30 Minute Authentic Chicken Pho (Ga) | Vietnamese | Comfort Food | How to Recipe

30 Minute Authentic Chicken Pho by Mr. Banh Mi

This recipe was inspired by a bowl of Chicken Pho that I had in Hanoi. Back home in Melbourne, Australia, Pho is mainly done Saigon style: sweet and aromatic broth. However that bowl that I had in Hanoi has a different, distinguishable taste: more savoury and rich in chicken flavour. I wasn't aware that Pho could be done this way. It opened my mind to the fact that there is no right/wrong way to make Pho. That you can be as creative as you'd like when cooking food.

Usually, it would take many hours to make Pho. But in this recipe, I streamlined the process down to 30 minutes, for you who don't have enough time to be cooking.

Although I still do like the Saigon style Pho, I thought I should share this Hanoi inspired Pho with you guys - because it's something that I find unique, and maybe you do too. Hope you enjoy! Thanks, Mr. Banh Mi.

5 servings

1.5-2kg chicken
4.5 litre water
Ginger 100g
Onion 200g
Shallot 50g
Dried rice noodles - check package for serving size
2 tbsp salt
1 tbsp cane sugar or raw sugar

Bunch spring onions
Coriander
Thai basil
4 red chilli
1 lemon
Fish sauce 1 tbsp per bowl

Tools required
1 pan
2 pots

1. Add 4L of water to pot and 1 tbsp of salt and boil for broth.
2. Add 2L of water to pot and boil for rice noodles.
3. Cut whole chicken into pieces, drumstick, thigh, wings, breast and carcass.
4. Peel and cut onions, shallot and ginger (don't need to peel ginger) in halves and place on pan to char both ends to bring out the aromatic flavour.
5. Once broth pot is boiling, add all the chicken pieces, let it cook for 10-15 minutes.
6. Once aromatic have charred, add them to broth.
7. Add dried rice noodles to other pot and cook for 3-5 mins, refer to package for cooking time.
8. Setup an ice bath for chicken pieces.
9. Cut up and prepare spring onions, coriander, thai basil, red chilli and lemon.
10. Check on noodles if it's done and drain with colander and run cold water to remove starch and stop it from cooking further. Let it sit to drain water.
11. After 10-15 mins of cooking, take out chicken pieces and place into ice bath for 2 minutes. Pull meat off thigh and drumstick and slice or pull breast meat and place into container or bowl. With the bone, place them back into the pot to extract further favour.
12. Season broth to your taste. I went with another tbsp of salt and 1 tbsp of cane/raw sugar. I like to add fish sauce to bowl last so it is controlled and its flavour is not tainted in boiling broth over time if you're eating it the second day. Let it cook for another 5 minutes.
13. Optional - Strain out broth into another pot to have a clear broth for serving.
14. Setup your bowls with rice noodles, chicken pieces, and 1 tbsp of fish sauce.
15. Add broth, spring onions, coriander, thai basil, red chilli, lemon wedge.
16. Enjoy the best clean chicken pho in under 30 minutes.

Notes: If you want a more aromatic broth, you can put star anise, cinnamon, coriander seed, and cloves into the broth.

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Instagram:   / mr_banhmi  

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