This recipe has been forked 1 time
Originally from tinataste

Pho Ga (Chicken Pho)

  • 3 star anise
  • chicken MSG
  • 1 stick of cinnamon
  • 1 onion or 2-3 shallots
  • Large stick of ginger (4 inches)
  • 2 carrots
  • Rock or brown sugar
  • Fish sauce

  • Rice Noodles
  • Lime
  • Bean sprouts
  • Herbs (Cilantro, thai basil, mint)
  • Pickled onion slices in lemon

  1. Wash chicken with salt
  2. Marinate in salt in a cool area
  1. Bring a smaller pot of water to boil. When ready, dip the chicken in the smaller boiling pot to boil out the fat. Remove the fat, then transfer chicken to bigger stock pot. Fill with water to cover chicken.
  2. Heat ginger and onion on an open flame until it's charred nicely. Remove and set aside.
  3. You can also heat the cinnamon stick and star anise on a nonstick pan for 2-3 min, to get it "activated"
  4. Wash, and chop the carrot into 2 inch sections, and place into broth.
  5. Heat the broth to boil, and let simmer for 40 minutes. Add sugar and salt.
  6. Remove chicken, let cool, and begin removing meat from bones. When bones become available, feel free to put back in the broth. Shred chicken.
  7. The broth is about done-- taste and add fish sauce to adjust.
  1. Boil noodles. Assemble bowl with herbs, lime, pepper, and pieces of shredded chicken.