Phở Gà

Method

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1. Cover the chicken with water in a large pan, bring to the boil, boil 3 minutes, then drain and rinse the bird and the pan.

   Mark done

2. Char the onion and ginger halves directly over a gas flame or under a hot grill for 6 minutes, until blackened in patches.

   Mark done Start 6 min timer

3. Toast the star anise, cinnamon, cloves and coriander seeds in a dry pan for 90 seconds.

   Mark done Start 90 sec timer

4. Return the chicken to the clean pan with the 3 litres of cold water, the charred aromatics and the toasted spices.

   Mark done

5. Bring to a bare simmer and cook 45 minutes, skimming twice. Do not let it boil.

   Mark done

6. Lift the chicken out, cool it enough to handle, and shred the meat. Return the carcass to the pot.

   Mark done

7. Simmer the broth a further 30 minutes, then strain through a fine sieve.

   Mark done

8. Season with the fish sauce, sugar and salt.

   Mark done

9. Soak or boil the noodles as the packet directs and divide between bowls with the shredded chicken.

   Mark done

10. Ladle the hot broth over and serve with the herbs, beansprouts, lime and chilli on the side.

    Mark done

Chef’s Tips

• Blanch and discard the first water — it takes the scum with it.
• Char the aromatics black in patches.
• A bare simmer keeps it clear.

Common Substitutions & Variations

• Out of spring onions? A small regular onion, finely sliced, or a few chives stirred in at the end both cover the job.
• A pinch of dried chilli flakes works in place of fresh chilli — start with about a third of the quantity the red chillies in the list implies, since dried chilli is more concentrated, and add more to taste.
• Lemon is the everyday swap for limes in this kind of dish — the acidity plays the same role even though the flavour is not identical.

Pairing Suggestions

• Hoisin and sriracha, on the side
• Fried dough sticks
• Iced jasmine tea

Storage & Reheating

The broth keeps 4 days refrigerated and freezes 3 months. Assemble bowls to order.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.