Chicken Pho (Pho Ga)
Tasty and nutritious, this light and airy take on Pho Ga can be with a whole chicken or just the leftovers from your last meal!
Servings: 4-5 Prep Time: 30 minutes Total Time: 2 hours 15 minutes
- 3 pounds chicken bone & meat (or whole chicken)
- 1 4-inch ginger, peeled
- ½ white onion, sliced
- 1 lemongrass stalk
- 1 tbsp sugar
- 2 tbsp fish sauce
- Salt, to taste
- 1 package dry or fresh rice noodle
- ½ cup cilantro, roughly chopped
- ½ cup green onion, cut on a ¼-inch bias
- 1 lime, cut into wedges
- Hoisin Sauce
- Fish Sauce
To make the broth, use any leftover uncooked chicken bones and meat or using a whole chicken. To clean, exfoliate the skin to ensure clear broth by gently rubbing or peeling skin. When using a whole chicken, break down into wing, thigh, and breast pieces.
To ensure clear broth, boil water in a medium pot and add chicken. Boil vigorously for 5 minutes, then remove chicken from the pot. Clean out the pot, then add water and bring to a boil.
Set the oven to broil. Roast peeled ginger and sliced onion until golden char, Add charred ginger and onion to the pot. Using a mallet or wooden rolling pin, smash the lemongrass stalk until bendable (do not oversmash). Tie lemongrass into a knot and add to the pot. After a few minutes, add par-boiled chicken to the pot. Periodically skim any fat or thickness from the surface. After 20 minutes, remove chicken meat. Bring broth to a simmer for an additional hour and 30 minutes.
After the broth has simmered, use a strainer or tongs to remove any leftover chicken pieces, ginger, lemongrass, and onion. Season the broth with fish sauce, salt, and sugar. Set heat to low until ready to serve.
Soak dried rice noodles in hot water until ready to eat. Fresh rice noodles should be rinsed, not soaked. In a separate pot, boil water and add noodles to cook for 2-3 minutes.
To serve, place cooked noodles and chicken meat in a bowl. Pour broth over the noodles. Add cut cilantro, green onions, red onions, and sauce as garnish.