So one weekend, I decided I should trying making some chicken pho from scratch. I didn’t want to make it from powdered broth but instead boiling some chicken parts to make some real broth. My goal was to make the perfect pho ga that I enjoy at Chicken Pho You and Turtle Tower. I wanted to make a huge pot of broth so I can freeze the broth so I can enjoy it at home instead of going out to eat it. To be honest, it wasn’t as successful as I thought it would be. The broth was still good but it wasn’t nothing like my favorite Pho Ga restaurants. I think it has potential and next time, I will tweak it to make it taste better. Also, I think I didn’t put enough chicken parts and I didn’t cook it long enough. If I had follow the recipe to the T, then I think it would have turned out much better.
Nonetheless, if you guys want to try this recipe, I suggest following it thoroughly and it should come out pretty good. Next time I make it, I will update this post and let you guys know how it turns out.
- 2 pounds chicken parts (recommend of the 2 pounds, use 1/2 pound chicken wing tips)
- 1/2 onion
- 3-inch chunk of ginger, sliced
- 2 tablespoons whole coriander seeds
- 4 whole cloves
- 2 whole star anise
- 2 tablespoons sugar (or rock sugar)
- 2 tablespoons fish sauce
- Small bunch of cilantro stems, tied in bunch with twine or put inside some cheesecloth
Ingredients for serving bowls:
- 1 pound dried rice noodles (about 1/4″ wide) (I used the prepackaged wet noodles that you can find at any Asian grocery store)
- 1/2 pound chicken meat (breast or thigh), thinly sliced
- Handful of cilantro leaves
- Chopped green onions
- 1/2 lime, cut into 4 wedges
- 2 cups bean sprouts, washed (optional)
- 1/2 cup shaved red onions (optional)
- Sriracha hot sauce (optional)
- Hoisin sauce (optional)
- To the slow cooker, add the chicken, onion, ginger, coriander seeds, cloves, star anise, sugar, fish sauce, and cilantro stems. Fill with water to the max level of your slow cooker. Turn slow cooker to high for 4-6 hours or low for 8-10 hours (You can cook for longer, the longer the better). Remove all chicken and cilantro stems, strain broth through cheesecloth. Taste and adjust with additional fish sauce and sugar if needed.
- Soak rice noodles in cool water for 5 minutes. Drain. In the meantime, bring a big pot of water to a boil and then turn to low. Add the chicken slices and let cook for 1-3 minutes or until cooked through–timing depends on how thin slices are. Remove the chicken slices. Next, add the rice noodles to the water and cook for 1 minute. Remove noodles and divide amongst 4 serving bowls.
- Fill each bowl with chicken slices, bean sprouts, cilantro leaves, red onions and broth. Have the lime, Sriracha and hoisin at table as condiments.
- I did not blanch or parboil my chicken. I suggest you do that to get rid of all the scum which makes the broth more clear.
- I also suggest if you have a big enough slow cooker or if you’re cooking it in a pot, to cook a whole ORGANIC chicken instead. I will most likely try that next time.
- Once I was done cooking the broth, I tasted the broth and it was very bland. In the end, I ended up adding 8 more teaspoons of fish sauce and 3 teaspoons of rock sugar to get the taste I wanted.
- I got this recipe from bonappetit.com but I modified it a little bit.