Pho Ga

Ingredients

• 1.2 kg chicken
• 400 g rice noodles
• 3 pieces star anise
• 1 cinnamon stick
• 50 g ginger
• 2 large onion
• 3 tbsp fish sauce
• 150 g bean sprouts
• 20 g thai basil
• 2 lime
• 2 tbsp hoisin sauce
• 2 tbsp sriracha

Steps

1. Char the ginger and onion under the broiler at 220°C until blackened, about 10 minutes — this gives pho its signature smoky depth.
2. Simmer the whole chicken in 2.5L water with charred ginger, onion, star anise, and cinnamon for 40 minutes, skimming foam.
3. Remove the chicken and shred the meat.
4. Return the bones to the broth and simmer 20 more minutes.
5. Strain the broth through fine mesh and season with fish sauce and sugar to taste — it should be clear, fragrant, and perfectly balanced between savory and sweet.
6. Cook the rice noodles 3 minutes and drain into bowls.
7. Top with shredded chicken and ladle hot broth over.
8. Serve with a plate of bean sprouts, Thai basil, lime wedges, hoisin, and sriracha.