Phở Gà, or chicken pho, is the Vietnamese version of the chicken noodle soup. With a light, pure chicken broth and flat rice noodles, it is soothing comfort food at its best.
For the noodle and poultry baseEdit
- 1 gallon low-sodium chicken stock
- 3 bone-in, skin-on chicken breasts
- 4 chicken wings
- 5 scallions, cut in half
- 4 cloves garlic
- 2 cinnamon sticks
- 2 whole star anise
- 1 inch piece fresh ginger, peeled and cut into coins
- ¼ cup dry shiitake mushrooms, rehydrated in warm water for 30 minutes and thinly sliced
- 3 tablespoons fish sauce
- 2 packages dried, thin rice stick noodles
- 1 cup fresh bean sprouts
- 1 jalapeño, thinly sliced
- couple sprigs each fresh mint
- Thai basil
- fish sauce
- hoisin sauce
- sriracha or hot sauce
- lime wedges
- In a large Dutch oven or stock pot, bring to a simmer the chicken stock, chicken breasts, chicken wings, scallions, garlic, cinnamon sticks, star anise and ginger. Simmer for about 20 minutes.
- Once the chicken breasts are cooked, remove them, set aside and shred when cooled. Continue to simmer all the other ingredients for 30 minutes. Then strain the broth through a colander to remove the solids and spices.
- Add the mushrooms, fish sauce and noodles to the strained stock. Simmer until noodles are still al dente, 4 to 6 minutes. Scoop some of the noodles into individual bowls.
- Top with some of the shredded chicken. Ladle lots of broth into each bowl.
- Garnish with the bean sprouts, jalapenos and fresh mint, and serve with fish sauce, hoisin sauce, Sriracha or hot sauce and lime wedges, if desired.
Servings: 4 scoops per bowl