Ingredients
Equipment
Method
- Bring 4 quarts of water to a boil in a large soup pot with dark green parts of green onions, crushed ginger, and sea salt.
- Add chicken breast halves to the boiling water. Return to a boil and skim any foam that rises to the surface.
- Lower heat and simmer chicken for 15 minutes.
- Turn off heat, cover pot, and let chicken continue cooking in residual heat for 15 more minutes.
- While chicken is resting, soak rice vermicelli in hot water for about 30 minutes, then drain.
- Remove chicken from broth and set aside.
- Add chicken wings, backs, and necks to the broth along with brown sugar. Simmer for at least another hour, skimming occasionally, until broth is clear and fragrant.
- Prepare garnish plate with sliced green onions (white and light green parts), chopped cilantro, Thai basil leaves, bean sprouts, lime wedges, and sliced jalapeño.
- Strain the broth and shred the reserved chicken.
- To serve, divide noodles among bowls, top with shredded chicken, and ladle hot broth over top. Serve with garnishes, fish sauce, and chili-garlic sauce on the side.
Notes
The key to perfect Pho Ga is in the broth - take your time developing those flavors. For best results, use fresh Thai basil rather than Italian basil. The soup can be customized to taste with garnishes. The broth can be made ahead and frozen for up to 3 months. Fish sauce adds authentic umami flavor - don't skip it! For a richer broth, you can char the ginger and onions before adding them to the pot.