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Saigon Style Pho Ga: A Step-by-Step Recipe

Phở Gà (Saigon)

Phở Gà, the chicken rendition of Vietnam’s beloved noodle soup, takes on a bold and lively character in Saigon (Ho Chi Minh City) style. Unlike its restrained Hanoi counterpart, Saigon-style Phở Gà is a celebration of abundance, with a richer, slightly sweeter broth, a generous array of fresh herbs, and a playful mix of textures from crunchy bean sprouts to crispy fried shallots. This southern Vietnamese classic features tender chicken, silky rice noodles, and a fragrant broth infused with warm spices, served with a colorful platter of garnishes that let diners customize each bite. Reflecting Saigon’s vibrant, cosmopolitan food culture, this dish is both comforting and dynamic. Below, I’ll walk you through an authentic, in-depth recipe to bring the spirit of southern Vietnam to your kitchen.


Ingredients (Serves 4-6)

For the Broth

  • 1 whole free-range chicken (3-4 lbs / 1.5-2 kg)
  • 4.5 quarts (4.5 liters) water
  • 2 large yellow onions, peeled and halved
  • 1 large piece of ginger (4 inches / 10 cm), halved lengthwise
  • 1 medium daikon radish, peeled and cut into chunks (optional, for sweetness)
  • 1.5 tablespoons coriander seeds
  • 5 star anise
  • 5 whole cloves
  • 1 cinnamon stick (3 inches / 8 cm)
  • 1.5 tablespoons fennel seeds
  • 1 black cardamom pod
  • 3 tablespoons fish sauce (preferably Vietnamese, like Red Boat)
  • 1.5 tablespoons salt
  • 2 teaspoons sugar
  • 1 small piece rock sugar (about 1 oz / 30 g, for depth)
  • 1 tablespoon chicken bouillon powder (optional, for umami)

For the Noodles and Assembly

  • 1 lb (450 g) dried flat rice noodles (bánh phở, 1/16-inch wide)
  • 1 small yellow onion, thinly sliced and soaked in cold water
  • 4 scallions, green parts thinly sliced, white parts finely chopped
  • 1 large bunch cilantro, leaves and tender stems
  • 1 large bunch Thai basil
  • 1 large bunch sawtooth herb (culantro, optional but authentic)
  • 1.5 cups mung bean sprouts
  • 2-3 limes, cut into wedges
  • 3-4 Thai chilies, thinly sliced
  • Hoisin sauce
  • Sriracha or chili oil
  • Fried shallots (store-bought or homemade)

Garnishes

  • Freshly ground black pepper
  • Crispy chicken skin (optional, for texture)

Equipment

  • Large stockpot (8-10 quarts)
  • Fine-mesh skimmer
  • Tongs
  • Charcoal grill, gas burner, or broiler (for charring aromatics)
  • Cheesecloth or spice bag (for spices)
  • Large bowl for soaking noodles
  • Small skillet (for frying shallots or chicken skin)

Step-by-Step Recipe

Step 1: Prepare the Chicken and Initial Broth

  1. Clean the Chicken: Rinse the whole chicken thoroughly under cold water, removing excess fat or giblets. Pat dry with paper towels.
  2. Parboil for Purity: Place the chicken in a large stockpot and cover with cold water. Bring to a boil over high heat and cook for 3-5 minutes, skimming off foam and impurities. This step ensures a clear yet robust broth, a key feature even in Saigon’s bolder style.
  3. Rinse and Restart: Drain the water, rinse the chicken to remove any remaining impurities, and clean the pot. Return the chicken to the pot and add 4.5 quarts (4.5 liters) of fresh cold water.
  4. Gentle Simmer: Bring to a simmer over medium heat, then reduce to low. Partially cover and cook the chicken for 25-30 minutes, skimming occasionally to maintain clarity.

Pro Tip: Saigon-style broth is slightly richer, so don’t over-skim the fat—it adds flavor. Keep the simmer low to avoid cloudiness.


Step 2: Char the Aromatics

  1. Char Onions and Ginger: While the chicken simmers, char the halved onions and ginger for smoky depth. Place them on a gas burner, charcoal grill, or under a broiler, turning until blackened (about 5-7 minutes).
  2. Prep and Add: Scrape off excess char, leaving some for flavor. Add the charred onions and ginger to the pot with the chicken.

Why Char? Charring is a cornerstone of phở, enhancing the broth with a subtle smokiness that’s especially pronounced in Saigon’s vibrant cuisine. Dive into southern Vietnam’s food culture at Saigon’s culinary scene.


Step 3: Toast and Add Spices

  1. Toast Spices: In a dry skillet over medium heat, toast the coriander seeds, star anise, cloves, cinnamon stick, fennel seeds, and black cardamom pod for 2-3 minutes until aromatic. Stir to avoid burning.
  2. Bag the Spices: Place the toasted spices in a cheesecloth or spice bag and tie securely. Add the spice bag to the broth.
  3. Season the Broth: Add the daikon radish (if using), fish sauce, salt, sugar, rock sugar, and chicken bouillon powder (if using). Stir to combine.

Note: Saigon-style Phở Gà leans slightly sweeter and more robust, thanks to rock sugar and optional bouillon. Adjust seasoning later if needed.


Step 4: Cook and Shred the Chicken

  1. Check Doneness: After 25-30 minutes, check if the chicken is cooked (internal temperature of 165°F / 74°C at the thigh). Remove with tongs and set aside to cool.
  2. Shred or Slice: Once cool, remove the skin (reserve for crisping if desired) and shred the meat into bite-sized pieces or thinly slice the breast. Cover and refrigerate.
  3. Enhance the Broth: Return the chicken bones to the pot to deepen the flavor. Simmer on low for an additional 2.5-3 hours, skimming occasionally.

Pro Tip: For a richer Saigon-style broth, simmer up to 4 hours. The bones and fat contribute to the fuller mouthfeel typical of southern phở.


Step 5: Strain and Fine-Tune the Broth

  1. Strain: Remove the bones, spice bag, and vegetables using a fine-mesh skimmer or strainer. Strain the broth through a fine-mesh sieve or cheesecloth into a clean pot for a polished look.
  2. Adjust Seasoning: Reheat the broth and taste. Add more fish sauce, salt, or sugar to balance the savory-sweet profile. The broth should be aromatic, slightly sweet, and deeply flavorful.
  3. Keep Warm: Maintain a gentle simmer until ready to assemble.

Step 6: Prepare the Noodles and Garnishes

  1. Soak Noodles: Place the dried rice noodles in a large bowl and cover with warm water. Soak for 20-30 minutes until pliable but not fully cooked.
  2. Cook Noodles: Bring a pot of water to a boil. Drain the soaked noodles and cook for 2-3 minutes until al dente. Drain and rinse briefly under cold water.
  3. Prep Garnishes: Drain the soaked onion slices. Arrange scallions, cilantro, Thai basil, sawtooth herb, bean sprouts, lime wedges, and chilies on a platter. Prepare fried shallots or crisp the reserved chicken skin in a skillet with oil until golden.

Fun Fact: Saigon’s generous herb platters reflect the south’s love for bold, fresh flavors. Explore more at Vietnamese culinary traditions.


Step 7: Assemble the Bowls

  1. Portion Noodles: Divide the cooked noodles among large soup bowls (about 1 cup per bowl).
  2. Add Chicken and Toppings: Top each bowl with shredded or sliced chicken, soaked onion slices, chopped scallion whites, and a sprinkle of scallion greens.
  3. Ladle Broth: Bring the broth to a rolling boil, then ladle 2-3 cups of hot broth over each bowl, submerging the noodles and chicken.
  4. Final Touches: Sprinkle with fried shallots, crispy chicken skin (if using), and a pinch of black pepper. Serve with the herb platter, lime wedges, chilies, hoisin sauce, and sriracha on the side.

Step 8: Serve and Savor

Invite diners to personalize their Phở Gà with herbs, a squeeze of lime, or a dash of hoisin and sriracha for a true Saigon experience. Stir to meld the flavors, then slurp the noodles and sip the broth—a perfect blend of richness and freshness. The interplay of tender chicken, chewy noodles, and aromatic broth is pure southern comfort.


Tips for Success

  • Broth Depth: Don’t shy away from rock sugar or a touch of bouillon for that signature
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