Tender poached chicken and flat rice noodles in a clear, gently aromatic broth, finished with scallion, cilantro and fine lime-leaf strips.
Phở gà is a beloved Hanoi bowl in its own right. The chicken is gently poached, then its bones enrich a clear broth with charred onion, ginger and coriander seed. Rice noodles and sliced chicken are assembled just before serving, with scallion, cilantro and finely shredded lime leaves on top. Garnishes and seasoning vary among Hanoi cooks, so this measured home version is one practical expression, not a universal formula.
Remove the giblets from the chicken and reserve or discard them separately; do not add the liver to this broth. Rinse the chicken backs. Keep raw poultry away from the garnishes and wash hands, the board, sink and utensils after handling it.
Char the onion halves and 80 g ginger cut-side down in a dry skillet or under a grill until browned in spots. Toast the coriander seeds in a dry pan until fragrant, then tie them in a spice bag or clean cheesecloth.
Put the whole chicken, backs and 3.5 litres cold water in a large stockpot. Bring slowly to a bare simmer, skimming foam. Keep it at a gentle simmer, not a rolling boil, until both the thickest breast and thigh portions reach 74°C / 165°F, usually 45–60 minutes depending on the bird. Transfer the chicken to a clean tray and rest for 15 minutes. Keep raw-poultry utensils away from the cooked bird.
Add the charred onion and ginger, coriander bag, 8 g salt and sugar to the pot. Simmer the backs and broth gently for 30 minutes while the chicken rests and is carved. Remove the bag and aromatics, strain through a fine sieve and skim excess fat. Stir in the fish sauce. Adjust with hot water if needed to yield about 1.8 litres; keep the broth steaming hot.
Carve or pull the chicken into bite-size slices, keeping some golden skin attached. Discard the bones and cartilage. Cover the meat and keep it hot, or cool promptly and refrigerate if assembling later.
Cook the rice phở noodles in a separate pot according to the package directions. Drain well and divide among four warmed bowls. Thinly slice the remaining onion, julienne the remaining 20 g ginger, slice the scallions, chop the cilantro, shred the lime leaves and slice optional chili.
Arrange about one-quarter of the chicken in each bowl with onion, ginger and scallions. Ladle about 450 ml simmering-hot broth into each bowl. Finish with cilantro, finely shredded lime leaves and black pepper. Serve immediately with lime wedges and optional chili on the side.
Make ahead: Poach the chicken and make the broth up to a day ahead. Chill them quickly in shallow containers and refrigerate separately; reheat broth until steaming and chicken until hot. Serving: Offer lime and chili at the table. A small amount of lime brightens the broth without masking the chicken. Storage: Refrigerate chicken and broth in shallow covered containers within 2 hours, at or below 4°C / 40°F, and use within 3 days. Keep cooked noodles separate. Noodles: Cook dried noodles according to their package; brands differ in soaking and boiling time. Fresh flat rice phở noodles may be used by weight according to their package directions.
Cloudy broth: The pot boiled too hard or was not skimmed. Keep a bare simmer and strain through a clean fine sieve. Chicken is dry: It cooked too long or boiled vigorously. Use a thermometer and remove it as soon as the thickest parts reach 74°C / 165°F. Broth tastes weak: Simmer the strained broth gently to concentrate it, then adjust fish sauce and salt gradually. Broth is greasy: Let it settle briefly and skim the surface, or chill it and lift off the solidified fat. Noodles are clumped: Loosen them briefly in hot water before dividing into bowls; do not leave them sitting in the broth.
Can I use chicken pieces instead of a whole bird? Yes, bone-in pieces work, but cook them to 74°C / 165°F and expect a different broth yield and texture. Why simmer the carcass after poaching? It adds flavor to the broth while the meat stays tender for slicing. Can I add star anise or cinnamon? Some phở recipes use additional spices. This version keeps the seasoning restrained to highlight chicken, ginger and coriander. Are lime leaves essential? They are a characteristic finishing aroma in many chicken-phở bowls. If unavailable, serve lime and cilantro; the aroma will differ. Can I cook the noodles in the broth? Cook them separately so starch does not cloud the clear broth.
These rounded estimates divide the dry rice noodles, edible meat and skin from one chicken, broth, fish sauce and measured garnishes among four bowls. Chicken yield, how much skin is eaten, noodle brand and broth intake can shift the values.
Contains fish (fish sauce). Check the sauce label for added ingredients and cross-contact warnings. Keep raw poultry separate from cooked chicken, noodles and ready-to-eat garnishes. Cook poultry until the thickest breast and thigh portions reach 74°C / 165°F. Refrigerate leftovers in shallow covered containers within 2 hours, keep at or below 4°C / 40°F and use within 3 days. Reheat broth and chicken until steaming hot throughout.
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