Quick Chicken Pho | Phở Gà Nhanh
The original version of this recipe appeared in my award-winning book, The Pho Cookbook.
Servings: 2
Ingredients
- .5 oz | 15g section ginger (a chubby ¾-inch | 2 cm section)
- 2 medium-large green onions
- .5 oz | 15 g cilantro sprigs
- 1 ½ teaspoons coriander seeds
- 1 whole clove
- 3 ½ to 4 cups | 840 ml to 1L low-sodium chicken broth (use 2 cans or 1 box)
- One 8 oz | 225g boneless skinless chicken breast or thigh
- About ½ teaspoon fine sea salt
- 4 to 6 oz | 150 to 180g dried narrow rice sticks or pad Thai-style noodles
- 1 tablespoon fish sauce
- Sugar, to taste (organic works well)
- Black pepper as garnish
Optional extras:
- 2 handfuls bean sprouts
- 1 thinly sliced chile, such as jalapeno, serrano, or Fresno
- 2 to 3 bushy mint sprigs
- 1 lime cut into wedges
- Hoisin sauce
- Sriracha
Instructions
- Prep the produce: Slice the ginger crosswise into 4 or 5 coins, then smack with the flat side of a knife. Set aside. With the green onions, cut the hollow green parts into thin rounds to yield 2 to 3 tablespoons; set aside for garnish. Cut the leftover solid sections into pinkie-finger lengths, bruise, then add to the ginger.
- Coarsely chop the leafy tops of the cilantro to yield 2 tablespoons; set aside for garnish. Set the remaining cilantro sprigs aside.
- Cook the soup: In a 3 to 4-quart (3 to 4L) pot, toast the coriander seeds and clove over medium heat until fragrant, 1 to 2 minutes. Add the ginger and green onion sections. Stir for about 30 seconds until aromatic. Slide the pot to cool burner or turn off the heat. Wait 15 seconds or so before pouring in all the broth. Add 2 cups (480ml) of water along with the cilantro sprigs, chicken, and salt. Bring to a boil over high heat, then lower the heat to gently simmer for 30 minutes.
- While the broth simmers, soak the rice noodles in hot tap water for 10 to 20 minutes, until pliable and opaque. Drain well, rinse to remove excess starch, and set aside.
- About 5 to 10 minutes into the simmering, the chicken should be firm and cooked through; it should yield slightly when pressed. Transfer to a bowl, flush with cold water to arrest the cooking, then drain. Set aside to cool, then cut or hand-shred into bite-size pieces. Cover loosely to prevent drying.
- Strain and season: When the broth is done, strain it through a fine mesh strainer (line it with muslin for super clear results) into a 2-quart (2L) pot. Discard the solids. You should have about 4 cups (1Ll). Add fish sauce to create a strong savory note. Season with sugar by the ¼ teaspoon to round out flavors.
- Assemble and serve: Bring the broth to boil. Put the noodles in a noodle strainer and dunk into the hot broth to heat and soften, 5 to 60 seconds. Wiggle with chopsticks to facilitate cooking. Lift from the pot and divide between 2 bowls. Arrange the chicken on top. Add the chopped green onion, cilantro, and sprinkling of black pepper. Re-taste the broth to verify, return it to a boil, and ladle into the bowls. Serve with any extras.
