December 31, 2020

Chicken Pho (Pho Ga)

One of the best breakfasts I ever had was in a small hotel in Hanoi, Vietnam. It was a homey, unassuming, no-name hotel that served an impressive breakfast buffet style (including American-style items) but the aroma of the pho immediately called out to me and I stretched my hands out for a tiny bowl (which left me wanting more – leading me to the little rolling cart across the street selling bahn mi)…yes, I am a glutton, especially when I travel.

My version of this soup had to be easier to make but without cutting corners on flavor. For that, I rely on the Instant Pot and very good quality chicken. NYC Chinatown provides my with endless supplies and especially excellent Buddhist chickens – I am not really sure why they’re called that but they’re insanely fresh and flavorful, with pockets of golden fat that give taste to the broth. Yes, they do come with heads and feet attached, so be warned!

Chicken Pho

Serving Size:

6-8

Time:

2 hours

Difficulty:

Easy

Ingredients

One whole chicken
1 large onion quartered (still in it’s skin)
1 2in piece of ginger sliced
1 apple (Fuji, Pink Lady or anything close to that)
4-5 whole cloves
2 star anise
1 cinnamon stick
4-5 cardamom pods
1 teaspoon coriander seeds
1/3 teaspoon peppercorns
1 palm sugar piece (about 2 teaspoons, I would guess)
2-3 tablespoons of fish sauce
Cilantro
Thai Basil (I did not find Thai basil and substituted with regular basil)
Mint
Scallions, sliced on the bias
Mung bean sprouts
1 Fresh Thai chili
Rice noodles
1 lime, quartered

Directions

I placed the sliced ginger and the quartered onion on a baking sheet and under the broiler for a few minutes until charred at the edges and a little soft in the middle.
I put the cinnamon, coriander seeds, peppercorns, star anise, cardamom in a Tardis-shaped tea infuser (the kids were fans and this is a leftover item in my kitchen…I don’t like wrapping stuff in cheesecloth or fishing spices at the end; I find tea infusers work wonders in keeping things contained).
I placed the whole chicken, the tea infuser filled with spices, the charred vegetables, the fish sauce, the palm sugar and the whole apple in the Instant Pot and I filled it with water up to the maximum amount allowed. Sealed the pot and set it for 45 min on high (15 min natural release). Once I released the remaining pressure in the pot by venting it carefully, I opened it and fished out the veggies and tea infuser. I placed the chicken (which at this point will be falling apart) on a platter to cool before I can shred it. I like to get all the bones out and have just the chicken meat shredded in bite-size pieces (I mix white and dark meat together).
You now have an amazingly fragrant broth – taste for salt: I start with adding some more fish sauce first and then adjust the salt, if needed. It will have all the warm and spicy aromas you want, it’s intoxicating.
To serve, I soften my rice noodles in hot water for a few minutes and place them at the bottom of the bowl. I fill the bowl with broth and add the shredded chicken.
Separately, I prepare the topping: sliced scallions, the bean sprouts, the fresh herbs, the sliced Thai chili, the quartered lime. Everyone can load up according to their preference; I, personally, love a good deal of fresh herbs, less mung beans.
Tuck in!