Homemade Vietnamese Chicken Pho (Pho Ga)

Name: Homemade Vietnamese Chicken Pho (Pho Ga)
Prep time: 10 min
Cook time: 90 min
Total time: 100 min
Yield: 4
Ingredients: 1.5 kg chicken thighs, bone in skin on; 360 g dried rice noodles; 2 onions; 5 cm ginger slices; 2 green onions; 3 cup bean sprouts; 2 bunch cilantro; 1 bunch Thai basil; 1 bunch mint leaves; 2 limes; 1 tbsp oil; 2000 ml water; 5 star anise pods; 1 cinnamon stick; 2 tsp fennel seeds; 2 tsp coriander seeds; 8 tsp fish sauce; 6 tsp white sugar; 3/4 tsp salt; hoisin sauce; sriracha; red chilies

Servings4 Portions

Prep Time10 Mins

Cook Time90 Mins

Difficulty

Intermediate

Ingredients

chicken thighs, bone in skin on
1.5 kg
dried rice noodles
360 g
onions
2
ginger slices
5 cm
green onions
2
bean sprouts
3 cup
cilantro
2 bunch
Thai basil
1 bunch
mint leaves
1 bunch
limes
2
oil
1 tbsp
water
2000 ml
star anise pods
5
cinnamon stick
1
fennel seeds
2 tsp
coriander seeds
2 tsp
fish sauce
8 tsp
white sugar
6 tsp
salt
0.8 tsp
hoisin sauce
sriracha
red chilies

Step-by-Step Instructions

Heat the oil in a large 6-quart pot over high heat. Place the onion halves and ginger cut-side down and char for about 2 minutes, then turn and char the other side for 2 minutes more.

Add the water, chicken thighs, cilantro, star anise, cinnamon stick, fennel seeds, coriander seeds, fish sauce, and sugar. Do not add the salt yet.

Bring the pot to a gentle simmer, then reduce the heat to low. Cover with the lid slightly ajar and simmer very gently for 1 1/2 hours, skimming off any foam from the surface once or twice.

Remove the chicken and transfer it to a plate to cool slightly. Strain the broth into a clean pot, discarding the solids.

Measure the strained broth. You should have about 1.5 liters; if you have more, simmer it uncovered to reduce, and if you have less, add a little water.