Mom’s Mind Blowing Vietnamese Chicken Noodle Soup (Phở Gà)

This recipe make enough soup to feed 4-5 people at least.

Ingredients

Vegetables:

Serve with finished soup:

Food Prep

Chicken prep – Wash and trim first. This chicken is getting boiled and then hand pulled.

Sprout prep – Soak in a bowl then set aside to dry

Vegetable prep – Grate the skins off. Cut the vegetables into big sections. All the vegatables will go into the broth pots.

Chop the scallions into small pieces. These get served as a garnish.

Cooking

You’ll need two big pots of boiling water for this recipe.

Step 1, boil the pork bones to reduce it. You’ll dump this first pot of water once complete.

Boil the cut pork bones to reduce it – removes fat and blood. Only boil 1-2 minutes then remove. The broth will be clearer if you boil it separately.
Put pork in a strainer and wash with tap water
Dump the initial pork water
Put the reduced pork bones in the big ass pot of clean water to boil

Step 2, now we’re making the broth and cooking the chicken. This is phase lasts almost 2 hours.

Put all the vegetables in the broth pot and bring to a boil
Put 1 pack of soup base in the pot
Put 10 aniseeds in pot
When it boils, turn down to medium
- Remove fat manually while boiling with a ladle to make the broth clearer
After boiling, turn temp to medium and remove vegetables to another pot and put in any remaining vegetables to boil also. Boil both pots for the extra broth!
Refill big pot with fresh water
Keep both pots on MEDIUM boil for 1-2 hours
Put the rock sugar in both pots at this point
Put 3 chicken breasts in one pot and let boil for 20-30 minutes. Check tenderness with chopsticks!
Remove chicken after it’s cooked and set aside to cool
Split whole box of Swanson chicken broth between the two pots at this point
Put the soup base powder in now – 3-4 big spoonfuls
Put 1 ladle of fish sauce into each pot
Now turn the broth temp down and let simmer for 1-2 hours
Boil noodles in one pot. Wash and strain when done
Pull the chicken by hand