Lauren Hayes 2h ago

laurensflavorlab #chicken

Chicken pho (phở gà) is a Vietnamese noodle soup made with flat rice noodles, poached chicken, and a clear broth scented with charred onion, ginger, and warm spices. Compared with beef pho, chicken pho uses a lighter spice profile that keeps the chicken flavor at the center. This home-style recipe uses one whole chicken and chicken bones to build a clear, fragrant broth. Charred shallots, onion, ginger, and daikon add deeper aroma, while cinnamon, star anise, black cardamom, coriander seeds, cumin seeds, and white peppercorns create a warm but restrained spice profile. The recipe takes about 3 hours and makes 6–8 bowls. The chicken is poached, cooled in ice water, then sliced or shredded before each bowl is assembled with freshly blanched flat rice noodles. Serve chicken pho with green onion, sliced onion, shredded kaffir lime leaves, fresh herbs, lime, black pepper, hoisin sauce, and chili sauce. Northern-style servings typically use a simpler herb plate, while Southern-style servings can include more herbs, bean sprouts, and condiments. For a clear broth, blanch the chicken bones before simmering, maintain a gentle simmer, skim foam regularly, char the aromatics before adding them to the broth, and add the spice sachet during the final stage of cooking.