If you have a crowd to feed, this authentic chicken pho recipe couldn't be a simpler or more delicious way to show off the flavours of Vietnam.
1 person made this
1.4kg chicken bones
1 whole chicken
1 medium onion
1 (5cm) piece fresh ginger
1L chicken stock
1 tablespoon rock sugar
3 teaspoons fish sauce
2 cubes pho ga soup seasoning
1 1/2 teaspoons salt
900g rice noodles (banh pho)
225g bean sprouts
1 bunch spring onions, chopped
1 bunch fresh coriander, chopped
6 sprigs Thai basil, or as needed
1 lime, cut in wedges
Method Prep:30min › Cook:1hr30min › Ready in:2hr
Bring a large stockpot filled with water to the boil. Place bones in the pot of boiling water. Reduce heat and simmer until they start to soften, skimming any fat off the surface of the boiling liquid, about 60 minutes. Discard bones.
Place whole chicken into the pot and simmer until cooked through, 30 to 40 minutes. Remove chicken from water and set aside to cool.
Combine onion and ginger in a pan over medium-high heat. Cook and stir until golden brown and fragrant, about 7 minutes. Smash ginger with the backside of a knife on a cutting board. Place onion and ginger into the cooking liquid. Add chicken stock, sugar, fish sauce, seasoning and salt.
Bring another large pot of water to a boil. Add rice noodles and boil until tender yet firm to the bite, 2 to 3 minutes. Drain.
Peel skin off of the cooled chicken; discard skin and bones, reserving the meat.
Serve noodles in bowls topped with pieces of chicken and stock. Garnish with bean sprouts, spring onions, fresh coriander and Thai basil. Squeeze a wedge of lime into each bowl.
Pho ga soup seasoning:
Pho ga soup seasoning is sold in Asian supermarkets.