Classic Chicken Pho (Phở Gà)
Classic Chicken Pho (Phở Gà)
  • prep: 0 hr
  • cook: 1 hr
  • total: 1 hr
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  • servings:
  • Summary

    Most people assume that pho is a beefy affair, but a chicken version has been around since the late 1930s. It’s actually easier to make than beef pho: there are fewer ingredients involved and less finesse required for superlative results. Given that, chicken pho is great for learning traditional techniques, such as charring aromatics and hacking bones. Some cooks flavor chicken pho the same way as beef pho, but I prefer to imbue the broth with coriander seeds and cilantro to create the tonic-like qualities of my mom’s pho and what I’ve sampled in Hanoi. Use good-quality chicken. I favor air chilled and occasionally buy a bird with everything intact (omit the head if it seems creepy). When chicken backs aren’t available, use other inexpensive parts, such as drumsticks. Freeze the backs and other parts when prepping chicken to make this delectable pot of Vietnamese chicken noodle soup. When buying the rock sugar at the Asian market, look for fresh pho noodles for an extra treat.

    Ingredients

    • Chubby 4-inch (10 cm) section ginger, unpeeled
    • 1 pound (450 g) yellow onion, unpeeled
    • 3 pounds (1.35 kg) chicken parts, such as backs, necks, wings, feet, and drumsticks
    • 1 (4-lb | 1.8-kg) whole chicken, rinsed and patted dry
    • 5 quarts (5 l) water
    • 2 tablespoons coriander seeds
    • 4 whole cloves
    • 1 small bunch (1 oz | 30 g) cilantro
    • 1/2 ounce (15 g) Chinese yellow rock sugar
    • 1 1/2 tablespoons fine sea salt
    • About 3 tablespoons fish sauce
    • 1 1/4 pounds (565 g) dried narrow flat rice noodles, or 2 pounds (900 g) fresh pho noodles
    • Cooked chicken from the broth, cut or torn into bite-size pieces about 1/4-inch (6-mm) thick
    • 1/2 medium (3 oz | 90 g) yellow or red onion, thinly sliced against the grain and soaked in water for 10 minutes
    • 3 or 4 thinly sliced green onions, green parts only
    • 1/2 cup (.35 oz | 10 g) chopped fresh cilantro, leafy tops only
    • Pepper (optional)
    • Optional extras: Garnish Plate for 8, Ginger Dipping Sauce

    Instructions

    Click Here For Step-By-Step Instructions

    Tags

    Nutrition

    Nutritional Info
    • Servings Per Recipe: 8
    • Amount Per Serving
    • Calories: 1128 % Daily Value *
    • Total Fat: 36 g 54.76%
    • Saturated Fat: 7 g 33.11%
    • Trans Fat: 0 g %
    • Cholesterol: 178 mg 59.27%
    • Sodium: 2162 mg 90.09%
    • Calcium: 226 mg 22.62%
    • Potassium: 1893 mg 54.08%
    • Magnesium: 0 mg 0%
    • Iron: 27 mg 148.19%
    • Zinc: 0 mg 0%
    • Total Carbohydrate: 140 g %
    • Dietary Fiber: 24 g 95.84%
    • Sugar: 10 g
    • Protein: 65 g
    • Alcohol: 0 g
    • Omega 3 Fatty Acid: 0 g
    • Omega 6 Fatty Acid: 1 g
    • Vitamin A 12.96%
    • Vitamin C 22.13%
    • Vitamin D 0.71%
    • * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
    Diabetes Exchanges
    • Exchange - Fat4
    • Exchange - Fruit0
    • Exchange - NonFat Milk0
    • Exchange - Other Carbs0
    • Exchange - Starch8
    • Exchange - Vegetables1
    • Exchange - Lean Meat7
    • Exchange - Alcohol0
    MyPlate Info
    • MyPlate - Grain Total3 oz-eq
    • MyPlate - Vegetable Total1 c
    • MyPlate - Fruit0 c
    • MyPlate - Dairy0 c
    • MyPlate - Protein Total7 oz-eq

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