Light and flavorful chicken broth with rice noodles and tender chicken.
Pho Ga topped with traditional pho garnishes, fish tofu and slices of chicken.
1 whole chicken (3-4 lbs)
3 slices of ginger, sliced thumb size
1 large red onion
1 cinnamon stick
3 star anise pods
1 black cardamom pod
1 tbsp coriander seeds
1/4 cup rock sugar
2 tbsp chicken bouillon powder
1/4 cup quality fish sauce
Salt to taste
4 stalks of scallion, white ends sliced
1 package rice noodles
Sliced yellow onions
Optional: fish tofu or fried tofu
Cut chicken into pieces, separate breast, legs, wings and back. The back will be used as the base for the broth while the breast, thighs and wings will be taken out earlier.
Parboil chicken for 5 mins then strain and rinse. Add cleaned chicken and refill clean pot with water to bring to a boil.
Set oven to broil and place ginger and halved onion on a sheet tray and roast for 10 mins or until charred. Remove from oven and place into the pot.
In a frying pan, gently toast the pho spices on medium to low heat to bring out the fragrance. Remove from heat and place in a spice pouch. Add pouch to the broth.
Bring the broth to a boil then lower to simmer and cover.
Simmer for 25-30 mins then remove breast, legs and wings then set aside.
Slice the breast and thigh meat to be served on top of bowl. Set wings and drums for eating on the side.
Add chicken bouillon powder, salt and rock sugar into the broth.
Continue simmering the broth on low for an additional 30 mins. Add any additional tofu at this step.
Turn off heat and remove ginger, spice pouch and chicken bones. Then add fish sauce. Taste accordingly and add additional salt or fish sauce if needed.
Boil rice noodles based on package instructions for dried or fresh, strain and place in a serving bowl.
Top the noodles with garnishes; thinly sliced onion, scallions and cilantro as well as the sliced chicken breast and thighs.
Pour the broth over the bowl and serve with limes, Thai basil, bean sprouts and tofu.