Poppa Trinh’s Famous Chicken Pho- “Pho Ga” Recipe

In our hometown in Kansas my dad was known in our neighborhood and close friends for his delicious pho.  Pho was a staple in our house, something that my dad used to make almost every weekend for us growing up. It was especially soothing for us when we were sick and was enjoyed at breakfast, lunch and/or dinner. Literally anytime was a good time to eat pho!

Did you know that for chicken pho you can literally make it in less than 2 hours from start to plating?  I totally clocked it and it took us about an hour and a half! 

Many have asked and begged for my dad for his recipe but I don’t think my dad has actually taught anyone else besides me, today. 

Today, I’m imparting some of his life-long tips in achieving that perfect & delicious pho,-The House Of Trinh way!

TIPS:

1. Char aromatics on a burner to intensify flavor and a rich of smokiness to the broth.

2. My dad uses daikon radish to add a bit of natural sweetness

3. Use a whole organic free range chicken for a more rich & flavorful broth

4. Add fish sauce at the very end- this provides more complexity and depth of flavor than using just salt in the broth (Add it last right before serving).

5. After your chicken broth gets a nice boil, lower to a simmer immediately for a nice clear broth. 

6. Broth should be slightly on the saltier side so when you ladle it over the noodles it’ll all balance out. 

7. Test chicken meat after 30 min.  Cooking it too long will result in dry and chewy chiicken

INGREDIENTS:
- 4 liters water
- 1 whole organic/free range chicken (our chicken was about 3.5 lbs, and we added an entire breast as well)
- Chicken liver (optional if included in the chicken, throw it in!)
- 1 large piece ginger root- peeled
- 2 shallots cut - outer skin peeled
- 2 white onions- outer skin peeled
- 1 large piece of daikon root peeled

SPICE BAG
- 3 tha gua (optional)
- 2 small pieces cinnamon
- 4 anise star
- 1/2 teaspoon coriander seeds
- 1/2 teaspoon fennel seeds

- 4 tablespoons sea salt (if you use different salt use less and taste, the salt we used is light)
- 2 tablespoons rock sugar (if you don’t have use white sugar)

- 1-2 tbs fish sauce (add at VERY end right before serving)

- 2 pounds pho noodles

GARNISHES:
- Black pepper
- 1 pound bean sprouts (washed and drained)
- 1 bunch green onion (washed and thinly minced)
- 1 bunch cilantro minced (rinsed and loosely chopped)
- 1 bunch Thai basil (rinsed and drained)
- 1 small red onion (peeled and thinly sliced)
- 1 small yellow onion (peeled and thinly sliced)
- 1 lime (washed and cubed or quartered)
- Red chili’s or jalepeno’s (washed and thinly/diagonally sliced)

CONDIMENTS:

Hoison
Siracha
Fish sauce

PREPARATION

1. Wash chicken, remove any excess fat (washing chicken is something my parents always do for a clearer broth), pat dry and set aside.
2. In a large pot bring water to a boil for the pho broth.
3. Place a sheet of foil over a stove grate and set to medium and char your ginger, onions, shallots until a little charred, rinse and place into water pot.
4. Once water for pho is to a boil add chicken, liver, sea salt, sugar, daikon, and charred aromatics.
5. Let pho come to a rolling boil and and then turn down heat immediately with a light simmer with lid off.
6. Keep an eye on the broth and skim all the foam off the top.
7. Take liver out after about 30 min. Check chicken after 30 min to see if chicken is cooked through. If chicken is cooked through, remove and let cool until it’s cool enough to handle and cut.
8. Roast spices in a dry pan until fragrant and place into a spice bag.
9. In last 30 min of cooking add spice bag.
10. Taste pho broth, add sugar / salt and about a 1tsp to tablespoon of fish sauce to taste. I like our broth on the saltier side so when it’s paired with the noodles it balances out better.
10. In a separate pot, cook pho noodles per instructions, rinse and set aside (make sure noodles are drained well or it will dilute your pho broth)
11. Build your pho bowl by adding a generous portion of noodles, some chicken meat, and ladle a few spoons of chicken broth.
12. Top it with some fresh cracked black pepper, red onion / sweet or yellow onion slices, green onions, cilantro, Thai basil, bean sprouts, chili pepper slices and enoy!