Hanoi Chicken Noodle Soup — Pho Ga Hanoi
Hanoi-style chicken noodle soup with poached chicken thigh sliced over flat rice noodles in a clear ginger-scented broth with toasted coriander seed, finished with thinly sliced yellow onion, scallion, lime, and Thai basil.
Vietnamese
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Halve ginger and shallot lengthwise. Slice scallion thin, yellow onion paper-thin, chilli into rings, quarter limes. Pick herb leaves, rinse bean sprouts. Set all aside.
Char
Heat a dry large skillet over high 5 minutes until smoking. Lay ginger and shallot cut-side down in batches if needed, char 4 minutes turning until edges blacken. Slide onto a plate to cool.
Toast
Drop star anise, coriander seed, cinnamon into the same hot pan over medium 90 seconds until deeply fragrant. Tip into a muslin pouch, tie shut.
Boil
Bring chicken bones with 1600ml cold water to a rolling boil over high 5 minutes. Drain, rinse bones under cold water, return to clean large pot with 1600ml fresh water.
Simmer
Add charred ginger, shallot, spice pouch, chicken thighs over high to boil, then bare simmer 55 minutes uncovered, skimming every 15 minutes until broth turns golden. While broth simmers, cook noodles in separate pot over high 4 minutes until tender, drain, rinse, pile into bowls.
Build
Lift chicken thighs onto a plate, rest 5 minutes, slice against grain. Stir fish sauce, sugar, salt into broth over medium heat until dissolved.
Plate
Lay chicken slices over noodles, scatter onion, scallion, herbs. Ladle hot broth over both bowls. Serve with limes, chilli, hoisin, sriracha, and bean sprouts alongside.
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