Chicken Pho (Pho Ga)
Servings
6
servingsTotal time
1
hour30
minutesIngredients
- Soup
1.6 oz pho spice mix (use about half of the bag)
2 whole onions, peels and halved
2, 3-inch pieces of ginger, halved
2.5 quarts water
3 lb bone-in chicken thighs
1/2 Tbsp Kosher salt
1/2 Tbsp fish sauce
1 oz of rock sugar
- Assembly
14 oz rice noodles
cilantro
bean sprouts
siracha
hoisin sauce
Directions
- Place the halved onions and ginger under the broiler and cook until charred, about 10-15 minutes, turning halfway through.
- Meanwhile, in a small pan over medium heat, toast the pho spices for about 2 minutes, or until fragrant. Remove from heat and set aside. (If your pho spice mix comes with a mesh bag, transfer the spices into it—this bag will go into the soup later.
- In a large pot, combine the pho spice bag, onions, ginger, water, chicken thighs, salt, fish sauce, and rock sugar. Bring the mixture to a boil, then skim off any impurities that rise to the surface. Reduce the heat to medium/low and let simmer, uncovered, for 1 hour.
- After 1 hour, strain the soup to remove the solids. Taste the broth and adjust the seasoning if needed, adding more salt or fish sauce to your preference.
- Cook rice noodles according to package instructions.
- To serve, place a portion of cooked noodles in a bowl, ladle in the hot broth, and top with your choice of garnishes and sauces.