Pho Ga Vietnam
“Pho Ga (or Vietnamese Chicken Rice Noodle Soup) is a dish that is at the base of every Vietnamese’s heart.
There are many variations of this dish, and every family creates it a little different, but this version is what tastes like home to me. Whether it’s for the weekend or a special occasion, this will definitely be at the table, for breakfast lunch and dinner.”
Kim Ly, Geography Bsc student
Here's how to make this delicious dish...
Ingredients
1 whole corn fed chicken
1kg-2kg for 2-3 people
1 large onion (peeled and cut in half)
Thumb sized chunk of fresh ginger (sliced in half lengthwise, about 3” length)
1 bunch cilantro
2 whole star anise
12 cloves cassia bark 2-inch
x 1-inch piece
½tsp white pepper
80g yellow rock sugar (or light brown sugar)
2tbsp fish sauce (or to taste)
1tbsp salt (or to taste)
Directions
- Clean your corn-fed chicken inside and out with salt and rinse thoroughly or purchase a chicken with the giblets removed. Sear the onion, ginger, star anise and cloves in a pan for a few minutes until they are toasted.
- Boil a large pot of water (large enough to fit your chicken). Add your torched ingredients and rock sugar – this is the base of your soup. Place the chicken in the oven on a tray, breast side up, at around 200 degrees. Depending on the size of your chicken, allow 1-1.5hr or it to fully cook, flipping it halfway.
- Season your soup with salt and fish sauce and white pepper. Meanwhile, prep and cook your rice pho noodles as suggested on the packet (usually boil it for 5-7 minutes and rinse in cold water and set aside).
- Once the chicken is fully cooked, remove from the oven and carve the breast into slices. The thighs can be left whole (my favourite part). Taste the stock/soup and season and adjust as.
- Begin plating by putting your noodles into a big bowl with your chicken. Cover this in the soupy broth, along with a garnish of
cilantro. You can put a dash of hoisin sauce and siracha, and even some bean sprouts, basil, onion or a lime wedge to serve.