Chicken Pho (Phở Gà)

Method

1. 01

   Brown the aromatics

   Pat the chicken dry without rinsing it and refrigerate while preparing the pot. Dry-roast shallots and ginger in a heavy pan over medium-high for 8–10 minutes, turning until the cut faces are deep golden with a few brown patches.

   

2. 02

   Toast the gentle spice blend

   Reduce the pan to medium-low. Toast star anise, cinnamon and coriander seeds for 1–2 minutes until fragrant, without scorching. Enclose them in a spice pouch so they can be removed before the chicken flavour is overwhelmed.

   

3. 03

   Poach the chicken safely

   Put chicken, 3 L water, salt, aromatics and spice pouch in a snug 6 L pot. Bring to a boil, skim and lower to a gentle simmer. Cook 35–45 minutes, turning once if not submerged, until both thick breast and thigh reach 74°C without touching bone.

   

4. 04

   Separate meat from bones

   Lift chicken onto a clean tray and rest 10 minutes. Remove meat with clean utensils and slice or shred into bite-sized pieces. Return bones to the broth. Cover the meat and refrigerate promptly if it will wait more than 30 minutes; remove the spice pouch now.

   

5. 05

   Concentrate and strain

   Simmer bones and aromatics for another 45 minutes with the lid ajar. Strain into a clean pot and adjust with hot water to 2.4 L. Stir in fish sauce and simmer 2 minutes; the broth should taste savoury and gently aromatic, not strongly of cinnamon.

   

6. 06

   Cook noodles and prepare herbs

   Cook noodles separately for the package time, usually 4–6 minutes, until supple with no hard centre; drain. Thinly slice scallion greens and onion, wash and dry cilantro, and cut lime. Blanch scallion whites in the broth for 30 seconds.

   

7. 07

   Reheat the chicken

   Bring broth back to a simmer and submerge the sliced chicken for 1–3 minutes, or until it reaches 74°C. Use a strainer to lift it out as soon as hot so the breast stays tender. Divide noodles among four warm bowls.

   

8. 08

   Serve with fragrant toppings

   Top noodles with chicken, scallion whites and greens, onion, cilantro and black pepper. Bring broth just to a boil and pour about 600 ml into each bowl. Serve immediately with lime and optional chile, hoisin and Sriracha served separately.