Phở Gà | Vietnamese Chicken Noodle Soup | Linna Eats
Phở Gà | Vietnamese Chicken Noodle Soup
30 mins prepServes 8
A traditional Vietnamese chicken noodle soup recipe featuring a rich, aromatic broth made with toasted ginger, onions, shallots, and a blend of spices. The chicken is simmered until tender, then shredded and added back to the savory broth for a comforting meal.
1. Toast ginger, onions and shallots over a flame. You may also toast in the oven, air fryer or onto a pan.
2. Once toasted, add to a bowl of water and remove the charred pieces.
3. To a large pot, add the whole chicken, toasted ginger, onions, shallots, daikon, chicken skin, granulated chicken bouillon, rock sugar, MSG, fish sauce, water and set to medium heat.
4. To a pan, toast the dried aromatics (cinnamon sticks, star anise, whole cloves, coriander seeds, fennel seeds) on medium high heat for 1 minute.
5. Transfer the dried aromatics to a cheese cloth or mesh filter then return to the stock.
6. Continue to remove the impurities floating to the surface for the first hour or so.
7. After 2 hours, remove the chicken and mesh filter.
8. Add more water to the pot as you wish.
9. Optional, to mix the tumeric with oil and apply a polish of the blend onto the chicken.
10. Once the chicken reaches room temperature, cut or shred and set to the fridge until pho is ready to be served.
11. Continue to simmer the stock on medium heat for an additional 4 hours. Overnight for a more savory broth.
