Simple Authentic Vietnamese Chicken Pho Soup (Phở Gà)

hi everyone it's lily from sweet to savory today i'm going to show you how to make faga which is also known as chicken fall it is a vietnamese dish the broth is made from a whole chicken that you simmer for about an hour with toasted onion ginger and star nice and once it's done you shred up the chicken and you layer it on top of chewy pho noodles such as these you can also add in some bean sprouts thai basil cilantro green onion and if you want to kick it up a notch you can add in some sriracha sauce if you want to add some sweetness you can add in hoisin sauce if you want zest you can also add in lime juice i like to call this as a warm hug in a bowl it's the best comfort food especially when it's cold out so let me go show you how to make this begin by filling two thirds of a large stock pot with water you want to make sure to use a pot large enough to cook a whole chicken for the broth here i'm using a 15 liter stock pod and filled it with 10 liters of cold tap water you might be wondering why such a large amount while vietnamese fau is usually made in a large amount because it's an easy and affordable meal to serve to a large family or group of people especially when there's leftover dinner for the next day you can also freeze the remaining broth that you can use in stir fries or other dishes bring water to a boil with the lid on in the meantime rinse your chicken and pat it dry with paper towels you can use a whole chicken to make your broth or you can use a combination of chicken thighs chicken breasts and drumsticks once the water is boiling slowly lower the chicken into the pot add one tablespoon of salt and close the lid once more to let the water return to its boiling state when the water reaches a boiling point again remove the lid reduce your heat to medium-high and skim the water surface with a ladle or a skimmer spoon like you see here to remove foam or impurities that float to the surface in addition to keeping the lid off for the rest of the cooking time skimming the water surface will help with keeping the broth as clear as possible while the chicken is simmering we're going to roast our spice and root vegetables peel three large yellow onions and cut them in half against the grain then peel two medium whole ginger roots cut them into smaller one-inch pieces and slice them in half or if you can't find medium roots you can use one large ginger root instead [Music] preheat a large skillet or nonstick pan on high heat add half a cup of star anise and roast it for a few minutes until it's slightly charred and fragrant if you don't know what star anise smells like it can best be described as spicy sweet fennel or licorice when you're done roasting scoop star nice into a heat proof bowl and set it aside for now while the pan is still on high heat add one teaspoon vegetable oil and place onion halves with the cut side down roast onions for a few minutes until charred to a dark brown almost black color then flip and roast onions on the other side until charred to the same degree this step should not be skipped as charring onions brings out a delicious roasted flavor but also helps keep our broth clear set onions aside to cool for a few minutes while you continue to roast the ginger you don't need to add more oil to the pan since the ginger won't need to roast for long all we're doing is charring it lightly for a few minutes on each side remove the ginger when it's done and set it aside on a wooden cutting board to cool for about five minutes then use the flat side of a meat tenderizer and flattened ginger slices to release its juices for the broth [Music] now you can add everything to the pot and let all that roasted goodness infuse into the chicken broth [Music] add half a cup of fish sauce 3 tablespoons chicken bouillon powder and half a cup of yellow rock sugar which is also known as cane sugar if you can't find cane sugar you can add a third cup of white sugar instead after an hour of simmer time you can remove and discard the roasted vegetables and star anise if you like i usually like to keep mine in the pot until the broth has cooled before i discard it your chicken should be fully cooked you will know it's cooked when the chicken floats to the surface in the pot now is a good time to turn your heat down to low to keep the broth warm while you continue to work very carefully remove the entire chicken and immerse it into a cold water bath to cool it for about 10 to 15 minutes this is because we want to stop it from continuing to cook debone and shred the entire chicken set it aside and cover it with plastic wrap about 30 minutes before you are ready to serve the soup soak your fall rice noodles in lukewarm water then portion the noodles into a mesh strainer boil them for a few seconds in a separate pot and transfer them to individual soup bowls i will leave a link above and in the description below to a separate post i created on how to soak and use flat fall rice noodles make sure you are using at least eight inch large soup bowls in order to be able to fit all of the ingredients in layer your bowl with cooked rice noodles thinly sliced white onion shredded chicken bean sprouts chopped green onion and cilantro cooked quail eggs or half a boiled chicken egg these are optional of course fresh thai basil leaves and finally your chicken broth alternatively you can serve bean sprouts thai basil lime wedges and sliced jalapeno or red thai chili pepper on a separate plate at the table then each person can customize the faux bowl themselves don't forget to set out a bottle of sriracha sauce and hoisin sauce for additional seasoning options [Music] i hope you give this recipe a try if you like this video give it a thumbs up share with your friends comment down below with any questions you may have and be sure to subscribe thank you so much for watching see you in the next one [Music]

Channel: Lily - Sweet2Savoury Recipes

Views: 51

Rating: 5 out of 5

Keywords: food blog, recipes, sweet2savoury

Id: kcWugf35RY0

Length: 6min 23sec (383 seconds)

Published: Thu Oct 21 2021