Vietnamese Chicken Phở Gà Noodle Soup
Dairy Free; includes gluten-free option
Servings
8
Servings
8
Ingredients
  • 1 Whole ChickenAbout 4 lbs
  • 5 shallots
  • 24-inch Knobs Fresh GingerUnpeeled
  • 1 Small Bunch Cilantro
  • 1Tbsp Rock Sugar, Palm Sugar, Demerara Sugar or Brown Sugar
  • 3Tbsp Fish Sauce or Soy Sauce, Gluten Free if desired
  • 10 green onions
  • 8Oz Dry Pho Noodles or Rice Vermicelli
  • 8 Fresh Kaffir Lime Leaves, or Zest of 1 Lime Peeled in Strips
  • Black or White PepperTo taste
  • saltTo taste
  • 2 LimesCut in Quarters
  • 20 Leaves sweet, Genovese, or Thai Basil
  • 4 Cups bean sprouts
Instructions
  1. Remove chicken giblets. In large pot, cover whole chicken with 18 cups water. Bring to just below a boil. Skim off scum that rises to top. Reduce heat to medium and simmer, partially covered, for 25 minutes, or until meat thermometer inserted in chicken thigh reads 165 F.
  2. Remove chicken from pot to large bowl and, when cool enough to handle, separate chicken into large pieces. Discard skin and remove meat from breast and thighs. Return bones to pot.
  3. Place oven rack in center of oven and preheat broiler. In baking dish, blacken unpeeled shallots and ginger under broiler. Rotate every 5 minutes to blacken evenly, about 20 minutes total. They’re done when softened (and when shallots start releasing sweet juices).
  4. Remove from oven and rinse shallots to remove outer skins. Tear shallots into pieces. When cool enough to handle, whack unpeeled ginger with blunt side of large knife on cutting board. Slice in half lengthwise, then into 1/4 inch slices widthwise, like thick quarters.
  5. Remove cilantro leaves from stems. Snip cilantro leaves in half with scissors and set aside for garnish. Add stems only, along with ginger and shallots, directly to large broth pot with the chicken bones.
  6. Add sugar and fish sauce or soy sauce to pot and simmer, partially covered, for at least 30 minutes and up to 1 1/2 hours.
  7. Meanwhile, finely chop dark green parts of green onions and add to soup. Finely chop the white and pale green parts and set aside.
  8. In another large pot, bring at least 8 cups water to a boil. Add noodles and simmer until soft, about 4 minutes. Drain noodles and divide among 8 bowls. Place shredded chicken on top, followed by reserved finely chopped green onion.
  9. Roll kaffir lime leaves into tight cigar. Slice thinly with knife or scissors. Reserve a little chiffonaded kaffir lime for later and divide the remainder among 8 bowls. Top with some reserved cilantro leaves.
  10. Taste broth and adjust with fish sauce or sugar, as desired. With fine-mesh strainer, ideally lined with cheesecloth, strain broth into large bowl or another pot. Ladle strained broth over bowls of noodles. Garnish with remaining reserved cilantro leaves.
  11. To serve, place remaining kaffir lime and a sprinkle of pepper and salt into individual dipping bowls and squeeze juice of a quarter lime over each. Prepare side plates of fresh basil leaves and bean sprouts for each person to add, as desired. Enjoy.
Recipe Notes

Per 1 cup serving: 212 calories; 16 g protein; 5 g total fat (1 g sat. fat); 23 g total carbohydrates (3 g sugars, 2 g fiber); 430 mg sodium