Phở Gà (Chicken Phở)

Name: Phở Gà (Chicken Phở)
Total time: 2 h 30 min
Yield: 4
Cuisine: Vietnamese (Hanoi / North)
Ingredients: 1.6 kg Whole chicken; 2 Onions; 50 g Ginger; 3 Star anise; 1 Cinnamon stick (Saigon cassia if possible); 1 tbsp Coriander seeds; 1 Black cardamom pod; 3 Cloves; 3 tbsp Fish sauce (nước mắm); 1 tbsp Rock sugar; 1 tbsp Salt; 500 g Flat rice noodles (bánh phở); 4 Spring onions, sliced thin; 1 handful Coriander leaf; 6 leaves Sawtooth herb (ngò gai); 1 Lime; 2 Bird's eye chilli, sliced

Phở's quieter sibling: a pale gold chicken broth perfumed with charred onion and toasted spice, poured over soft rice noodles with shredded chicken, spring onion and a squeeze of lime.

Источник

Автор рецепта Hanoi kitchens and street stalls · 🏺 Традиционное · Northern Vietnamese cooking — Hanoi households and the pavement stalls of the Old Quarter

Northern Vietnamese street food · Hanoi — An ownerless dish with no documented creator, so no cook is credited. The reference confirms that chicken phở appeared in 1939 — possibly because beef was not sold at Hanoi markets on Mondays and Fridays — that it uses the same spice set as beef phở (cinnamon, star anise, roasted ginger and onion, black cardamom, coriander seed, clove) with the charred ginger reduced since there is no beef smell to subdue, and that the northern garnish is minimal against the southern plate of sprouts, herbs and hoisin. 'Phở gà' is only a redirect on that site, so the canonical Pho article is cited rather than a guessed URL. Quantities and timings are ordinary home proportions written for this book.

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Смотри, как это готовят · 3 видео

Helen's Recipes (Vietnamese Food)Vicky Pham Herman at Home | Food Content Creator

⏱ 150 мин🍽 4 порций🔥 470 ккал🇻🇳 Вьетнам

Без молочного

Приготовление

Halve the onions and cut the ginger in half lengthways. Put them cut-side down in a dry pan over high heat, or straight onto a gas flame, and leave them until the cut faces are properly blackened — 8 to 10 minutes. Rinse off the loose ash.
💡 Golden is not enough. You want actual char — that scorched sugar is what turns the broth from watery to deep.
Put the chicken in a large pot, cover with cold water, bring it to the boil and let it go for 3 minutes. Tip the whole lot into the sink, rinse the bird and scrub out the pot. Start again with 3.5 litres of fresh cold water.
💡 That thrown-away first boil takes all the grey scum with it. It is the single easiest way to get a clear broth, and it costs you three minutes.
Toast the star anise, cinnamon, coriander seed, cardamom and cloves in a dry pan for about a minute, until they smell warm. Tie them into a piece of muslin or drop them into a tea infuser, and add them to the pot with the charred onion, ginger and salt.
Bring it to the barest simmer — a bubble breaking the surface every second or two — and hold it there for 40 minutes, skimming whatever rises. Lift the chicken out and plunge it into iced water for 5 minutes, then let it drain.
💡 The ice bath stops the meat cooking and tightens the skin so it stays springy instead of going flabby. It also makes the bird much easier to pull apart.
Strip the meat off the bird and shred or slice it. Return the carcass to the pot and let the broth carry on at that same low simmer for another hour. Then strain it, discard the solids, and season with the fish sauce and rock sugar.
💡 Season at the very end, never at the start. An hour of reduction will concentrate whatever you added early, and an over-salted phở broth cannot be rescued.
Blanch the noodles for 10 to 20 seconds in boiling water, shake them dry and divide them between four deep bowls. Lay the chicken over the top, scatter on the spring onion and herbs, and ladle the broth over — it must be near-boiling, or the bowl will be lukewarm by the second mouthful.
Serve with lime and chilli on the side. In Hanoi that is the whole garnish list; further south the same bowl arrives with a plate of bean sprouts, Thai basil and hoisin sauce alongside.
💡 Neither version is more correct. But taste the broth clean, before you add anything — that is what the two hours were for.

💡 Советы

Chicken phở is the younger dish. Beef phở came first; the chicken version is recorded from 1939, when Hanoi markets did not sell beef on Mondays and Fridays and the phở sellers had to work with something else.
The broth is better on day two and freezes well. Freeze only the broth — noodles and chicken are assembled fresh each time.
If the broth goes cloudy, it boiled. There is no fixing it after the fact, and it will still taste fine — but next time keep the surface barely trembling.