup that trades the beefy richness of pho bo for a lighter, cleaner bowl. Chicken bones and thighs simmer together until the broth turns golden and fragrant, then the meat is pulled into long shreds and piled over flat rice noodles. The spice profile is gentle - a knob of charred ginger and a single star anise - keeping the chicken flavor at the forefront. The broth has a silky quality from the natural gelatin in the bones, giving each spoonful a body that belies its clarity. Scallion, cilantro, and a squeeze of lime are the standard accompaniments. Some vendors add a torn fried dough stick for crunch. Pho ga is widely considered the everyday breakfast pho in Hanoi, less ceremonial than its beef counterpart but no less satisfying.
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Instructions
- 1
Char onion and ginger over direct flame, then rinse and set aside.
- 2
Simmer chicken thighs in 2.2L water and skim impurities as it boils.
- 3
Add onion, ginger, salt, and sugar; gently simmer 40 minutes for a clear broth.
- 4
Remove and shred chicken, then strain broth and season with fish sauce.
- 5
Blanch noodles and place in bowls with chicken, sprouts, and green onion.
- 6
Pour in hot broth and serve with lime wedges.
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