Pho Ga (Vietnamese Chicken Noodle Soup)

Instructions

1. 1

   Char the aromatics: Cut onions in half and slice ginger into thick pieces. Place them cut-side down on a dry hot skillet or directly over a gas flame until charred and fragrant, about 5-7 minutes. This adds deep smoky flavor to the broth.

2. 2

   Toast the spices: In a dry pan, toast star anise, cinnamon stick, and coriander seeds over medium heat for 2-3 minutes until fragrant. Set aside.

3. 3

   Prepare the chicken: Place the whole chicken in a large pot and cover with 3 liters (12 cups) of cold water. Bring to a boil, then immediately drain and rinse the chicken and pot to remove impurities. This creates a crystal-clear broth.

4. 4

   Make the broth: Return the chicken to the cleaned pot with fresh water (3 liters/12 cups). Add charred onions, ginger, toasted spices, salt, and sugar. Bring to a boil, then reduce to a gentle simmer.

5. 5

   Simmer: Cook for 60-75 minutes, skimming off any foam that rises to the surface. The chicken is done when the juices run clear when pierced at the thickest part of the thigh.

6. 6

   Remove the chicken: Carefully lift the chicken out and place in an ice bath for 5 minutes to stop cooking and keep the meat tender. Once cooled, shred or slice the meat, discarding skin and bones.

7. 7

   Finish the broth: Strain the broth through a fine-mesh sieve, discarding solids. Return broth to pot and stir in fish sauce. Taste and adjust seasoning with more fish sauce, salt, or sugar as needed. Keep hot.

8. 8

   Prepare noodles: Soak rice noodles in warm water for 20-30 minutes until pliable. Bring a pot of water to boil and cook noodles for 1-2 minutes until tender. Drain immediately.

9. 9

   Prepare garnishes: Slice green onions thinly, chop cilantro, slice jalapeno into rings, and cut limes into wedges. Arrange bean sprouts and Thai basil on a plate.

10. 10

    Assemble: Divide cooked noodles among 4 large bowls. Top with shredded chicken and sliced green onions. Ladle the hot broth over everything.

11. 11

    Serve: Present with the plate of fresh herbs, bean sprouts, lime wedges, jalapeno slices, hoisin sauce, and sriracha on the side. Each person customizes their bowl to taste.