===== Chicken Pho (Phở Gà) – Co Ba Bình Dương Style ===== ==== Overview ==== A clear, lightly golden chicken broth with tender, sweet chicken, chewy noodles, and a clean phở aroma. Batch size: ~5L broth (≈ 6–8 bowls) Total simmer time: ~3 hours Active time: ~45–60 minutes ==== Ingredients ==== === A. Protein & Broth Base === - 1 whole chicken (~3.8 lb / 1.7 kg), cleaned - Fine salt (for scrubbing skin and seasoning) - ~3.5 lb (1.6 kg) chicken bones or pork bones - 5 liters water - 1.5 tbsp salt (initially added with chicken) - 1 tbsp rock sugar (initially added with chicken) === B. Final Broth Seasoning (for ~5L) === 3 tbsp granulated chicken flavor soup base mix 1.5 tbsp salt 3 tbsp rock sugar 1 tbsp MSG //optional// 2 tbsp fish sauce === C. Aromatics (Charred) === Purple onions (small red shallot-type) Onions Ginger White turnips / daikon === D. Spice Bag (“Flavor Sieve”) === Dry-toast: Cinnamon stick Star anise Cardamom pods Coriander seeds Fennel seeds Peppercorns (called “skull pepper” in the video) Also in the bag: Grilled purple onions Grilled ginger Zest of 1 lime //or lime leaves – use sparingly to avoid bitterness// Several coriander (cilantro) roots === E. Eggs (Optional) === Immature chicken eggs (preferred, as in video) Or substitute: regular eggs or quail eggs === F. Optional Skin Color Glaze === 1/2 tsp turmeric powder A little water (to make a thin slurry) === G. Herbs, Garnishes & Vegetables === Green onions (scallions) – roots and leaves Fresh coriander (cilantro) leaves Onion, thinly sliced, soaked in ice water Lime leaves, very finely sliced Fresh chilies, sliced (diamond shape if desired) Lime wedges (for serving, optional but recommended) === H. Noodles === Fresh phở noodles //preferred// Or dried phở noodles (soak + boil per instructions) Per serving: ~200 g noodles ~3 large ladles of broth ==== Instructions ==== === 1. Clean and Prep the Chicken === Scrub the entire chicken skin gently with fine salt to clean and tighten the skin. Rinse thoroughly with water. Rinse immature chicken eggs (if using) in lightly salted water. === 2. Prep and Blanch the Bones === Soak bones in dilute salt water. Rinse. Blanch bones in boiling water for about 3 minutes. Rinse again under tap water to remove impurities. === 3. Start the Broth & Cook the Chicken === Place blanched bones into a large pot. Add about 5 liters of water. Place the whole chicken into the pot while the water is still cold so it cooks slowly and evenly. Add: 1.5 tbsp salt 1 tbsp rock sugar Turn heat to high and bring to a boil. Once boiling, reduce to a gentle simmer. Skim off any foam/bubbles to keep the broth clear. Simmer chicken for about 20 minutes. Check doneness by poking with a chopstick: if no pink liquid comes out, the chicken is done. === 4. Ice Bath for the Chicken === Prepare a large bowl of ice water. Transfer the cooked chicken directly into the ice water. Let it cool completely; this firms the meat and keeps the skin pleasantly “crunchy”. Remove and let the chicken dry. === 5. Optional: Turmeric Skin Glaze === Mix 1/2 tsp turmeric powder with a little water to form a thin slurry. Brush the mixture over the chicken skin. Let sit for about 15 minutes. Rinse lightly with water to remove excess turmeric, leaving a natural light yellow color. This step is optional and can be skipped. === 6. Cook the Eggs === Place immature chicken eggs (or substitute eggs) in a small sieve or basket. Boil for about 5 minutes (they cook quickly). Remove and drain. === 7. Long Simmer for the Broth === Continue simmering the bones over low heat. Regularly skim off any foam to maintain a clear broth. Total simmer time: nearly 3 hours. After each hour, top up with boiling water to replace evaporated liquid and maintain volume. === 8. Char the Aromatics === Grill/roast: Purple onions Onions Ginger White turnips Grill until the skins are blackened. Peel off the blackened skins and rinse quickly. Add grilled onions and white turnips directly into the simmering broth. === 9. Toast the Spices & Build the Spice Bag === In a dry pan on low heat, toast: Cinnamon Star anise Cardamom Add: Coriander seeds Fennel seeds Peppercorns Toast on low until fragrant. Place toasted spices into a cloth bag or metal sieve. Add into the bag: Grilled purple onions Grilled ginger Lime zest //or lime leaves// – in small quantity only Several coriander roots Close the bag/sieve. Place the spice bag into the broth. Stew for about 40 minutes only (during the final part of the ~3-hour simmer). === 10. Prepare Herbs, Garnishes & Chicken === Green onion: Roots: leave whole or cut into strips. Leaves: chop finely. Coriander (cilantro): chop finely. Onion: slice thinly and soak in ice water for extra crunch and milder smell. Lime leaves: slice very thinly into fine shreds. Chilies: slice into small pieces (diamond shape if desired). Chicken: shred or slice meat; the video slices and plates it with the eggs. === 11. Final Broth Seasoning === Remove from the broth: Bones Grilled onions and turnips Spice bag For approximately 5L of broth, add: 3 tbsp granulated chicken flavor soup base mix 1.5 tbsp salt 3 tbsp rock sugar 1 tbsp MSG (optional) 2 tbsp fish sauce Stir well and adjust to taste for your family’s preference (salt, sugar, fish sauce). === 12. Prepare the Noodles === If using dried noodles: Soak until softened. Boil briefly in hot water until just cooked. Drain well. If using fresh noodles: Gently separate/tear the noodles by hand. They only need a quick poach in boiling water just before serving. === 13. Assemble the Bowls === Rinse serving bowls with boiling water to warm them. Poach noodles in boiling water, drain, and place into bowls. Add sliced chicken and eggs on top of the noodles. Add onion slices, chopped green onion, and coriander. Ladle in boiling hot broth (about 3 big ladles per normal serving). Top with: Lime leaf shreds Ground pepper Fresh chili slices (optional) Serve with lime wedges and additional herbs on the side if desired. ==== Serving Notes ==== Ideal for cold or rainy days, enjoyed hot and fragrant. Texture targets: Broth: clear, light yellow from chicken fat, not cloudy Noodles: soft yet elastic Chicken: tender, slightly chewy in a good way Onions: crunchy from the ice-water soak Eggs: rich and buttery Enjoy your Chicken Phở with family and friends!