Hanoi

Pho ga

Chicken pho: lighter, quicker, still perfumed with star anise. Your cold will pack its bags.

100 minTime

40 gProtein each

mildSpice

The gentle pho1 chapter · 1 min read

Make it your way

Grandma's wayClear chicken broth, star anise.

The original

588kcalsame

40 gproteinsame

4 gfibresame

100minutessame

Pho ga.

Per serving, worked out from the ingredient table.

Ingredients

Chicken, curry cut (bone in chicken, small pieces)bone in pieces, or half a whole chicken

Water10 cups

Onion1 large, halved and charred

Ginger8 cm piece, charred

Whole spices3 star anise, 1 small cinnamon stick, 1 tsp coriander seeds, 3 cloves

Fish sauce3 tbsp

Jaggery1½ tsp

Saltto taste

Rice noodles300 g flat rice noodles, dry

Spring onion (green onion, scallion)3, sliced

Coriander leaves (cilantro)a handful

Moong sprouts (mung bean sprouts)1½ cups

Lemonlime wedges

Green chilli2, sliced

Method

5 steps

1Char onion and ginger on a flame. Toast the spices in a dry pan.
2Blanch the chicken 3 minutes, rinse, then simmer gently in the water with onion, ginger and spices for 1 hour, skimming.
3Lift out the chicken, check it is cooked through with no pink at the bone, shred the meat and return the bones to simmer 20 minutes more.
4Strain and season with fish sauce, sugar and salt.
5Blanch noodles, divide into bowls, top with chicken and spring onion and ladle over the boiling broth. Serve with herbs, sprouts, lime and chilli.

Serve it like this

Serve in big bowls with shredded chicken piled on top and a heap of spring onion. Herbs, lime and chilli on a side plate.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Hanoi

Pho ga

Chicken pho: lighter, quicker, still perfumed with star anise. Your cold will pack its bags.

100 minTime

40 gProtein each

mildSpice

The gentle pho1 chapter · 1 min read

Make it your way

Grandma's wayClear chicken broth, star anise.

The original

588kcalsame

40 gproteinsame

4 gfibresame

100minutessame

Pho ga.

Per serving, worked out from the ingredient table.

Ingredients

Chicken, curry cut (bone in chicken, small pieces)bone in pieces, or half a whole chicken

Water10 cups

Onion1 large, halved and charred

Ginger8 cm piece, charred

Whole spices3 star anise, 1 small cinnamon stick, 1 tsp coriander seeds, 3 cloves

Fish sauce3 tbsp

Jaggery1½ tsp

Saltto taste

Rice noodles300 g flat rice noodles, dry

Spring onion (green onion, scallion)3, sliced

Coriander leaves (cilantro)a handful

Moong sprouts (mung bean sprouts)1½ cups

Lemonlime wedges

Green chilli2, sliced

Method

5 steps

1Char onion and ginger on a flame. Toast the spices in a dry pan.
2Blanch the chicken 3 minutes, rinse, then simmer gently in the water with onion, ginger and spices for 1 hour, skimming.
3Lift out the chicken, check it is cooked through with no pink at the bone, shred the meat and return the bones to simmer 20 minutes more.
4Strain and season with fish sauce, sugar and salt.
5Blanch noodles, divide into bowls, top with chicken and spring onion and ladle over the boiling broth. Serve with herbs, sprouts, lime and chilli.

Serve it like this

Serve in big bowls with shredded chicken piled on top and a heap of spring onion. Herbs, lime and chilli on a side plate.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Pho ga

Make it your way

Ingredients

Method

Pho ga

Make it your way

Ingredients

Method

Make it a meal