Equipment
* optional
Ingredients
Broth & Aromatics
- 1500 g whole free-range chicken, cleaned and trimmed
- 3000 ml water
- 1 yellow onion, unpeeled
- 60 g fresh ginger, unpeeled
- 4 shallots, unpeeled
- 8 g coriander seeds
- 3 star anise
- 25 g rock sugar
- 15 g sea salt
- 60 ml fish sauce
Ginger-Fish Sauce (Nuoc Mam Gung)
- 20 g fresh ginger, finely minced
- 1 garlic, minced
- 1 bird's eye chili, sliced
- 20 g sugar
- 30 ml fish sauce
- 15 ml lime juice
Assembly
- 600 g fresh flat rice noodles, room temperature
- 4 scallions, thinly sliced
- 20 g cilantro, chopped
- 4 lime wedges
- 100 g bean sprouts, washed
Nutrition (per serving)
Method
Char the onion, 60g ginger piece, and shallots directly over an open flame or under a broiler until black and fragrant, about 10-15 minutes. Rinse off the blackest char under water, then slightly crush the ginger.
Toast coriander seeds and star anise in a dry pan over low heat until aromatic, about 2-3 minutes. Place these spices inside a spice bag or cheesecloth.
Rub the chicken thoroughly with salt and rinse well to exfoliate the skin (this ensures a clear broth). Place chicken in the stockpot and cover with 3L of water. Bring to a boil, then immediately lower heat to a very gentle simmer. Skim any foam or scum meticulously for the first 15 minutes.
Add the charred aromatics, toasted spice bag, rock sugar, and 1 tbsp salt to the pot. Simmer uncovered gently until the chicken is cooked through (internal temperature 74°C/165°F at the thickest part), roughly 40-50 minutes depending on size.
While chicken simmers, make the dipping sauce (Nuoc Mam Gung): Combine minced ginger, garlic, chili, sugar, lime juice, and fish sauce in a small bowl. Stir until sugar dissolves.
Remove the chicken carefully and plunge into an ice water bath for 5 minutes to stop cooking and tighten the skin. Remove spices and aromatics from the broth. Continue to simmer broth to reduce slightly if deeper flavor is desired.
Once chicken is cool enough to handle, carve the legs and breast meat. Hand-shred or slice the meat neatly. Return the carcass (bones) to the pot and simmer for another 30 minutes for extra flavor if time permits, otherwise proceed.
Strain the broth through a fine mesh strainer. Return clear broth to the pot. Stir in fish sauce. Taste and adjust salt or sugar. The broth should be slightly saltier than pleasant, as the noodles will dilute it.
Blanch fresh noodles in boiling water for 10-20 seconds until pliable (or cook dried noodles according to package). Drain well.
Place noodles in bowls. Top with shredded chicken, scallions, and cilantro. Ladle boiling hot broth over the contents. Serve immediately with the ginger dipping sauce, lime, herbs, and bean sprouts on the side.
Chef's Notes
- The Golden Layer: Do not skim off the yellow oil on the surface of the broth. This is rendered chicken fat infused with ginger and anise, providing essential aroma and lip-smacking richness.
- Noodles Matter: Fresh noodles (banh pho tuoi) only need a quick dip in hot water. If using dried noodles, soak them in cold water for 30 minutes before blanching to achieve the correct bouncy texture.
- Meat Texture: Plunging the cooked chicken into an ice bath stops the cooking immediately, creating that signature 'snappy' skin texture found in Vietnamese chicken dishes.
- Exfoliation: Scrubbing the raw chicken with coarse salt and rinsing removes impurities from the skin, resulting in a cleaner, more brilliant broth.
- Serving Temperature: The broth must be boiling hot when ladled to properly warm the meat and release the herb oils.
Storage
Refrigerator: 3 days — Store broth, chicken, and herbs separately. Noodles harden when cold.
Freezer: 3 months — Broth and shredded chicken freeze well; do not freeze noodles or herbs.
Reheating: Bring broth to a rolling boil. Reheat chicken gently in broth. Blanch noodles separately.
