In the realm of comfort food, few dishes possess the captivating aroma and soul-soothing qualities quite like a steaming bowl of Pho. This Vietnamese culinary masterpiece has transcended borders, winning hearts and taste buds around the world with its harmonious blend of flavors, fragrant spices, and tender noodles.

Originating from the vibrant streets of Vietnam, Pho is more than just a dish; it’s a cultural phenomenon. Passed down through generations, the art of making Pho involves a symphony of fresh herbs, aromatic spices, and slow-simmered broth that tantalizes the senses.

Our exploration will take you behind the scenes, unraveling the secrets of this iconic soup. From the careful selection of ingredients to the precise balance of flavors, each step in the Pho-making process is an ode to tradition and an invitation to savor the essence of Vietnamese culinary heritage.

How to Make Chicken Bone Broth

Making chicken bone broth for Pho Ga, a Vietnamese chicken noodle soup, involves slow simmering to extract rich flavors. Here’s a basic recipe:

Ingredients:

• 1 whole chicken (about 3-4 pounds)
• Chicken bones (necks, backs, wings)
• 1 large onion, halved
• 1 piece of ginger (about 3 inches), sliced
• 3-4 cloves of garlic, smashed
• 1-2 cinnamon sticks
• 3-4 star anise
• 3-4 cloves
• 1 cardamom pod (optional)
• 1 tablespoon salt
• 1-2 tablespoons fish sauce
• 1 tablespoon sugar (optional)

Instructions:

1. Prepare Chicken and Bones:
   • Rinse the whole chicken and chicken bones under cold water.
   • In a large pot, bring water to a boil and blanch the chicken and bones for 5-10 minutes. Discard the water.
2. Char Onion and Ginger:
   • While the chicken is boiling, char the halved onion and ginger by placing them on an open flame or under a broiler until they get a nice char on all sides.
3. Simmer Broth:
   • Fill the pot with about 4-5 quarts of fresh water.
   • Add the blanched chicken and bones, charred onion, charred ginger, garlic, cinnamon sticks, star anise, cloves, cardamom pod (if using), salt, fish sauce, and sugar (if using).
4. Simmer Slowly:
   • Bring the broth to a boil and then reduce the heat to low. Simmer the broth gently for at least 1.5 to 2 hours. The longer you simmer, the richer the flavor will be.
5. Skim off Impurities:
   • Occasionally skim off any impurities and excess fat that rise to the surface.
6. Strain the Broth:
   • After simmering, strain the broth through a fine mesh strainer or cheesecloth to remove all solid ingredients. You should be left with a clear, flavorful broth.
7. Set Aside Broth for Pho Ga

Ingredients for The Bowl:

• Rice noodles, cooked according to package instructions
• Chicken
• Hard Boiled Egg
• Bok Choy
• Fresh herbs (cilantro, basil, mint)
• Bean sprouts
• Lime wedges
• Sliced chili
• Hoisin sauce and Sriracha (optional, for serving)

Homemade Chicken Pho

Make this quick and easy homemade Pho Ga (Chicken Pho)

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Course Appetizer, Breakfast, Main Course, Side Dish, Soup

Cuisine viatnamese

Ingredients

  

For The Broth:

• 1 whole chicken about 3-4 pounds, cleaned
• 1 large onion halved
• 1 piece of ginger about 3 inches, sliced
• 3-4 cloves of garlic smashed
• 1 cinnamon stick
• 3-4 star anise
• 3-4 cloves
• 1 cardamom pod optional
• 2 tablespoons fish sauce
• 1 tablespoon salt or to taste
• 1 tablespoon sugar optional
• 8-10 cups water

For the Bowls:

• Rice noodles cooked according to package instructions
• Chicken
• 2 Hard Boiled Eggs
• 2 cups Bok Choy
• Fresh herbs cilantro, basil, mint
• Bean sprouts
• Lime wedges
• Sliced chili
• Hoisin sauce and Sriracha optional, for serving

Instructions

 

Instructions:

Prepare the Chicken and eggs:

• Rinse the whole chicken and remove any excess fat.
• In a large pot, bring water to a boil. Add the eggs and chicken and blanch for about 5 minutes. Discard the water and rinse the chicken under cold water.

Char Onion and Ginger:

• While the chicken is boiling, char the halved onion and ginger. You can do this by placing them on an open flame or under a broiler until they get a nice char on all sides.

Simmer Broth:

• In a clean pot, combine the blanched chicken, charred onion, bok choy, charred ginger, garlic, cinnamon stick, star anise, cloves, cardamom pod (if using), fish sauce, salt, sugar (if using), and water.
• Bring to a boil and then reduce heat to low. Simmer for at least 30 minutes to 1 hour, skimming off any impurities that rise to the surface.

Cook Rice Noodles:

• Cook the rice noodles according to the package instructions. Rinse under cold water and set aside.

Prepare Garnishes:

• Wash and prepare the fresh herbs, bean sprouts, lime wedges, and sliced chili for serving.

Shred Chicken:

• Once the chicken is cooked, remove it from the pot and shred the meat. Discard the bones.

Assemble Pho Bowls:

• In serving bowls, place a handful of rice noodles and shredded chicken.
• Ladle the hot broth over the noodles and chicken.

Serve:

• Serve the Pho Ga hot, accompanied by fresh herbs, bean sprouts, lime wedges, sliced chili, and condiments like hoisin sauce and Sriracha on the side.

Notes

Enjoy your homemade Pho Ga! Feel free to customize the toppings and condiments based on your preferences.

Storing homemade Pho Ga (Vietnamese chicken noodle soup) involves separating the broth and solid components to maintain freshness and prevent sogginess. Here’s a guide on how to store Pho Ga properly:

1. Separate Broth and Solid Components:
   • Once you’ve prepared the Pho Ga, separate the broth from the solid components (shredded chicken, rice noodles, and any herbs).
2. Storing Broth:
   • Allow the broth to cool to room temperature.
   • Transfer the broth to airtight containers, leaving some space at the top to account for expansion when freezing.
   • Label the containers with the date for reference.
   • Store the broth in the refrigerator for up to 4-5 days, or in the freezer for longer storage.
3. Storing Solid Components:
   • Store the shredded chicken and rice noodles separately in airtight containers or zip-top bags.
   • Keep fresh herbs like cilantro, basil, and mint in a vase or container with water in the refrigerator to maintain their freshness.
   • Bean sprouts, lime wedges, and sliced chili can be stored in the refrigerator in separate containers.
4. Freezing Pho Ga:
   • If you plan to freeze the Pho Ga for an extended period, freeze the broth and solid components separately.
   • For the broth, use freezer-safe containers or heavy-duty freezer bags. Leave some room for expansion in the containers to prevent breakage.
   • When freezing rice noodles, slightly undercook them to retain a better texture after thawing.
   • Frozen Pho Ga can be stored for up to 3 months.
5. Reheating:
   • To reheat the broth, thaw it in the refrigerator overnight if frozen, and then heat it on the stovetop over medium heat until it reaches a simmer.
   • Reheat the solid components separately. You can warm the shredded chicken in the microwave or on the stovetop, and rice noodles can be quickly immersed in hot water or added directly to the simmering broth to warm.
6. Assembling Before Serving:
   • When ready to enjoy, assemble the Pho Ga by combining the reheated broth with the warmed solid components.
   • Add fresh herbs, bean sprouts, lime wedges, and other toppings just before serving to maintain their freshness and flavors.

By storing Pho Ga components separately and following proper freezing and reheating methods, you can enjoy the flavors of homemade Pho Ga even on busy days

Keyword pho