Pho Ga

Name: Pho Ga
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4 to 6
Cuisine: Vietnamese
Ingredients: 1.5 L chicken broth; 400 g rice noodles; 300 g poached chicken; 1 onion — charred; 4 scallions; to taste fine sea salt

25 minutes prep 45 minutes cook Serves 4 to 6 chicken

Pho Ga, the Hanoi way, is a cherished home dish, capturing the spirit of Vietnamese family cooking. This version is not from a bustling street vendor but from the heart of a family's kitchen, where each step is measured by instinct and memory. Salt is judged by hand, a dash here, a sprinkle there, and chicken fat is used with a generous hand, infusing the broth with a richness that speaks of comfort and warmth.

Expect a bowl that balances savory and subtle sweet notes from tender poached chicken and aromatic broth. The rice noodles offer a gentle chew, while slices of onion and scallion add freshness with each bite. This is not just a meal but an invitation to pause and savor each spoonful, a quiet celebration of flavors that speak of home.

Ingredients

1.5 Lchicken broth
400 grice noodles
300 gpoached chicken
1onion — charred
4scallions
to tastefine sea salt

Method

Begin by preparing your aromatics. Slice the onion into thin rings and chop the scallions finely, separating the white and green parts. In a large pot, heat a splash of oil over medium heat. Add the onion rings and the white parts of the scallions, stirring occasionally until they soften and become translucent, about 5 minutes. Be careful not to let them brown, as this can alter the delicate flavor of the broth.
Once the aromatics are soft, pour in the 1.5 L of chicken broth. Increase the heat to high and bring the broth to a gentle boil. This step is crucial for infusing the broth with the flavors of the softened aromatics. As the broth heats, you should begin to smell the sweet aroma of onions and scallions.
While the broth is coming to a boil, prepare the rice noodles. In a separate pot, bring water to a boil and add the 400 g of rice noodles. Cook them until they are just tender, usually when they turn opaque and pliable. Drain the noodles and rinse them under cold water to stop the cooking process and prevent them from sticking together.
Add the 300 g of poached chicken to the simmering broth. Allow the chicken to warm through, which should take about 5 minutes. The chicken should be tender and easily shred with a fork, indicating it's ready.
Reduce the heat to a gentle simmer and taste the broth. Add fine sea salt gradually, tasting as you go, until the flavors are balanced to your preference. Remember, the salt should enhance the natural flavors without overpowering them.
To finish, add the cooked rice noodles to the pot, stirring gently to combine. Allow them to soak in the broth for a minute or two, so they absorb the flavors. Just before serving, sprinkle the green parts of the scallions over the top for a fresh, vibrant finish.