Phó Gà (Vietnamese Chicken Noodle Soup)

Phó Gà (Vietnamese Chicken Noodle Soup) Ingredients

Whole Spices5 star anise2 cinnamon sticks5 cloves3 cardamom1 tsp fennel seeds2 tsp coriander seedsAromatics1 tbsp oil2 onions (halved)2 inch ginger (sliced)

Broth

2 lt water1.5 kg chicken thighs (bone in & skin on)1 small bunch cilantro3 tbsp fish sauce1 tbsp sugar1 tsp salt (to taste)1/8 tsp ground white pepper

Noodle Bowls

350 g rice noodles3 cups bean sprouts (I didn’t have any)2 cups fresh herbs (Thai basil, mint, cilantro, spring onion)1 lime (quartered)Hoisin sauceSriracha sauce1 small yellow onion (sliced, optional)red chillies (finely sliced, optional)

Steps

Dry roast spices in a pot on medium high heat until fragrant (5 mins), transfer to a piece of muslin, secure tightly & set aside.Heat oil into the same pot used earlier, add ginger & onion, leave undisturbed for 2 mins until they blacken then flip & leave for another 2 mins.Add water, chicken, roasted whole spices & remaining ingredients to make the broth (except salt), bring to a boil, then lower heat to continue cooking with the lid on (but slightly ajar) for 2 hrs.Scoop off scum (dirty foam) that rises to the soup’s surface every 30 mins during the simmering.Remove chicken, strain broth, add salt & pepper, stir, taste to adjust seasoning (broth should be slightly on the salty side) & keep warm until ready to serve.Shred chicken, discard bones & skin.Prepare noodles according to manufacturers’ directions, just prior to serving, drain & place into serving bowls.Top with shredded chicken, ladle broth, sprinkle with herbs & add sliced onion & red chillies (if using)Serve with lime plus Hoisin & Sriracha sauces on the side.