Phở Gà

30 mins
|
5 hours
|
8-10

"There’s something about Phở Gà that touches my heart. I love the iconic beef version but sometimes chicken phở is just so light and refreshing. I firmly believe that chicken soup is very healing...At the core of it, Phở needs to have a balance of flavour - herbal (spices), sweet (rock sugar), salty (fish sauce and salt) and umami (chicken and grilled onion). Just keep these things in mind and your broth will thrive! " - Ngọc Trần

Ingredients

9L water
1 x boiling chicken
1 x whole free range chicken
1 x leek (washed, sliced lengthwise)
1 x carrot (unpeeled, cut into 4 equal pieces)
1 x daikon (unpeeled, cut into 4 equal pieces)
810 x dried shiitake mushrooms (rehydrated)
2 x brown onion
120g fresh ginger (large knob)
10g cassia or cinnamon stick (medium sized stick)
5 x star anise
2 x black cardamon
5 tbsp coriander seeds
2 x cloves
2 tbsp fennel seeds
3 tbsp goji berries
8cm x 8cm kombu seaweed
7 x makrut lime leaves
1 x lemongrass (whole, smashed)
1 bunch coriander (Chopped, leave roots for broth)
1 bunch spring onion (Thinly sliced, leave roots for broth)
60g rock sugar (2 medium rocks)
Fish sauce
Salt
Chicken powder
Sugar
Pepper
Fresh or Dry rice noodles
FOR THE GARNISH:
6 Lime leaves (Chiffonade)
Beanshoots
Lemon wedges
Thai basil

Method

Step 1.

Begin by cleaning both chickens by rubbing salt all over them. Remove tail, pin feathers, and excess fat, then rinse under cold water. In a large pot, bring water up to a boil and boil both chickens for 1–2 minutes until skin turns white and scum rises. Remove, rinse in cold water. Set aside the boiling chicken. Refrigerate the free-range chicken for later.

Step 2.

To make the stock, add 9L of water to a large pot (12-15L pot) and bring to a simmer. Add the boiling chicken, leek, carrot, daikon, and rehydrated mushrooms. Bring to a boil, then reduce to a gentle simmer. Skim off scum regularly for a clear stock.

Step 3.

Add 2 tbsp salt, rock sugar, lemongrass, spring onion roots, coriander stems/roots, and makrut lime leaves. Simmer gently for 3–4 hours.

Step 4.

Add free-range chicken to the stock and bring to a boil. Reduce heat immediately and gently poach for about 1 hour. Remove the chicken, let cool, shred, and set aside, then return leftover bones to the stock.

Step 5.

Next you'll prepare the aromatics and spices. Roast onion and ginger on an open flame until charred (about 3 minutes). Remove charred skin and smash the ginger before adding to the stock.

Step 6.

Smash black cardamom, remove seeds, discard pods. Toast spices and kombu in a pan. Place spices in a tea bag or cheesecloth and add to simmering stock along with goji berries. Continue simmering for another 45 minutes.

Step 7.

Season stock with 2 tbsp salt, 2 tbsp chicken powder, 2 tbsp fish sauce, and 2 tsp sugar. Simmer for another minutes to allow flavours to meld and then adjust seasoning to taste.

Step 8.

Prepare rice noodles per packet instructions and blanch in hot water before serving.

Step 9.

To assemble: place rice noodles, shredded chicken, a few drops of fish sauce, and garnish with spring onion, coriander, lime leaves, and pepper.

Step 10.

Strain hot broth over the top and serve immediately.

Phở Gà

Prep: 30 mins
Cook: 5 hours
Serves: 8-10

Ingredients

9L water
1 x boiling chicken
1 x whole free range chicken
1 x leek (washed, sliced lengthwise)
1 x carrot (unpeeled, cut into 4 equal pieces)
1 x daikon (unpeeled, cut into 4 equal pieces)
810 x dried shiitake mushrooms (rehydrated)
2 x brown onion
120g fresh ginger (large knob)
10g cassia or cinnamon stick (medium sized stick)
5 x star anise
2 x black cardamon
5 tbsp coriander seeds
2 x cloves
2 tbsp fennel seeds
3 tbsp goji berries
8cm x 8cm kombu seaweed
7 x makrut lime leaves
1 x lemongrass (whole, smashed)
1 bunch coriander (Chopped, leave roots for broth)
1 bunch spring onion (Thinly sliced, leave roots for broth)
60g rock sugar (2 medium rocks)
Fish sauce
Salt
Chicken powder
Sugar
Pepper
Fresh or Dry rice noodles
FOR THE GARNISH:
6 Lime leaves (Chiffonade)
Beanshoots
Lemon wedges
Thai basil

Method

Step 1.

Step 2.

Step 3.

Add 2 tbsp salt, rock sugar, lemongrass, spring onion roots, coriander stems/roots, and makrut lime leaves. Simmer gently for 3–4 hours.

Step 4.

Step 5.

Next you'll prepare the aromatics and spices. Roast onion and ginger on an open flame until charred (about 3 minutes). Remove charred skin and smash the ginger before adding to the stock.

Step 6.

Step 7.

Season stock with 2 tbsp salt, 2 tbsp chicken powder, 2 tbsp fish sauce, and 2 tsp sugar. Simmer for another minutes to allow flavours to meld and then adjust seasoning to taste.

Step 8.

Prepare rice noodles per packet instructions and blanch in hot water before serving.

Step 9.

To assemble: place rice noodles, shredded chicken, a few drops of fish sauce, and garnish with spring onion, coriander, lime leaves, and pepper.

Step 10.

Strain hot broth over the top and serve immediately.