Phở Gà (Vietnamese Chicken Noodle Soup)

Nutrition values are AI-estimated based on ingredients.

• 2 liters water
• 2.4 kg chicken leg quarters
• 1 teaspoon white peppercorns
• Few lime leaves
• Star anise
• 1 piece cinnamon stick
• 1 onion
• 2 small knobs ginger
• 4-5 shallots
• Coriander roots
• 1 tablespoon salt
• 2 teaspoons rock sugar
• 2 tablespoons fish sauce
• 1 teaspoon stock powder
• Cilantro for garnish
• Green onion for garnish
• Red chili slices for garnish
• Turmeric-infused oil
• Flat white rice noodles

1. 1Dry-toast white peppercorns, lime leaves, star anise, and cinnamon stick in a pan for 3 minutes on low heat until fragrant.
2. 2Grill half an onion, ginger, and shallots directly over a gas flame until fragrant and slightly charred.
3. 3Scrape charred bits from the grilled onion, peel and rinse the ginger. Bundle the toasted spices, lime leaves, and coriander roots. Slice the cleaned ginger.
4. 4Pour 2 liters of hot water into a large pot. Add the chicken leg quarters, 1 tablespoon salt, 2 teaspoons rock sugar, the bundled spices/roots, grilled onion, and sliced ginger.
5. 5Cook the chicken until done (check with a meat thermometer). Transfer the chicken immediately to a bowl of ice water to cool.
6. 6Add 2 tablespoons fish sauce and 1 teaspoon stock powder to the simmering broth and continue cooking with the aromatics.
7. 7Thinly julienne lime leaves, cut green onion stems into longer segments, finely chop cilantro and green onion greens, thinly slice raw onion, and slice red chilies for garnish.
8. 8Debone the cooled chicken leg quarters on a cutting board and slice the meat into bite-sized pieces. Brush with turmeric-infused oil.
9. 9Assemble bowls with flat white rice noodles, sliced chicken, hot broth, and various garnishes.

These instructions are our analysis of the original video. Watch on YouTube →