Phở Gà (Vietnamese Chicken Noodle Soup)
Phở gà is the chicken version of Vietnam's best-known noodle soup, and it is easier to make at home than the beef original. A small bag of toasted-style whole spices, including star anise, cloves and cinnamon, flavors the broth while a whole onion and ginger sweeten it. The cooked chicken goes back in shredded, and each diner finishes the bowl with herbs, lime and chilli.
Instructions
Put the fennel seed, peppercorns, star anise, cardamom, cinnamon and cloves into a small strainer, or tie them in a cheesecloth pouch with twine.
Place the whole chicken, chicken broth, ginger, peeled onion, salt and the spice pouch in a large stock pot. Boil until the chicken is cooked all the way through.
Lift out the chicken and strain the broth back into the pot so it can keep simmering. Season with fish sauce and more salt to taste.
Let the chicken cool, then pull the meat into bite-sized pieces and discard the bones.
Boil the noodles in plenty of water in a separate pot, as you would spaghetti. Take them off the heat once they are no longer chewy, because overcooked noodles fall apart into porridge.
Tip the noodles into a colander, rinse them with lukewarm water and let them drain well.
Put the noodles in a bowl and add the chicken and the fresh serving ingredients. Ladle in enough hot broth to cover the noodles, then add lime, hoisin, chillies, sriracha and extra fish sauce at the table as you like.
Make it personal.
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