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wiki_wiki_cookbook:authentic_hanoi_chicken_pho [2025/11/19 12:05] – created epiclauwiki_wiki_cookbook:authentic_hanoi_chicken_pho [2025/11/19 12:08] (current) – epiclau
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-1. What you’re making+===== Chicken Pho (Phở Gà) – Co Ba Bình Dương Style =====
  
-Goal: Clear, lightly golden chicken broth with soft-chewy noodles, tender chicken, and a clean aromatic phở profile (not too heavy on spices like beef phở). +==== Overview ==== 
- +A clear, lightly golden chicken broth with tender, sweet chicken, chewy noodles, and a clean phở aroma.
-Total stew time: ~3 hours+
  
 +Batch size: ~5L broth (≈ 6–8 bowls)
 +Total simmer time: ~3 hours
 Active time: ~45–60 minutes Active time: ~45–60 minutes
  
-Base batch size: ~5 liters of broth (about 6–8 generous bowls)+==== Ingredients ====
  
-Think of this as four main parts:+=== A. Protein & Broth Base ===
  
-Prepare bones & chicken+  - 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)
  
-Build and simmer the broth+=== B. Final Broth Seasoning (for ~5L) ===
  
-Make the spice/aromatic bag + toppings +3 tbsp granulated chicken flavor soup base mix
- +
-Cook noodles and assemble bowls +
- +
-2. Ingredients (grouped) +
-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) bones +
- +
-Ideally: chicken bones +
- +
-In video: pork bones used instead +
- +
-5 liters water +
- +
-1 tbsp rock sugar (for the initial boil with the chicken) +
- +
-1.5 tbsp salt (initially added with chicken) +
- +
-B. Later Broth Seasoning (for ~5 L broth) +
- +
-Add these after all simmering is done and solids are removed: +
- +
-3 tbsp granulated chicken soup base mix+
  
 1.5 tbsp salt 1.5 tbsp salt
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 3 tbsp rock sugar 3 tbsp rock sugar
  
-1 tbsp MSG (optional – can skip)+1 tbsp MSG //optional//
  
 2 tbsp fish sauce 2 tbsp fish sauce
  
-Adjust to your taste. +=== C. Aromatics (Charred) ===
- +
-C. Aromatics (Charred / Grilled)+
  
 Purple onions (small red shallot-type) Purple onions (small red shallot-type)
  
-Regular onions+Onions
  
 Ginger Ginger
  
-White turnip / daikon (called “white turnips” in the video) +White turnips / daikon
- +
-These are grilled/roasted in a pan or over flame until the skins are blackened, then peeled. +
- +
-D. Spice Mix (“Flavor Sieve” Bag)+
  
 +=== D. Spice Bag (“Flavor Sieve”) ===
 Dry-toast: Dry-toast:
  
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 Fennel seeds Fennel seeds
  
-“Skull pepper” (likely a type of peppercorn – use what you have: black or Sichuan)+Peppercorns (called “skull pepper” in the video)
  
-Plus into the bag:+Also in the bag:
  
-Toasted spices (above)+Grilled purple onions
  
-Grilled purple onions & ginger+Grilled ginger
  
-Zest of 1 lime (or lime leaves) – not too much or broth gets bitter+Zest of 1 lime //or lime leaves – use sparingly to avoid bitterness//
  
 Several coriander (cilantro) roots Several coriander (cilantro) roots
  
-All of this goes into a cloth bag / metal sieve and sits in the broth for about 40 minutes only. +=== E. Eggs (Optional) ===
- +
-E. Eggs (Optional but recommended) +
- +
-Immature chicken eggs (if you can find them), or you can sub:+
  
-Regular eggs or quail eggs for a similar effect+Immature chicken eggs (preferred, as in video)
  
-Boil ~5 minutes – they cook very fast.+Or substitute: regular eggs or quail eggs
  
-F. Color for Chicken Skin (Optional)+=== F. Optional Skin Color Glaze ===
  
-½ tsp turmeric powder+1/2 tsp turmeric powder
  
-A bit of water (to make a thin slurry to brush on skin)+A little water (to make a thin slurry)
  
-G. Herbs, Garnishes & Sides+=== G. Herbs, Garnishes & Vegetables ===
  
 Green onions (scallions) – roots and leaves Green onions (scallions) – roots and leaves
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 Fresh coriander (cilantro) leaves Fresh coriander (cilantro) leaves
  
-Onion (thinly sliced, soaked in ice water)+Onion, thinly sliced, soaked in ice water
  
-Lime leaves (very finely sliced)+Lime leaves, very finely sliced
  
-Fresh chilies (cut into diamond shapes if you want to be fancy)+Fresh chilies, sliced (diamond shape if desired)
  
-Lime wedges (for serving, though not explicitly stated, it’s standard)+Lime wedges (for serving, optional but recommended)
  
-H. Noodles+=== H. Noodles ===
  
-Fresh phở noodles, or+Fresh phở noodles //preferred//
  
-Dried phở noodles (if dried, soak + briefly boil)+Or dried phở noodles (soak + boil per instructions)
  
-Portion guideline from the video:+Per serving:
  
-Per serving: ~200 g noodles + about 3 big ladles of broth+~200 g noodles
  
-3. Step-by-step process +~3 large ladles of broth
-Step 1 – Clean and prep the chicken+
  
-Take the cleaned whole chicken.+==== Instructions ====
  
-Scrub the entire skin gently with fine salt (this cleans and tightens the skin).+=== 1. Clean and Prep the Chicken ===
  
-Rinse thoroughly with water.+Scrub the entire chicken skin gently with fine salt to clean and tighten the skin.
  
-If you have immature chicken eggs, rinse them in lightly salted water as well.+Rinse thoroughly with water.
  
-Engineering analogy: this is your “input sanitization” phase.+Rinse immature chicken eggs (if using) in lightly salted water.
  
-Step 2 – Prep and blanch the bones+=== 2. Prep and Blanch the Bones ===
  
-Soak bones in dilute salt water for a bit.+Soak bones in dilute salt water.
  
 Rinse. Rinse.
  
-Blanch bones in boiling water for ~3 minutes to remove impurities.+Blanch bones in boiling water for about 3 minutes.
  
-Rinse again under tap water.+Rinse again under tap water to remove impurities.
  
-This step is crucial for a clear broth.+=== 3. Start the Broth & Cook the Chicken ===
  
-Step 3 – Start the broth & cook the chicken+Place blanched bones into a large pot.
  
-In a big pot, add:+Add about 5 liters of water.
  
-Blanched bones +Place the whole chicken into the pot while the water is still cold so it cooks slowly and evenly.
- +
-About 5 liters of water +
- +
-Put the whole chicken in while the water is still cold. +
- +
-This lets the chicken heat up slowly, cook evenly, and keeps the skin from tearing.+
  
 Add: Add:
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 1 tbsp rock sugar 1 tbsp rock sugar
  
-Turn heat up to bring to a boil. +Turn heat to high and bring to a boil.
- +
-Once boiling, reduce heat to a gentle simmer.+
  
-Skim off any foam/bubbles to keep broth clear.+Once boiling, reduce to a gentle simmer.
  
-Simmer the chicken for about 20 minutes.+Skim off any foam/bubbles to keep the broth clear.
  
-Check doneness by poking with a chopstick:+Simmer chicken for about 20 minutes.
  
-No pink liquid coming out → chicken is cooked.+Check doneness by poking with a chopstick: if no pink liquid comes out, the chicken is done.
  
-Step 4 – Ice bath the chicken (for firm, crunchy skin)+=== 4. Ice Bath for the Chicken ===
  
 Prepare a large bowl of ice water. Prepare a large bowl of ice water.
  
-Immediately transfer the hot chicken into the ice water.+Transfer the cooked chicken directly into the ice water.
  
-Let it sit until completely cool.+Let it cool completely; this firms the meat and keeps the skin pleasantly “crunchy”.
  
-This makes the meat firm and the skin pleasantly “crunchy” and tight.+Remove and let the chicken dry.
  
-Take it out and let it dry.+=== 5. Optional: Turmeric Skin Glaze ===
  
-Optional: Turmeric skin color trick+Mix 1/2 tsp turmeric powder with a little water to form a thin slurry.
  
-Mix ½ tsp turmeric powder with a bit of water.+Brush the mixture over the chicken skin.
  
-Brush this mixture over the chicken skin.+Let sit for about 15 minutes.
  
-Wait ~15 minutes for it to absorb.+Rinse lightly with water to remove excess turmeric, leaving a natural light yellow color.
  
-Rinse with water so excess turmeric is washed away.+This step is optional and can be skipped.
  
-You’re left with a natural-looking light yellow skin (not neon).+=== 6. Cook the Eggs ===
  
-If you don’t like this, you can skip it.+Place immature chicken eggs (or substitute eggs) in a small sieve or basket.
  
-Step 5 – Cook the eggs+Boil for about 5 minutes (they cook quickly).
  
-Put the immature chicken eggs into a sieve or small basket.+Remove and drain.
  
-Boil for about 5 minutes (they cook fast).+=== 7. Long Simmer for the Broth ===
  
-Remove and let them drain.+Continue simmering the bones over low heat.
  
-They’re rich and buttery – part of the “special treat” feel.+Regularly skim off any foam to maintain a clear broth.
  
-Step 6 – Long simmer for the broth+Total simmer time: nearly 3 hours.
  
-Keep simmering the bones on low heat.+After each hour, top up with boiling water to replace evaporated liquid and maintain volume.
  
-Regularly skim foam/bubbles to keep broth clear.+=== 8. Char the Aromatics ===
  
-Total simmer time is about 3 hours. +Grill/roast:
- +
-After each hour, top up the pot with boiling water to compensate for evaporation. +
- +
-Step 7 – Char the aromatics +
- +
-While the broth is simmering: +
- +
-Grill or roast:+
  
 Purple onions Purple onions
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 Ginger Ginger
  
-White turnips (daikon) +White turnips
- +
-Grill until the outside skins are blackened. +
- +
-Peel off the blackened skin. +
- +
-Rinse quickly.+
  
-Then:+Grill until the skins are blackened.
  
-Add the grilled onions and white turnips directly into the broth.+Peel off the blackened skins and rinse quickly.
  
-These add sweetness and aroma.+Add grilled onions and white turnips directly into the simmering broth.
  
-Step 8 – Toast the spices & build the flavor bag+=== 9. Toast the Spices & Build the Spice Bag ===
  
 In a dry pan on low heat, toast: In a dry pan on low heat, toast:
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 Cardamom Cardamom
  
-Then add:+Add:
  
 Coriander seeds Coriander seeds
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 Fennel seeds Fennel seeds
  
-“Skull pepper” (peppercorns)+Peppercorns
  
-Toast on low until fragrant (you’ll smell the spices).+Toast on low until fragrant.
  
-Next:+Place toasted spices into a cloth bag or metal sieve.
  
-Put all the toasted spices into: +Add into the bag:
- +
-A cloth spice bag or a metal sieve. +
- +
-Add:+
  
 Grilled purple onions Grilled purple onions
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 Grilled ginger Grilled ginger
  
-Zest of 1 lime or lime leaves +Lime zest //or lime leaves// – in small quantity only
- +
-Only a small amount – too much will turn the broth bitter.+
  
 Several coriander roots Several coriander roots
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 Close the bag/sieve. Close the bag/sieve.
  
-Now:+Place the spice bag into the broth.
  
-Put this flavor bag into the broth.+Stew for about 40 minutes only (during the final part of the ~3-hour simmer).
  
-Let it stew for about 40 minutes. +=== 10. Prepare Herbs, Garnishes & Chicken ===
- +
-Important detail: total broth time ~3 hours, but spice bag only for the final 40 minutes. +
- +
-Too early → harsh/overpowering. +
- +
-Too late → weak flavor. +
- +
-Step 9 – Prep herbs, garnishes & chicken +
- +
-While the broth finishes:+
  
 Green onion: Green onion:
  
-Roots: leave long or cut into strips.+Roots: leave whole or cut into strips.
  
 Leaves: chop finely. Leaves: chop finely.
  
-Coriander (cilantro): +Coriander (cilantro): chop finely.
- +
-Chop finely. +
- +
-Onion: +
- +
-Cut into thin slices. +
- +
-Soak in ice water to make them crunchy and milder in smell. +
- +
-Lime leaves: +
- +
-Slice very thinly (like hair-thin shreds). +
- +
-Chilies: +
- +
-Cut into small diamond shapes.+
  
-Chicken:+Onion: slice thinly and soak in ice water for extra crunch and milder smell.
  
-Either shred or slice.+Lime leaves: slice very thinly into fine shreds.
  
-The video chooses to slice the meat and plate with the eggs.+Chilies: slice into small pieces (diamond shape if desired).
  
-Lay sliced chicken and eggs on a plate ready for assembly.+Chicken: shred or slice meat; the video slices and plates it with the eggs.
  
-Step 10 – Final broth seasoning+=== 11. Final Broth Seasoning ===
  
 Remove from the broth: Remove from the broth:
  
-All bones+Bones
  
 Grilled onions and turnips Grilled onions and turnips
  
-Spice/aromatic bag+Spice bag
  
-Now season the clear broth (for ~5 liters):+For approximately 5L of broth, add:
  
-3 tbsp granulated chicken soup base+3 tbsp granulated chicken flavor soup base mix
  
 1.5 tbsp salt 1.5 tbsp salt
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 2 tbsp fish sauce 2 tbsp fish sauce
  
-Taste and adjust for your family’s preference:+Stir well and adjust to taste for your family’s preference (salt, sugar, fish sauce).
  
-More fish sauce = more savory and complex +=== 12. Prepare the Noodles ===
- +
-More rock sugar = more round sweetness +
- +
-Step 11 – Noodles+
  
 If using dried noodles: If using dried noodles:
  
-Soak in water until softened.+Soak until softened.
  
 Boil briefly in hot water until just cooked. Boil briefly in hot water until just cooked.
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 If using fresh noodles: If using fresh noodles:
  
-Gently separate/tear them apart by hand.+Gently separate/tear the noodles by hand.
  
-They’ll just need a quick poach in boiling water before serving.+They only need a quick poach in boiling water just before serving.
  
-Step 12 – Assembly (the fun part)+=== 13. Assemble the Bowls ===
  
-Rinse serving bowls with boiling water (warms the bowl).+Rinse serving bowls with boiling water to warm them.
  
-Poach noodles in boiling water, drain, and place in bowl.+Poach noodles in boiling water, drain, and place into bowls.
  
-Add sliced chicken and eggs on top.+Add sliced chicken and eggs on top of the noodles.
  
-Add:+Add onion slices, chopped green onion, and coriander.
  
-Onion slices +Ladle in boiling hot broth (about 3 big ladles per normal serving).
- +
-Chopped green onion and coriander +
- +
-Ladle in boiling hot broth.+
  
 Top with: Top with:
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 Lime leaf shreds Lime leaf shreds
  
-Pepper+Ground pepper
  
-Fresh chili (optional) +Fresh chili slices (optional)
- +
-Suggested portion: +
- +
-~200 g noodles+
  
-~3 big ladles of broth per person+Serve with lime wedges and additional herbs on the side if desired.
  
-Serve with lime wedges and extra herbs if you like.+==== Serving Notes ====
  
-4. Key technique takeaways+Ideal for cold or rainy days, enjoyed hot and fragrant.
  
-If you want the “why” like an engineer:+Texture targets:
  
-Cold start for chicken: prevents torn skin and gives even cooking.+Broth: clear, light yellow from chicken fat, not cloudy
  
-Blanch and rinse bones: critical for a clear broth.+Noodles: soft yet elastic
  
-Skim constantly: clarity = perceived “clean” flavor.+Chicken: tender, slightly chewy in a good way
  
-Spice bag only 40 minutes: prevents over-extraction and bitterness.+Onions: crunchy from the ice-water soak
  
-Ice bath for chicken: tight skin, better texture.+Eggs: rich and buttery
  
-Turmeric wash: cosmetic, not flavor; gives pro restaurant-level color.+Enjoy your Chicken Phở with family and friends!