Pho Ga

Ingredients

• 1 whole chicken, about 4 lb
• 2 lb chicken wings or backs
• 4 quarts water
• 1 large yellow onion, halved
• 4 inch piece fresh ginger, halved lengthwise
• 2 tbsp coriander seeds
• 3 star anise pods
• 1 cinnamon stick
• 4 whole cloves
• 1/4 cup fish sauce
• 1 oz rock sugar
• 2 tsp salt
• 1 lb dried flat rice noodles
• 2 cups bean sprouts
• 4 green onions, thinly sliced
• 1 bunch cilantro, chopped
• 6 makrut lime leaves, very thinly sliced
• 2 limes, cut into wedges
• 2 Thai chilies, sliced

Method

1. Char the onion and ginger cut side down in a dry skillet or over a gas flame until blackened in spots, then rinse off loose char.
2. Toast the coriander, star anise, cinnamon and cloves in a dry pan until fragrant and tie them in a spice bag.
3. Put the whole chicken and wings in a large pot with the water, bring to a boil, skim well and lower to a gentle simmer.
4. Add the onion, ginger, spices, fish sauce, rock sugar and salt and simmer 40 minutes, until the thickest part of the thigh reaches 165°F.
5. Lift out the whole chicken, cool it enough to handle, pull the meat off in shreds and return the bones to the pot for 45 minutes more.
6. Soak the noodles in hot water until pliable, then boil 1 minute and divide among bowls.
7. Strain the broth, taste for fish sauce and salt, and ladle it boiling hot over the noodles and chicken.
8. Serve with sprouts, green onions, cilantro, lime leaves, lime and chilies at the table.

Notes