Phở Gà
 
Ingredients
  • Broth:
  • 1 3-4 pound chicken
  • 3 skin-on chicken breasts
  • 5 quarts water
  • 1 tablespoon kosher salt
  • 2 yellow onions, unpeeled
  • 1 4-inch knob of ginger
  • 1½ tablespoons salt
  • 3 tablespoons fish sauce
  • Gia Vi Pho Seasoning pack OR build your own
  • Build your own spice pack:
  • 2 tablespoons coriander seeds, toasted in a dry skillet for about 1 minute until fragrant
  • 4 whole cloves
  • 1 vietnamese cinnamon stick
  • 1 teaspoon fennel seed
  • 3 star anise pods
  • cheese cloth
Bowls
  • 2 1-pound bags fresh rice noodles (bánh phở)
  • Shredded cooked chicken, at room temperature
  • 1 yellow onion, sliced paper-thin
  • 2 bunches of green onions, thinly sliced
  • ⅓ cup chopped fresh cilantro, chopped
Garnishes
  • ½ pound bean sprouts
  • 1 bunch fresh basil
  • 1 bunch fresh culantro (ngò gai) leaves
  • 3 Thai chili peppers or jalapenos, thinly sliced
  • 3 limes, cut into wedges
  • Crispy Shallots (store bought or homemade)
  • Hoisin Sauce
  • Siracha
Instructions
  1. in a large stock pot on high heat, add the chicken and breasts, salt, and cover with water (being careful to not overflow the pot). When the water reaches a boil, lower heat to a medium-low and let simmer for about 30 minutes or until breasts are just done cooking (constantly skimming of the foam that rises to the top and discarding). Remove the breasts, cool, shred, and put aside in a separate bowl. After another 30 minutes of simmering, remove the remaining whole chicken using tongs. After it cools enough to handle, remove the skin and bones and return back into the pot. Shred the remaining chicken, and add to the bowl of shredded breast meat. Continue to let the broth simmer on low for another 20 minutes.
  2. Char the Onions and Ginger:
  3. Meanwhile, heat the oven to 400°F. Put the onions and ginger on a lightly on a foil-lined baking sheet and roast for 30 minutes, or until lightly browned. Add into the large stock pot and let simmer with broth and bones.
  4. Toast Spices:
  5. In a small dry frying pan on medium heat, add all of the dry spices in the Gia Vi Pho seasoning pack or the build your own ingredients. Watching carefully, toast spices for about 60 seconds and remove from heat. Add into cheese cloth, tie and add to broth. Allow spices to simmer with the broth for another 20 minutes.
  6. Remove Bones, Onions, Ginger. Strain broth through a cheese cloth or strainer. Return clear broth back to the pot.
Assemble Pho Bowls:
  1. Timing is very important here. Bring the broth to a simmer over medium heat as you are assembling the bowls. In a separate small sauce pan, fill ¾'s of the way with water and bring to a boil.
  2. For each bowl, place a portion of the noodles on spider strainer and dunk the noodles quickly in the boiling water (no longer than 10-15 seconds). Lift the strainer, and let the water drain back into the pot. Place cooked noodles into each bowl.
  3. Top each bowl of noodles with chicken, yellow onions, green onions, and cilantro.
  4. Lastly, raise the heat of the broth and bring to a rolling boil. Ladle broth into each bowl, and serve immediately with garnishes.
Recipe by Amy vs Food at https://www.amyvsfood.com/2016/09/15/pho-ga/