Phở gà is originally from Hanoi. It’s lighter in flavour but delicious still. Chinese donuts also go really well with this dish, deep them into the stock and eat them straight away.
Recipe & Photo: Lili Tu
|1 hour||4 hours||6-8|
- 1 free range Viet chicken (1.7 kg)
- 3 chicken carcasses
- 1 boiler chicken, quartered, skin removed (optional)
- 1 brown onion
- 6 red Asian shallots
- 150g ginger
- 1 teaspoon coriander seeds
- 1 star anise
- 3 tablespoons salts
- 30g rock sugar
- 100 ml fish sauce
- 1kg fresh Pho noodle
- 1bunch spring onions
- 1 bunch of coriander
- 3-4 lime leaves
- Lemon, chilli and fried Chinese donuts to serve
Tools or gadgets:
- Spice strainer ball
- Fine mesh stock trainer
- In a large pot, bring the water to the boil. Add the chicken carcasses and the boiler chicken to the pot and bring it to the boil again. Discard the water and rinse the bones and meat. This step will help you get clear stock.
- Clean the free range the chicken with cold water then pat dry. Rub 1/2 tablespoon of salt all over the chicken.
- In a large pot, place the chicken in, breast side up. Add enough water to cover the chicken, about 3.5 litres. Bring the water to a boil over medium heat, then lower the heat, continue to simmer the chicken for another 5-7 minutes. The total time is around 40 minutes. Turn the heat off and stand for another 10 minutes with the lid on.
- In the meantime, grilled the Asian shallots, ginger and brown onion with the skin on evenly for about 10 minutes. Then peel the blackened skin and discard them. Cut the ginger to thick slices. Roast coriander seeds in frying pan over medium heat until fragrant. Add them and star anise into the spice strainer pouch.
- Remove the chicken of the stock, let stand until cool enough to handle. Add the bones, quartered chicken boiler, spice pouch, ginger and onions in the stock. Season the stock with the rest of the salt and rock sugar. Bring the stock to the boil, skimming off any foam that rises to the top. Lower the heat and simmer for 3 hours. After 3 hours, add the fish sauce to your stock and taste, season it to your liking. Keep it on simmer.
- Meanwhile, remove the chicken meat, then coarsely shred. Cut the white part of the spring onion, keep on the side. Slice the green part of the spring onions, coriander, lime leaves.
- Blanch 180g fresh noodles in boiling water for 20 seconds. Drain, then transfer to a serving bowl. Repeat for the remaining portions. Cook the white part of spring onion in the stock. Place the chicken and the cooked onion on top of the noodle in the bowl. Ladle in the hot stock from the stock pot to cover the noodles.
- Garnish with 1 tablespoon of spring onion, coriander sprig and a pinch of lime leaves to each bowl.
- Serve with fresh chilies, bean sprouts, lemon, chilli sauce.