Vietnamese Chicken Pho (Pho Ga)

Ingredients

• 1 whole chicken (1.5kg)
• 1 onion, halved
• 1 thumb ginger, halved
• Spices: 3 star anise, 1 cinnamon, 4 cloves, 1 tsp coriander seeds
• 2 tbsp fish sauce
• 1 tbsp sugar
• 300g rice noodles
• To serve: beansprouts, Thai basil, lime, chilli, hoisin, sriracha

Instructions

1. Char the onion and ginger under the grill until blackened.
2. Simmer the chicken with the charred aromatics, toasted spices, fish sauce and sugar in 2.5 litres water for 1 hour, skimming.
3. Lift out the chicken; shred the meat and return bones to the broth for another 30 minutes.
4. Strain the broth and season.
5. Cook the noodles, divide between bowls, top with shredded chicken, and ladle over hot broth.
6. Serve with the herb plate.

Serving suggestions

• Add herbs, lime, hoisin and sriracha to taste.

Storage & reheating

Broth keeps 4 days; freezes well.

Nutrition

Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.

Frequently asked questions