Phở Gà

Soup season is officially here and I needed to make the girls and me a big pot of Phở Gà! Phở Gà doesn’t take as much time to make Beef Phở and still tastes amazing. My house smelled like Phở during the cooking process and I loved it!

For this Phở Gà, I felt adventurous and tried using thicker rice noodles. I used the Three Ladies Brand XL Phở Rice Noodles. The thick rice noodles were good, but I prefer my thinner rice noodles for Phở.

You can view the Step by Step process to make Phở Gà by checking out my Instagram Page.

Broth Ingredients:
12 cups of filtered water, plus more as needed
4 lb. Whole Chicken
1 large yellow onion
1 4-inch ginger
1 Fuji Apple
4-ounce Daikon
3 tablespoon Fish Sauce
1 1/2 tablespoon Salt
1-2 tablespoons of Quoc Viet Chicken Phở Soup Base or Chicken Bouillon
1 piece of Yellow Rock Sugar
1 tablespoon Coriander Seeds
8 star anise
10 cloves
1 cinnamon stick

Phở Bowls Toppings and Gàrnishes:
Rice noodles (bánh phở),
Beef Balls (bo vien)
Green Onions, chopped
Cilantro, chopped
Bean Sprouts
Thai Basil
Jalapenos, thinly sliced
Lime
Black pepper

Steps:

Char Veggies and Apple – Sear onions, ginger, apple and daikon over medium-high heat on a cast iron skillet until the exterior is charred. Rotate as needed until all the sides are charred. Set aside and let it cool.

Toast spices – Add spices to a small frying pan and toast over medium-low heat until fragrant. Add toasted spices in a tea ball or filtered tea bag and set aside.

Cook Chicken – In the clean large stock pot, add 12 cups of water and bring to a boil. Add chicken, veggies, apple, and salt and boil for about 10 minutes then turn off the heat and let the chicken cook covered for 45 minutes.

Finish Broth – After 45 minutes, remove the chicken and place in a bowl of ice (Shred chicken after it cools down). Add extra 4 cups of water and spice packet and simmer for another 30 minutes. After 30 minutes, strain all the goodies from the pot and season the strained broth to taste with fish sauce, salt, and pho soup base.

Assemble Pho Bowls – Add 6 ounces of cooked rice noodles and 6 ounces of shredded chicken to a large soup bowl. Top with sliced onions and green onions. Bring strained Pho broth to a boil on high heat. Ladle in 3 cups of boiling Pho broth into the bowl. Top the Pho bowl with fresh herbs, veggies, and additional garnishes.

Tips:

  • Phở Rice Noodles come in many different sizes, fresh or dried. There are so many options to choose from. When buying Phở Rice Noodles, make sure you get the Rice Sticks package that says Phở or sometimes Pad Thai on the packaging and NOT the Vermicelli Rice Stick Noodles!
  • Fuji Apple and Daikon adds natural sweetness to Pho broth. Adjust rock sugar to taste.
  • I like to let cooked chicken hang out in ice to stop it from cooking after taking it out of the pot. Shred chicken when cooled.

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