Phở Gà Miền Nam (Southern Vietnamese-Style Chicken Pho)
By Lan LamPublished on March 30, 2021
Time
2½ hours
Yield
Serves 6 to 8
Ingredients
Broth
1 (4-pound) whole chicken, neck and giblets reserved, liver discarded1 onion, halved1 (3-inch) piece ginger, peeled and halved lengthwise2 teaspoons table salt 1 teaspoon sugar 1 tablespoon coriander seeds 1 cinnamon stick 1 star anise pod 2 whole cloves ¼ cup fish saucePhở
12 ounces dried rice noodles ½ small onion, sliced thin2 scallion, sliced thinBean sprouts Fresh cilantro leaves and stemsFresh Thai basil leavesLime wedge Thinly sliced serrano chiles Hoisin sauce SrirachaBefore You Begin
Prepare the garnishes while the broth simmers. Look for rice noodles labeled as bánh phở; if they're unavailable, substitute ⅛-inch-wide flat rice noodles or rice vermicelli. The broth will taste overseasoned on its own but will be balanced by the unsalted noodles and garnishes. Serve in large, deep soup bowls.
Instructions
- For the broth: Place chicken breast side down on cutting board. Using kitchen shears, cut through bones on either side of backbone. Reserve backbone. Using sharp chef's knife, cut straight down through breastbone to make 2 halves. Working with 1 half at a time, separate leg quarter and wing from each breast.
- Transfer chicken parts, backbone, neck, and giblets to Dutch oven. Add 12 cups water, onion, ginger, salt, and sugar and bring to boil over high heat. Reduce heat to maintain gentle simmer. Cook, skimming off any scum that rises to surface, until breasts register 160 to 165 degrees, 15 to 20 minutes. Transfer breasts to plate. Add coriander seeds, cinnamon stick, star anise, and cloves to broth; cover; and continue to simmer 1 hour longer (check broth occasionally and adjust heat as necessary to maintain gentle simmer).
- Transfer leg quarters to plate with breasts. Discard wings, backbone, neck, giblets, and onion. Strain broth through fine-mesh strainer lined with double layer of cheesecloth. Rinse pot well and return broth to pot. (You should have about 12 cups broth; add water if necessary.) Stir in fish sauce, cover, and keep warm over low heat.
- For the phở: Place noodles in large bowl and cover with water. Let sit until noodles are pliable, about 20 minutes. While noodles soak, shred chicken, discarding skin and bones. Bring 2 quarts water to boil in large pot. Drain noodles. Return broth to boil.
- Add noodles to boiling water and cook, stirring frequently, until almost tender, 30 to 60 seconds. Drain immediately and divide among serving bowls. Place ⅓ cup chicken in each bowl (save remaining chicken for another use). Divide onion and scallions among bowls. Add broth until chicken and noodles are covered by ½ inch, about 2 cups per bowl (save remaining broth for another use). Serve immediately, passing bean sprouts, cilantro, Thai basil, lime wedges, serranos, hoisin, and sriracha separately.
Time
2½ hoursYield
Serves 6 to 8Ingredients
Broth
Phở
Test Kitchen Techniques
Ingredients
Broth
Phở
Test Kitchen Techniques
Ingredients
Broth
Phở
Test Kitchen Techniques
Why This Recipe Works
Phở gà is the chicken version of Vietnam's famous beef noodle soup, named for its slippery rice noodles, bánh phở. We made ours by breaking down a whole bird into parts that packed more snugly in the Dutch oven and lessened the amount of water needed to cover the chicken, which shortened the time it took to reduce the liquid to a concentrated broth. With parts, we could also remove the white meat when it was cooked. Covering the pot for the majority of the cooking time prevented evaporation. To keep the broth clear, we skimmed the scum from the broth, simmered it gently, and strained it through cheesecloth. In keeping with southern Vietnamese diners’ penchant for a sweet and highly spiced broth, we flavored ours with sugar, star anise, cinnamon, coriander seeds, and cloves, adding the spices after we removed the chicken breasts from the pot. Finally, we offered an assortment of garnishes so that every diner could personalize their bowl.
Want more? Read the whole storyBefore You Begin
Prepare the garnishes while the broth simmers. Look for rice noodles labeled as bánh phở; if they're unavailable, substitute ⅛-inch-wide flat rice noodles or rice vermicelli. The broth will taste overseasoned on its own but will be balanced by the unsalted noodles and garnishes. Serve in large, deep soup bowls.
Instructions
- For the broth: Place chicken breast side down on cutting board. Using kitchen shears, cut through bones on either side of backbone. Reserve backbone. Using sharp chef's knife, cut straight down through breastbone to make 2 halves. Working with 1 half at a time, separate leg quarter and wing from each breast.
- Transfer chicken parts, backbone, neck, and giblets to Dutch oven. Add 12 cups water, onion, ginger, salt, and sugar and bring to boil over high heat. Reduce heat to maintain gentle simmer. Cook, skimming off any scum that rises to surface, until breasts register 160 to 165 degrees, 15 to 20 minutes. Transfer breasts to plate. Add coriander seeds, cinnamon stick, star anise, and cloves to broth; cover; and continue to simmer 1 hour longer (check broth occasionally and adjust heat as necessary to maintain gentle simmer).
- Transfer leg quarters to plate with breasts. Discard wings, backbone, neck, giblets, and onion. Strain broth through fine-mesh strainer lined with double layer of cheesecloth. Rinse pot well and return broth to pot. (You should have about 12 cups broth; add water if necessary.) Stir in fish sauce, cover, and keep warm over low heat.
- For the phở: Place noodles in large bowl and cover with water. Let sit until noodles are pliable, about 20 minutes. While noodles soak, shred chicken, discarding skin and bones. Bring 2 quarts water to boil in large pot. Drain noodles. Return broth to boil.
- Add noodles to boiling water and cook, stirring frequently, until almost tender, 30 to 60 seconds. Drain immediately and divide among serving bowls. Place ⅓ cup chicken in each bowl (save remaining chicken for another use). Divide onion and scallions among bowls. Add broth until chicken and noodles are covered by ½ inch, about 2 cups per bowl (save remaining broth for another use). Serve immediately, passing bean sprouts, cilantro, Thai basil, lime wedges, serranos, hoisin, and sriracha separately.
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