Chicken Asian

Chicken pho

Name: Chicken pho recipe
Yield: 8
Cuisine: /asian
Ingredients: 2kg fresh pho noodles; 1 brown onion, thinly sliced; 1 bunch long green shallots, thinly sliced; 1 bunch coriander, leaves picked; 3kg chicken bones; 1 old hen or stewing bird (optional); 200g piece of ginger, unpeeled; 2 large brown onions, unpeeled; 1 garlic bulb, unpeeled, halved; 1kg whole free-range chicken; 6 star anise; 2 black cardamom pods; 1 small stick (7-8cm) cassia bark; 50g coriander seeds; 200ml fish sauce; 50g caster sugar; 1kg bean sprouts; 2 bunches Thai basil; 6 bird’s-eye chillies, sliced; 3 lemons, cut into wedges; Sriracha chilli sauce; Hoisin sauce; Fish sauce; Lemongrass sate (see note)

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by Jerry Mai

JERRY MAI, CHEF

Mar 20, 2023

"For the uninitiated, this is a great entry-level pho. Pho ga (chicken pho) has a delicate and light-tasting broth that contrasts wonderfully with the bold-tasting flavours of accompaniments."

2kg fresh pho noodles
1 brown onion, thinly sliced
1 bunch long green shallots, thinly sliced
1 bunch coriander, leaves picked

Broth

3kg chicken bones
1 old hen or stewing bird (optional)
200g piece of ginger, unpeeled
2 large brown onions, unpeeled
1 garlic bulb, unpeeled, halved
1kg whole free-range chicken
6 star anise
2 black cardamom pods
1 small stick (7-8cm) cassia bark
50g coriander seeds
200ml fish sauce
50g caster sugar

Accompaniments

1kg bean sprouts
2 bunches Thai basil
6 bird’s-eye chillies, sliced
3 lemons, cut into wedges
Sriracha chilli sauce
Hoisin sauce
Fish sauce
Lemongrass sate (see note)

Method

1.

To make the broth, rinse the chicken bones to remove any blood and splinters, then transfer to a 10L stockpot. Fill the pot with enough cold water to cover the bones, then place over high heat and bring to the boil. Boil the bones for 20-30 minutes, until no more blood comes to the surface. Drain and discard the cooking liquid, and rinse any remaining blood or impurities from the bones. Return bones to a clean stockpot and add the old hen (if using). Cover with water to nearly the top of the pot and bring back to the boil.
2.

Meanwhile, roast the ginger, onion and garlic over a gas stovetop or barbecue flame, or under a grill until skins are blistered and aromatic. Rinse off any burnt bits and add, whole, to the broth, along with the whole chicken. Poach chicken for 15-20 minutes until cooked through (the juices of the chicken should run clear when the thickest part of the thigh is pierced with a skewer), then remove from broth and set aside to cool.
3.

Remove chicken meat from bones and return bones to broth. Tear chicken meat into smaller pieces and set aside. Toast the star anise, cardamom pods, cassia bark and coriander seeds in a dry frypan over medium heat until fragrant. Tie spices in a square of muslin and drop it into the broth. Continue to gently simmer broth over medium heat for a further 4-5 hours until broth has reduced by 20-30 percent.
4.

When stock is ready, remove and discard bones, hen and spices. Strain stock through a fine sieve into a clean saucepan. Season with salt flakes, fish sauce and sugar. Return to low heat. Simmer until ready to serve.
5.

Bring a large saucepan of water to the boil. Blanch individual portions of the pho noodles (about 120-150g per person) for 10 seconds, then transfer to large noodle bowls. Evenly divide chicken among bowls, pour over the hot stock and top with the onion, spring onion and coriander.
6.

Place accompaniments on a serving platter and place in the centre of the table. Serve the pho and invite guests to season and flavour their own dish.

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Recipe Notes

Begin this recipe a day ahead. You’ll need a 10L stock pot.

Fresh pho noodles can be purchased from Asian supermarkets. You can also use dried thin rice stick noodles (also known as pad thai noodles). Cook according to packet instructions, then drain and divide among noodle bowls. It’s best to use an Asian noodle-blanching basket to cook the noodles. These can be purchased from Asian kitchen supply stores or online.

Lemongrass sate recipe here.