Pho Ga (Vietnamese Chicken Noodle Soup)

Method

1. 1
   • onion1
   • fresh ginger60 g

   Char the onion and ginger — Char the onion and ginger directly over a flame or under a hot broiler until blackened in spots, then rinse and roughly chop.

2. 2
   • whole chicken1½ kg
   • chicken stock2 l
   • onion1
   • fresh ginger60 g
   • star anise2
   • cinnamon stick1

   Simmer the chicken broth — Place the whole chicken, chicken stock, charred onion and ginger, star anise, and cinnamon stick in a large pot. Bring to a boil, skim the foam, then simmer gently for 80 minutes until the chicken is cooked through.

   ⏱1 hr 20 min
3. 3
   • fish sauce2 tbsp
   • white sugar1 tsp

   Shred chicken and strain broth — Remove the chicken and let it cool slightly, then shred or slice the meat off the bone. Strain the broth and season with fish sauce and sugar.

4. 4
   • rice noodles300 g

   Soak noodles and fill bowls — Soak the rice noodles in hot water for 5 minutes until softened, then divide between bowls with the shredded chicken.

   ⏱5 min
5. 5
   • bean sprouts150 g
   • lime1
   • fresh cilantro4 tbsp
   • spring onion3
   • fresh chilli2
   • thai basil4 tbsp

   Ladle broth and garnish — Ladle the boiling hot broth over the bowls, then top with bean sprouts, cilantro, scallion, thai basil, chilli, and lime wedges.